creole gumbo

This amazingly flavorful Authentic Shrimp Gumbo recipe uses the masterpiece of all sausages spicy andouille sausage with shrimp, chicken, and traditional rice.

Authentic Creole Shrimp Gumbo

chicken thighs (seasoned, cooked, skin and bones removed)

rice

yellow onion, chopped

green bell pepper, chopped

celery, thinly sliced

garlic, minced (use fresh)

oil (+ 2 tablespoons for sauteing the vegetables)

all-purpose flour (+ 1 tablespoon if needed)

Seafood stock (or stock

Andouille Sausage (or smoked sausage, sliced)

green okra, sliced (organic frozen may be used)

Creole tomatoes, tomatoes tomatoes

bay leaves

Cajun seasoning (Use salt-free Cajun seasoning)

thyme

Kosher salt (to own taste)

white pepper (to own taste)

Large Gulf Shrimp

onions

Hot sauce (to serve, optional)

Cook the bone on seasoned chicken thighs until done or use precooked chicken thighs. I used my Air-fryer and cooked for about 30 minutes at 360° F. You may substitute chicken breasts if desired. After the chicken thighs are done and cooled to the touch, remove the skin, and pull meat from the bones. Reserve to the side.

While the chicken is cooking Use a rice steamer and begin to steam rice according to rice steamer instructions. You will need at least 4 cups of cooked rice to serve 8 people.

Meanwhile, heat two tablespoons of oil in a large heavy bottom pot or Dutch Oven on medium heat, add the yellow onions, celery, green peppers, and minced garlic, cook until softened- about 7 minutes.

Next, using the large heavy bottom pot or Dutch Oven on medium heat and add the ½ cup of oil to heat. Once slightly heated add the flour and continuously stir. Stir the mixture until an amber color has been reached carefully as not to burn the Roux. This may take a little time.

Add seafood stock to the Dutch Oven and stir a few minutes to combine the mixture with the stock, a chicken stock may be substituted if needed. Then add the dark chicken meat, sliced andouille sausage, sauteed veggies, sliced okra, Creole or Heirloom tomatoes, bay leaves, cajun seasoning, dried thyme, kosher salt to own taste,  and white pepper to own taste. Stir again to combine the ingredients. Cook 45-55 minutes on reduced heat. Stir often.

After cooking 45-55 minutes completely turn off the heat and add the cleaned shrimp with shells and tails removed, stir again. Let sit 10 minutes and then stir before serving. The shrimp will cook at that time even with the heat off.

Serve over white rice, top with sliced green onions and hot sauce if desired.

This authentic Creole Gumbo transports your taste buds to the Big Easy with every spoonful. With a hearty mix of creole spices, okra, onions, and green bell pepper, this seafood gumbo stew uses okra as a thickener instead of roux.

Louisiana Creole Gumbo

Vegetable Oil (or Bacon drippings)

tsp White Pepper

cayenne pepper

tsp Black Pepper

Yellow Onions (diced)

Green Bell Pepper (chopped)

Seafood Stock (divided)

tsp Minced Garlic

tsp Onion Powder

tsp Thyme (dried)

Tbsp Unsalted Butter

Whole tomatoes (14.5 ounce)

lb Smoked Sausage

lb Shrimp (Peeled and deveined, 26/30 with no heads

Green Onions (Sliced)

Tbsp Gumbo Filé (also known as Sassafras Powder)

Parboiled Rice

In a larger saucepan or Dutch oven, add 1/3 cup Vegetable Oil over high heat until it just begins to steam, about 3 minutes. (You may see a very slight puff of evaporation, which I call &quot;steam&quot;, but don&#39;t let it cook too long if you don&#39;t see it.) Alternatively, you can use an oil thermometer and it should be at least 350-375 degree.

Add 3 cups of Okra, fresh or frozen. Cook for about 3 minutes, stirring occasionally. Add 1/2 tsp White Pepper, 1/2 tsp cayenne pepper, and 1/2 tsp Black Pepper. Continue cooking, stirring very frequently, until the okra is well browned or about 7-10 minutes. Ideally, you&#39;re looking for a deep dark brown in most areas, not burned black. Some okra may still be green.

Reduce heat to medium. Stir in 2 cups Yellow Onions and 1 Green Bell Pepper. Cook for 5 minutes scraping the bottom of the pan as needed.

Add 1 cup of stock and scrape any bits from the bottom of the pan. Add 2 tsp Minced Garlic, 1 tsp Thyme,1 tsp Onion Powder, and 4 Tbsp Unsalted Butter. Stir until butter is fully melted. Add the remaining stock and 1 can Whole or diced tomatoes Break up the tomatoes if whole. Bring to a boil.

Add 1 lb Smoked Sausage and bring back to a boil. Reduce heat to medium-low and simmer for 45 minutes uncovered, stirring occasionally.

Add remaining 2 cups of okra simmer for 10 minutes.

Add 1 lb Shrimp and return to a boil. As soon as the shrimp is pink and cooked barely through, remove from heat and stir well.

