Our Creole, New Orleans-Style 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.
4stalkscelery, sliced (by stalks I mean long individual celery sticks, not the whole bundle)
2bell peppersdiced
2tablespoonsminced garlic
1-14ozcan fire roasted tomatoes
3cupsokrafresh or frozen
1 ¾teaspoonsfile powder
1teaspoondried thyme
1-2teaspoonscayenne pepperomit if you want it less spicy
1teaspoonblack pepper
2teaspoonsCreole seasoningour favorite is Tony Chachere’s or try homemade!
5-6cupschicken broth
1poundcooked chickencut into bite sized pieces
1poundcooked smoked sausagesliced (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
Instructions
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.
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.
Video
Notes
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.