Good New Orleans Creole Gumbo Recipe -
Good New Orleans Creole Gumbo Recipe
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Good New Orleans Creole Gumbo
Discover the secrets to true New Orleans gumbo. See more
  • READY IN 3+ hrs

Good New Orleans Creole Gumbo

Recipe by  

"I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!"

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
  • PREP

    1 hr
  • COOK

    2 hrs 40 mins

    3 hrs 40 mins


  1. Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
  2. Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
  3. Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
  4. Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.
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Reviews More Reviews

Most Helpful Positive Review
Mar 08, 2011

You should be ashamed of yourself. Family recipes are suppose to be just that, kept in the family. But I'm fo sho glad you shared this one. This is what gumbo is suppose to be.Just the right amount of kick but not to spicy. This will now be passed on down to my family. Thanks Doc!!!

Most Helpful Critical Review
Jan 07, 2014

I was unimpressed. The took a lot of time and effort and had an overwhelming sausage flavor. I wouldn't make this again.

Mar 11, 2011

I was looking for an authentic gumbo recipe and I found it. I've cooked for a long time and try to follow a recipe exactly the first time I make it. As is, this is a great recipe! I did add a little more Cajun seasoning and cayenne pepper the next day since we like things with "heat". My wife said that I outdid myself. Thank you dailyrecipedoctor and your mother and grandmother.

Jun 03, 2011

My family's favorite gumbo. It's fabulous over rice, but if you add two or three cups of water you've got the best thick soup type gumbo you'll ever taste.

Aug 11, 2012

5 STARS ALL THE WAY!!! But I must say this the roux is the KEY, if you don't make this right you can hang it up. 1st things 1st, to get the roux the deep brown that's authentic to New Orleans style it take WAAAAAAAAAAY longer than 20-30 minutes. Lets double it, it takes 1 hour & using a wisk & constantly stirring on medium low heat. I did adjust the heat to high when starting but was stir quickly like a madman then reduce heat to medium low. A new orleans native told me the darker you get that roux the better. 2nd - YOU MUST USE FILE POWDER .... it really brings in the flavor and authenticity of New Orleans Creole taste. Now it was hard to find but you can get it at any health food store some say (Whole Foods) but I got mine down street at Sevenanda health food store. Yes this recipe is THE BOMB!! and it does take 3 hours & 40 minutes... almost 4 hours depending on how long you stir your roux, I did at least an hour & 10 minutes. Now after adding the seafood, you can remove the whole pot from the eye because the Gumbo will be so hot it will cook your shrimp, scallops, & crab meat. I didn't add my seafood till the last 5 minutes while on the stove then I removed it from the stove. Let it cooled down naturally , then put in the fridge served it w/ rice & corn muffins... EVERYONE LOVE IT!! I made a huge pot of it in my 8 quart Dutch Oven. I'm so proud this came out so perfect since it was my 1st attempt to making gumbo.

Nov 01, 2011

I know little about Creole cooking and this is the real deal. I had to add a teaspoon of cayenne simply to add a bit more heat and I used 1 cup of bacon drippings vice 3/4 cup. I doubled the garlic as well.

Apr 11, 2011

THis is one of the best gumbo's I've ever had and my family is from the south so that is saying a lot, just dont tell my mother or grandmother. I added shrimp, sausage, chicken and crab meat. I doubled the recipe and brought over to my inlaws for a family dinner and they all loved it... This will be our gumbo recipe for years to come..

Mar 08, 2011

Merci beaucoup, Madame. Cést délicieux.


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  • Calories
  • 296 kcal
  • 15%
  • Carbohydrates
  • 12.1 g
  • 4%
  • Cholesterol
  • 144 mg
  • 48%
  • Fat
  • 17.9 g
  • 28%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 20.9 g
  • 42%
  • Sodium
  • 855 mg
  • 34%

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

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