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New Orleans Creole Gumbo

Featured in Comforting Soups & Hearty Stews.

This New Orleans Creole Gumbo is a true family treasure that's been kept alive through generations. It's all about that toasty, dark roux, which demands patience as you stir it to perfection without burning. Key layers of flavor come from smoky andouille sausage, fresh shrimp, crab, and the 'holy trinity'—onions, celery, and bell peppers. Okra and filé powder bring in that perfect thickness and added depth, creating a genuinely authentic experience. Though it takes time to prepare (nearly 4 hours), the result is a rich, soul-satisfying gumbo that somehow tastes even better when reheated the next day.
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Updated on Sat, 22 Mar 2025 22:25:15 GMT
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Down in New Orleans, gumbo isn't just food - it's a journey told through rich flavors that speak of family roots and Louisiana culture. This Creole dish, handed down across families and fine-tuned during countless weekend gatherings, begins with that crucial dark roux that sets the stage for everything else. From the deep brown base to the softened veggie mix and the beautiful blend of seafood with sausage, you'll find a meal that's both fancy and down-home comforting.

I first learned about this gumbo in my grandma's kitchen, where she always told me that being patient with the roux matters most. These days, I can still hear her saying 'don't stop stirring, honey' whenever I'm cooking at home.

Critical Ingredient Breakdown

  • Bacon Drippings and Flour: Your roux base needs to be spot-on - grab plain white flour and clear, filtered bacon fat. Make sure the drippings come from good bacon with all bits strained out
  • Andouille Sausage: Try to find the real deal - it should feel firm, smell smoky, and have natural casing. This sausage spreads its flavor throughout the whole dish
  • Base Vegetables: Get really fresh celery, onion, and bell pepper. Look for peppers with thick walls and celery that breaks with a snap

Step-by-Step Cooking Guide

Creating Your Perfect Roux:
Warm a thick-bottomed pot on medium-low. Pour in bacon fat and let it fully heat up. Slowly add flour while stirring with a whisk. Keep moving in figure-eights without stopping. Watch as it changes from cream to light brown. Keep going until it's dark chocolate colored (about 25-30 minutes). Don't ever stop whisking or you'll ruin it. Take off heat once it's dark enough.
Preparing the Veggie Base:
Chop vegetables into small, even bits. Don't turn them into mush - aim for tiny chunks. Slowly mix veggies into the hot roux. Keep stirring so nothing sticks. Wait for them to soften up. Let their sweetness come out naturally. Throw in garlic near the end. Cook until you can see through the onions. Add just a tiny bit of salt.
Creating the Main Mixture:
Mix water and bouillon in another pot. Heat until it just starts bubbling. Add your roux mix one spoon at a time. Mix thoroughly between spoonfuls. Keep it barely simmering. Slowly add your seasonings. Give the bay leaves and thyme time to release flavor. Adjust heat and spices to your liking. Let it simmer for a full hour, stirring now and then.
Handling the Okra:
Heat some bacon fat until it's hot. Put okra in without overcrowding. Add vinegar right away. Cook until it's not slimy anymore. Stir occasionally until the edges turn brown. Add to your gumbo using a slotted spoon. This keeps the final dish from being slimy.
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My grandma always said making gumbo is like meditating - you can't hurry or walk away from it. The way she treated each ingredient taught me cooking isn't just following directions, it's showing care through what you make.

Perfect Seafood Timing Tricks

If you add seafood too soon, it gets tough and chewy. I've figured out that crabmeat should go in first, then shrimp just minutes before serving, so everything stays tender and just right.

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In my family, this gumbo has grown beyond just food - it's become our way of coming together. The smell that fills the house, bringing everyone to the kitchen to look and taste, makes moments we all treasure. Whenever I cook it now, I feel linked to all those New Orleans cooks before me who stirred their pots with the same care and passion.

