Can I Make This Ahead of Time?

Yes, gumbo actually improves in flavor overnight as it rests.

What if I Can’t Find File Powder?

You can skip it or use okra as your sole thickener, but file adds that classic Creole touch.

How Spicy Should Creole Gumbo Be?

It’s up to you! Start mild and increase the spice to taste. Creole cuisine favors bold but balanced flavors.

Can I Freeze Creole Gumbo?

Yes, it freezes well. Cool it completely, portion it into airtight containers, and freeze for up to 3 months. For best results, freeze without the rice.

What’s the Best Type of Sausage to Use?

Andouille sausage is a traditional go-to sausage for this dish. Thanks to its smoky, spiced profile. If unavailable, substitute with kielbasa or another smoked sausage.

Can I Use Pre-Made Roux?

Absolutely. Pre-made roux is a great time-saver. Just be sure to use one with a dark color to match the flavor profile.

Is Creole Gumbo Gluten-Free?

Typically, no—because the roux is made with flour. However, you can create a gluten-free version using rice flour or cornstarch instead.

What Can I Serve with Gumbo Besides Rice?

It pairs well with potato salad, cornbread, or crusty French bread. Some locals even enjoy gumbo poured over grits.

Rich and Thick New Orleans Creole Gumbo Recipe

Name: New Orleans Creole Gumbo Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Creole
Ingredients: 1/2 cup oil; 1/2 cup flour; 1 cup onion (chopped); 1 cup celery (chopped); 1 cup green bell pepper (chopped); 1 lb andouille sausage (sliced); 1 lb shrimp (peeled and deveined); 1 cup crabmeat; 4 cups seafood or chicken stock; 1 cup chopped tomatoes; 1 tsp Creole seasoning; 1/2 tsp cayenne (optional); 1 cup sliced okra; 1 tbsp file powder; Salt and pepper to taste; Cooked white rice for serving

Description

Traditional New Orleans Creole gumbo with rich roux, shrimp, crab, sausage, and okra. A Louisiana classic served hot over rice.

Ingredients

Scale

1/2 cup oil
1/2 cup flour
1 cup onion (chopped)
1 cup celery (chopped)
1 cup green bell pepper (chopped)
1 lb andouille sausage (sliced)
1 lb shrimp (peeled and deveined)
1 cup crabmeat
4 cups seafood or chicken stock
1 cup chopped tomatoes
1 tsp Creole seasoning
1/2 tsp cayenne (optional)
1 cup sliced okra
1 tbsp file powder
Salt and pepper to taste
Cooked white rice for serving

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Instructions

Preparation Steps

In a large pot, heat oil and slowly whisk in flour to form a roux. Stir constantly until chocolate-colored.
Add onions, celery, and bell peppers. Sauté until soft.
Add sausage and cook for 5 minutes more.
Pour in stock and tomatoes. Season with Creole spice and cayenne. Simmer for 30 minutes.
Add okra and simmer another 10 minutes.
Stir in shrimp and crab. Cook until shrimp is pink.
Turn off heat. Stir in file powder.
Serve hot over white rice.

Serving and Presentation Tips

Use a shallow bowl, add rice first, then ladle gumbo over it. Garnish with fresh parsley and a wedge of lemon.

Notes

Make it Ahead: Gumbo tastes even better the next day as the flavors deepen overnight.
File Powder: Always stir in file powder after turning off the heat to avoid stringy texture.
Seafood Timing: Add shrimp last—overcooking can make them rubbery.
Customize Heat: Start with a small amount of cayenne and adjust based on your spice preference.
Storage Tip: Store gumbo without rice to keep the texture intact during reheating.
Roux Shortcut: Make a big batch of roux in advance and refrigerate for quick gumbo prep.
Vegetarian Option: Sub the meat and seafood with mushrooms, okra, and vegan sausage—still delicious!

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dinner
Cuisine: Creole, Southern

Nutrition

Calories: 350