Louisiana Creole Gumbo

Closeup of a bowl of creole seafood gumbo with shrimp, smoked sausage, and vegetables.

5 from 6 votes

This authentic Creole Gumbo transports your taste buds to the Big Easy with every spoonful. With a hearty mix of creole spices, okra, onions, and green bell pepper, this seafood gumbo stew uses okra as a thickener instead of roux.

Prep Time10

Cook Time1 20

Total Time1 30

Course: dinner

Cuisine: Cajun

Servings: servings

Calories: 386kcal

Author: Rachel

Cost: $18

Ingredients

Gumbo Stew

⅓ cup Vegetable Oil or Bacon drippings
1 ¼ pounds Okra, fresh or frozen about 5 cups, cleaned, thawed and big slices
½ teaspoon White Pepper
½ teaspoon cayenne pepper
½ teaspoon Black Pepper
2 cups Yellow Onions diced
1 Green Bell Pepper chopped
6 cups Seafood Stock divided
2 teaspoon Minced Garlic
1 teaspoon Onion Powder
1 teaspoon Thyme dried
4 tablespoon Unsalted Butter
1 can Whole or diced tomatoes 14.5 ounce
1 lb Smoked Sausage
1 lb Shrimp Peeled and deveined, 26/30 with no heads or shells

For Serving (all are optional)

½ cup Green Onions Sliced
2 tablespoon Gumbo Filé also known as Sassafras Powder
3 cups Cooked Parboiled Rice

Instructions

In a larger saucepan or Dutch oven, add ⅓ cup Vegetable Oil over high heat until it just begins to steam, about 3 minutes. (You may see a very slight puff of evaporation, which I call "steam", but don't let it cook too long if you don't see it.) Alternatively, you can use an oil thermometer and it should be at least 350-375 degree.
Add 3 cups of Okra, fresh or frozen. Cook for about 3 minutes, stirring occasionally. Add ½ teaspoon White Pepper, ½ teaspoon cayenne pepper, and ½ teaspoon Black Pepper. Continue cooking, stirring very frequently, until the okra is well browned or about 7-10 minutes. Ideally, you're looking for a deep dark brown in most areas, not burned black. Some okra may still be green.
Reduce heat to medium. Stir in 2 cups Yellow Onions and 1 Green Bell Pepper. Cook for 5 minutes scraping the bottom of the pan as needed.
Add 1 cup of stock and scrape any bits from the bottom of the pan. Add 2 teaspoon Minced Garlic, 1 teaspoon Thyme,1 teaspoon Onion Powder, and 4 tablespoon Unsalted Butter. Stir until butter is fully melted. Add the remaining stock and 1 can Whole or diced tomatoes Break up the tomatoes if whole. Bring to a boil.
Add 1 lb Smoked Sausage and bring back to a boil. Reduce heat to medium-low and simmer for 45 minutes uncovered, stirring occasionally.
Add remaining 2 cups of okra simmer for 10 minutes.
Add 1 lb Shrimp and return to a boil. As soon as the shrimp is pink and cooked barely through, remove from heat and stir well.
Add 2 tablespoon Gumbo Filé, more cayenne, or salt to desired taste. Serve with 3 cups Cooked Parboiled Rice, if desired, and garnish with ½ cup Green Onions.

Nutrition