Good New Orleans Creole Gumbo Recipe: A Taste of the Big Easy

Good New Orleans Creole Gumbo Recipe: A Taste of the Big Easy

Good New Orleans Creole Gumbo Recipe: A Taste of the Big Easy


Welcome to our kitchen, where we’re bringing the vibrant flavors of New Orleans right to your table with an exquisite Creole Gumbo recipe. Gumbo is a beloved dish in Louisiana, and it represents the diverse and flavorful culinary heritage of the region. In this article, we will guide you through the process of creating a mouthwatering Gumbo that will make you feel like you’re savoring a meal in the heart of the French Quarter.

Ingredients for New Orleans Creole Gumbo

To make an authentic New Orleans Creole Gumbo, you’ll need the following ingredients:

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 cloves of garlic, minced
  • 1 pound of andouille sausage, sliced
  • 1 pound of chicken thighs, boneless and skinless, diced
  • 1 pound of fresh or frozen okra, sliced
  • 1 can (14.5 ounces) of diced tomatoes
  • 8 cups of chicken broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce (optional)
  • Salt and pepper to taste
  • 4 cups cooked white rice
  • Chopped green onions and parsley for garnish

Step-by-Step Instructions

  1. Prepare the Roux
    • In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Once hot, gradually add the flour, stirring constantly to avoid lumps.
    • Continue stirring the flour and oil mixture over medium heat until it reaches a deep brown color, similar to the shade of a copper penny. Be patient; this process may take around 30 minutes, but the flavor is worth it. The roux is the soul of a good gumbo.
  2. Saute the Holy Trinity
    • Add the diced onion, green bell pepper, celery, and minced garlic to the roux. Stir and cook the vegetables until they become tender and the flavors meld together.
  3. Add the Sausage and Chicken
    • Toss in the sliced andouille sausage and diced chicken thighs. Cook until the chicken is no longer pink and starts to brown.
  4. Incorporate the Okra
    • Gumbo wouldn’t be complete without okra. Add the sliced okra to the pot and cook for a few minutes until it becomes slightly tender.
  5. Pour in the Diced Tomatoes and Chicken Broth
    • Add the diced tomatoes (with their juice) to the pot, followed by the chicken broth. Stir well to combine all the ingredients.
  6. Season and Simmer
    • Season the gumbo with bay leaves, dried thyme, dried oregano, cayenne pepper, Worcestershire sauce, and hot sauce (if using). Adjust the salt and pepper to your taste.
    • Bring the mixture to a boil, then reduce the heat to low and let the gumbo simmer uncovered for at least an hour. The longer it simmers, the more the flavors will meld together.
  7. Serve with Rice
    • Prepare the white rice according to package instructions. Serve the hot gumbo over a scoop of rice in individual bowls.
    • Garnish each serving with chopped green onions and parsley for added freshness and color.

Tips for the Perfect New Orleans Creole Gumbo

  • For a thicker gumbo, you can add a little less chicken broth or use a slurry made from cornstarch and water to thicken the broth to your desired consistency.
  • Gumbo tastes even better the next day after the flavors have had time to meld, so don’t hesitate to make a big batch and enjoy it as leftovers.
  • Feel free to customize the protein in your gumbo. Apart from chicken and sausage, you can add shrimp, crab, or even duck for a unique twist.

The Rich History of Gumbo

Gumbo has a fascinating history that mirrors the diverse cultural influences of Louisiana. The dish’s name is believed to have originated from the West African word “ki ngombo,” which means okra, a key ingredient in traditional gumbo recipes. The dish itself evolved from the culinary traditions of various cultures, including African, French, Spanish, and Native American.

Today, Gumbo is a beloved symbol of Louisiana’s rich culinary heritage and is often enjoyed during festive gatherings and celebrations, such as Mardi Gras and family reunions.

Frequently Asked Questions (FAQs)

  1. Is Gumbo spicy? Gumbo can be as spicy as you want it to be. The level of spiciness depends on the amount of cayenne pepper and hot sauce you add. Adjust the spice level according to your preference.
  2. Can I make Gumbo ahead of time? Absolutely! Gumbo tastes even better when it’s allowed to sit and the flavors mingle. You can make it a day or two ahead of time and reheat it before serving.
  3. Can I use a different type of sausage? While andouille sausage is traditional, you can use any smoked sausage or even kielbasa as a substitute.
  4. Can I freeze Gumbo? Yes, you can freeze Gumbo. Let it cool completely before transferring it to airtight containers or freezer bags. It can be frozen for up to three months.
  5. What can I serve with Gumbo? Serve Gumbo with white rice, potato salad, or crusty French bread for a complete and satisfying meal.
  6. Is Gumbo gluten-free? Gumbo is not inherently gluten-free due to the use of all-purpose flour in the roux. However, you can use gluten-free flour as a substitute to make it gluten-free.


Indulge in the rich flavors of Louisiana with our Good New Orleans Creole Gumbo recipe. This dish is a true testament to the blending of cultures and traditions that make New Orleans cuisine so unique and cherished. Whether you’re hosting a celebration or simply craving a taste of the Big Easy, Gumbo will never disappoint. So, roll up your sleeves and get ready to experience the magic of Creole cooking in the comfort of your own kitchen.

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