Creole Gumbo

40 Ratings
  • 5 Rating Star 18
  • 3 Rating Star 10
  • 4 Rating Star 7
  • 2 Rating Star 3
  • 1 Rating Star 2
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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.

By Kara Thibodeaux
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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:
816.23 calories; 65.17 g protein; 10.51 g carbohydrates; 55.43 g fat; 306.31 mg cholesterol; 1515.93 mg sodium. Full Nutrition

Reviews (34)

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Most helpful positive review

JJMILANICH
10/14/2003
Used andouille sausage and kicked it up with 1 tsp cayanne. Added some okra when I added spices. Great over white rice.
Helpful
(78)

Most helpful critical review

Anonymous
02/11/2017
Not a very good nor authentic gumbo recipe. Too much chicken compared to the shrimp and sausage. To be Creole it must have tomatoes. To be authentic it must have celery as well as the onions and peppers. And cooking gumbo without garlic would be an affront to all that is sacred about Louisiana Creole style cooking. There are much better gumbo recipes here to choose from.
40 Ratings
  • 5 Rating Star 18
  • 3 Rating Star 10
  • 4 Rating Star 7
  • 2 Rating Star 3
  • 1 Rating Star 2
Reviews:
Most Helpful Most Positive Least Positive Newest
NITALPHILLIPS
11/09/2003
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!
Helpful
(102)
JJMILANICH
10/14/2003
Used andouille sausage and kicked it up with 1 tsp cayanne. Added some okra when I added spices. Great over white rice.
Helpful
(78)
SABABIN
06/23/2003
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.
Helpful
(70)
mistyc
09/29/2005
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!
Helpful
(47)
Jenna
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 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!
Helpful
(43)
CARINAB
06/25/2004
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.
Helpful
(37)
CFELDHAUS
09/20/2004
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.
Helpful
(36)
Randy F.
03/07/2008
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!
Helpful
(31)
dani
06/23/2003
This was great. I can't believe I forgot to debone the chicken before making the gumbo!!! Nobody cared though it was THAT good!
Helpful
(30)
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