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Our Creole gumbo is loaded chicken, smoky sausage, tons of spices, okra, tomatoes, and of course, the holy trinity of Creole and Cajun cooking—onions, celery, and bell peppers. Serve it with white rice and crusty piece of bread for a delicious meal!
What is gumbo?
Gumbo is a hearty Louisiana stew! The name gumbo comes from the West African word for okra “ki ngombo” which is often shortened to “gombo.” The combination of the roux, okra, and file powder work together to make this Creole gumbo nice and thick.
Most Creole gumbos would use butter as the roux base, which makes a lighter base for the gumbo. I use oil because it has a higher smoke point and you can get your roux nice and dark. With this recipe the rich flavor that the dark roux gives is perfect. Get all the secrets to making the roux!
Why is this a Creole gumbo?
Creole? Cajun? If you’re not really sure what the difference between these two are check out our article breaking it down for you on what's the difference between Cajun and Creole! But basically the reason why were calling this a Creole gumbo and not a Cajun gumbo is simple—TOMATOES. While some people will argue that tomatoes do not belong in gumbo, tomatoes are traditional in Creole gumbos but not in Cajun gumbos!
We think you're also going to like these other Louisiana favorites!
- The Secrets to the Perfect Roux
- Mardi Gras King Cake
- Shrimp and Artichoke Bisque
- Louisiana Cuisine: Cajun vs. Creole--What's the difference?
- Mardi Gras 101
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- 1 cup oil
- 1 ¼ cups flour
- 1 medium onion, diced
- 4 stalks, celery, sliced (by stalks I mean long individual celery sticks, not the whole bundle)
- 2 bell peppers, diced
- 2 tablespoons minced garlic
- 1-14 oz can fire roasted tomatoes
- 3 cups okra, fresh or frozen
- 1 ¾ teaspoons file powder
- 1 teaspoon dried thyme
- 1-2 teaspoons cayenne pepper (omit if you want it less spicy)
- 1 teaspoon black pepper
- 2 teaspoons Creole seasoning (our favorite is Tony Chachere’s or try homemade!)
- 5-6 cups chicken broth
- 1 pound cooked chicken, cut into bite sized pieces
- 1 pound cooked smoked sausage, sliced (you’ll want to use a link sausage that has a really good flavor, Andouille sausage would be preferred, but a good smoked or spicy sausage will work just fine)
- Cooked white rice for serving gumbo with
- In a large heavy bottomed pot, over medium heat, add your oil and flour. If you do not have a heavy bottomed pot, see notes. Stirring constantly, brown your oil and flour until you reach a chocolate color. See our tips on making the perfect roux HERE.
- Add in diced onion, celery, bell pepper, and garlic. Stir for 1 minute. Then add in your canned tomatoes, okra, and seasonings. Your gumbo should currently be very thick.
- Add in chicken broth a little at a time, stirring it in as you go. Once broth is thoroughly combined, add in your cooked chicken and sausage. Let gumbo simmer until thick, stirring occasionally.
- Serve with white rice. I love to add a splash of Tabasco sauce and pair it with a slice of crusty bread. Try this with our Sourdough bread recipe or our Artisan bread!
A heavy bottomed pot is very important for the roux. Something with a thin bottom will burn the roux. If you do not have a large heavy bottomed pot, I recommend making your roux in a skillet or a smaller pot that has a thick bottom and then transferring it to a larger pot once the roux is complete. See all our tips for making the perfect roux HERE.
Amount Per Serving: Calories: 521Total Fat: 37gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 88mgSodium: 3028mgCarbohydrates: 24gFiber: 3gSugar: 6gProtein: 23g
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Originally Posted February 28, 2019