Gumbo Creole Recipe

Make the roux

In a heavy-bottomed Dutch oven or large pot over medium-low heat, combine 3/4 cup neutral oil and 3/4 cup all-purpose flour. Stir constantly with a wooden spoon or silicone spatula, scraping the bottom and sides, until the mixture turns a deep chestnut brown (like the color of milk chocolate). This will take 20–30 minutes. Reduce heat if it begins to smoke or burn. The darker the roux, the more flavor but the less thickening power.

Once the roux reaches a deep brown, carefully whisk in 1 cup of the chicken stock to loosen the roux, then gradually add the remaining 5 cups, stirring to incorporate until smooth. Bring to a gentle simmer.

Stir in 2 tablespoons tomato paste and 2 bay leaves. Keep the pot at a low simmer while you prepare the other components.

In a separate skillet over medium-high heat, add a tablespoon of oil (or a bit of the hot roux if you prefer). Add the sliced andouille sausage and brown it for 3–4 minutes, turning so both sides color. Transfer the browned sausage to the pot with the roux and stock.

In the same skillet, add the diced onion, bell pepper, and celery. Sauté for 5–7 minutes until softened and beginning to brown. Add the minced garlic and cook 30–60 seconds until fragrant. Transfer the softened vegetables to the pot.

Add the sliced scallions (reserve a small amount for garnish) to the pot and stir to combine.

Season the chicken pieces with 1 teaspoon Creole seasoning (from the total) and a pinch of salt and pepper. Increase heat under the pot to maintain a gentle simmer. Add the seasoned chicken to the pot and simmer gently for 15 minutes, partially covered, until the chicken is nearly cooked through.

After the chicken has simmered, add the 12 oz shrimp and continue to simmer 3–5 minutes until the shrimp are pink and opaque. Avoid overcooking—shrimp will finish cooking quickly.

Stir in the remaining Creole seasoning (if any), 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1 tablespoon Worcestershire sauce, 1 teaspoon hot sauce (optional), 1 teaspoon salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning—add more salt, pepper, or hot sauce as desired.

Simmer the gumbo an additional 5 minutes to let flavors meld. If the gumbo is too thin, simmer uncovered a bit longer; if too thick, add up to 1 cup more chicken stock or some water to reach desired consistency.

Turn off the heat and remove the bay leaves. Stir in 2 tablespoons chopped fresh parsley. Let the gumbo rest 5 minutes off the heat so flavors settle. If using, sprinkle up to 1/2 teaspoon file powder into the pot and stir to combine—file powder will thicken slightly and add a traditional flavor.

Serve the gumbo hot over cooked white rice (about 1 cup cooked rice per serving). Garnish with reserved scallions and additional chopped parsley or hot sauce on the side.