Frequently Asked Questions

→ How do I avoid burning the roux?
You've got to keep whisking non-stop—around 20-30 minutes on medium-low heat—until it turns dark brown. Don’t walk away, or it’ll burn!
→ Can I skip adding filé powder?
You can leave it out if needed. Okra will offer some thickness, but you'll notice a slightly different taste without the filé.
→ How long does gumbo stay fresh?
It keeps fine in the fridge for about 3-4 days, and you can freeze it for up to 6 months. Many say it gets better the following day!
→ Can I use other kinds of seafood?
Absolutely! Feel free to use whatever's fresh. Crawfish, oysters, or a firm white fish can replace or add to the shrimp and crab.
→ Why add filé powder twice?
Adding it twice helps balance the flavor while also giving the gumbo a nice thickness. Just don’t boil it after that final addition.

Classic New Orleans Gumbo

A handed-down New Orleans gumbo combining savory seafood, smoked sausage, and vegetables in a deeply flavored roux.

Prep Time
60 Minutes
Cook Time
160 Minutes
Total Time
220 Minutes
By: Paolina

Category: Soups & Stews

Difficulty: Difficult

Cuisine: American

Yield: 20 Servings

Dietary: Dairy-Free

Ingredients

→ Base for Thickener

01 ¾ cup bacon grease
02 1 cup plain flour

→ Chopped Vegetables

03 1 large onion, roughly diced
04 1 large green bell pepper, roughly diced
05 2 garlic cloves, finely chopped
06 1 cup chopped celery
07 2 (10-ounce) packages thawed frozen okra

→ Seafood & Meat

08 1 pound crabmeat, lump style
09 1 pound smoked andouille sausage, cut into rounds
10 3 pounds raw shrimp, peeled and deveined

→ Broths & Liquids

11 3 quarts of water
12 6 beef bouillon cubes
13 1 (14.5-ounce) can of stewed tomatoes
14 1 (6-ounce) can tomato sauce
15 2 tablespoons hot sauce (like Tabasco)
16 2 tablespoons Worcestershire sauce
17 2 tablespoons white vinegar

→ Flavors & Spices

18 ½ teaspoon dried thyme
19 1 tablespoon sugar
20 4 teaspoons ground file powder, split
21 ½ teaspoon Cajun spice mix (like Tony Chachere's)
22 4 bay leaves
23 Salt as needed

Instructions

Step 01

Mix flour with bacon grease in a big, sturdy saucepan over medium-low heat. Stir nonstop until the color turns a deep brown, around 20-30 minutes. Take it off the heat and keep mixing until it cools slightly.

Step 02

Run the celery, onion, green pepper, and garlic through a food processor to finely chop them.

Step 03

Throw the chopped veggies and sausage slices into the thickener. Over medium heat, keep stirring until the veggies are soft, about 10 to 15 minutes. Put it aside.

Step 04

Boil water with bouillon cubes in a large soup pot. Once they’re melted, whisk the thickener mixture from earlier into the pot.

Step 05

Turn the heat down to a gentle simmer. Add sugar, garlic salt, Cajun blend, thyme, bay leaves, hot sauce, tomato sauce, and stewed tomatoes. After about 45 minutes, sprinkle in half the file powder (2 teaspoons).

Step 06

Cook okra in bacon fat with a splash of vinegar for 15 minutes in a pan. Drain with a slotted spoon and add to the pot.

Step 07

Finally, toss in the shrimp, crab, and Worcestershire sauce. Simmer gently for another 45 minutes. Add the rest of the file powder just before spooning it over cooked rice to serve.

Notes

  1. This authentic Creole dish from New Orleans has had years of love and tweaks behind it.
  2. Store leftovers in the fridge or freezer; many say it tastes even better after sitting overnight.

Tools You'll Need

  • Heavy-duty large saucepan
  • Soup pot or Dutch oven
  • Chopping machine or food processor
  • A whisk
  • Pan for frying
  • Spoon with slots

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Crustaceans
  • Gluten

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 283
  • Total Fat: 17 g
  • Total Carbohydrate: 12 g
  • Protein: 21 g