Creole Gumbo Recipe

Make the roux

In a heavy-bottomed Dutch oven or large pot over medium heat, combine 3/4 cup vegetable oil and 3/4 cup all-purpose flour. Stir constantly with a wooden spoon or heatproof spatula. Keep the heat at medium to medium-low so the roux browns slowly and evenly. Continue stirring for 20–30 minutes until it reaches a dark brown color (like chocolate) but not burned. If it starts to smoke excessively, lower the heat.

When the roux is a dark brown, add 2 tablespoons unsalted butter and stir until melted to enrich the roux. Immediately whisk in 6 cups chicken stock and 1 cup water in small increments to avoid lumps, stirring continuously until smooth. Add 2 tablespoons tomato paste and stir to incorporate to deepen color and flavor.

Bring the base to a gentle simmer, scraping up any browned bits from the bottom of the pot. Reduce heat to low so it maintains a gentle simmer while you prepare the rest of the ingredients.

Brown the proteins

In a separate skillet over medium-high heat, brown the 1 pound chicken thigh pieces for 4–5 minutes until lightly golden (they do not need to be fully cooked). Remove and set aside. In the same skillet, brown the 1/2 pound sliced andouille sausage for 2–3 minutes to render some fat and develop color. Remove and set aside with the chicken. Reserve any pan juices and add a few tablespoons to the pot with the roux (if desired) for extra flavor.

Once the gumbo broth is simmering again, return the chicken and sausage to the pot. Simmer gently uncovered for 25–30 minutes to allow the chicken to become tender and the flavors to meld.

Add the shrimp

Stir in the 3/4 pound peeled and deveined shrimp during the final 5 minutes of simmering so they cook through but remain tender and not rubbery. Adjust seasoning after shrimp are cooked.

While the proteins are simmering in the broth, in a medium skillet over medium heat add 1 tablespoon of the rendered sausage fat or a little oil if needed. Sauté 1 cup diced yellow onion, 1/2 cup diced green bell pepper, and 1/2 cup diced celery (the 'Holy Trinity') for 5–7 minutes until softened and beginning to brown. Add 4 teaspoons minced garlic and cook 30–45 seconds until fragrant.

Add the softened vegetables to the gumbo pot after the roux-base has simmered and before adding the browned meats (or immediately after returning meats); stir to combine. If using 1 cup sliced okra, add it with the holy trinity so it softens and helps thicken the stew.

To the simmering gumbo, add 2 bay leaves, 1 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper, 1 teaspoon smoked paprika, 1 tablespoon Creole or Cajun seasoning, 1.5 teaspoons Kosher salt, and 1 teaspoon freshly ground black pepper. Stir well, taste after 10–15 minutes of simmering and adjust salt, pepper, or cayenne to your preference.

Simmer the gumbo gently for 25–30 minutes after adding the meats and seasonings to allow flavors to meld. If the gumbo becomes too thick, add up to 1 cup additional water or stock to reach desired consistency.

If using file powder, stir 1 teaspoon into the gumbo off the heat during the last 2–3 minutes of cooking (file powder can thicken and change flavor if boiled for long periods).

While the gumbo finishes simmering, cook 2 cups long-grain white rice with 4 cups water (or follow package directions) in a saucepan: bring water to a boil, add rice and a pinch of salt, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Fluff with a fork.

Remove the gumbo from heat. Discard bay leaves. Stir in 2 tablespoons chopped fresh parsley and 2 tablespoons sliced green onions. Taste and adjust seasoning if needed. If you reserved butter, you may swirl an additional tablespoon for richness.

Ladle gumbo over cooked rice into bowls. Serve with lemon wedges on the side and extra Creole seasoning or hot sauce if desired.