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