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Good New Orleans Creole Gumbo

Good New Orleans Creole Gumbo

Are you ready to tantalize your taste buds with a bowl of flavorful and hearty gumbo? Look no further than the vibrant and diverse cuisine of New Orleans. One dish that stands out in this culinary wonderland is the Good New Orleans Creole Gumbo. This iconic dish is a blend of cultures and flavors that will transport you to the heart of Louisiana. So, let’s dive into the world of gumbo and discover what makes it so special!

The Origins of Gumbo

Gumbo has deep roots in the history of Louisiana. It is a dish that reflects the cultural melting pot that is New Orleans. Influenced by West African, French, Spanish, and Native American cuisines, gumbo is a perfect example of how food can bring people together. Just like the diverse city it hails from, gumbo is a harmonious blend of different ingredients and cooking techniques.

The Essence of a Good Gumbo

At its core, gumbo is a thick and flavorful stew that combines a variety of ingredients. The base of a gumbo is a dark roux, which is a mixture of flour and fat cooked until it reaches a rich, nutty brown color. This roux serves as the foundation for the gumbo, adding depth and complexity to the dish.

Now, let’s talk about the star of the show – the protein. Gumbo can feature a variety of proteins, such as succulent shrimp, tender chicken, or smoky sausage. The choice of protein is entirely up to you, and each one brings its own unique flavor to the dish. Combined with the holy trinity of Creole cooking – onions, bell peppers, and celery – gumbo becomes a symphony of flavors.

Spices and Seasonings

What sets gumbo apart from other stews is its distinctive blend of spices and seasonings. The flavors are robust, bold, and guaranteed to awaken your taste buds. Creole seasoning, a blend of spices like paprika, garlic powder, and cayenne pepper, adds a kick to the gumbo. The use of fresh herbs like thyme and bay leaves elevates the dish to a whole new level.

Serving and Enjoying Gumbo

Gumbo is a dish that brings people together. It is often served family-style, with a big pot placed in the center of the table for everyone to dig in. The aroma of the gumbo fills the air, enticing everyone to grab a bowl and savor the flavors. Whether enjoyed with a side of fluffy white rice or a slice of crusty French bread, gumbo is a meal that warms both the body and the soul.


1. What is the best protein to use in gumbo?

The choice of protein in gumbo is a matter of personal preference. Some popular options include shrimp, chicken, sausage, or a combination of all three. Feel free to experiment and find your favorite!

2. Can I make gumbo vegetarian or vegan?

Absolutely! Gumbo can be easily adapted to suit vegetarian or vegan diets. Simply omit the meat and seafood and load up on vegetables like okra, bell peppers, and tomatoes for a delicious plant-based gumbo.

3. How long does gumbo take to cook?

Gumbo is a labor of love that requires time and patience. The cooking process can range from 1 to 4 hours, depending on the ingredients and the desired flavors. The slow simmering allows the flavors to meld together and develop into a mouthwatering dish.

4. Can I freeze gumbo?

Yes, gumbo freezes beautifully! Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. When ready to enjoy, simply thaw and reheat on the stovetop.

5. What is the difference between Creole and Cajun gumbo?

Creole gumbo is made with a roux and typically includes tomatoes, which give it a slightly tangy flavor. Cajun gumbo, on the other hand, omits the tomatoes and has a darker roux, resulting in a richer and smokier flavor profile.

6. Can I adjust the spice level of gumbo?

Absolutely! If you prefer a milder gumbo, simply reduce the amount of cayenne pepper or omit it altogether. Likewise, if you like it hot and spicy, feel free to add more cayenne pepper or your favorite hot sauce.

7. What is the best way to reheat gumbo?

The best way to reheat gumbo is on the stovetop. Simply place the desired amount in a pot and warm it over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be sure to stir it occasionally to ensure even heating.

8. Can I customize gumbo with additional ingredients?

Absolutely! Gumbo is a versatile dish that welcomes creativity. Feel free to add your favorite vegetables, spices, or even seafood to make it your own. The possibilities are endless!

In Conclusion

Good New Orleans Creole Gumbo is a culinary masterpiece that embodies the spirit and flavors of New Orleans. With its rich history, vibrant blend of ingredients, and bold flavors, gumbo is a dish that will transport you to the lively streets of the Big Easy. So, gather your loved ones, put on some jazz music, and savor a bowl of this soul-warming stew. Bon appétit!

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Good New Orleans Creole Gumbo

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Prep Time 1 hour
Cook Time 2 hours 40 minutes
Total Time 3 hours 40 minutes
Course Soups
Cuisine American
Servings 20


  • Ingredients:
  • 1 cup of all-purpose flour
  • ¾ cup of bacon drippings
  • 1 cup of coarsely chopped celery
  • 1 large onion , coarsely chopped
  • 1 large green bell pepper , coarsely chopped
  • 2 cloves of garlic , minced
  • 1 pound of andouille sausage , sliced
  • 3 quarts of water
  • 6 cubes of beef bouillon
  • 1 tablespoon of white sugar
  • Salt to taste
  • 2 tablespoons of hot pepper sauce (such as Tabasco®) , or to taste
  • ½ teaspoon of Cajun seasoning blend (such as Tony Chacheres®) , or to taste
  • 4 bay leaves
  • ½ teaspoon of dried thyme leaves
  • 1 can (14.5 ounces) of stewed tomatoes
  • 1 can (6 ounces) of tomato sauce
  • 4 teaspoons of file powder , divided
  • 2 tablespoons of bacon drippings
  • 2 packages (10 ounces each) of frozen cut okra , thawed
  • 2 tablespoons of distilled white vinegar
  • 1 pound of lump crabmeat
  • 3 pounds of uncooked medium shrimp , peeled and deveined
  • 2 tablespoons of Worcestershire sauce


  • Gather all the necessary ingredients.
  • Make the roux by whisking together the flour and bacon drippings in a large saucepan over medium-low heat until smooth. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take around 20 to 30 minutes. Be careful not to let it burn. Remove from heat and continue whisking until it stops cooking.
  • Make the gumbo by placing celery, onion, green bell pepper, and garlic in a food processor and pulsing until finely chopped.
  • Stir the vegetables into the roux and mix in the sausage. Bring the mixture to a simmer over medium-low heat and cook until the vegetables are tender, about 10 to 15 minutes. Remove from heat and set aside.
  • In a large Dutch oven or soup pot, combine water and beef bouillon cubes. Bring to a boil over medium-high heat, stirring until the bouillon cubes dissolve. Whisk in the roux mixture.
  • Reduce heat to a simmer and add sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour, adding 2 teaspoons of file gumbo powder at the 45-minute mark.
  • Meanwhile, melt 2 tablespoons of bacon drippings in a skillet over medium heat. Add okra and vinegar, and cook for
Keyword and, Canned, Chili, Comfort, Events, Food, Gatherings, Gras, Mardi, Pork, Recipes, Sausage, Seafood, soups, Stews, Vegetable
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Hi, I am April & Welcome to my food blog!

Thank you for visiting my blog. We share delicious recipes to make your meals nourishing and fun. Experimenting in the kitchen and cooking is my joy!


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