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–+ servings

Authentic Southern Creole Gumbo

Traditional Creole gumbo made with a dark roux, the holy trinity of vegetables, shrimp, sausage, and crabmeat. This authentic New Orleans recipe creates a rich, flavorful stew that’s delicious served over hot cooked rice.
Print Recipe
Prep Time 1 hour
Cook Time 2 hours 40 minutes
Total Time 3 hours 40 minutes
Servings: 20 servings
Course: Dinner
Cuisine: Creole
Calories: 283
Ingredients Method Nutrition

Ingredients
  

  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 2 large onions diced (about 2 cups)
  • 2 green bell peppers diced (about 2 cups)
  • 4 celery stalks diced (about 1 cup)
  • 1 tablespoon minced garlic
  • 3 quarts water or seafood stock
  • 6 cubes beef bouillon or 6 teaspoons better than bouillon
  • 1 tablespoon white sugar
  • 1 tablespoon Creole seasoning
  • 2 tablespoons Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 pound andouille sausage sliced into rounds
  • 1 pound fresh okra sliced (or frozen)
  • 1 28-ounce can diced tomatoes with juice
  • 2 tablespoons file powder ground sassafras
  • 1 pound medium shrimp peeled and deveined
  • 1 pound crabmeat picked over for shells
  • 2 tablespoons fresh parsley chopped
  • 1/4 cup green onions sliced
  • Hot cooked rice for serving
  • Hot sauce for serving (optional)

Method
 

  1. In a large, heavy pot or Dutch oven, heat the oil over medium heat. Whisk in flour gradually and cook, stirring constantly, until the mixture turns a deep chocolate brown color (about 20-30 minutes).
  2. Carefully add the diced onions, bell peppers, and celery to the roux. Cook, stirring frequently, until vegetables are softened, about 8-10 minutes. Add the garlic and cook for another minute until fragrant.
  3. Slowly add the water or stock while whisking constantly to prevent lumps. Add bouillon, sugar, Creole seasoning, Worcestershire sauce, bay leaves, and thyme. Bring to a boil, then reduce heat to a simmer.
  4. Stir in the sliced andouille sausage and simmer for 30 minutes, allowing the flavors to meld.
  5. Add the okra and diced tomatoes with their juice. Simmer for another 30 minutes.
  6. Stir in the file powder (if using—never add it while the gumbo is boiling). Simmer for 10 minutes more.
  7. Add the shrimp and crabmeat to the pot. Simmer gently until the shrimp are just pink and cooked through, about 5-7 minutes.
  8. Remove from heat and stir in parsley and green onions. Let stand for 10 minutes before serving.
  9. Ladle gumbo over hot cooked rice in deep bowls. Offer hot sauce on the side for those who like extra heat.

Nutrition

Calories: 283kcalCarbohydrates: 12gProtein: 21gFat: 17gSaturated Fat: 6gCholesterol: 143mgSodium: 853mgFiber: 2gSugar: 3g
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