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; 2 tablespoons distilled white vinegar; 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 (10 ounce) packages frozen cut okra, thawed; 2 tablespoons bacon drippings

If you’ve ever dreamed of capturing the soulful spirit of Louisiana right in your own kitchen, then I’m thrilled to share this Good New Orleans Creole Gumbo Recipe with you. It’s one of those dishes that feels like a warm hug—comforting, rich, and packed with layers of flavor that keep you coming back for more. When I first nailed down this gumbo, it instantly became a family favorite, and honestly, it’s easier to make than you might think. Stick with me here, and you’ll have a pot of authentic Creole goodness bubbling on your stove in no time!

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Why You’ll Love This Recipe

Authentic Flavor: This gumbo boasts classic Creole flavors with andouille sausage, shrimp, and crabmeat, all simmered in a rich roux-based broth.
Hands-On Techniques: You’ll master the art of making a perfect roux—once you get it, your cooking confidence will soar.
Generous Yield: Makes a big pot that’s perfect for family gatherings or meal prep for the week ahead.
Layered Complexity: Multiple layers of spices, veggies, and the subtle bite of file powder give this gumbo incredible depth.

The dish is presented in a shallow white bowl filled with a rich orange-colored stew that has a smooth but slightly chunky texture. Within the stew, there are visible slices of reddish-brown sausage, plump orange shrimp, and small green vegetable pieces scattered throughout. In the center of the bowl, there is a neat mound of white rice topped with small green herb leaves, which are also sprinkled generously over the stew. The bowl is placed on a white marbled surface with a soft gray cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient plays its part to build that signature Creole gumbo profile. Fresh veggies, smoky sausage, and seafood all come together over a carefully crafted roux that’s the heart of the dish. I always recommend using good-quality andouille and fresh seafood if possible, but don’t stress too much—it still tastes amazing with store-bought basics.

All-purpose flour: This is your base for the roux; a finely whisked roux sets the flavor foundation.
Bacon drippings: Adds incredible smoky richness—don’t skip this or substitute lightly!
Celery: One of the “holy trinity” vegetables in Creole cooking for that classic aroma.
Onion: Coarsely chopped to soften during cooking and release sweetness.
Green bell pepper: The last one of the holy trinity, it brings balance and color.
Garlic: Minced garlic infuses flavor but doesn’t overpower.
Andouille sausage: Spicy and smoky, it’s a must-have in a true Creole gumbo.
Water and beef bouillon cubes: The broth is key to depth—bouillon adds that savory punch.
White sugar: A little helps balance acidity from tomatoes and spices.
Salt: Season gradually to enhance flavors.
Hot pepper sauce (Tabasco® recommended): Adds characteristic Creole heat and tang.
Cajun seasoning (Tony Chachere’s® recommended): For that signature Creole spice blend.
Bay leaves: Subtle herbal aroma that simmers through the dish.
Dried thyme leaves: Earthy and seasoning depth for the gumbo.
Stewed tomatoes and tomato sauce: Bring a luscious, slightly tangy base and color.
File powder: The Creole secret for thickening and amazing flavor—add it toward the end!
Frozen cut okra: Adds a wonderful texture and natural thickener.
Distilled white vinegar: Helps brighten the okra and gumbo flavors.
Lump crabmeat: Sweet and tender, it elevates the gumbo beautifully.
Medium shrimp (peeled and deveined): Fresh or frozen works, but peeled shrimp are easier to enjoy at the table.
Worcestershire sauce: Adds umami richness and complexity.

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 that gumbo is so versatile—you can adjust spice levels or swap proteins based on what you have. Over the years, I’ve played around with the recipe to suit our mood or dietary needs, and honestly, it never disappoints.

Spicier Gumbo: I like adding extra hot pepper sauce or cayenne if we want a real kick; just be cautious when serving kids or guests who prefer milder flavors.
Chicken & Sausage Gumbo: Swapping crab for shredded chicken makes it heartier and perfect for cooler nights—my family enjoys this twist when fresh seafood isn’t handy.
Vegetarian Version: Skip the meats and use vegetable broth, extra okra, and mushrooms to mimic that meaty texture—still full of Creole charm.
Okra-Free Gumbo: If okra isn’t your thing, try using file powder only for thickening; I learned that less okra sometimes suits guests better.

How to Make Good New Orleans Creole Gumbo Recipe

Step 1: Crafting the Perfect Roux

This is the heart and soul of your gumbo. Combine the flour and bacon drippings in a heavy saucepan over medium-low heat. Whisk constantly—you don’t want it to burn! It’ll start off pale and slowly darken to a rich mahogany brown, which usually takes about 20 to 30 minutes. Trust me, your patience here really pays off with flavor. Once it’s that deep color, remove it from heat and keep whisking to stop the cooking process. Remember, rash moves and high heat can mess up your roux, so take your time and enjoy this meditative step.

