Contents
Introduction
Delish Creole Gumbo? Yes please! It’s sure to comfort and satisfy. Bursting with classic Creole flavors, it’s a weeknight dinner breeze to make. Ready to start cooking up this flavorful New Orleans Creole Gumbo? Let’s go!
Overview of New Orleans Creole Gumbo
Introducing the classic Big Easy dish: New Orleans Creole Gumbo! This warm, spiced dish has been a New Orleans favorite for centuries. Etouffee, jambalaya, and crawfish bisque are great sides to pair with it.
Gumbo was originally an inventive use of leftovers. It’s made with okra as a thickener, plus small pieces of chicken and sausage, the Holy Trinity of New Orleans cooking (onions, bell peppers, garlic and celery). Then, it’s spiced with smoked paprika, cayenne pepper, oregano and thyme.
This savory and slightly spicy dish is wonderful over rice or mashed potatoes, making it a perfect weeknight meal or a hearty game day dish! Try this classic Southern recipe all year round!
Ingredients
This Creole Gumbo Recipe from New Orleans is bursting with flavour! You’ll need fresh ingredients – celery, bell peppers, onions, garlic, smoked sausage and shrimp. Plus, spices like dried thyme, paprika, cayenne, and bay leaves. Here’s the full list of ingredients for this amazing dish!
- Celery
- Bell peppers
- Onions
- Garlic
- Smoked sausage
- Shrimp
- Dried thyme
- Paprika
- Cayenne
- Bay leaves
Vegetables
Veggies make Creole Gumbo delicious! Chop onion, celery, bell pepper and mince garlic for the flavor base. Okra adds heartiness but you can leave it out. Fresh veggies are great, but frozen work too.
Get cooking with these ingredients:
- 1/2 cup diced onion,
- 1/2 cup diced celery,
- 1/4 cup chopped green bell pepper,
- 3 cloves minced garlic,
- 2 tablespoons olive oil,
- 2 tablespoons vegetable broth (optional),
- 1 tablespoon butter (optional),
- Salt & pepper to taste,
- Optional: 1/4 cup diced okra.
Meats
Meats are essential for Creole Gumbo. They provide flavor and protein. You can use one or more ingredients. The classic combination includes Andouille sausage and chicken.
- Andouille sausage: Smoked pork sausage with cayenne pepper and garlic. Bold and spicy.
- Smoked turkey sausage: Taste is milder than regular pork sausage.
- Chicken: Boneless breasts or thighs. Fast cooking.
- Ham: Adds depth of flavor, but use carefully as it can overpower.
- Shrimp: Sweet and delicate taste. Blends nicely with the meat.
Spices
Spices are a major flavor component when making New Orleans Creole gumbo. Sweet bell peppers, celery, onions, garlic cloves, bay leaves, thyme, salt and pepper are the most common. For more flavor, try allspice, basil, oregano and paprika. If you want extra heat, cayenne pepper or red-pepper flakes can be used. Freshly chopped jalapeno peppers can also be added to suit your taste. Be aware that chili powder also adds a bit of heat.
Don’t forget the gumbo file, made from dried sassafras leaves – it will give your gumbo a unique savory flavor!
Herbs
Herbs are key for unique flavor in dishes all over the world. Especially in Creole gumbo! For this traditional dish, 1/2 tsp of ground thyme & bay leaf should do. Up the flavor with 1 tbs of oregano, parsley flakes, garlic powder, cayenne pepper, & paprika. Balance the flavor with 1 tsp of dark brown sugar & Worcestershire sauce. Now you’ve got a flavorful gumbo!
Preparation
New Orleans Creole Gumbo? It’s a labor of love! Prep the ingredients, assemble, and get ready – your house will smell amazing! Plus, you’ll get all the best flavors. Just 4 steps and you’re there. Let’s go!
Prepping the Vegetables
Chop your onion, green bell pepper, and celery into a small dice for prepping the veggies. Place all these ingredients into a bowl and mix them together. Make sure they are combined well – this is your mirepoix and it makes your gumbo’s flavor distinct.
Peel and mince the garlic cloves, or press them for the juice. Add these to the mirepoix and you’re ready for the next step!
Prepping the Meats
When making New Orleans Creole Gumbo, it’s important to prep the meats correctly. Gumbo recipes require different meats, such as chicken, shrimp, and sausage.
- Chicken: Trim off skin and fat, then cut into bite-sized pieces.
- Seafood: Peel and devein shrimp, or scrape off any skin. Pat dry with paper towels.
- Smoked sausage: Slice into quarter inch rounds.
- Raw sausage: Roll into quarter inch balls, then brown with bacon until golden.
Finally, season the meat with salt and pepper before adding to the gumbo. This will ensure great flavor!
Preparing the Gumbo
Creole gumbo from New Orleans requires preparation. Time consuming and labor intensive, getting each ingredient perfect is the secret to making mouth-watering gumbo.
First, get your ingredients ready. Wash produce, chop and slice veggies, and measure out spices and herbs. The holy trinity in New Orleans Creole Gumbo is celery, onion, and bell pepper. Sausage or ham hocks, fresh okra, garlic, Worcestershire sauce, bay leaves, tomatoes, shrimp or crawfish, and rice are other ingredients.
Heat a large pot over medium-high heat. Add one tablespoon of oil. Put the chopped sausage or ham hocks in, and let them cook until a crust forms on the bottom. Throw in the celery, onion, and bell pepper. Stir for five minutes until they’re browned on the edges. Add garlic, Worcestershire sauce, and bay leaves. Let that simmer for two to three minutes. Then add tomatoes and their juice, plus a cup of broth or stock. Simmer on low heat for 30 minutes, stirring occasionally. Adjust the seasoning and add salt if needed. Serve hot over cooked white rice, with hot sauce if desired!
