Creole Gumbo Recipe

Like most Creole recipes, this one starts with the “holy trinity” – a mix of onion, celery and bell pepper – to create a flavorful base.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 1 tablespoon oil in a 4-quart or larger soup pot or Dutch oven over medium heat. Add sliced sausage; cook 4–6 minutes until browned. Remove from pot.

Step 2

Add remaining ¼ cup oil, butter, and flour. Cook, stirring constantly, for 8–12 minutes or until deeply browned and nutty smelling.

Step 3

Season chicken pieces with Cajun seasoning. Add to pot and cook 8–10 minutes or until browned; remove from the pot. Scrape up any bits from the bottom of the pan.

Step 4

Stir in onions, bell pepper, and celery. Cook for 4–6 minutes or until vegetables are softened. Stir in garlic, thyme, salt, pepper, and cayenne pepper. Cook for 30–60 seconds or until fragrant.

Step 5

Stir in okra and shrimp. Cook for a few minutes until shrimp is cooked through. Adjust seasoning to taste.

Step 6

Stir in broth, tomatoes, bay leaf, and reserved chicken and sausage. Bring to a boil and reduce to a simmer. Cook for 30 minutes to blend flavors.