Back to list

Best Easy Creole Gumbo Recipe

Name: Best Easy Creole Gumbo Recipe
Total time: 120 min
Yield: 370 g
Ingredients: shrimp, peeled and deveined 1 lb; crab meat 8 oz; andouille sausage, sliced 12 oz; chicken thighs, boneless 8 oz; okra, sliced 2 cups; yellow onion, diced 1 cup; green bell pepper, diced 1 cup; celery, diced 1 cup; rice, cooked 6 cups; unsalted butter 4 tbsp; all-purpose flour 4 tbsp; chicken stock 6 cups; garlic, minced 3 cloves; bay leaves 2 pieces; dried thyme 1 tsp; paprika 1 tsp; cayenne pepper 0.5 tsp; salt 1 tsp; black pepper 0.5 tsp

Rich Creole gumbo built on a dark roux with okra, seafood, and sausage served over rice is a New Orleans family staple. This high protein, soulful stew is a labor of love that delivers incredible depth of flavor.

Cook 120 min Difficulty HARD 410 kcal

#high protein #mediterranean

Image coming soon

Ingredients

Main ingredients

shrimp, peeled and deveined 1 lb
crab meat 8 oz
andouille sausage, sliced 12 oz
chicken thighs, boneless 8 oz
okra, sliced 2 cups
yellow onion, diced 1 cup
green bell pepper, diced 1 cup
celery, diced 1 cup
rice, cooked 6 cups

Seasonings/Sauce

unsalted butter 4 tbsp
all-purpose flour 4 tbsp
chicken stock 6 cups
garlic, minced 3 cloves
bay leaves 2 pieces
dried thyme 1 tsp
paprika 1 tsp
cayenne pepper 0.5 tsp
salt 1 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 34 g 33%

Protein 22 g 21%

Fat 18 g 46%

Serving size 370g

Cooking steps

1

Heat the butter in a large heavy pot over medium heat; add flour and stir constantly for 25–30 minutes to form a deep, dark roux (do not rush or increase the heat—color is crucial).
2

Lower the heat and add the diced onion, bell pepper, and celery; sauté until vegetables are tender and the roux coats them evenly, about 7 minutes.
3

Stir in garlic and okra; cook another 5 minutes, allowing the okra to release moisture and thicken the mixture slightly.
4

Slowly add chicken stock, whisking to incorporate, then bring to a simmer; add bay leaves, thyme, paprika, cayenne, salt, and black pepper.
5

Add sausage and chicken; simmer gently for 40–50 minutes, skimming any fat from the surface, then add shrimp and crab, cooking just until seafood turns opaque (about 7 minutes); remove bay leaves.
6

Check seasoning and adjust to taste; serve hot ladled over steamed rice.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The foundation of Creole gumbo lies in the dark roux made from butter and flour, which provides a signature nuttiness and depth. Okra, seafood (shrimp, crab), and andouille sausage are essential—they establish the classic flavor and hearty texture that define this New Orleans staple.

Q. Why is heat control so important for the roux?

Creating a dark roux requires steady medium heat and constant stirring for up to 30 minutes. If overheated or left unsupervised, the roux can easily burn, resulting in bitterness. Precise heat ensures the flour browns slowly, developing rich flavor and robust color without scorching.

Q. How can I prevent gumbo from becoming too thick or slimy?

Carefully sauté the okra and monitor simmering times. Overcooking okra can make gumbo slimy; cooking just until it releases some moisture and blends with the roux achieves a perfect, smooth texture. Simmering gently after adding proteins prevents overcooking and tough seafood.

Q. How many calories and what is the protein-to-carb ratio per serving?

Each serving of this gumbo contains about 410 kcal, with 22g protein and 34g carbohydrate. This results in a protein-to-carb ratio of approximately 0.65, and overall, 21% of calories come from protein while 33% come from carbohydrates and 46% from fat.

Best Easy Creole Gumbo Recipe

AI 영양사 앤디