Classic New Orleans Creole Gumbo with Andouille Sausage and Shrimp

Creole gumbo is a classic dish that captures the heart and soul of New Orleans cuisine. This flavorful stew brings together rich spices, andouille sausage, shrimp, and the holy trinity of vegetables—onion, bell pepper, and celery. With its deep, smoky roux and hearty ingredients, this gumbo is perfect for a cozy dinner or any special occasion. Served over rice, this recipe is a must-try for anyone who loves the bold flavors of Creole cooking.

Ingredients

• 1/2 cup vegetable oil
  
• 1/2 cup all-purpose flour
  
• 1 large onion, chopped
  
• 1 bell pepper, chopped
  
• 3 celery stalks, chopped
  
• 4 cloves garlic, minced
  
• 1 (14.5 oz) can diced tomatoes
  
• 4 cups chicken broth
  
• 1 pound andouille sausage, sliced
  
• 1 pound shrimp, peeled and deveined
  
• 2 bay leaves
  
• 1 tablespoon Creole seasoning
  
• 1 teaspoon dried thyme
  
• 1/2 teaspoon paprika
  
• 1/4 teaspoon cayenne pepper (optional for heat)
  
• 1 cup okra, sliced
  
• 2 green onions, chopped (for garnish)
  
• Fresh parsley, chopped (for garnish)
  
• Salt and pepper to taste
  
• Cooked rice, for serving
  

Directions

1. Prepare the Roux: In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly for 15-20 minutes until the mixture turns a dark brown color. This roux forms the base for your gumbo and adds depth to the flavor.
   
2. Cook the Vegetables: Add the chopped onion, bell pepper, celery, and minced garlic to the roux. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
   
3. Simmer the Gumbo: Stir in the diced tomatoes, chicken broth, andouille sausage, bay leaves, Creole seasoning, thyme, paprika, and cayenne pepper (if using). Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes. This allows the flavors to meld together.
   
4. Add Okra and Shrimp: Stir in the okra and simmer for an additional 10 minutes. Finally, add the shrimp and cook until they turn pink and are fully cooked, about 5 minutes.
   
5. Season and Serve: Remove the bay leaves and season the gumbo with salt and pepper to taste. Serve the gumbo over cooked rice and garnish with chopped green onions and fresh parsley.
   

Time and Nutrition Information

• Prep Time: 20 minutes
  
• Cooking Time: 45 minutes
  
• Total Time: 1 hour 5 minutes
  
• Calories: 450 kcal per serving
  
• Servings: 6 servings
  

Key Notes

• Roux Color: The darker the roux, the richer the flavor, so don’t rush this step.
  
• Spice Level: Adjust the cayenne pepper to your heat preference. Creole seasoning also adds a balanced spice.
  
• Okra: This ingredient helps thicken the gumbo and adds a unique texture.
  

Enjoy a true taste of New Orleans with this hearty, flavorful Creole gumbo!

  SHARE