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Creole Gumbo

Creole Gumbo

  • Prep

    5 m
  • Cook

    3 h 30 m
  • Ready In

    3 h 35 m
Kara Thibodeaux

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 {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 816 kcal
  • 41%
  • Fat:
  • 55.4 g
  • 85%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 65.2 g
  • 130%
  • Cholesterol:
  • 306 mg
  • 102%
  • Sodium:
  • 1516 mg
  • 61%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. Add shrimp and simmer for about 1 more hour, then add seasoning to taste and serve.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

NITALPHILLIPS
97

NITALPHILLIPS

11/9/2003

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!

JJMILANICH
71

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.

SABABIN
65

SABABIN

6/22/2003

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.

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