Authentic Louisiana Creole Gumbo

Name: Authentic Louisiana Creole Gumbo
Prep time: 60 min
Cook time: 160 min
Total time: 220 min
Yield: 8 servings
Cuisine: American,Creole,African
Ingredients: 1 quart low sodium chicken broth; 4 large live blue crabs, cooked and cleaned, outer shell reserved (or frozen cooked crabs) OR 1 pound lump crab meat, picked through for shells (see RECIPE VARIATION for details); 1 pound large, U-26, shrimp, cleaned, shells reserved; 1/2 cup canola oil, or lard or vegetable shortening; 1/2 cup flour; 1 large onion, diced; 2 stalks celery, diced; 1 medium green bell pepper, seeded and diced; 3 cloves garlic, minced; 2 teaspoons creole seasoning, Lawry's or Old Bay, plus more to taste; 1 15-ounces canned whole tomatoes; 2 tablespoons worcestershire sauce; 5 dashes hot sauce, plus more to taste; 2 sprigs fresh thyme; 1 leaf bay leaf; 2 tablespoons canola oil; 1 pound stew beef, cut in 1-inch cubes and seasoned with salt and pepper at least one hour prior to starting the recipe, if not overnight; 1 pound bone-in, skin-on chicken thighs, seasoned with salt and pepper at least one hour prior to starting the recipe, if not overnight; 1 1/2 cups sliced fresh okra, about 6 ounces; Kosher salt, to taste; Freshly-ground black pepper, to taste; Cooked white rice, preferably short-grain Carolina rice, for serving; Sliced green onions, for garnish

A traditional multi-generational Creole gumbo, originating from Opelousas, Louisiana, combines chicken, beef, and seafood in a rich, dark roux.

⭐ 4.2 (42 reviews) Prep: 60 minCook: 160 minTotal: 220 minYields: 8 servings

Category Tags:

Dinner Lunch Brunch Soup

Cuisine Tags:

American Creole African

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Ingredients

For the stock

1 quart low sodium chicken broth
4 large live blue crabs, cooked and cleaned, outer shell reserved (or frozen cooked crabs) OR 1 pound lump crab meat, picked through for shells (see RECIPE VARIATION for details)
1 pound large, U-26, shrimp, cleaned, shells reserved

For the roux

1/2 cup canola oil, or lard or vegetable shortening
1/2 cup flour

For the gumbo

1 large onion, diced
2 stalks celery, diced
1 medium green bell pepper, seeded and diced
3 cloves garlic, minced
2 teaspoons creole seasoning, Lawry's or Old Bay, plus more to taste
1 15-ounces canned whole tomatoes
2 tablespoons worcestershire sauce
5 dashes hot sauce, plus more to taste
2 sprigs fresh thyme
1 leaf bay leaf
2 tablespoons canola oil
1 pound stew beef, cut in 1-inch cubes and seasoned with salt and pepper at least one hour prior to starting the recipe, if not overnight
1 pound bone-in, skin-on chicken thighs, seasoned with salt and pepper at least one hour prior to starting the recipe, if not overnight
1 1/2 cups sliced fresh okra, about 6 ounces
Kosher salt, to taste
Freshly-ground black pepper, to taste
Cooked white rice, preferably short-grain Carolina rice, for serving
Sliced green onions, for garnish

Instructions

Bring beef and chicken to room temperature.
In a large saucepan, add chicken broth, shrimp shells, and crab shells (if using); bring to a boil, then simmer covered for 20 minutes and keep warm.
In a large, heavy pot, whisk flour into oil over medium heat for 16-18 minutes until a milk chocolate color forms.
Stir in onion, celery, bell pepper, garlic, and Creole seasoning; sauté 6-8 minutes until onions are translucent.
Strain the chicken-seafood stock, discarding shells.
Deglaze the gumbo pot with half of the stock, then add hand-crushed whole tomatoes with their liquid.
Add Worcestershire, hot sauce, thyme, and bay leaf; bring to a boil, then simmer.
In a separate pan, sear stew beef in batches, then transfer to the gumbo pot.
In the same pan, sear seasoned chicken thighs until golden, then add to the gumbo pot.
Sauté seasoned okra in the same pan for about 8 minutes until green and less viscous, then add to the gumbo pot.
Add remaining stock (or water) to cover ingredients.
Bring to a boil, reduce to a covered simmer for 30-45 minutes, stirring and tasting every 15 minutes; adjust seasonings.
Remove thyme stems and bay leaf. Take out chicken thighs, debone, skin, chunk the meat, and return to the pot.
Crack cooked blue crabs in half and crack their claw joints.
Add crab and shrimp to the pot, cover, and simmer for 6-8 minutes.
Serve over white rice, garnished with scallions and hot sauce.