Creole Gumbo Recipe

This Creole-style gumbo is a one-pot wonder loaded with chicken, shrimp,
crabmeat, smoked sausage, and Creole spices, a bit different from Cajun gumbo.

Servings: 12

Author: Mike Hultquist

Prep Time:
10 minutes

Cook Time:
1 hour, 40 minutes

Course:

Soup Main Course

Cuisine:

American

Keywords:

chicken shrimp crab roux andouille creole

Instructions

1 Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
2 Season chicken with salt and pepper and add to the pan along with the sliced
andouille. Cook a couple minutes per side until browned. Set aside until ready
to use.
3 Add the peanut oil to a large pot and heat to medium heat. Add flour and stir.
Cook for 15-20 minutes, constantly stirring, until the roux browns to the color
of peanut butter. You can go lighter or darker (chocolate brown) if you’d like.
4 Add peppers, onion, celery and garlic. Stir and cook about 5 minutes.
5 Add chicken and andouille. Stir and cook for 1 minute.
6 Add crushed tomatoes, Creole seasoning, cayenne, and chicken stock. Scrape up
the brown bits from the bottom.
7 Add bay leaves and thyme and cook at medium-low heat for 1 hour to thicken.
8 Stir in shrimp and crab and tuck into the gumbo. Simmer 6-7 minutes, or until
the seafood is cooked through.
9 Stir in fresh parsley and serve into bowls with filé powder on the side for
thickening, if desired. Garnish with extra parsley.

Creole Gumbo Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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