Creole Gumbo

Authentic Creole gumbo is a hearty Louisiana stew made with a rich roux, spices, seafood, andouille sausage, okra, and of course the holy trinity. Its bold flavors and comforting warmth make it a beloved Southern classic.

Course Main Course

Cuisine Creole

Keyword Creole Gumbo, Gumbo

Prep Time 20

Cook Time 2 20

Total Time 2 40

Servings servings

Calories 377kcal

Author Michelle

Ingredients

¾ cup butter (or bacon drippings)
1 cup all purpose flour
1 cup chopped celery
1 medium onion chopped
1 large green bell pepper chopped
4 cloves garlic minced
1 pound andouille sausage sliced
3 quarts water (or seafood stock, see notes)
1 tablespoon sugar
2 tablespoons hot pepper sauce
1 tablespoon Creole seasoning plus more to taste
4 bay leaves
Salt to taste
1 can (15 ounces) stewed tomatoes
1 can (8 ounces) tomato sauce
4 teaspoons file powder divided
2 tablespoons butter (or cooking oil or bacon grease)
2 packages (10 ounces each) frozen okra
2 tablespoons white vinegar
1 pound catfish or catfish nuggets chopped to bite sized pieces
3 pounds uncooked large shrimp peeled and deveined
2 tablespoons Worcestershire sauce
10 cups cooked white rice for serving
Tabasco for serving

Instructions

In a large stockpot over medium heat, add butter and melt.
Add flour and whisk to combine. Continue whisking constantly until the roux turns a rich mahogany brown color.
Once the roux is browned, add celery, onion, bell pepper, garlic, and sausage. Cook until vegetables are tender.
Slowly stir in seafood stock or water, about ¼ to ½ cup at a time to prevent lumps. Whisk until all of the stock is combined and smooth.
Add sugar, hot pepper sauce, Cajun seasoning, bay leaves, salt to taste, stewed tomatoes, and tomato sauce.
Bring mixture to a boil. Then reduce heat, cover, and simmer over low heat for about 45 minutes.
After 45 minutes, add 2 teaspoons file powder, and simmer for 15 more minutes.
Meanwhile, add 2 tablespoons butter to a large skillet and melt over medium heat.
Add okra and vinegar to butter and cook for 15 minutes.
After cooking the okra, use a slotted spoon to transfer okra into the simmering gumbo.
Add catfish, shrimp, and Worcestershire to the gumbo, and simmer until the flavors have blended, about 45 more minutes.
Stir in 2 more teaspoons file powder just before serving. Add more salt, Cajun seasoning, and hot sauce to taste.
Serve warm with white rice.

Video

Notes

Seafood Stock: Create a quick stock by boiling shrimp shells with 9 cups of water (3 cups per pound of SHRIMP). Add celery clippings and onion peels if desired. Boil for about 30-45 minutes. Seafood stock can also be bought at the grocery store.
Creole Seasoning: I recommend Tony Chachere's for the best flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.

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