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new-orleans-creole-gumbo-recipe

New Orleans Creole Gumbo Recipe

A rich and hearty gumbo with a mix of seafood, chicken, and sausage, flavored with Creole spices.
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Preparation Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Course: Main Course
Cuisine: Creole
Servings: 6 servings
Calories: 450 kcal

Ingredients 

Main Ingredients

  • ½ cup vegetable oil
  • ½ cup all-purpose flour
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 lb andouille sausage, sliced
  • 1 lb chicken thighs, cut into chunks
  • 1 lb shrimp, peeled and deveined
  • 4 cups chicken broth
  • 2 cups water
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • to taste salt and pepper
  • ¼ cup chopped parsley
  • 6 cups cooked white rice

Instructions 

  1. 1. Heat the oil in a large pot over medium heat. Gradually stir in the flour to make a roux. Cook, stirring constantly, until the roux is a dark brown color.
  2. 2. Add the onion, bell pepper, celery, and garlic. Cook until the vegetables are tender.
  3. 3. Stir in the sausage and chicken. Cook until the chicken is no longer pink.
  4. 4. Pour in the chicken broth and water. Add the bay leaves, thyme, paprika, cayenne pepper, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 hour.
  5. 5. Add the shrimp and cook for another 10 minutes, or until the shrimp are pink and cooked through.
  6. 6. Remove the bay leaves. Stir in the parsley. Serve the gumbo over cooked white rice.

Nutritional Value

Calories: 450kcal | Carbohydrates: 30g | Protein: 25g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 150mg | Sodium: 1200mg | Potassium: 600mg | Fiber: 3g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 4mg

Keywords

Creole, Gumbo, New Orleans
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