Name: Good New Orleans Creole Gumbo
Prep time: 30 min
Cook time: PT-487089H47M41S
Total time: PT-487089H47M41S
Ingredients: 1 cup all-purpose flour; ¾ cup bacon drippings (for roux); 1 cup chopped celery; 1 large onion, chopped; 1 green bell pepper, chopped; 2 cloves garlic, minced; 1 lb andouille sausage, sliced; 3 quarts water; 6 beef bouillon cubes; 1 tbsp white sugar; Salt, to taste; 2 tbsp hot pepper sauce (like Tabasco); ½ tsp Cajun seasoning (Tony Chachere’s or similar); 4 bay leaves; ½ tsp dried thyme; 1 (14.5 oz) can stewed tomatoes; 1 (6 oz) can tomato sauce; 4 tsp file powder, divided; 2 tbsp bacon drippings (for okra); 2 (10 oz) pkgs frozen cut okra, thawed; 2 tbsp distilled white vinegar; 1 lb lump crabmeat; 3 lbs medium shrimp, peeled & deveined; 2 tbsp Worcestershire sauce

Introduction

Hey y’all, Wyatt Porter here! Pull up a stool, grab a cup of chicory coffee, and let’s talk about one of life’s greatest edible hugs: Good New Orleans Creole Gumbo. If you’ve ever stood on a French Quarter balcony with jazz floating up from the street, you know that New Orleans doesn’t just feed your stomach—it feeds your soul. And gumbo? It’s the city’s heartbeat in a bowl. This ain’t just soup, friends. It’s a smoky, spicy, seafood-packed celebration built on a roux as dark as Mississippi mud and layered with stories as rich as its flavor.

Picture this: tender shrimp popping with brine, sweet lump crabmeat melting into the broth, and that smoky kick of andouille sausage that’ll make your taste buds dance a second line. It’s got depth from the Holy Trinity (onions, celery, bell peppers), warmth from Cajun spices, and that magical silky thickness from okra and filé powder. Whether it’s Mardi Gras or a rainy Tuesday, this gumbo turns any table into a party. I’ve seen it mend fences, seal deals, and turn strangers into family. So tie on your apron—we’re building flavor from the ground up, one loving stir at a time. No fancy skills needed, just an appetite for adventure!

My First Gumbo: A Love Story (with Near-Disaster)

Good New Orleans Creole Gumbo

Print Recipe

Dive into a soul-warming bowl of New Orleans with this Creole gumbo—rich, smoky, spicy, and loaded with shrimp, crab, and sausage. Every spoonful tells a story of Southern flavor, built layer by layer with care and bold ingredients. This dish is a celebration in a pot—hearty, festive, and made to impress.

Author: Wyatt Porter
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Yield: 10–12 1x

Ingredients

Scale

1 cup all-purpose flour

¾ cup bacon drippings (for roux)

1 cup chopped celery

1 large onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

1 lb andouille sausage, sliced

3 quarts water

6 beef bouillon cubes

1 tbsp white sugar

Salt, to taste

2 tbsp hot pepper sauce (like Tabasco)

½ tsp Cajun seasoning (Tony Chachere’s or similar)

4 bay leaves

½ tsp dried thyme

1 (14.5 oz) can stewed tomatoes

1 (6 oz) can tomato sauce

4 tsp file powder, divided

2 tbsp bacon drippings (for okra)

2 (10 oz) pkgs frozen cut okra, thawed

2 tbsp distilled white vinegar

1 lb lump crabmeat

3 lbs medium shrimp, peeled & deveined

2 tbsp Worcestershire sauce

Instructions

Make the Roux: In a large pot, stir flour into ¾ cup bacon drippings over medium heat. Stir constantly until deep brown (about 20–25 mins).

Build the Base: Add celery, onion, bell pepper, and garlic. Cook until tender. Stir in sausage and cook a few minutes more.

Add Liquids: Slowly mix in water, bouillon, sugar, salt, hot sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, tomato sauce, and half the file powder. Simmer 1 hour.

Cook the Okra: In a skillet, sauté okra in 2 tbsp bacon drippings with vinegar until no longer slimy (about 15 mins). Add to gumbo pot.

Finish the Gumbo: Stir in crabmeat, shrimp, Worcestershire, and remaining file powder. Simmer another 30 mins.

Serve Hot: Remove bay leaves and serve over rice if desired.

Notes

Big flavor, bold tradition—this gumbo is Louisiana comfort at its best

Nutrition

Calories: 400–450
Fat: 20g
Carbohydrates: 25g
Protein: 30g

My gumbo journey started with a near-catastrophe and a whole lot of heart. I was 19, visiting my college buddy Pierre in the Lower Ninth Ward. His maw-maw (that’s grandma to us outsiders) decided I needed “real NOLA schooling.” She put me on roux duty—a sacred task. “Stir like your love life depends on it, chère,” she warned. Well, I got cocky. Multitasking = chatting with Pierre’s cute cousin. Next thing I knew? Smoke. A charred roux. Maw-maw didn’t yell. She just sighed, dumped it, and handed me a new spoon. “Roux teaches patience,” she said. “And distraction burns dinner.” Three hours later, that pot of gumbo—deep as bayou twilight—changed my life. The shrimp sang, the sausage whispered secrets, and the okra? Silky perfection. I’ve burned six roux since (shhh!), but Maw-maw’s lesson stuck: Gumbo’s magic is in the care you stir into it. Now, let’s make magic without the smoke alarm!

