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Nothing warms the heart and soul quite like a steaming pot of New Orleans Creole Gumbo. This dish tells a story of culture, community, and comfort an authentic Southern experience that fills your kitchen with rich aromas and flavors deep enough to make any meal feel like a celebration. Whether you grew up along the Gulf Coast or are discovering Creole cuisine for the first time, this recipe will transport you straight to the heart of Louisiana.
A Taste of Louisiana Tradition
Every spoonful of gumbo brings together textures and tastes that represent New Orleans at its finest the smoky andouille sausage, the tender shrimp and crabmeat, and the smooth, nutty roux that holds it all together. Cooking gumbo is not just a recipe; it’s an act of love and patience that rewards you with unmatched flavor.
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Authentic New Orleans Creole Gumbo You’ll Love
- Total Time: 2 hours 30 minutes
- Yield: 10 servings
Description
A rich and hearty Good New Orleans Creole Gumbo made with andouille sausage, shrimp, crabmeat, and bold Creole spices simmered to perfection.
Ingredients
- 1 cup all-purpose flour
- ¾ cup bacon drippings
- 1 cup celery, chopped
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 lb andouille sausage, sliced
- 3 quarts water
- 6 cubes beef bouillon
- 1 tbsp white sugar
- salt to taste
- 2 tbsp hot pepper sauce
- ½ tsp Cajun seasoning
- 4 bay leaves
- ½ tsp dried thyme
- 1 can stewed tomatoes
- 1 can tomato sauce
- 4 tsp file powder
- 2 tbsp bacon drippings
- 2 packages frozen cut okra
- 2 tbsp vinegar
- 1 lb lump crabmeat
- 3 lbs shrimp, peeled and deveined
- 2 tbsp Worcestershire sauce
Instructions
1. Make the roux by whisking flour and bacon drippings until mahogany brown.
2. Add chopped vegetables and sausage; cook until tender.
3. Bring water and bouillon to a boil, then whisk in roux mixture.
4. Add seasonings, tomatoes, and simmer for 1 hour.
5. Cook okra with vinegar, add to gumbo.
6. Add crab, shrimp, and Worcestershire sauce; simmer 45 more minutes.
7. Stir in file powder before serving.
Notes
Serve over hot white rice. Gumbo thickens as it stands and tastes even better the next day.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Soups and Stews
- Method: Stovetop
- Cuisine: Creole
Ingredients for Good New Orleans Creole Gumbo
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Bacon drippings | ¾ cup + 2 tablespoons |
| Celery, coarsely chopped | 1 cup |
| Large onion, coarsely chopped | 1 |
| Green bell pepper, coarsely chopped | 1 |
| Garlic, minced | 2 cloves |
| Andouille sausage, sliced | 1 pound |
| Water | 3 quarts |
| Beef bouillon cubes | 6 |
| White sugar | 1 tablespoon |
| Salt | To taste |
| Hot pepper sauce (like Tabasco) | 2 tablespoons or to taste |
| Cajun seasoning (like Tony Chachere’s) | ½ teaspoon or to taste |
| Bay leaves | 4 |
| Dried thyme leaves | ½ teaspoon |
| Stewed tomatoes | 1 can (14.5 oz) |
| Tomato sauce | 1 can (6 oz) |
| File powder | 4 teaspoons, divided |
| Frozen cut okra, thawed | 2 packages (10 oz each) |
| Distilled white vinegar | 2 tablespoons |
| Lump crabmeat | 1 pound |
| Uncooked medium shrimp, peeled and deveined | 3 pounds |
| Worcestershire sauce | 2 tablespoons |
Step-by-Step Cooking Instructions
Step 1: Make the Roux
- In a heavy saucepan, whisk flour and ¾ cup bacon drippings over medium-low heat.
- Stir constantly until the color turns to a rich, mahogany brown (about 25 minutes).
- Remove from heat and continue whisking until it stops cooking.
Step 2: Build the Base
- Finely chop celery, onion, bell pepper, and garlic in a food processor.
- Stir the vegetables into the roux, add sliced andouille sausage, and cook for 10–15 minutes until tender.
- Remove from heat and set aside.
Step 3: Create the Broth
- In a large pot, bring water and beef bouillon cubes to a boil until dissolved.
- Gradually whisk the roux mixture into the boiling broth.
Step 4: Flavor and Simmer
- Add sugar, salt, hot sauce, Cajun seasoning, thyme, bay leaves, stewed tomatoes, and tomato sauce.
- Reduce heat and simmer for 1 hour.
- Stir in 2 teaspoons of file powder after 45 minutes.
Step 5: Cook the Okra
- In a skillet, melt 2 tablespoons bacon drippings over medium heat.
- Add okra and vinegar; cook for 15 minutes.
- Remove okra with a slotted spoon and add to the gumbo pot.
Step 6: Add Seafood
- Stir in crabmeat, shrimp, and Worcestershire sauce.
- Simmer for an additional 45 minutes to let flavors blend beautifully.
- Finish with 2 more teaspoons of file powder before serving.
Helpful Gumbo Tips
- Whisk constantly while making the roux a single moment of distraction can burn it.
- Use a heavy-bottomed pot for even heat distribution and stable simmering.
- Don’t rush the process. Gumbo develops its depth of flavor through slow cooking.
- Serve over white rice and pair with crusty French bread for the full Creole experience.
- Store leftovers in the fridge for up to 3 days gumbo often tastes even better the next day.
Health and Nutrition Facts
| Nutrient | Approximate Amount (per serving) |
|---|---|
| Serving Size | 1 ½ cups |
| Calories | 400 kcal |
| Protein | 35 g |
| Fat | 22 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
| Sodium | 890 mg |
FAQs About New Orleans Creole Gumbo
Q1: What makes Creole gumbo different from Cajun gumbo?
Creole gumbo typically includes tomatoes and a mix of seafood and sausage, while Cajun gumbo focuses on a darker roux and omits tomatoes.
Q2: Can I make gumbo ahead of time?
Yes! Gumbo’s flavors deepen overnight, making it even more flavorful when reheated.
Q3: Is file powder necessary?
While optional, file powder (ground sassafras leaves) adds earthy flavor and thickens the soup.
Q4: Can I freeze gumbo?
Absolutely. Let it cool completely before storing in airtight containers for up to three months.
Conclusion
This Good New Orleans Creole Gumbo is more than a dish it’s a soulful journey into Louisiana’s culinary heritage. As it simmers, your kitchen becomes filled with warmth, spice, and history. So ladle up a bowl, sit back, and savor a taste of Creole comfort made right in your home.