How To Make New Orleans Creole Gumbo
A rich and flavorful stew with a mix of seafood, sausage, and spices, served over rice.
Serves:
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 pound crab meat
- 1 pound andouille sausage, sliced
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green pepper, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 can diced tomatoes
- 4 cups chicken or seafood stock
- 2 bay leaves
- 2 teaspoons dried thyme
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- Salt and black pepper, to taste
- 4 cups cooked white rice
Instructions
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In a large pot, heat the vegetable oil over medium heat. Add the flour and stir constantly for 15 to 20 minutes, until it turns a dark brown color (this is called a roux).
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Add the onion, green pepper, and celery to the pot and cook for 5 to 7 minutes, until softened.
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Add the garlic and cook for an additional minute.
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Add the diced tomatoes and their juice, along with the chicken or seafood stock. Stir to combine.
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Add the bay leaves, thyme, paprika, cayenne pepper, salt, and black pepper.
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Bring the mixture to a boil, then reduce heat and simmer for 30 minutes.
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Add the sliced sausage and shrimp to the pot and cook for 10 minutes, until the shrimp are pink and cooked through.
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Add the crab meat and cook for an additional 5 minutes.
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Serve the gumbo over cooked white rice.
Nutrition
- Calories : 840kcal
- Total Fat : 47g
- Saturated Fat : 11g
- Cholesterol : 318mg
- Sodium : 2389mg
- Total Carbohydrates : 46g
- Dietary Fiber : 3g
- Sugar : 6g
- Protein : 60g
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