Add 2 Tbsp Gumbo Filé, more cayenne, or salt to desired taste. Serve with 3 cups Cooked Parboiled Rice, if desired, and garnish with 1/2 cup Green Onions.

Added andouille sausage and file powder. It was even better the next day

Came out great! Perfect for any time of year and I like that I can freeze it to make easier.

We like it spicy, so I used some slap yo mama hot sauce. It was delish! Brings me home.

It was good! I’ll definitely do this recipe again, maybe with lobster too.

Cajun seafood gumbo made with shrimp, crab, and sausage in savory broth packed with flavor. Enjoy with rice for the ultimate comfort meal!

Cajun Seafood Gumbo

lb Andouille Sausage ((sliced))

Vegetable Oil

All purpose Flour

Green Bell Pepper ((diced))

Yellow Onion ((diced))

Celery Stalks ((chopped))

Garlic ((diced))

tbsp Cajun Seasoning

tsp Cayenne Pepper ((more or less as desired))

14.5 oz Stewed Tomatoes ((do not drain))

Bay Leaves

Seafood Stock

Chicken Broth

Thyme

lb Large Shrimp

tbsp Gumbo File Powder

Frozen Okra

lb Lump Crab Meat

lb Crab Claws

Worcestershire Sauce

Parsley ((chopped))

Add a drizzle of olive oil to a large pot over medium heat. Warm the pot for about 3 minutes, then add andouille sausage and cook until browned, about 5 minutes. Remove from the pot and set aside. 1 lb&#32;Andouille Sausage

Now let&#39;s make the roux. To the same pot, add in the vegetable oil and all purpose flour. Reduce to medium low heat and mix together so that there are no clumps. Stir constantly for about 30-40 minutes, until a dark roux forms. It should be the color of dark chocolate or black coffee. (it&#39;s a labor of love but SO worth it!) 1/2 cup&#32;Vegetable Oil 1/2 cup&#32;All purpose Flour

Once the roux is formed and reaches the desired color, add in the green bell pepper, onion, and celery. Be careful adding in the veggies, the oil will pop! Cook for 8 minutes, until the vegetables begin to soften slightly, then add in the diced garlic, cajun seasoning,  cayenne pepper, stewed tomatoes, and bay leaves. Mix to ensure everything is combined and cook for about 5 minutes. 2&#32;Green Bell Pepper 1&#32;Yellow Onion 4&#32;Celery Stalks 6 cloves&#32;Garlic 1 tbsp&#32;Cajun Seasoning 2 tsp&#32;Cayenne Pepper 14.5 oz&#32;Stewed Tomatoes 2&#32;Bay Leaves

Pour in the seafood stock, chicken broth, thyme, and add the sausages back in. Bring to a boil, then reduce the heat low. Cover with a lid and simmer for 1 hour. 4 cups&#32;Seafood Stock 2 cups&#32;Chicken Broth 4 sprigs&#32;Thyme

At the 1 hour mark, add in the gumbo file powder and okra. Cook uncovered for 10 minutes, then add the crab meat, and crab claws (optional), worcestershire sauce, and parsley. Mix together and cook for about 4-6 minutes, until the crab claws are warmed throughout (if using). 1 tbsp&#32;Gumbo File Powder 2 cups&#32;Frozen Okra 1 lb&#32;Lump Crab Meat 1 lb&#32;Crab Claws 2 tbsp&#32;Worcestershire Sauce 1/4&#32;Parsley

Lastly, Add the shrimp and cook until it turns pink and curls slightly, about 3-5 minutes. Remove from heat and taste for salt and pepper. Adjust as needed. Serve with white rice. 1 lb&#32;Large Shrimp

This is most delicious seafood boil recipe EVER!

Love this gumbo recipe. While it’s not one of those quick to whip up at the last minute recipes, it is so worth the small amount of effort it takes to make it. Great combination of ingredients that produces an absolutely delicious meal.

Absolutely the best Cajun Seafood Gumbo recipe ever!  It takes a little longer to make but it is so worth it!  It hides the green pepper from my husband who swears he hates green pepper!  He love the gumbo!

I've used clam juice and seafood stock that have had Frozen for a month or so. That gives my gumbo a fermented zip makes it nice compliment to the rest of the recipe. I really love this. However I must admit each time I make it we're gathering of some sort I have to make it at least four times before different people in the next week or so. I have sold each of pots that I make it for $100 each and no one complained about the money that is. Thank God for gumbo.

Seriously the best gumbo I've ever made! It's very flavorful, I have no critiques of this recipe, perfect exactly as is.

This was amazing! Tasted so special, unique... felt like we were traveling for it! Definitely took a while to make but it wasn't much work. I cut the cayenne in half and it was so quite spicy but not in a bad way.

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Authentic Creole Shrimp Gumbo

Louisiana Creole Gumbo

Cajun Seafood Gumbo

Top 3 creole gumbo recipes from across the web

The most viewed creole gumbo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Authentic Creole Shrimp Gumbo

Louisiana Creole Gumbo

Cajun Seafood Gumbo

The most viewed creole gumbo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine