Creole Gumbo

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Most Helpful Positive Review

Oct 14, 2003

Used andouille sausage and kicked it up with 1 tsp cayanne. Added some okra when I added spices. Great over white rice.

—JJMILANICH

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Most Helpful Critical Review

Nov 09, 2003

This is not creole gumbo. The secret to ceole gumgo is the roux. It has to be very dark, reddish brown. If it is not brown enough it changes the whole taste and it is not creole gumbo!

—NITALPHILLIPS

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37 Ratings

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Jun 22, 2003

being from southeast Louisiana I can say that I have eaten most every type of gumbo..except this one. It takes the taste of shrimp and adds chicken to it. It was a nice change and my family loved it.

—SABABIN

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Sep 29, 2005

Taking other's advice, I browned my chicken, set it aside made the roux(cook & stir flour & butter until light brown) added veggies plus 2 garlic cloves, let them cook a few minutes then added chicken, sausage and broth let cook 40 min add shrimp cook 1 hour. Delish!

—mistyc

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Nov 14, 2006

The gumbo was great but I changed a lot about the recipe to get it that way which is why I rate this 3 stars. I did boil the chicken with the onion, bell pepper and salted water. However, I only used two large chicken breast halves with the skin. I only boiled it for about twenty minutes. I took out the chicken, pulled off skin and bones. I put the skin and bones back into the pot and allowed to boil for another 20 minutes. I shredded the chicken. Then I drained the broth but reserved it (its chicken broth, I'm not throwing it away!) I made the roux and let it turn a deep reddish brown. I then added the chicken, sausage, onions & bell peppers and I used the broth I had made instead of water. This got and thick. I then added the shrimp, seasonings and I added a ton of Old Bay Seasoning! Its very good, I'm eating right now on top of steamed rice!

—Jenna

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Sep 20, 2004

The cooking time is to long. The chicken becomes very stringy after 1 1/2 hours on low and then you add shrimp and cook an additional 1 hour. Talk about tough shrimp. Then the directions didn't explain about making a roux. I took mine to a mohagany color; which took an additional 20 minutes.

—CFELDHAUS

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Jun 25, 2004

I had left over sausage and left over chicken in the fridge. Found this recipe, scaled it for four servings instead of eight and made it for dinner...delish! I used chicken stock instead of water and added some garlic powder to the roux. As I have a toddler in the family, I halved the amount of cajun spice. I thought I had shrimp in the freezer but found bay scallops instead. I think almost any combo of meats would work. This recipe is a keeper for those fridays when it's time to clean out leftovers in the fridge.

—CARINAB

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Mar 07, 2008

This is a great tasting recipe! I used the chicken stock created when I boiled the chicken and vegetables (in place of the water). And I also added one 14.5 oz can of diced tomatoes.My family loved it!

—Randy F.

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Nutrition

Calories
816 kcal
41%

Carbohydrates
10.5 g
3%

Cholesterol
306 mg
102%

Fat
55.4 g
85%

Fiber
0.9 g
3%

Protein
65.2 g
130%

Sodium
1516 mg
61%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Creole Gumbo

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 816
** Calories from Fat: 499

% Daily Value *
** Total Fat 55.4g 85 %
** Saturated Fat 21g 105 %
** Cholesterol 306mg 102 %
** Sodium 1516mg 61 %
** Potassium 804mg 23 %
** Total Carbohydrates 10.5g 3 %
** Dietary Fiber 0.9g 3 %
** Protein 65.2g 130 %
** Sugars 2.2g
** Vitamin A 15 %
** Vitamin C 29 %
** Calcium 10 %
** Iron 42 %
** Thiamin 62 %
** Niacin 233 %
** Vitamin B6 72 %
** Magnesium 30 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.