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Creole Gumbo

July 25, 2014 (Last Updated: January 29, 2021)

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 of 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

 

 

 

 

 

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

hmccallum
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.
4.96 from 21 votes
Prep Time 25 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 40 mins
Course Soup
Cuisine American, Creole
Servings 8 People
Calories 909 kcal

Ingredients
  

  • ½ cup clarified butter or oil
  • ½ cup all-purpose flour
  • 1 cup onions diced
  • 1 cup green bell peppers diced
  • ¼ cup celery diced
  • 8-10 cups chicken stock not broth
  • 6 Cloves Garlic sliced razor-thin
  • 2 pounds Andouille sausage sliced and 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 shrimp peeled, and deveined
  • 2 cups Okra cleaned sliced
  • ½ cup green onions chopped
  • ½ cup fresh parsley leaves chopped
  • 4 cups Cooked rice for serving

Instructions
 

  • Cook the sausages in a large skillet over medium heat, turning occasionally until the pieces are slightly brown. Remove the sausage and set it aside on a paper towel-lined plate to drain. Discard the excess fat remaining in the skillet
  • 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.
  • 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.
  • 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.
  • Add fresh chopped parsley and chopped green onions.
  • Serve the gumbo over steamed rice.

Notes

Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.

Nutrition

Serving: 01Calories: 909kcalCarbohydrates: 44gProtein: 61gFat: 53gSaturated Fat: 20gCholesterol: 581mgSodium: 2312mgPotassium: 998mgFiber: 3gSugar: 6gVitamin A: 1462IUVitamin C: 36mgCalcium: 267mgIron: 7mg
Keyword Creole Gumbo, Gumbo
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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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39 Comments

  • Reply
    Luke
    October 25, 2020 at 11:47 pm

    I just passed this recipe for Creole Gumbo onto a good buddy who was performing some research on Gumbo. He just bought me lunch since I helped him find a viable authentic recipe of gumbo! Thus let me rephrase: Thanx for lunch!

    • Reply
      hmccallum
      November 13, 2020 at 4:12 pm

      LOL, That is awesome!!! Thanks Luke.

  • 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
      Heidy L. McCallum
      November 24, 2015 at 2:08 pm

      Thanks, Dianne, you have to try it! Fablous!

      • Reply
        Ray Hendry
        January 27, 2021 at 6:50 pm

        Eggs? Do you cut them up or leave them whole? If whole, do they remain whole through the cooking process?

        • Reply
          hmccallum
          January 29, 2021 at 6:18 am

          Good morning, Ray
          See Step 8
          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.

  • 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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