Name: Good New Orleans Creole Gumbo Recipe
Prep time: 1 h
Cook time: 2 h 40 min
Total time: 3 h 40 min
Cuisine: Creole
Ingredients: 1 cup all-purpose flour; 0.75 cup bacon drippings; 1 cup coarsely chopped celery; 1 large onion, coarsely chopped; 1 large green bell pepper, coarsely chopped; 2 cloves garlic, minced; 1 pound andouille sausage, sliced; 1 pound lump crabmeat; 3 pounds uncooked medium shrimp, peeled and deveined; 3 quarts water; 6 cubes beef bouillon; 1 (14.5 ounce) can stewed tomatoes; 1 (6 ounce) can tomato sauce; 2 tablespoons Worcestershire sauce; 1 tablespoon white sugar; salt to taste; 2 tablespoons hot pepper sauce (such as Tabasco®), or to taste; 0.5 teaspoon Cajun seasoning blend (such as Tony Chachere’s®), or to taste; 4 bay leaves; 0.5 teaspoon dried thyme leaves; 4 teaspoons file powder, divided; 2 tablespoons bacon drippings (for cooking okra); 2 (10 ounce) packages frozen cut okra, thawed; 2 tablespoons distilled white vinegar

If you’re craving a hearty, soul-warming meal that truly captures the spirit of Louisiana, you’ve got to try this Good New Orleans Creole Gumbo Recipe. It’s rich, flavorful, and downright addictive. I promise, once you make this gumbo, you’ll understand why it’s a staple in Creole cooking and why my family goes crazy for it every single time.

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Why You’ll Love This Recipe

Authentic Creole Flavor: This gumbo is loaded with the classic ingredients that give New Orleans cuisine its unique, robust taste.
Deep, Rich Roux: The roux in this recipe is slow-cooked to a perfect mahogany brown, building a complex flavor base you’ll savor.
Family Favorite: I learned this recipe from a friend from Louisiana, and it’s always the star of my gatherings.
Versatile Crowd-Pleaser: Whether you’re feeding a crowd or prepping leftovers, this gumbo hits the spot every time.

A light green bowl filled with a layered dish showing white rice shaped in a small mound in the center, topped with scattered green herbs. Surrounding the rice is a thick orange-brown stew with visible shrimp, sliced sausage, and chunks of vegetables like green and red peppers, all sprinkled lightly with green herbs. The stew has a smooth texture with small bits of ingredients mixed in. The bowl rests on a white marbled surface with a grey cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Good New Orleans Creole Gumbo Recipe is how the ingredients come together to create layers of taste. Each component plays a role, from the holy trinity of vegetables to the spicy sausage and fresh seafood. If you shop smart, you can get everything fresh and make a pot of gumbo that tastes like it simmers all day.

All-purpose flour: This is the base for the roux; using all-purpose here ensures thickening without altering flavor.
Bacon drippings: Adds smokiness and fat to build a richer roux than butter alone.
Celery: One of the “holy trinity” of Creole cooking, it brings a subtle aromatic crunch.
Onion: Coarsely chopped to meld with the roux and vegetables for sweetness and body.
Green bell pepper: The last part of the holy trinity, providing that classic Creole taste and color.
Garlic: Minced to infuse the gumbo with that unmistakable aroma.
Andouille sausage: This spicy smoked sausage brings a smoky heat that pairs beautifully with seafood.
Water: The base for your gumbo broth; simple but essential.
Beef bouillon cubes: These add depth and umami to the broth.
White sugar: A small touch balances the acidity from the tomatoes.
Salt: To taste—season as you go for best results.
Hot pepper sauce: Tabasco or your favorite hot sauce for a genuine Creole kick.
Cajun seasoning blend: Adds a blend of spices to round out the heat and flavor.
Bay leaves: Classic herb to add subtle earthiness.
Dried thyme leaves: Earthy and aromatic, thyme deepens the gumbo’s layers.
Stewed tomatoes: Provide acidity and body, giving gumbo its signature color and tang.
Tomato sauce: Compliments the stewed tomatoes and thickens the base.
File powder: A must-have in Creole gumbo, this powdered sassafras leaf adds hazy earthiness and thickens the stew.
Frozen cut okra: Helps thicken the gumbo naturally and brings authentic texture.
Distilled white vinegar: Used when cooking okra to brighten flavors and temper bitterness.
Lump crabmeat: Adds sweetness and seafood richness—fresh or high-quality canned will work.
Medium shrimp: Peeled and deveined, these are essential for that authentic seafood gumbo experience.
Worcestershire sauce: Adds a savory tang to balance the seafood and spices.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love sharing this Good New Orleans Creole Gumbo Recipe because it’s flexible—you can tweak it to suit your taste and what’s fresh at the market. Over time, I’ve discovered a few variations that keep this dish fresh and exciting.

Add chicken: Sometimes, I substitute andouille sausage with smoked chicken for a smoky twist that my guests adore.
Vegetarian version: Skip the meat and seafood, add mushrooms and extra okra, and use vegetable broth for a plant-based gumbo that’s hearty and satisfying.
Spice level: Adjust the hot pepper sauce and Cajun seasoning to your heat tolerance—I usually dial it up for extra kick, but it’s lovely mild for family dinners.
Serving styles: I’ve served this over brown rice or even creamy grits for a Southern comfort meal that everyone remembers.

