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My review
Creole Gumbo
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."
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Ingredients
3 h 35 m servings 816 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
- Add shrimp and simmer for about 1 more hour, then add seasoning to taste and serve.
Nutrition Facts
Per Serving: 816 calories; 55.4 g fat; 10.5 g carbohydrates; 65.2 g protein; 306 mg cholesterol; 1516 mg sodium. Full nutrition
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Reviews
Read all reviews 3440 Ratings
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Most helpful positive review
10/6/2002
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
3/1/2003
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!
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3/1/2003
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!
10/6/2002
Used andouille sausage and kicked it up with 1 tsp cayanne. Added some okra when I added spices. Great over white rice.
10/28/2002
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...
9/29/2005
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 c...
11/14/2006
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 on...
6/25/2004
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 wa...
9/20/2004
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...
3/6/2008
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 lo...