Step 2: Build Your Flavor Base with the Holy Trinity

Pulse the celery, onions, green bell pepper, and garlic in a food processor until very finely chopped. This way, they melt wonderfully into the roux for that perfect texture. Stir them into your roux along with the sliced andouille sausage, then cook over medium-low heat for 10 to 15 minutes until everything’s tender and fragrant. It’s one of those smells that’ll pull the whole family to the kitchen—don’t say I didn’t warn you!

Step 3: Bring the Broth to Life

In a large Dutch oven or soup pot, boil water with your beef bouillon cubes until dissolved. Slowly whisk your roux and vegetable mixture into this broth to combine everything beautifully. Turn the heat down to a low simmer, then add the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer gently for an hour, stirring occasionally. At the 45-minute mark, don’t forget to stir in 2 teaspoons of the file gumbo powder to start thickening and layering flavors.

Step 4: Magic Okra and Finishing with Seafood

While your gumbo simmers, melt 2 tablespoons of bacon drippings in a skillet and sauté the thawed okra with the vinegar for about 15 minutes. This cuts down the sliminess and boosts the brightness in your gumbo. Transfer the okra into the simmering pot. Then, stir in the crabmeat, shrimp, and Worcestershire sauce, letting everything meld together for 45 more minutes. Just before serving, whisk in the remaining 2 teaspoons of file powder for that final touch of seasoning and thickness.

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Pro Tips for Making Good New Orleans Creole Gumbo Recipe

Keep Your Eye on the Roux: Constant whisking is key—never walk away, or you risk ruining that perfect color and flavor.
Pulse Veggies Finely: Finely chopped vegetables blend seamlessly and avoid chunky bites in the roux mixture.
Add File Powder Gradually: Too much can turn the gumbo stringy, so stir it in near the end and taste as you go.
Use Good Quality Sausage and Seafood: Fresh ingredients make a noticeable difference in the final flavor and texture.

How to Serve Good New Orleans Creole Gumbo Recipe

A green bowl filled with a thick orange stew containing visible pieces of shrimp, slices of smoked sausage, and chunks of vegetables. In the center, there is a mound of white rice topped with chopped green herbs scattered over both the rice and stew. The bowl sits on a white marbled surface with a gray cloth partially visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my gumbo with a sprinkle of chopped green onions and fresh parsley for a pop of color and freshness. A dash of hot sauce on the side is a must-have at my table because everyone tweaks their spice level differently. A squeeze of lemon juice sometimes brightens the bowl beautifully too—give it a try!

Side Dishes

Serve your gumbo over steaming white rice—it’s traditional and perfect for soaking up all that flavorful broth. I also enjoy pairing it with crusty French bread or cornbread to mop up every delicious drop. For a little green crunch, a simple side salad with a tangy vinaigrette balances the richness brilliantly.

Creative Ways to Present

For special occasions, I like to serve gumbo in little cast-iron skillets or hollowed-out sourdough bread bowls—it’s a showstopper and adds an extra cozy feel. Adding a sprinkle of microgreens or edible flowers on top can really elevate presentation if you’re serving guests who appreciate those restaurant-style touches.

Make Ahead and Storage

Storing Leftovers

I always let my gumbo cool a bit before transferring to airtight containers. Stored in the fridge, it stays delicious for up to 4 days. I find the flavors even deepen overnight—sometimes it’s better the next day!

Freezing

Gumbo freezes really well—just portion it into freezer-safe containers and freeze for up to 3 months. When I’ve been short on time, having frozen gumbo ready to reheat is such a lifesaver, especially for busy weeknights.

Reheating

Reheat gently over low heat on the stove, stirring occasionally so the gumbo doesn’t stick or dry out. If it gets too thick, I add a splash of water or broth to loosen it back up. Microwave works too, but slow reheating really preserves that fresh-from-the-pot taste.

FAQs

What’s the difference between Creole and Cajun gumbo?

Great question! Creole gumbo often includes tomatoes and has a richer, jazzier flavor profile with a mix of spices and seafood, whereas Cajun gumbo tends to be more rustic with a darker roux and usually no tomatoes. This recipe is a classic Creole style, featuring tomatoes and that flavorful holy trinity.
Can I make this gumbo without seafood?

Absolutely! You can omit the crabmeat and shrimp and add extra sausage or chicken instead. It’s still delicious and hearty. Just adjust cooking times for meats accordingly to ensure everything is tender.
How do I prevent my roux from burning?

Constant whisking over medium-low heat is the key. Never increase heat to speed up the process as that leads to burning. Patience really pays off here, and your roux will reward you with the perfect nutty flavor.
What is the purpose of file powder in gumbo?

File powder, made from ground sassafras leaves, thickens gumbo and adds a unique earthy flavor. It should be added toward the end of cooking to avoid a stringy texture, which is exactly how it’s handled in this recipe.

Final Thoughts

This Good New Orleans Creole Gumbo Recipe holds a special place in my heart because it brings family and friends together like nothing else. The way the flavors deepen with time and the soulful aroma filling the kitchen always reminds me of the joyful spirit of New Orleans. If you’re craving a dish that’s both comforting and festive, this gumbo delivers it in spades. I highly encourage you to try it—you might just start your own tradition around this incredible pot of Creole magic!