Creole Gumbo Recipe -
Creole Gumbo Recipe
  • READY IN 3+ hrs

Creole Gumbo

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    5 mins
  • COOK

    3 hrs 30 mins

    3 hrs 35 mins


  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.
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Reviews More Reviews

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.

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!

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.

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!

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!

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.

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.

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!


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  • 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.

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