A true flavor of Southern tradition is Orleans Creole Gumbo made in the New Orleans way. Fresh, satiating ingredients including bell pepper, sausage, stewed tomatoes, and crabmeat are abundant in this robustly flavorful stew. This Louisiana meal is a traditional favorite because to the addition of hot sauce and Cajun ingredients. Right here is the best recipe to prepare the best homestyle Orleans Creole Gumbo.
Prep Time: 1 hrs
Cook Time: 2 hrs 40 mins
Total Time: 3 hrs 40 mins
How to make New Orleans Creole Gumbo?
Boldly delicious New Orleans-style gumbo is surprisingly easy to make at home. You can find the full recipe below with step-by-step instructions.
- 1 cup all-purpose flour
- ¾ cup bacon drippings
- 1 cup coarsely chopped celery
- 1 large onion, coarsely chopped
- 1 large green bell pepper, coarsely chopped
- 2 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 3 quarts water
- 6 cubes beef bouillon
- 1 tablespoon white sugar
- salt to taste
- 2 tablespoons hot pepper sauce for taste
- ½ teaspoon Cajun seasoning blend to taste
- 4 bay leaves
- ½ teaspoon dried thyme leaves
- 1 (14.5 ounce) can stewed tomatoes
- 1 (6 ounce) can tomato sauce
- 4 teaspoons file powder, divided
- 2 tablespoons bacon drippings
- 2 (10 ounce) packages frozen cut okra, thawed
- 2 tablespoons distilled white vinegar
- 1 pound lump crabmeat
- 3 pounds uncooked medium shrimp, peeled and deveined
- 2 tablespoons Worcestershire sauce
A savory thickener called roux, which is created from equal parts fat and flour, is the foundation of a great Best gumbo recipe. Veggies and sausage should be added to the roux once it has turned a rich golden colour. The flavour can then be enhanced by adding seasonings, tomatoes, spicy sauce, and beef bouillon. Add file powder, okra, and seafood to the gumbo after it has simmered for 45 minutes. A lusciously substantial stew infused with Creole spice will be the end product.
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Step 1: For the Roux
In a large, heavy saucepan over medium-low heat, whisk flour and 3/4 cup bacon fat until smooth. Roux should be heated while being regularly whisked until it turns a deep mahogany colour. This could take 20 to 30 minutes; keep an eye on the heat and whisk regularly to prevent burning. Take the pan off the heat and keep whisking until the mixture stops cooking.
Step 2 : Preparing the gumbo
When all the vegetables are very finely chopped, add celery, onion, green bell pepper, and garlic to the work bowl of a food processor. Sausage and vegetables are mixed into the roux. Over medium-low heat, bring mixture to a simmer and cook for 10 to 15 minutes, or until veggies are fork-tender. Heat has been removed; set aside.
Step 3: Combine water and beef bouillon cubes in a large Dutch oven or soup pot and bring to a boil over medium-high heat. Stir until bouillon cubes dissolve, then whisk roux mixture into the boiling water.
Step 4: Add sugar, salt, spicy sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce while lowering the heat to a simmer. 2 teaspoons of file gumbo powder should be added at the 45-minute point of the soup’s 1-hour simmering process.
Step 5: Meanwhile, melt 2 tablespoons bacon drippings in a skillet over medium heat. Add okra and vinegar and cook for 15 minutes; remove okra with a slotted spoon, and stir into the simmering Orleans Creole Gumbo.
Step 6: Mix in reserved vegetables, crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Stir in 2 more teaspoons of file gumbo powder just before serving.
- Calories 283
- Total Fat 17g
- Saturated Fat 6g
- Cholesterol 143mg
- Sodium 853mg
- Total Carbohydrate 12g
- Dietary Fiber 2g
- Total Sugars 3g
- Protein 21g
- Vitamin C 19mg
- Calcium 81mg
- Iron 3mg
- Potassium 428mg
How to Store any Leftover Gumbo?
For about three to four days, leftover Orleans Creole Gumbo can be kept in the refrigerator without risk. Before storing the food in an airtight container to enjoy later, allow the dish to come to room temperature. For optimal results, gently reheat on the stovetop.
A recipe has no soul…but you as a cook must bring the soul to the recipe ~ Thomas Keller