Creole Gumbo is a soulful, hearty dish rooted in the rich culinary traditions of Louisiana. A warm bowl of gumbo brings together bold spices, a dark roux, succulent meats, and fresh seafood in a deeply flavorful stew that embodies Southern comfort food at its finest. This version combines tender chicken, smoky andouille sausage, and juicy shrimp simmered in a well-seasoned broth and served over a bed of fluffy white rice. It’s a celebration of Creole culture in every bite.
Ingredients
½ cup vegetable oil
½ cup all-purpose flour
1 large onion, diced
1 bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
1 lb andouille sausage, sliced
1 lb boneless chicken thighs, cooked and shredded
1 lb shrimp, peeled and deveined
6 cups chicken broth
1 (14.5 oz) can diced tomatoes (optional)
2 teaspoons Creole seasoning
1 teaspoon smoked paprika
½ teaspoon dried thyme
2 bay leaves
Salt and black pepper, to taste
Chopped fresh parsley, for garnish
Cooked white rice, for serving
Instructions
Start by making the roux, the heart of every great gumbo. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Whisk in the all-purpose flour gradually to avoid lumps. Stir constantly for 15 to 20 minutes, or until the roux reaches a deep brown color resembling chocolate. This slow-cooked roux builds the base flavor and thickens the stew. Be patient and stir without interruption to prevent burning.
Once the roux is ready, add the diced onion, bell pepper, and celery—the “holy trinity” of Cajun and Creole cooking. Sauté the vegetables in the roux for about five minutes until they begin to soften. Add the minced garlic and stir for another minute to release its aroma.
Next, stir in the sliced andouille sausage. Let it cook for several minutes until the sausage starts to brown slightly, allowing it to release its spicy, smoky oils into the pot. Then, pour in the chicken broth and the optional diced tomatoes if you like a slightly tangier base.
Add the cooked and shredded chicken thighs to the pot. Season the mixture with Creole seasoning, smoked paprika, dried thyme, and bay leaves. Taste and adjust the salt and black pepper as needed. Bring the gumbo to a simmer, then reduce the heat to low and cook uncovered for about 30 minutes. Stir occasionally to keep the bottom from sticking and to help the flavors meld together.
After 30 minutes, add the shrimp to the pot. Simmer the gumbo for an additional 5 to 7 minutes, or just until the shrimp turn pink and are cooked through. Be careful not to overcook the shrimp to maintain their tender texture.
Once the gumbo is done, remove the bay leaves and discard them. Serve the gumbo hot in bowls over steamed white rice. Garnish each serving with a sprinkle of fresh chopped parsley for color and freshness.
Tips for Perfect Gumbo
The roux is essential—take your time with it. A darker roux gives gumbo its characteristic depth of flavor, but it must be stirred constantly to avoid burning.
Use homemade or low-sodium chicken broth if possible. This helps control the salt content and provides a cleaner base flavor.
Creole seasoning blends can vary in saltiness and spice levels. Taste your gumbo before adding additional salt or hot sauce.
Cook the shrimp last to keep them tender. Overcooked shrimp can become rubbery, so monitor closely during the final minutes.
Serving Suggestions
Traditional gumbo is served over fluffy white rice, but you can switch it up with brown rice or even serve it alone as a thick stew. Pair it with warm cornbread or crusty French bread to soak up the delicious broth. Add a side of collard greens or fried okra for a truly Southern meal.
Storage and Reheating
Leftover gumbo stores well in the refrigerator for up to four days. The flavors deepen over time, making the next-day gumbo even better. To reheat, warm gently on the stovetop over low heat, stirring occasionally. Gumbo also freezes beautifully—just cool it completely, portion into freezer-safe containers, and freeze for up to three months. Thaw overnight in the fridge before reheating.
A Taste of the South in Every Spoonful
This soul southern Creole gumbo is more than just a dish—it’s a reflection of cultural heritage, family traditions, and the spirit of community. It’s the kind of meal that brings people together, offering warmth and flavor in every bowl. Whether you’re cooking for a family dinner, a weekend gathering, or simply craving comfort food with a kick, this gumbo is sure to satisfy.