Cooking
Ready to get crazy with some Creole Gumbo? It’s packed with flavor! Okra, proteins… you name it! Perfect for family dinners or special occasions.
Here’s how to make this amazing dish. Experience deliciousness and get ready to eat!
Simmering the Gumbo
Once all the ingredients are in the pot, it’s time to start simmering the gumbo. Boil it then reduce the heat to the lowest. Put the divider in the pot and leave it there for most of the cooking time.
Simmering the gumbo will take 1-2 hours, depending on how low the temperature is. Stir it every 5 minutes to keep everything distributed and avoid it from getting stuck or burnt.
If too much liquid remains after simmering, mix 1 tablespoon of cornstarch with a few tablespoons of cold water in a small bowl. Whisk this mixture into the gumbo and bring it back to boiling until it thickens. Serve it over cooked rice or with French bread. Enjoy!
Adding the Roux
The roux should not be skipped in a gumbo recipe! Heat it slowly and carefully – you’ll know it’s burned if the smell of flour fills the air. 20 mins yields a better, complex flavor. To add the roux, melt butter/margarine in a thick-bottomed pot. Mix in equal parts flour to create a paste. Break clumps with a wooden spoon. Keep stirring until desired color and nutty flavor appear. It’s ready when darker than peanut butter. Stir constantly so nothing burns. Add water or stock as needed.
When done correctly, this ‘holy trinity’ of dark caramel-colored roux combined with veggies and seasonings makes an unforgettable gumbo!
Adding the Herbs and Spices
When making Creole Gumbo, don’t overwhelm it with too many herbs and spices. The flavors should be balanced. Common spices include: thyme, bay leaves, garlic powder, onion powder, cayenne pepper, sea salt, black pepper, and paprika. Smoked paprika can be added for smoky flavor. Oregano adds a sweet taste. Fresh herbs and spices are best, but pre-packaged seasonings can also be used.
Start with small amounts, stir them in and taste. Don’t use too much before you realize it’s too strong!
Serving
This New Orleans Creole Gumbo is the best way to make your meal special. It’s a delicious, flavorful dish that goes well with anything. Serve it as an entree or side dish – it’s guaranteed to be a hit!
Let’s discuss how to serve it and what kind of taste it has:
Garnishing the Gumbo
Your New Orleans creole gumbo is done! Garnish it with a few sprigs of parsley. This will give your gumbo a nice presentation, and a splash of flavor and freshness.
Toast some gumbo file powder over the flames of a gas stovetop. This will bring out the nutty flavor of the ground sassafras leaves. After toasting, lightly sprinkle the powder over each bowl as a finishing touch.
Add Louisiana flair with a dash of green onion tops or chopped chives for an extra zing. Serve hot with crusty French bread for a complete New Orleans gumbo experience. Enjoy!
Serving Suggestions
Part of the fun of serving this classic New Orleans dish is here! Enjoy your Creole gumbo with some hot sauce and parsley for extra flavor. Serve it with steamed rice, bread, or salad. Top it off with avocado and lettuce.
For a twist, put out small dishes of celery, garlic, green onions, and hot pepper to let your guests season the gumbo. Serve some cornbread too. Have lots of napkins ready – no one likes sticky fingers after spicy gumbo! Pair it with light-bodied beer like wheat beer or pale lager – a meal that takes you straight to Louisiana!
Conclusion
Delight your taste buds with this New Orleans Creole Gumbo! Spicy cajun and smoky andouille sausage combined, make it a recipe to impress. Feel satisfied and full – this dish does it all!
Tips for Making the Perfect Gumbo
Gumbo is a classic Southern dish. Creole-style gumbo is especially popular in Louisiana. Whether it’s chicken, seafood, or sausage, it includes some of the finest flavors of the South. Balance is key for gumbo perfection – a little heat, some sweet, plenty of savory, and lots of southern charm.
Here are five tips to ensure your gumbo is delicious every time:
- Choose high-quality ingredients. Recipes may specify chicken thighs or drumsticks, but you can get creative with different proteins too! Andouille or tasso ham are great alternatives.
- Roux roux baby! Making the perfect roux – a combination of fat and flour – takes patience. Heat it over low heat until it reaches a mahogany hue.
- Don’t burn it! A dark roux gives your gumbo a beautiful color, but if left on the stovetop too long, it can become bitter and burned-tasting. Know your cooking times.
- Everything in moderation. Spice adds flavor, but don’t use loads more than necessary. Sausage and chicken already give an ample kick.
- Use fresh herbs. Parsley, thyme, bay leaves – these can take the taste level up by adding depth and complexity. Add them at the right time during cooking.
Frequently Asked Questions
Q1: What ingredients do I need for this Creole Gumbo recipe?
A1: You will need the following ingredients for this Creole Gumbo recipe: 1 pound of andouille sausage, 1/4 cup of vegetable oil, 1/4 cup of all-purpose flour, 1 large onion, diced, 1 bell pepper, diced, 3 ribs of celery, diced, 1 can of diced tomatoes, 1 tablespoon of tomato paste, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, 1 teaspoon of cayenne pepper, 1/2 teaspoon of black pepper, 1/2 teaspoon of white pepper, 8 cups of chicken broth, 2 bay leaves, 2 tablespoons of Worcestershire sauce, 1 pound of peeled and deveined shrimp, and 2 cups of cooked white rice.
Q2: How long does it take to make this Creole Gumbo recipe?
A2: It should take about 1 hour and 30 minutes to make this Creole Gumbo recipe.
Q3: What is the best way to serve this Creole Gumbo recipe?
A3: The best way to serve this Creole Gumbo recipe is over cooked white rice.
