If there’s one dish that embodies the soul of New Orleans, it’s Creole gumbo. Rich, hearty, and steeped in history, this iconic dish is a true celebration of flavors. From its smoky andouille sausage to its perfectly tender shrimp, every bite tells a story of love, family, and tradition. I’m so excited to share this recipe with you today—it’s one I’ve been perfecting for years. Whether you’re a seasoned gumbo fan or trying it for the first time, this recipe will bring a taste of the Big Easy straight to your kitchen.

Pro tip: Subscribe to my blog to get this recipe (and many others) delivered straight to your inbox! Don’t miss out on the chance to savor the heartwarming dishes I can’t wait to share with you.

Why You’ll Love This New Orleans Creole Gumbo Recipe

When you take your first bite of this gumbo, you’ll understand why it’s so beloved. Creole gumbo is an explosion of flavors—savory, smoky, spicy, and rich, with just the right amount of freshness from the herbs and veggies. The dark roux serves as the backbone of the dish, lending a deep, nutty complexity that makes every spoonful irresistible.

Not convinced yet? Let me count the reasons you’ll fall in love with this recipe:

• Authentic Taste: This recipe captures the essence of traditional Creole cooking with ingredients like the “holy trinity” of onions, celery, and bell peppers, paired with a luscious roux.
• Versatility: Use seafood, chicken, sausage, or all three! This gumbo is as flexible as your taste buds desire.
• Aromatic and Comforting: The smell when this simmers on your stovetop? Absolutely divine!
• Perfect for Gatherings: A crowd-pleaser that brings people together, making it perfect for family dinners, holidays, or Mardi Gras celebrations.

Ingredients for New Orleans Creole Gumbo

You don’t need to make a trip to New Orleans to get the flavors right—just a few key ingredients will take you there! Here’s what you’ll need:

• For the Roux:
  • ½ cup vegetable oil
  • ½ cup all-purpose flour
• For the Gumbo Base:
  • 1 large onion, diced
  • 1 green bell pepper, diced

• • 3 celery stalks, diced
  • 4 garlic cloves, minced
  • 6 cups chicken or seafood stock
  • 1 (14.5-ounce) can diced tomatoes (optional but adds a nice Creole touch)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (adjust to your spice preference)
  • Salt and black pepper to taste
• Proteins:
  • 12 ounces andouille sausage, sliced
  • 1 pound shrimp, peeled and deveined
  • 1½ cups cooked shredded chicken (optional but adds extra heartiness)
• Other Additions:
  • 1 cup frozen or fresh okra, sliced
  • 3 green onions, sliced, for garnish
  • 2 tablespoons chopped fresh parsley
  • Cooked white rice, for serving

Tools You’ll Need

• A large heavy-bottomed pot or Dutch oven
• Wooden spoon (for stirring the roux and gumbo)
• Sharp knife for chopping vegetables and proteins
• Measuring cups and spoons

Ingredient Substitutions and Additions

• Seafood lovers: Add crabmeat, crawfish, or scallops for an extra-special gumbo.
• Vegetarian option: Skip the sausage, shrimp, and chicken. Use vegetable broth and double the okra, mushrooms, or even jackfruit for a plant-based twist.
• Spice it up: Toss in a diced jalapeño or a few dashes of hot sauce if you like your gumbo with an extra kick.
• No okra? Substitute with filé powder (ground sassafras leaves) for thickening the gumbo and adding a distinctive earthy flavor.

How to Make New Orleans Creole Gumbo

Follow these step-by-step instructions, and soon you’ll be ladling bowls of gumbo like a pro:

1. Make the Roux

Heat the vegetable oil in a large pot over medium heat. Slowly whisk in the flour until smooth. Cook the mixture, stirring constantly with a wooden spoon, until it turns a deep brown color (like milk chocolate). This can take about 20-30 minutes, so be patient—it’s worth it!

2. Sauté the Vegetables

Once your roux is ready, stir in the onion, bell pepper, celery, and garlic. Cook for 5-7 minutes, until the veggies are softened and fragrant.

3. Build the Flavor

Pour in the stock, stirring to incorporate the roux fully. Add the diced tomatoes (if using), bay leaves, thyme, smoked paprika, cayenne pepper, salt, and black pepper. Bring the mixture to a simmer.

4. Add the Proteins

Stir in the sliced andouille sausage and shredded chicken (if using). Simmer for 20-30 minutes, allowing the flavors to meld beautifully.

5. Add the Shrimp and Okra

About 10 minutes before serving, stir in the shrimp and okra. Cook until the shrimp are pink and cooked through, and the okra is tender.

6. Serve and Garnish

Serve the gumbo over cooked white rice, and garnish with sliced green onions and chopped parsley.

What to Serve with Creole Gumbo

Creole gumbo is a hearty meal on its own, but you can’t go wrong with these traditional Southern sides:

• Cornbread: Sweet or savory, it’s perfect for soaking up every last drop of gumbo.
• French Bread or Biscuits: A crispy baguette or warm biscuit is just as delightful.
• Potato Salad: A creamy, cool side that’s surprisingly common in Louisiana gumbo meals.

Tips for Perfect Creole Gumbo

• Roux patience: A good roux is the key to gumbo’s rich flavor, so take your time! Stir constantly to avoid burning.
• Don’t skip the holy trinity: Onions, celery, and bell peppers form the foundation of flavor—don’t leave them out.
• Adjust the spice level: Start mild and add heat gradually, especially if serving to a crowd.
• Make it ahead: Gumbo tastes even better the next day as the flavors deepen.

Storing and Reheating Gumbo

• In the refrigerator: Store cooled gumbo in an airtight container for up to 3 days.
• In the freezer: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: Gently warm the gumbo on the stove over low heat, stirring occasionally.

Frequently Asked Questions (FAQ)

Q: What is the difference between Creole and Cajun gumbo?
A: Creole gumbo often includes tomatoes, while Cajun gumbo does not. Both are delicious, but Creole gumbo has a slightly sweeter, tangier flavor profile.

Q: Can I make gumbo gluten-free?
A: Absolutely! Use gluten-free flour or a roux substitute like cornstarch slurry to thicken your gumbo.

Q: How spicy is this gumbo?
A: It has a mild kick, but you can adjust the cayenne and smoked paprika to make it spicier or milder.

Conclusion

There you have it: a soul-satisfying bowl of New Orleans Creole gumbo! This recipe brings the heart and spirit of Louisiana straight to your home. With its deep flavors, aromatic spices, and versatile ingredients, this dish is perfect for any occasion, from cozy weeknight dinners to festive celebrations.

If you try this recipe, I’d love to hear from you! Leave a review below or share your photos on Pinterest—I can’t wait to see your creations. And don’t forget to check out my other recipes featuring bold Southern flavors.

Ready to dive into the world of Creole cooking? Grab your apron, gather your ingredients, and let’s bring a little taste of New Orleans magic to your table. Bon appétit!

Nutritional Information (Per Serving)

• Calories: ~320
• Protein: 25g
• Fat: 15g
• Carbohydrates: 22g
• Fiber: 4g
• Sodium: 780mg