Creole Gumbo Recipe
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Chili Pepper Madness · by Mike Hultquist★ 5.0 (44)

Creole Gumbo Recipe

NUTRITION · PER SERVING110M COOK
CAL 24%·PRO 71%
CARBS 19G16% OF CAL
2G FIBER6G SUGAR10G OTHER
FAT 28G54% OF CAL
7G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich one-pot Creole gumbo with chicken, shrimp, crab, and sausage thickened with roux. Deeply flavored and complex, a Louisiana classic.

mainamericansoupchickenshellfishporkdairy free
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Nutrition & ingredients

Ingredients

serves 12
  • 1 teaspoon olive oil
  • 1 pound chicken breast (or thicken thighs, chopped)
  • Salt and pepper to taste
  • 1 pound ounces andouille (sliced into ¼ inch slices)
  • 3/4 cup peanut oil or vegetable oil
  • 3/4 cup flour
  • 1 medium bell pepper (chopped)
  • 1 medium onion (chopped)
  • 1 medium celery stalk (chopped)
  • 3 cloves garlic chopped
  • 28 ounce crushed tomatoes (2 14-oz cans)
  • 2 tablespoons Creole seasoning
  • 1 teaspoon cayenne pepper (optional, for extra spicy)
  • 6 cups chicken stock (or use seafood stock)
  • 3 bay leaves
  • 1 teaspoon fresh thyme
  • 1 pound shrimp (peeled and deveined)
  • 1 pound crab meat ((I used lump crab - use more shrimp or tender white fish as an alternative))
  • 4 tablespoons chopped parsley + more for serving
  • 1 tablespoon filé powder or to taste (optional, for thickening)
PREP
10M
SODIUM
1724MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.