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Creole Gumbo Recipe

Steamy, well-seasoned and flavorful. The gumbo itself does not take long to cook.  It is the preparation of ingredients that takes the most time.  

Helpful Hints
For the liquid: I recommend using your own homemade chicken stock. But you can also use a combination of low-sodium chicken stock, shrimp stock, clam juice and water.  For best flavor, use no more then 2 cups of water

For sausage, use andouille, spicy smoke, kielbasa, diced ham or cooked diced boneless pork loin 

Make Ahead
Gumbo can be made 1-2 days in advance. It is one of those dishes that taste better once the flavors meld. It also freezes beautifully. This makes it a great dinner party dish.

Roux can be made 2-3 days in advance. Cool, store in tightly covered container. Transfer to saucepan over low heat until melted.  Continue with recipe

Making a really good roux and gumbo is a New Orleans tradition. For free tips and other information, contact us.

 Included is the quick roux making  method, plus the microwave method.  

Not sure what color your roux should be, we'll also include a color chart as a guideline.   

BONUS: How to make shrimp stock and a delicious seafood gumbo recipe

Creole Gumbo Recipe
Serves 6-8 
1 pound medium shrimp, peeled and de-veined 
1-1/12 teaspoons Old Bay or other spicy seafood seasoning
1 1/2 pounds sausage, cut into 1/4 inch pieces **See helpful hints 
1 cup vegetable oil
1 cup flour 
2 medium onions, chopped
1 medium green pepper, chopped
1 small red pepper, chopped 
3-4 ribs celery, chopped, about 1 cup 
3 large cloves garlic, minced
8-10 cups liquid, warm or at room temperature **See helpful hints
3 bay leaves
3-4 fresh thyme springs OR 11/2 teaspoons dried thyme
1/2 teaspoon cayenne pepper, or to taste
Salt and ground black pepper, to taste
1/2 cup fresh parsley, chopped
1/2 cup green onion, sliced

Season the shrimp with the Old Bay and let marinate in the refrigerator while you prepare the gumbo.

In a large skillet, cook sliced sausage for about 3 minutes or until slightly browned in places. This will help to render some of the fat. Remove and drain on paper towels. 

Make the roux. Heat the oil in a Dutch oven or other large heavy pot over a medium-low heat. Sprinkle the flour into the oil and cook, stirring constantly with a large wooden spoon. Reduce heat to low and cook, stirring constantly until roux is a deep, dark brown, 35-45 minutes. Be very careful not to burn it. 

Increase the heat to medium.  Add the onions, peppers, celery and garlic. Cook, stirring constantly, until the vegetables are soft, 7-10 minutes. 

Slowly add the liquid, stirring constantly to prevent lumps from forming.  Bring to a boil. Add the reserved sausage, thyme, cayenne, black pepper and bay leaves. Stir to blend. Reduce the heat and simmer, uncovered, stirring occasionally, about 30-45 minutes. 

Add the shrimp in the last 10 minutes of cooking. Shrimp should be pink and tender. Remove bay leaves and thyme sprigs. Skim any excess oil from the surface.  Test for salt and black pepper, adding if necessary.  Stir in the parsley and green onion. 

Serve over hot white rice.

TIP: Mold rice into a 4-6 oz. bowl or cup.  Invert into serving bowl to create a rounded mound of rice.  Spoon gumbo around the rice.