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 bons temps rouler” smacking your lips in pure unadulterated sheer delight.
There are two types of Gumbo that circulate amongst the folks in that wonderful state of Louisiana… Creole Gumbo or Cajun Gumbo. Both styles of Gumbo are wonderful and fulfilling ways to make Gumbo. Creole Gumbo usually contains shellfish and spice filé. Gumbo proudly combines ingredients and culinary practices of several cultures including West African, French, Spanish, German, and Choctaw.Did you know that Gumbo is also the Official State Dish of Louisiana?
If you ever find yourself being lucky enough to be invited into the home of an 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 wonderful 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!
Creole Gumbo Ingredients
- 1/3 cup clarified butter
- 2/3 cup all-purpose flour
- 1 cup diced onions
- 1 cup diced green bell peppers
- 3/4 cup diced celery
- 3-4 quarts of shrimp stock, or water
- 2 pounds Andouille sausage
- 2 bay leaves
- 2 tablespoons Creole seasoning
- 3 large cloves garlic sliced razor thin
- cayenne pepper
- Salt, to taste
- 1 teaspoon freshly ground black pepper
- 4 medium tomatoes, blanched, skinned, seeds removed, diced
- 8 large eggs, hard-boiled, shells removed
- 2-pound medium-sized shrimp, peeled and deveined
- 2 cups okra cleaned sliced
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh parsley leaves
- 4-5 cups cooked rice for serving
- 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
- Heat the butter over medium heat. Once the butter is hot a tablespoon at a time slowly add the 1/2 cup flour to prepare the roux stirring constantly. Once all the flour has been added continue heating and stirring the roux until it becomes a 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, shrimp stock or water, cooked Andouille sausage, 2 bay leaves, creole seasoning, 3 cloves of garlic sliced razor-thin, cayenne pepper, salt, fresh ground pepper and 8 hard-boiled eggs. 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 cook for 15 minutes longer. 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.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.