Authentic New Orleans Creole Gumbo
Classic Creole Gumbo with shrimp, sausage, and chicken, simmered in a flavorful, spiced broth and served over rice.
Ingredients
For the Roux:
- ½ cup vegetable oil
- ½ cup all-purpose flour
For the Gumbo:
- 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 lb smoked Andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 6 cup cups chicken broth
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp Creole seasoning (such as Tony Chachere’s)
- ½ tsp cayenne pepper (optional, for extra spice)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 cup cooked white rice (for serving)
- 3 green onions, sliced (for garnish)
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
Make the Roux:
- In a large pot or Dutch oven over medium heat, add the vegetable oil and slowly whisk in the flour.
- Stir constantly for 15-20 minutes until the roux turns a deep brown color (like chocolate). Be careful not to burn it!
Sauté the Vegetables & Sausage:
- Add the onion, bell pepper, celery, and garlic to the roux. Stir and cook for 5 minutes until softened.
- Add the sliced sausage and cook for another 5 minutes.
Add the Chicken & Spices:
- Stir in the chicken pieces, Creole seasoning, paprika, thyme, cayenne pepper, black pepper, and salt.
- Cook for 5 minutes, stirring occasionally.
Simmer the Gumbo:
- Pour in the chicken broth, diced tomatoes, Worcestershire sauce, and bay leaves.
- Bring to a gentle simmer and let cook uncovered for 45 minutes, stirring occasionally.
Add the Shrimp:
- Add the shrimp to the pot and cook for another 5-7 minutes, until they turn pink and opaque.
Serve:
- Remove the bay leaves and ladle the gumbo over cooked white rice.
- Garnish with green onions and fresh parsley.
Notes
Make-Ahead Tip: Gumbo tastes even better the next day! Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.