Creole Gumbo Recipe

Name: Creole Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 quarts (2850 ml) water; 4 tbsp (60 ml) roux (see recipe below); 1 lb (.5 kg). bite-sized raw chicken parts; 1 lb (.5 kg). bite-sized pieces of smoked sausage; 1/2 lb (.2 kg). shrimp (not added until 30 minutes before serving); 2 smoked turkey thighs, boiled in water in a small pan. (Pieces cut up later and stock broth added to the gumbo pot); 2 tbsp (30 ml) Tony Chachere's Creole Seasonings; 1 onion, chopped fine; 1 green pepper, chopped fine; 3 celery stalks, chopped fine; 1 bunch green onions, chopped fine; 1 head of garlic, chopped fine; 1/4 cup (60 ml) minced parsley; 1 tbsp (15 ml) Zatarain's Gumbo File (a powder made from the ground, dried leaves of the sassafras tree, used to thicken and flavor Creole dishes); 4 cups (950 ml) raw rice, long-grained; 1/2 tbsp (7 ml) cooking oil

Servings: persons

3 quarts (2850 ml) water
4 tbsp (60 ml) roux (see recipe below)
1 lb (.5 kg). bite-sized raw chicken parts
1 lb (.5 kg). bite-sized pieces of smoked sausage
1/2 lb (.2 kg). shrimp (not added until 30 minutes before serving)
2 smoked turkey thighs, boiled in water in a small pan. (Pieces cut up later and stock broth added to the gumbo pot)
2 tbsp (30 ml) Tony Chachere's Creole Seasonings
1 onion, chopped fine
1 green pepper, chopped fine
3 celery stalks, chopped fine
1 bunch green onions, chopped fine
1 head of garlic, chopped fine
1/4 cup (60 ml) minced parsley
1 tbsp (15 ml) Zatarain's Gumbo File (a powder made from the ground, dried leaves of the sassafras tree, used to thicken and flavor Creole dishes)
4 cups (950 ml) raw rice, long-grained
1/2 tbsp (7 ml) cooking oil

1
The fat used in roux may be butter, shortening, lard, oil or even bacon drippings.
2
Combine fat with an equal amount of flour 1/2 cup (125 ml) of each will make a good amount, and any excess can be stored in the refrigerator.
3
Melt the fat in a black skillet over low heat.
4
When warm and fluid, sprinkle the flour in a little at a time, stirring constantly until brown (this could take 20-30 minutes).
5
Immediately remove from heat.
6
If it burns even slightly, throw it out and start over again.
7
Roux adds flavor and thickness to a dish.
8
Put 3 quarts (2850 ml) of water into medium stock pot with roux, bring to a boil.
9
Lower fire and add chicken and sausage, Tony Chachere's seasoning, vegetables (onions, green pepper, celery, parsley and garlic) and return to a boil.
10
Add file, lower fire and let simmer one to two hours.
11
Meanwhile, add turkey parts and broth to the stock pot, and let simmer for an hour or two.
12
30 minutes before serving, add shrimp to the gumbo.
13
Meanwhile, take 4 cups (950 ml) raw rice, rinse thoroughly to get the starch out.
14
Place in electric rice cooker, and cover with water.
15
(Mildred says to put water only up to the first knuckle of your index finger.)
16
Add cooking oil to keep the rice from sticking.
17
Serve gumbo on top of cooked rice.

1363

kcal

Calories

Fat

221

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 quarts (2850 ml) water, 4 tbsp (60 ml) roux (see recipe below), 1 lb (.5 kg). bite-sized raw chicken parts, 1 lb (.5 kg). bite-sized pieces of smoked sausage, and more.

Yes, Creole Gumbo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creole Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions