New Orleans Creole Gumbo Recipe

Cooking Directions

1. 1

   Prepare the Roux

   In a large pot, heat vegetable oil over medium heat. Add flour and stir continuously for about 15-20 minutes until the mixture turns a deep brown color.

2. 2

   Sauté the Vegetables

   Add chopped onion, bell pepper, celery, and garlic to the roux. Stir and cook for 5-7 minutes until the vegetables are softened.

3. 3

   Add Sausage and Spices

   Slice the kielbasa sausage and add it to the pot along with the bay leaves, thyme, cayenne pepper, salt, and black pepper. Stir well to combine.

4. 4

   Add Liquid Ingredients

   Pour in the chicken broth and canned diced tomatoes. Bring the mixture to a boil, then reduce heat and let it simmer for 30 minutes.

5. 5

   Add Okra and Shrimp

   Stir in the sliced okra and shrimp, and cook for an additional 10-15 minutes until the shrimp are cooked through.

6. 6

   Prepare Rice Pilaf

   While the gumbo simmers, rinse the rice under cold water. In a separate pot, bring 2 cups of water to a boil, add the rice and a pinch of salt, then cover and simmer for 15 minutes until the rice is tender.

7. 7

   Serve

   Remove bay leaves from the gumbo. Serve hot over a scoop of rice pilaf and garnish with chopped parsley.