Gumbo Groceries: Your Flavor Toolkit

- 1 cup all-purpose flour – The backbone of your roux. Want extra nuttiness? Swap in bread flour.
- ¾ cup bacon drippings – Liquid gold for roux! No stash? Use butter + vegetable oil (50/50). Pro tip: Save drippings in a jar in your fridge. Always.
- 1 cup chopped celery, 1 large onion (chopped), 1 green bell pepper (chopped) – The Holy Trinity! Dice ’em uniform so they cook evenly. Red bell pepper adds sweetness if you’re out of green.
- 2 cloves garlic (minced) – Fresh is non-negotiable. Jarred garlic? We’re not judging… much.
- 1 lb andouille sausage (sliced) – Smoky, spicy, essential. Can’t find it? Kielbasa + a pinch of cayenne works in a pinch.

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Chef’s Whisper: That filé powder? It’s ground sassafras leaves—your gumbo’s thickening secret weapon. Add it at the END or your gumbo turns stringy. And crabmeat? Lump is ideal, but claw meat brings big flavor for less cash.

Building the Gumbo: Layer by Flavorful Layer

1. Make the Roux (Embrace the Zen): In your heaviest Dutch oven, whisk flour into ¾ cup bacon drippings over medium heat. Now—channel your inner monk. Stir non-stop for 20-25 minutes. It’ll go from peanut butter to milk chocolate to the color of an old penny. Don’t walk away! Burnt roux = bitter gumbo. When it smells like toasted nuts and looks like Cajun twilight, you’re golden (literally).

2. Holy Trinity Sizzle: Dump in celery, onion, bell pepper, and garlic. The roux will seize—that’s normal! Cook 8-10 minutes until veggies soften, stirring like your arm’s on autopilot. This builds the flavor foundation.

3. Sausage Party: Add sliced andouille. Let it sizzle 2-3 minutes to render its smoky fat. Your kitchen should smell like heaven with a side of swagger.

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Critical Tip: When adding water to the roux, do it SLOWLY with the pot off-heat. Hot roux + cold liquid = volcanic splatters! Whisk like your eyebrows depend on it.

Serve It Like a NOLA Native

Ladle that deep, brick-red gumbo over fluffy white rice (Jasmine or basmati works!). Top with a sprinkle of fresh chopped parsley or green onions for color. Got hot sauce addicts? Set out Tabasco or Crystal. And please—crusty French bread is mandatory for soppin’ up every last drop. Serve in wide bowls so folks can admire the shrimp, crab, and sausage peeking through. Pair with a cold Abita beer or sweet tea. Gather ’round, crank up some Trombone Shorty, and let the good times roll!

Shake Up Your Gumbo Vibe

Chicken & Andouille: Swap seafood for 2 lbs bone-in chicken thighs. Brown ’em first, simmer in the broth, then shred.
Vegetarian Powerhouse: Skip meat. Use mushroom broth + smoked paprika. Load up with okra, tomatoes, and red beans.
Seafood Splurge: Add crawfish tails or oysters in the last 5 minutes.
Spice Level: Control the heat! More Cajun seasoning = bolder. Less Tabasco = mellow.
Gluten-Free: Use rice flour for the roux + GF bouillon. Easy!

Wyatt’s Gumbo Confessions

This recipe? It’s evolved like jazz—improvised but rooted in tradition. Maw-maw used chicken gizzards (I skip ’em). I once subbed duck fat for bacon drippings… life-changing! And that time I forgot the sugar? The tomatoes turned bossy. Lesson: sugar balances acidity. My biggest aha? Gumbo tastes better the next day. Make it ahead! Let flavors marry overnight. Reheat gently—those shrimp are delicate. Oh, and my dog, Biscuit, once stole andouille off the counter. He’s fine, but now he drools near the stove. Some traditions start accidentally.

Gumbo SOS: Your Questions, Answered

Q: My roux burned! Can I save it?
A: Sadly, no. Burnt roux = bitter gumbo. Toss it, wipe the pot, and start fresh. Medium heat + constant stirring is your mantra!

Q: Why is my gumbo thin?
A: Did you add all the filé powder? It thickens as it cools. If still thin, mix 1 tbsp cornstarch + 2 tbsp cold water, stir in, and simmer 5 mins. Or add extra okra!

Q: Can I freeze gumbo?
A: Absolutely! Freeze BEFORE adding shrimp/crab. Thaw, reheat, add seafood, and simmer 15 mins. Okra might soften, but flavor rocks.

Q: Okra = slimy. Help!
A: Sautéing it first in vinegar (like we do here) cuts slime. Still nervous? Roast frozen okra at 400°F for 20 mins before adding.

Nutritional Nibbles (Per Serving)

Final Thoughts:

Y’all, this gumbo isn’t just a recipe—it’s a rite of passage. Every stir of the roux, every sizzle of sausage, every bite of shrimp tells a story steeped in love, patience, and Louisiana soul. Whether you’re cooking to impress or just feeding your crew on a rainy Tuesday, this bowl brings people together like only true comfort food can. Don’t stress the small stuff—burnt roux and all—just keep stirring with heart. Serve it loud, serve it proud, and always keep a cold drink and warm bread nearby. Laissez les bon temps rouler, friends.