5 from 8 votes
here are many variations of family recipes for Gumbo across the state of Louisiana; my Red Creole Crawfish Gumbo is one of my favorite Gumbos; made with Andouille sausage, Louisiana crawfish, onions, green bell peppers, celery, garlic, fresh okra, and seasoned perfectly with Creole spices.
Red Creole Crawfish Gumbo
Prep Time
25 mins
Cook Time
30 mins
Total Time
45 mins

Gumbo is one of the oldest beloved Creole and Cajun cuisines in Louisiana, Gumbo is as much of a cultural symbol of as the bayou or jazz music heard playing in the French Quarters of New Orléans.

Course: Soup
Cuisine: Cajun, Creole
Keyword: Crawfish Gumbo, Creole Crawfish Gumbo, Gumbo
Servings: 6 People
Author: hmccallum
  • 3 cups Fresh okra
  • 2 tablespoons Peanut oil +3 more
  • pounds Andouille sausage sliced into rounds
  • 4 cups Peeled seeded, and diced fresh tomatoes
  • 1 large Chopped onion
  • ½ cup Chopped green bell pepper
  • ½ cup Chopped celery
  • 3 tablespoons All-purpose flour
  • 5 cloves Garlic, minced
  • 2 Bay leaves
  • 3 tablespoons Fresh parsley chopped
  • 1 tablespoon Creole Seasoning or to own taste
  • ½ teaspoon Dried thyme
  • ¼ teaspoon Teaspoon oregano
  • 1 pinch Cayenne pepper
  • Kosher salt to taste
  • Freshly ground pepper to taste
  • 1 splash Hot sauce
  • 32- ounces Fish, shrimp, or vegetable stock
  • 2-3 pounds fresh whole crawfish or 2 pounds crawfish tails peeled
  • Finely chopped fresh parsley for garnish
  • Green onion tops for garnish
  • Cooked long grain white Rice to serve
  1. Wash the fresh okra in cold tap water; then trim the stems and tips from the okra, cut into rounds.

  2. Heat the peanut oil in a large Gumbo pot over medium-high heat.

  3. Add the andouille sausage and cook, stirring often, to render out the fat, about 6-7 minutes.

  4. Add the fresh okra to the Gumbo pot and cook, stirring constantly, for 8 to 10 minutes

  5. Add the diced tomatoes, onions, green bell peppers, celery, and garlic and cook, stirring often, for 8 minutes, or until the okra and other vegetables are tender. Remove from the Gumbo pot and set to the side in a clean bowl till needed.

  6. Add 3 tablespoons of peanut oil to Gumbo pot, let heat then add 3 tablespoons of all-purpose flour to the oil; cook stirring constantly till it becomes an amber color. Careful not to scorch the roux. Reduce the heat to the lowest setting.

  7. One roux is done; place the veggies back to Gumbo pot; add the Creole seasoning, bay leaves, fresh chopped parsley, dried thyme, oregano, cayenne, kosher salt, freshly ground pepper, and the vegetable Stock to the Gumbo pot, turn heat up to medium-high heat.

  8. Stir the Gumbo pot and bring the contents to a low boil. Reduce the heat under the Gumbo pot to medium and simmer on low, uncovered, for about 45 minutes to 1 hour.

  9. Add the crawfish and cook, stirring occasionally, for 8 minutes.

  10. Remove the bay leaves, garnish with the parsley and green onion tops, and serve in shallow bowls over white rice.