How to Make Good New Orleans Creole Gumbo Recipe

Step 1: Make That Perfect Roux

This is the heart of your gumbo—you’ll whisk flour and bacon drippings over medium-low heat, stirring constantly until the roux reaches a rich mahogany brown. It takes patience—about 20 to 30 minutes—but trust me, the flavor payoff is huge. Keep your heat steady and don’t wander away; roux can burn quickly and then you’ll have to start over. The smell of this roux will fill your kitchen with that unmistakable nutty aroma.

Step 2: Saute the Holy Trinity and Sausage

Pulse celery, onion, green bell pepper, and garlic in a food processor until finely chopped—it helps them cook evenly and blend smoothly into the roux. Stir the veggies and sliced andouille sausage into your roux, cooking until the vegetables soften but don’t brown further, about 10 to 15 minutes. This step builds a flavor base packed with aroma and texture.

Step 3: Build the Broth and Add Seasonings

In a large Dutch oven, dissolve beef bouillon cubes in water and bring it to a boil. Whisk your roux mixture into the boiling broth carefully—it will thicken as it simmers. Add sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Reduce to a simmer and let it cook gently for about an hour. Add 2 teaspoons of file powder around 45 minutes in; this awakens a subtle earthiness and good thickening without being gummy.

Step 4: Cook the Okra Separately

Melt the rest of the bacon drippings in a skillet and sauté the thawed okra with vinegar for 15 minutes. This technique reduces gooeyness and brightens the okra’s flavor before adding it to the gumbo. Stir the okra into the simmering gumbo pot right after.

Step 5: Add the Seafood and Caribbean Favorites

Mix crabmeat, shrimp, and Worcestershire sauce into the gumbo and let it simmer for another 45 minutes to meld all the flavors. Finally, stir in 2 more teaspoons of file powder just before serving for that authentic Creole finish. Always taste and adjust seasoning now—this is when it comes alive.

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Pro Tips for Making Good New Orleans Creole Gumbo Recipe

Patience with the Roux: Take your time and stir constantly—rushing leads to burnt roux, which ruins the entire gumbo.
Fine Chop the Veggies: I discovered that finely pulsing the holy trinity creates a smoother gumbo base that melds flavors better.
Sauté Okra with Vinegar: Cooking okra separately with vinegar cuts down on sliminess—a texture tip I picked up from my Louisiana friends.
File Powder Last: Add file powder near the end to preserve its flavor and prevent it from becoming stringy.

How to Serve Good New Orleans Creole Gumbo Recipe

A shallow white bowl sits on a white marbled surface, filled with orange-brown stew. The stew has pieces of sausage, shrimp, and vegetables visible throughout. In the center, a mound of white rice stands tall, sprinkled with finely chopped green herbs. The stew surrounds the rice, with chunks of red sausage slices and plump shrimp showing through the thick sauce. More green herbs are scattered on top of the stew, adding a fresh contrast to the rich colors. A gray cloth is partially visible to the side of the bowl photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my gumbo with a sprinkle of fresh chopped green onions or parsley for a pop of color and freshness. Some folks like a dash of extra hot pepper sauce on the side to personalize the heat. A squeeze of fresh lemon can also brighten things up if you like a little zing.

Side Dishes

Serving your gumbo over warm white rice is classic and perfect for soaking up all that glorious sauce. I also enjoy pairing it with crusty French bread or cornbread to mop up every last drop. For a Southern feast, you can add a simple green salad or sautéed collard greens on the side.

Creative Ways to Present

For special occasions, I’ve served this gumbo in hollowed-out bread bowls, which always impress guests and add a fun twist. You can also use colorful Cajun-style bowls or place it atop creamy grits for an elevated presentation. Garnish with crispy fried okra on top for a crunchy surprise.

Make Ahead and Storage

Storing Leftovers

I usually store leftover gumbo in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, so it tastes even better the next day. Just make sure to cool it down before refrigerating to keep everything fresh and safe.

Freezing

This gumbo freezes beautifully. I portion it into freezer-safe containers or bags and label them with the date. When you thaw it, I recommend moving it to the fridge overnight before reheating to keep the seafood tender and avoid a mushy texture.

Reheating

Reheat gumbo gently on the stovetop over low heat, stirring occasionally to prevent burning. Adding a splash of water or broth helps restore the perfect consistency. Avoid microwaving at full power to keep the shrimp from becoming rubbery.

FAQs

What makes this a Good New Orleans Creole Gumbo Recipe?

This recipe stays true to traditional Creole gumbo by using the classic holy trinity vegetables, a dark roux, and a mix of andouille sausage, crabmeat, and shrimp, finished with file powder for authentic flavor control and thickness.
Can I make this gumbo without seafood?

Absolutely! You can skip the crab and shrimp and add more sausage or chicken instead. The roux and seasoning still give you that classic Creole taste without the seafood.
How do I prevent the roux from burning?

Cook the roux on medium-low heat and stir constantly with a whisk or wooden spoon. Don’t leave it unattended. If it smells burnt or looks black, it’s best to start over for a better-tasting gumbo.
What can I serve with this gumbo?

White rice is the traditional and best option. You can also try crusty bread, cornbread, or creamy grits to complement the flavors.
Is this recipe spicy?

It has a moderate heat level balanced with spices and sweetness. You can easily adjust the hot sauce and Cajun seasoning to make it milder or spicier according to your preference.

Final Thoughts

This Good New Orleans Creole Gumbo Recipe holds a special place in my heart because it brings family and friends together over a bowl full of comfort and tradition. It’s one of those dishes that makes your kitchen smell incredible and your belly feel satisfied and happy. Give it a try—you’ll soon see why gumbo is considered the official dish of Louisiana, and I bet it will become a favorite in your home too.