Creole Gumbo
Creole Gumbo is a delicious and hearty dish packed with flavors from Louisiana. It combines seafood, chicken, and sausage with rich spices, creating a warm stew that is perfect for any gathering. This recipe captures the essence of Creole cooking and is sure to impress your family and friends.
Why Make This Recipe
Making Creole Gumbo is not only about enjoying a tasty meal. It’s also about exploring the wonderful world of Creole culture and cooking. This dish allows you to combine various ingredients and flavors, making each bowl unique. Plus, it’s a great way to gather people around the table, sharing stories and making memories.
How to Make Creole Gumbo
Ingredients
- 1 pound large shrimp, peeled and deveined
- 8 ounces lump crab or crab claw meat, picked over for shells
- 1 chicken breast, cut into thin strips
- 2 teaspoons Crystal hot sauce
- 1/2 teaspoon lemon pepper
- 2 teaspoons parsley flakes
- 1 tablespoon oil or butter
- 12 ounces sausage, sliced
- Double Trinity Roux, prepared with chicken broth
- 8 cups chicken broth
- 12 ounces frozen okra
- 1 (14.5-ounce) can stewed tomatoes with juice
- 3/4 cup tomato sauce
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons onion powder
- 1 pound in-shell blue crabs, cleaned and separated, optional
- Salt, black pepper, and cayenne pepper to taste
Directions
- In a pot, heat the oil or butter over medium heat. Add the sausage and cook until browned.
- Stir in the seasoned seafood and chicken, cooking until the chicken is no longer pink.
- Gradually add the chicken broth and Double Trinity Roux, and stir to combine.
- Add in the okra, stewed tomatoes, tomato sauce, and season with hot sauce, lemon pepper, parsley flakes, paprika, onion powder, and any additional salt and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for about 30-40 minutes.
- If using, add the in-shell blue crabs during the last 10 minutes of cooking.
- Taste and adjust the seasonings as necessary before serving. Enjoy your Creole Gumbo!
How to Serve Creole Gumbo
Serve Creole Gumbo hot, preferably in deep bowls. You can enjoy it on its own or over a bed of rice. Some people like to add a sprinkle of parsley on top for a fresh touch. Don’t forget to have some crusty bread on the side for dipping!
How to Store Creole Gumbo
If you have leftovers, store them in an airtight container in the fridge. It will last for about 3-4 days. You can also freeze the gumbo for up to 3 months. When ready to eat, just reheat it on the stove or in the microwave.
Tips to Make Creole Gumbo
- For a thicker gumbo, let it simmer longer.
- Use fresh ingredients for the best flavor.
- Feel free to adjust the spices according to your taste.
- If you like extra heat, add more hot sauce or cayenne pepper.
Variation
You can change up the proteins in your gumbo. Instead of shrimp and crab, try using fish or just stick with chicken and sausage. You can also add more vegetables, like bell peppers or celery, to enhance the flavor.
FAQs
1. Can I make gumbo without seafood?
Yes! You can make a delicious gumbo using only chicken and sausage, or even just vegetables if you prefer a vegetarian version.
2. What is Double Trinity Roux?
Double Trinity Roux is a mixture of flour and fat (like oil or butter) that is cooked until it’s brown. It adds depth and richness to the gumbo. You can make it yourself or buy it pre-prepared.
3. How can I make this dish spicier?
To make your gumbo spicier, add more Crystal hot sauce or cayenne pepper. Start with a small amount and taste test until you reach your desired heat level.
Enjoy making this fantastic dish and bringing a taste of Louisiana into your home!
