Looking for a rich, flavorful gumbo recipe that brings true New Orleans taste to your kitchen? This homemade Creole gumbo combines sausage, shrimp, crab, okra, and more in a hearty stew that’s perfect for feeding a crowd. Serve it hot over white rice for an authentic Louisiana meal your family and friends will love.
What Is Gumbo?
Gumbo is a traditional Louisiana dish that blends Creole and Cajun flavors. It’s thicker than soup but not quite a stew and always starts with three key ingredients: a dark roux, the “holy trinity” (celery, onion, and bell pepper), and a tasty stock. Gumbo recipes vary, but many include sausage, seafood, chicken, okra, and tomatoes.
Why You’ll Love This Recipe
- Authentic flavor from a family recipe passed down in New Orleans
- Packed with ingredients like shrimp, crab, sausage, and vegetables
- Perfect for gatherings—this recipe serves 20 people
- Freezes well so you can make it ahead of time
- Bold spices from Cajun seasoning, hot sauce, and gumbo file
Ingredients
Roux Base:
- 1 cup all-purpose flour
- ¾ cup bacon drippings
Vegetables and Sausage:
- 1 cup chopped celery
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 1 lb andouille sausage, sliced
Liquids and Seasonings:
- 3 quarts water
- 6 beef bouillon cubes
- 1 tbsp white sugar
- Salt, to taste
- 2 tbsp hot pepper sauce (like Tabasco), or to taste
- ½ tsp Cajun seasoning
- 4 bay leaves
- ½ tsp dried thyme
- 1 (14.5 oz) can stewed tomatoes
- 1 (6 oz) can tomato sauce
- 4 tsp gumbo file powder, divided
For the Okra:
- 2 tbsp bacon drippings
- 2 (10 oz) packs frozen cut okra, thawed
- 2 tbsp white vinegar
Seafood and Finishing:
- 1 lb lump crabmeat
- 3 lbs raw medium shrimp, peeled and deveined
- 2 tbsp Worcestershire sauce
How to Make Gumbo
- Make the Roux. In a large pot over medium-low heat, whisk flour and ¾ cup bacon drippings until smooth. Keep whisking constantly for 20 to 30 minutes until the roux turns a deep brown, like milk chocolate. Remove from heat and keep stirring to stop the cooking.
- Prepare the Veggies. Use a food processor to finely chop the celery, onion, green pepper, and garlic. Stir this mixture into the roux. Add the sausage and cook over medium-low heat, stirring often, for 10 to 15 minutes. Remove from heat and set aside.
- Simmer the Gumbo Base. In a large soup pot, bring the water and bouillon cubes to a boil. Stir until the bouillon dissolves. Whisk in the roux and vegetable mixture. Lower the heat and stir in sugar, salt, hot sauce, Cajun seasoning, bay leaves, thyme, tomatoes, and tomato sauce. Let it simmer on low for 1 hour. Add 2 teaspoons of file powder after 45 minutes.
- Cook the Okra. In a skillet, heat 2 tablespoons of bacon drippings. Add the okra and vinegar. Cook for 15 minutes, stirring occasionally. Drain and add to the gumbo.
- Add Seafood and Finish. Stir in the crabmeat, shrimp, and Worcestershire sauce. Simmer for another 45 minutes until flavors blend well. Just before serving, mix in the remaining 2 teaspoons of file powder.
What Is Gumbo File?
File powder is made from dried sassafras leaves. It has a slightly earthy taste and helps thicken the gumbo. Add it at the end of cooking for the best flavor.
Storage Tips
Let leftovers cool to room temperature. Store in an airtight container in the fridge for up to 4 days. Gumbo often tastes even better the next day. You can also freeze it for longer storage. Reheat slowly on the stove.
Nutrition Facts (Per Serving)
- Calories: 283
- Fat: 17g
- Carbs: 12g
- Protein: 21g
- Sodium: 853mg
- Cholesterol: 143mg
Final Tips
- Always whisk the roux without stopping to avoid burning.
- File powder goes in last, never during the boil.
- Serve over hot rice and garnish with chopped green onions if you like.
Whether you’re making it for a party, a family meal, or freezing it for later, this New Orleans Creole gumbo brings comfort and spice to any table. Try it once, and it just might become your favorite Southern dish!
Classic Gumbo
Ingredients
Equipment
Method
- In a large pot over medium-low heat, whisk the flour and bacon drippings until smooth. Cook and whisk constantly for 20 to 30 minutes until the roux turns dark brown. Remove from heat and keep stirring to prevent burning.
- In a food processor, finely chop celery, onion, green pepper, and garlic. Stir the vegetables into the roux and add sausage. Cook over medium-low heat for 10 to 15 minutes, stirring often. Set aside.
- In a large pot, bring water and bouillon cubes to a boil. Stir until dissolved. Slowly whisk in the roux mixture.
- Lower the heat and add sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer for 1 hour. Stir in 2 teaspoons of file powder after 45 minutes.
- In a skillet, heat bacon drippings and cook okra with vinegar for 15 minutes. Remove with a slotted spoon and add to the gumbo.
- Add crabmeat, shrimp, and Worcestershire sauce to the gumbo. Simmer for another 45 minutes. Stir in the remaining file powder just before serving.