Spicy Creole Gumbo Recipe
Dive into a bowl of our Spicy Creole Gumbo, a tantalizing blend of rich, smoky flavors simmered to perfection. This hearty dish features succulent shrimp, tender chicken, and andouille sausage, all swimming in a savory, dark roux infused with zesty Cajun spices. Served with a side of fluffy white rice, each spoonful delivers a kick of heat and a taste of New Orleans that will transport your taste buds to the bayou. Perfect for those who crave a bold and satisfying meal!
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Make the Roux
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring continuously. Cook until the mixture turns a deep brown color, about 20-30 minutes.
- 2
- 3
Add Meats
Stir in the Andouille sausage and diced chicken thighs. Cook for an additional 5 minutes.
- 4
Combine with Broth
Pour in the chicken broth and add the diced tomatoes, okra, bay leaves, thyme, cayenne pepper, paprika, salt, and black pepper. Bring to a boil.
- 5
Simmer
Reduce the heat to low and let the gumbo simmer for about 45 minutes, stirring occasionally.
- 6
Add Shrimp
Add the shrimp during the last 5 minutes of cooking. Adjust seasoning if necessary.
- 7
Serve
Remove bay leaves and ladle the gumbo into bowls. Serve hot over a scoop of cooked white rice and garnish with sliced green onions.
