Creole Gumbo Recipe
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Creole Gumbo

By: Kara Thibodeaux 
"This is a gumbo recipe that's been borrowed and recombined from three different people's recipes, and this is how it ended up! Laissez les bons temps rouler! Be sure to have some file powder and hot pepper sauce to season to your liking. Serve over hot rice with potato salad and crackers, if desired."

This Kitchen Approved Recipe has an average star rating of 4.0 Rate/Review | Read Reviews (30)

What to Drink?
Wine Riesling
Cocktail Filthy Martini
Beer Beer
Chilled Non-Alcoholic Cherry Limeade I
Prep Time:
5 Min
Cook Time:
3 Hrs 30 Min
Ready In:
3 Hrs 35 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 4 bone-in chicken breast halves, with skin
  • 8 chicken thighs
  • 1 white onion, chopped
  • 1 green bell pepper, chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup butter
  • 1 pound Creole smoked sausage
  • 2 1/2 cups water
  • 1 pound shrimp
  • 2 tablespoons Cajun-style seasoning

Directions

  1. Boil chicken breasts and thighs with onion and bell pepper in a large pot of salted water, for about 40 minutes or until cooked through and no longer pink inside. Drain, debone chicken and set aside.
  2. In a large saucepan stir together flour and butter over low heat to make a roux; add boiled chicken, sausage and water and bring all to a boil. Cover saucepan and simmer over low heat for about 1 1/2 hours.
  3. Add shrimp and simmer for about 1 more hour, then add seasoning to taste and serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 816 | Total Fat: 55.4g | Cholesterol: 306mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 2 stars. This recipe averages a 4.0 star rating.
Reviewed on Nov. 9, 2003 by NITALPHILLIPS   view full review
This is not creole gumbo. The secret to ceole gumgo is the roux. It has to be very dark,...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Oct. 14, 2003 by JJMILANICH   view full review
Used andouille sausage and kicked it up with 1 tsp cayanne. Added some okra when I added...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Jun. 22, 2003 by SABABIN   view full review
being from southeast Louisiana I can say that I have eaten most every type of gumbo..except...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Sep. 29, 2005 by mistyc   view full review
Taking other's advice, I browned my chicken, set it aside made the roux(cook & stir flour &...
The reviewer gave this recipe 3 stars. This recipe averages a 4.0 star rating.
Reviewed on Nov. 14, 2006 by Jenna   view full review
The gumbo was great but I changed a lot about the recipe to get it that way which is why I...
The reviewer gave this recipe 2 stars. This recipe averages a 4.0 star rating.
Reviewed on Sep. 20, 2004 by CFELDHAUS   view full review
The cooking time is to long. The chicken becomes very stringy after 1 1/2 hours on low and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Jun. 25, 2004 by CARINAB   view full review
I had left over sausage and left over chicken in the fridge. Found this recipe, scaled it for...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Mar. 7, 2008 by Randy F.   view full review
This is a great tasting recipe! I used the chicken stock created when I boiled the chicken and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Jun. 22, 2003 by DUNGANNON   view full review
Fantastic!
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Jun. 22, 2003 by dani   view full review
This was great. I can't believe I forgot to debone the chicken before making the gumbo!!! ...

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