New Orleans Creole Gumbo

New Orleans Creole Gumbo is a rich and hearty stew that captures the vibrant flavors and cultural diversity of Louisiana cuisine. This iconic dish features a robust mix of seafood, sausage, and sometimes chicken, all simmered in a deeply flavorful roux-based broth with the “holy trinity” of Creole cooking—onions, bell peppers, and celery. Enhanced with okra, tomatoes, and a blend of Creole spices, this gumbo offers a symphony of tastes and textures. Perfect for gatherings or special occasions, this Creole Gumbo brings the authentic taste of New Orleans to your table, embodying the spirit of Southern hospitality and culinary tradition.

Ingredients

For the Roux:

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour

For the Gumbo:

• 1 large onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 1 pound andouille sausage, sliced
• 1 pound chicken thighs, cut into bite-sized pieces (optional)
• 1 (14.5-ounce) can diced tomatoes
• 1 quart chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 pound shrimp, peeled and deveined
• 1 pound crabmeat or crawfish tails (optional)
• 2 cups sliced okra (fresh or frozen)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon hot sauce (optional)
• 1/4 cup fresh parsley, chopped
• 4 green onions, sliced
• Cooked white rice, for serving

Instructions

1. Make the roux: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour until smooth. Cook the roux, stirring constantly, for about 20-30 minutes, or until it turns a deep brown color, similar to chocolate. Be patient and keep stirring to avoid burning.
2. Add the vegetables: Once the roux reaches the desired color, add the chopped onion, bell pepper, and celery (the “holy trinity”) to the pot. Cook, stirring frequently, for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
3. Cook the sausage and chicken: Add the sliced andouille sausage and chicken pieces (if using) to the pot. Cook for about 5-7 minutes, stirring occasionally, until the sausage is browned and the chicken is cooked through.
4. Add the tomatoes and broth: Stir in the diced tomatoes, chicken broth, bay leaf, dried thyme, paprika, cayenne pepper, dried oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 45 minutes to allow the flavors to meld together.
5. Add the seafood and okra: Stir in the shrimp, crabmeat or crawfish tails (if using), sliced okra, Worcestershire sauce, and hot sauce (if using). Continue to simmer for another 10-15 minutes until the shrimp are cooked through and the okra is tender.
6. Finish and serve: Remove the bay leaf from the gumbo and stir in the fresh parsley and green onions. Taste and adjust the seasoning if necessary. Serve the gumbo hot over cooked white rice.

Enjoy your New Orleans Creole Gumbo as a flavorful and comforting dish that brings the authentic taste of the Big Easy to your home, perfect for sharing with family and friends.