Creole gumbo is more than just a dish; it’s a celebration of the rich cultural tapestry that makes New Orleans so unique. With its origins rooted in the blending of French, African, Spanish, and Native American influences, gumbo represents the heart and soul of Louisiana cooking. The word “gumbo” is derived from the African word for okra, which is often used to thicken this hearty stew, but there are many variations that showcase a range of local ingredients.
This particular recipe highlights the robust flavors of the city, featuring tender chicken, smoky Andouille sausage, and plump shrimp, all simmered together with the holy trinity of Cajun cooking: onions, bell peppers, and celery. The key to a great gumbo lies in the roux, a flavorful base that takes time and care to prepare, giving the dish its signature depth and richness.
At World Famous N'awlins, we believe that this Creole gumbo will warm your heart and fill your home with the welcoming aromas of New Orleans. Perfect for family gatherings or cozy nights in, this dish embodies the spirit of togetherness and the joy of sharing good food with loved ones. So gather your ingredients, and let’s create a bowl of gumbo that’ll transport you straight to the streets of the Crescent City!
Total Time: 2 hr 40 min
Prep: 15 min
Cook: 2 hr 25 min
Yield: 8 to 10 servings
- 3 large boneless skinless chicken breast halves
- World Famous N'awlins Cajun Season Y'all
- 1/4 cup vegetable oil
- 1 pound Andouille smoked sausage or any premium smoked sausage, cut into 1/4-inch slices
- 1/2 cup all purpose flour
- 5 tablespoons butter
- 1 large onion, chopped finely
- 8 cloves garlic minced
- 1 green bell pepper, seeded and chopped finely
- 3 stalks celery chopped finely
- 1/4 cup Worcestershire sauce
- 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
- 4 cups hot water
- 5 beef bouillon cubes or equivalent
- 4 green onions, sliced, white and green parts
- 1/2 pound large whole shrimp
- 1 tablespoon World Famous N'awlins File` powder
Instructions
- Peel the shrimp and set aside the bodies. Put the shrimp heads and shells in the 4 cups of water and bring to boil to make shrimp stock.
- Simmer for 20 minutes, then strain out the heads and shells. Separately, season the chicken with World Famous N'awlins Cajun Season Y'all.
- Heat the oil in a non-stick pan over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and
- cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, stirring constantly,
- until brown, about 10 minutes. This makes a roux. Let the roux cool down, then slowly return to a low heat and melt the remaining
- 3 tablespoons of butter. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce and World
- Famous N'awlins Cajun Season Y'all to taste and the 1/4 bunch parsley. Simmer and stir frequently for 10 minutes. Add 4 cups shrimp
- stock and bouillon cubes, whisking constantly. Add the chicken, shrimp, and sausage. Bring to a boil, then reduce the heat, cover, and simmer
- for 45 minutes. Stir, cover and simmer for 1 hour. Just before serving add the green onions, shrimp, and chopped parsley. Sprinkle
- World Famous N'awlins file`on the gumbo at the table and stir to thicken and flavor to taste.
