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Creole Gumbo

Creole Gumbo has a mystifying flavor all of its own, the kind of delicious flavor you don’t mind drowning in. You might suddenly find yourself murmuring “Laissez Les bonus temps rouler” smacking your lips in pure unadulterated sheer delight.

 

Creole Gumbo has a mystifying flavor all of its own, the kind of delicious flavor you don't mind drowning in. You might suddenly find yourself murmuring "Laissez les bonus temps rouler" smacking your lips in pure unadulterated sheer delight.Two types of Gumbo circulate amongst the folks in that beautiful state of Louisiana. Creole Gumbo or Cajun Gumbo. Both styles of Gumbo are lovely and fulfilling ways to make Gumbo.

Creole Gumbo usually contains shellfish and spice filé. Gumbo proudly combines ingredients and culinary practices from several cultures, including West African, French, Spanish, German, and Choctaw. Did you know that Gumbo is also the Official State Dish of Louisiana?

 

 

 

 

Creole Gumbo has a mystifying flavor all of its own, the kind of delicious flavor you don't mind drowning in. You might suddenly find yourself murmuring "Laissez les bonus temps rouler" smacking your lips in pure unadulterated sheer delight.If you ever find yourself being lucky enough to be invited into the home of a NOLA Household that has been born and raised on traditional Creole Gumbo often, you will find it served with hard-boiled eggs that have had the shells removed and slow-cooked in that excellent Gumbo.

A  simple Potato Salad, Crusty Bread, and grilled corn seasoned with butter, hot sauce, and creole spices will also be on that NOLA table, and I can guarantee you will be basking in pure Deliciousness!

 

 

 

Ingredients needed to make Creole Gumbo
  • 1/2 cup clarified  butter
  • 1/2 cup all-purpose flour
  • One cup diced onions
  • One cup diced green bell peppers
  • 3/4  cup diced celery
  • Eight cups of chicken stock
  • Two pounds Andouille sausage
  • Two bay leaves
  • Two tablespoons Creole seasoning
  • Six large cloves garlic sliced razor-thin
  • cayenne pepper
  • Salt, to taste
  • One teaspoon freshly ground black pepper
  • Eight large eggs, hard-boiled, optional
  • Two-pounds medium-sized shrimp, peeled and deveined
  • Two cups okra cleaned sliced
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh parsley leaves
  • Four or Five cups cooked rice for serving

 

 

 

 

 

5 from 19 votes
Creole Gumbo has a mystifying flavor all of its own, the kind of delicious flavor you don't mind drowning in. You might suddenly find yourself murmuring "Laissez les bonus temps rouler" smacking your lips in pure unadulterated sheer delight.
Creole Gumbo
Prep Time
25 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 40 mins
 
Creole Gumbo has a mystifying flavor all of its own, the kind of delicious flavor you don’t mind drowning in. You might suddenly find yourself murmuring “Laissez les bonus temps rouler” smacking your lips in pure unadulterated sheer delight.
Course: Soup
Cuisine: American, Creole
Keyword: Creole Gumbo, Gumbo
Servings: 8 People
Calories: 450 kcal
Author: hmccallum
Ingredients
  • ½ cup clarified butter or oil
  • ½ cup All-purpose flour
  • 1 cup diced onions
  • 1 cup diced green bell peppers
  • ¼ cup diced celery
  • 8-10 cups Chicken stock
  • 6 Cloves Garlic sliced razor thin
  • 2 pounds Andouille sausage cooked
  • 2 Bay leaves
  • 2 tablespoons Creole seasoning or more
  • 1 pinch cayenne pepper or more
  • Kosher Salt to own taste
  • 1 teaspoon Freshly ground black pepper to own taste
  • 8 large eggs hard-boiled, shells removed
  • 2 pounds Medium-sized shrimp peeled, and deveined
  • 2 cups Okra cleaned sliced
  • ½ cup Chopped green onions
  • ½ cup Chopped fresh parsley leaves
  • 4 cups Cooked rice for serving
Instructions
  1. Cook the sausages in a large skillet over medium heat, turning occasionally until the pieces are slightly brown. Remove the sausage and set aside on a paper towel-lined plate to drain. Discard the excess fat remaining in the skillet

  2. Heat the butter over medium heat. Once the butter is hot a tablespoon at a time slowly add the ½ cup flour to prepare the roux stirring constantly. Once all the flour has been added continue heating and stirring the roux until it becomes light or medium brown color, about the color of toffee, about 10-15 minutes. Add the onions to the roux, stirring constantly. Once the onions are softened, add the garlic, parsley, tomatoes, diced celery, green onions, and diced bell pepper.

  3. In a large stockpot add Roux, chicken stock, cooked Andouille sausage, 2 bay leaves, creole seasoning, 6 Cloves of garlic sliced razor-thin, cayenne pepper, salt, fresh ground pepper, and 8 hard-boiled eggs (optional). Bring to almost a boil, reduce heat to low and simmer for 60 minutes.

  4. Add okra to the Creole gumbo pot. Continue cooking the gumbo for 20 minutes. Add shrimp and remove the gumbo from the heat. Let the gumbo sit for 15 minutes or so. As it cools oil may form on the top- Skim the oil with a large spoon and discard. You may want to taste the Creole gumbo at, this time, adjust seasoning with more salt and pepper as needed.

  5. Add fresh chopped parsley and chopped green onions.

  6. Serve the gumbo over steamed rice.

 

 

Don’t forget to use the Pin it and Print Options to save the recipe!

 

 

 

 

 

Creole Gumbo has a mystifying flavor all of its own, the kind of delicious flavor you don't mind drowning in. You might suddenly find yourself murmuring "Laissez les bonus temps rouler" smacking your lips in pure unadulterated sheer delight.

 

 

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34 Comments

  • Reply
    bob page
    February 1, 2019 at 11:39 pm

    Looks amazingly good!

  • Reply
    Jack
    February 16, 2015 at 4:59 pm

    Recipe looks great, I’m going to give it a shot using Okra. Can’t wait.
    Jack

  • Reply
    Dianne Douglas
    February 16, 2015 at 1:43 pm

    gumbo looks great; I’ve never used eggs will think about trying that out..

  • Reply
    Kent Stone
    February 16, 2015 at 1:40 pm

    I can’t wait to see some more of your Cajun recipes! This was a winner.

  • Reply
    Kent Stone
    February 16, 2015 at 1:39 pm

    I need to make this again! Great gumbo recipe.

  • Reply
    dishofdailylife
    December 25, 2014 at 7:38 pm

    Can’t wait to make this, Heidy! We do love gumbo here and don’t make it nearly enough! Your recipe looks wonderful! Sending lots of foodie love your way on this one!!

    • Reply
      Heidy L. McCallum
      December 25, 2014 at 7:46 pm

      Thanks Michelle! It’s a favorite here as well… MERRY Christmas!

  • Reply
    peter @feedyoursoultoo
    December 17, 2014 at 1:32 pm

    Love a gumbo. The consistency of your roux looks perfect.

  • Reply
    Nicole Neverman
    October 2, 2014 at 7:48 pm

    Thank you so much for attending week 4 of #PureBlogLove and linking your fantastic recipe. I LOVE gumbo but this recipe looks out of this world good, I can’t wait to see what you have in store for our party next week Thursday 8 PM EST- Sundays at midnight. Have a great day!
    Nicole

  • Reply
    Hadia
    October 2, 2014 at 6:58 pm

    What a fantastic Gumbo dish Heidy! I have to make this very soon. Looks divine!

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