white flower bouquet on wooden surface

Creole Gumbo

This classic New Orleans–style gumbo celebrates Creole cuisine and is served over fluffy white rice.

Prep Time:

25 minutes

Cook Time:

1 hour 15 minutes

Total Time:

1 hour 40 minutes

Servings:

6–8

Ingredients

For the Roux:

  • 1/4 cup vegetable oil or butter

  • 1/4 cup all-purpose flour

For the Gumbo:

  • 1 lb boneless skinless chicken thighs, cut into chunks

  • 12 oz andouille sausage, sliced

  • 1 medium onion, diced

  • 1 green bell pepper, diced

  • 2 celery stalks, diced

  • 4 cloves garlic, minced

  • 1 (14.5 oz) can diced tomatoes

  • 6 cups chicken or seafood stock

  • 2 bay leaves

  • 1 tsp dried thyme

  • 1 tsp paprika

  • 1/2 tsp cayenne pepper (adjust to taste)

  • Salt and black pepper, to taste

  • 1 tsp Creole seasoning (optional)

Seafood (added at the end):

  • 1/2 lb shrimp, peeled and deveined

  • 1/2 lb lump crabmeat (optional)

To Serve:

  • Cooked white rice

  • Chopped green onions

  • Fresh parsley

  • Optional: file powder or hot sauce

Directions

  1. Make the Roux:
    In a large pot or Dutch oven, heat oil over medium heat. Whisk in flour and cook, stirring constantly, until lightly golden (8–10 minutes).

  2. Add the Trinity:
    Stir in onion, bell pepper, and celery. Cook until softened, about 5 minutes. Add garlic and cook 30 seconds more.

  3. Brown the Meats:
    Add sausage and chicken. Cook until chicken is no longer pink and sausage is lightly browned.

  4. Build the Gumbo:
    Stir in diced tomatoes, stock, bay leaves, thyme, paprika, cayenne, salt, pepper, and Creole seasoning. Bring to a boil.

  5. Simmer:
    Reduce heat and simmer uncovered for 40–45 minutes, stirring occasionally.

  6. Add Seafood:
    Stir in shrimp and crab. Cook 5–7 minutes, until shrimp are pink and cooked through.

  7. Finish & Serve:
    Remove bay leaves. Taste and adjust seasoning. Serve hot over rice and garnish as desired.

Nutrition Information (per serving)

Approximate values

  • Calories: 490

  • Protein: 36 g

  • Carbohydrates: 24 g

  • Fat: 28 g

  • Saturated Fat: 9 g

  • Fiber: 3 g

  • Sugar: 5 g

  • Sodium: 1,050 mg

Tips

  • Tomatoes are a key distinction in Creole gumbo.

  • Add seafood only at the end to avoid overcooking.

  • Gumbo tastes even better the next day.

  • Adjust spice levels with cayenne or hot sauce.