Spicy Creole Gumbo is my hand at recreating a traditional Gumbo I had while vacationing in New Orleans. New Orleans has some of the best Gumbos I have ever tried. Thick and hearty and full of goodness and spice. While I have not perfected their amazing traditional recipe which I swear is a secret ingredient not disclosed, I have come pretty close creating an amazing Gumbo my way.
There are many recipes on making Gumbo. Common ingredients found in the traditional recipe consists of a variation of Shrimp, Crab, Andouille Sausage, Chicken amongst other ingredients. The most important factor in Gumbo is creating the perfect Roux to build up that fantastic flavor. Ranging from a Blond to Dark Brown Roux, it is your preference on how you want to prepare it.
My Spicy Creole Gumbo carries all the flavors of Shrimp, Crab, Andouille Sausage and Chicken. With the addition of Fire Roasted Tomatoes, Okra and Creole Seasonings, it all comes together to bring New Orleans to the comfort of your own home. Serve it over a bowl of steaming White Rice and experience an explosion of flavors in your mouth. This recipe can be converted to any version of Gumbo by adjusting the proteins used. If you don’t like an ingredient, remove it. You don’t have something on hand, substitute it. If you want a vegetarian version, there are many plant based alternatives available for substitution. Most importantly is to remember that the heart of a great tasting Gumbo is to cook with your soul and pour it into that Roux!!
“The spice of your life is only what you put into it. It is up to you to decide how much of it is needed to make it perfect!
~Sandy M
Spicy Creole Gumbo
Equipment
- Dutch Oven
- Cutting Board
- Knife
Ingredients
Protein
- 1 lb Skinless – Boneless Chicken Breast or Thighs Cubed to bite size pieces
- 1 Package of Andouille Sausage Links Sliced thinly
Seafood
- 1 lb Raw Peeled Shrimp Cleaned, deveined & tails removed
- 8 oz Tub Crab Meat I used Claw meat for this recipe. Your preference
Produce
- 2 Stalks of Celery Finely chopped
- 1 Yellow Onion Finely chopped
- 1 Green Bell Pepper Finely chopped
- 2 cups Fresh Okra Chopped
- 2 Cloves minced Garlic
Canned Goods & Other
- 12 oz Can Fire Roasted Tomatoes
- 6 cups Chicken or Vegetable Broth
- 6 oz Prepared Roux You can prepare your own or some Grocery Stores carry one already prepared.
Seasonings
- 2 tbsp Garlic Herb Seasoning No Salt
- 1 tsp Onion Powder
- 2 tbsp Creole Seasoning of your choice Measurement can be adjusted based on taste profile. Start with 1 teaspoon first and add more if needed.
- Salt
- Black Pepper
Oil
- Olive Oil
Instructions
- Preparation
- Heat Dutch Oven on medium/high and add a drizzle of Olive Oil.
- Add Andouille Sausage and begin to sear on both sides until lightly browned. Remove and place on dish and set aside.
- In same pot, add 1/2 cup of Vegetable Broth, diced Onions, Peppers, Celery & minced Garlic. Cook for a few minutes until vegetables begin to soften.
- Gently add the remaining Chicken or Vegetable Broth, Roux, Garlic Herb Seasoning, Onion Powder, Creole Seasoning, a generous pinch of Salt & Pepper. Stir to incorporate.
- Proceed to add your Chicken, Andouille Sausage & Fire Roasted Tomatoes and give it one more stir. Cover with lid and let it simmer on medium for and hour stirring periodically. Midway through cooking process, taste broth to see if additional seasoning is needed.
- Add chopped Okra, Crab Meat & Shrimp. Cover and continue cooking for additional 20-30 minutes. Sauce should thicken as it cools. If you are looking for a thicker broth, you may add a slurry of cornstarch & water to thicken.
- Serve over White Rice garnished with Green Onions & enjoy.
