New Orleans Creole Gumbo
New Orleans Creole Gumbo is a hearty stew made with a dark roux, aromatic vegetables, tomatoes, and a mix of seafood and meats.It is slow-cooked to develop deep, layered flavors.Traditionally served over rice, it’s both filling and comforting.This dish perfectly represents the spirit of Creole cuisine.
Ingredients
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 large onion, finely chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup sliced okra (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes
- 6 cups chicken or seafood stock
- 1 lb smoked andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 cup cooked crab meat (optional)
- 2 bay leaves
- 1 tsp paprika
- 2 tbsp chopped fresh parsley
Instructions
- In a heavy-bottomed pot, heat oil over medium heat and slowly whisk in flour to make a roux. Stir constantly until it turns deep brown.
- Add onion, bell pepper, and celery to the roux; cook until softened.
- Stir in garlic and okra, cooking for another 2 minutes.
- Add tomatoes, stock, sausage, bay leaves, thyme, paprika, cayenne, salt, and pepper.
- Bring to a simmer and cook uncovered for 45–60 minutes, stirring occasionally.
- Add shrimp and crab meat; cook for 5–7 minutes until shrimp are done.
- Adjust seasoning and garnish with parsley and green onions.
Notes
- A dark roux is essential for authentic flavour.
- Tomatoes are typical in Creole gumbo, not Cajun.
- Seafood should be added at the end to avoid overcooking.
- Gumbo tastes even better the next day.
- Adjust spice levels to suit your preference.