Good New Orleans Creole Gumbo Recipe
With a slow cooked roux and gumbo file powder flavoring the shrimp, crabmeat, and andouille sausage, this gumbo is an authentic creole meal.
Let the good times roll with top-rated recipes for authentic Louisiana gumbo with chicken, seafood, and of course, andouille sausage.
Sausage and shrimp gumbo is a nice twist on the classic Cajun stew traditionally served over rice and is perfect for cold evening meals.
Great recipe! I'm from the South and my family always makes gumbo without tomatoes. I was looking for a different recipe and am glad I found this one. It's delicious! A note about making a roux - stop working so hard! You can make it in the oven and it is perfection - thanks Alton Brown. Whisk 4 oz all purpose flour and 4 oz veg oil in a cast iron skillet, place in a 350 degree oven for 1 1/2 hours, stirring every half hour. It comes out nice and dark and DOES NOT BURN!!! Once you remove the roux from the oven, follow the recipe directions by adding the celery, bell pepper, etc. and continue with the recipe. You're welcome. ;~) Oh, and those who are shaming the person who submitted the recipe for giving away a family recipe, get over yourselves! The submitter never says it was a secret family recipe, just that it was never written down. We all share recipes our families love, and I am thankful this gumbo recipe was shared!
A classic roux is the thickening agent for this traditional Cajun-style gumbo made rich and hearty with chicken, sausage, onions, bell peppers, celery, garlic, and lively seasonings.
Great recipe for a first timer! The roux is the trickiest part, not hard but time consuming so once you get that the rest comes together great! We made this exactly like the recipe and it was great.
Made this tonight. I tweaked a few things but nothing major. Kept the veggies larger and added chicken. Tastes like home.