Name: Good New Orleans Creole Gumbo – A Classic and Authentic Recipe
Ingredients: ½ cup vegetable oil (or butter for a richer taste); ½ cup all-purpose flour – Essential for thickening; 1 medium onion, chopped; 1 green bell pepper, chopped; 2 stalks celery, chopped (The Holy Trinity of Creole cooking!); 4 cloves garlic, minced; 1 can (14 oz) diced tomatoes; 6 cups seafood or chicken stock; 1 bay leaf; 1 tbsp Creole seasoning (or Cajun seasoning for extra spice); ½ tsp smoked paprika; ½ tsp black pepper; ½ tsp thyme; 1 tbsp Worcestershire sauce; 12 oz andouille sausage – Sliced into rounds; 1 lb shrimp – Peeled and deveined; 1 lb crab meat or crawfish tails; 1 cup okra, sliced (optional); 1 tsp filé powder (optional, for thickening at the end); Steamed white rice; Chopped green onions & parsley; Hot sauce

Ingredients

Scale

Ingredients for Good New Orleans Creole Gumbo

For the Roux

½ cup vegetable oil (or butter for a richer taste)
½ cup all-purpose flour – Essential for thickening

For the Gumbo Base

1 medium onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped (The Holy Trinity of Creole cooking!)
4 cloves garlic, minced
1 can (14 oz) diced tomatoes
6 cups seafood or chicken stock
1 bay leaf
1 tbsp Creole seasoning (or Cajun seasoning for extra spice)
½ tsp smoked paprika
½ tsp black pepper
½ tsp thyme
1 tbsp Worcestershire sauce

Proteins & Additions

12 oz andouille sausage – Sliced into rounds
1 lb shrimp – Peeled and deveined
1 lb crab meat or crawfish tails
1 cup okra, sliced (optional)
1 tsp filé powder (optional, for thickening at the end)

For Serving

Steamed white rice
Chopped green onions & parsley
Hot sauce

Instructions

Instructions for Good New Orleans Creole Gumbo

1. Make the Roux

Heat ½ cup vegetable oil in a large pot over medium heat.
Gradually whisk in ½ cup all-purpose flour until smooth.
Stir continuously for 20-30 minutes until the roux turns deep brown (like chocolate).
Be careful not to burn it—a burnt roux will ruin the gumbo!

2. Add the Holy Trinity & Spices

Add onions, bell peppers, and celery to the roux. Stir for 5 minutes until softened.
Add garlic, Creole seasoning, paprika, thyme, black pepper, and Worcestershire sauce. Stir for 1-2 minutes to release flavors.

3. Build the Gumbo Base

Pour in 6 cups of seafood or chicken stock, stirring constantly to prevent lumps.
Add diced tomatoes, bay leaf, and okra (if using).
Bring to a gentle simmer and let cook for 45 minutes, stirring occasionally.

4. Add the Proteins

Stir in sliced andouille sausage and let cook for 15 minutes.
Add shrimp and crab meat and cook for another 5-7 minutes, until shrimp turn pink.
If using filé powder, stir in 1 tsp at the very end before serving.

5. Serve & Enjoy

Remove the bay leaf and discard.
Serve hot over steamed white rice.
Garnish with chopped green onions and parsley.
Add hot sauce to taste.

🔥 Enjoy your authentic New Orleans Creole Gumbo! 🍛🎉