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Good New Orleans Creole Gumbo

Good New Orleans Creole Gumbo

  • Prep

    1 h
  • Cook

    2 h 40 m
  • Ready In

    3 h 40 m
dailyrecipedoctor

dailyrecipedoctor

I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 867 mg
  • 35%

Based on a 2,000 calorie diet

Directions

  1. Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
  2. Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
  3. Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
  4. Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.
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Reviews

trasey
546

trasey

3/8/2011

You should be ashamed of yourself. Family recipes are suppose to be just that, kept in the family. But I'm fo sho glad you shared this one. This is what gumbo is suppose to be.Just the right amount of kick but not to spicy. This will now be passed on down to my family. Thanks Doc!!!

woodsy
437

woodsy

3/11/2011

I was looking for an authentic gumbo recipe and I found it. I've cooked for a long time and try to follow a recipe exactly the first time I make it. As is, this is a great recipe! I did add a little more Cajun seasoning and cayenne pepper the next day since we like things with "heat". My wife said that I outdid myself. Thank you dailyrecipedoctor and your mother and grandmother.

BL Cincinnati
366

BL Cincinnati

6/3/2011

My family's favorite gumbo. It's fabulous over rice, but if you add two or three cups of water you've got the best thick soup type gumbo you'll ever taste.

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