Creole Gumbo

Creole Gumbo

33

"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."
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Ingredients

3 h 35 m servings 816 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 816 kcal
  • 41%
  • Fat:
  • 55.4 g
  • 85%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 65.2 g
  • 130%
  • Cholesterol:
  • 306 mg
  • 102%
  • Sodium:
  • 1516 mg
  • 61%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

33
  1. 38 Ratings

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Most helpful positive review

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

Most helpful critical review

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!

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!

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

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 love...

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 c...

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 on...

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 wa...

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...

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 lo...

This was great. I can't believe I forgot to debone the chicken before making the gumbo!!! Nobody cared though, it was THAT good!