Good New Orleans Creole Gumbo Recipe

5 STARS ALL THE WAY!!! I cannot stress enough how crucial the roux is - it is the key element in this recipe. If you don't get it right, your gumbo won't turn out as it should. First of all, achieving that deep brown color for an authentic New Orleans style roux takes much longer than the suggested 20-30 minutes. Double that time - it's more like 1 hour of constant stirring on medium-low heat with a whisk. A local from New Orleans advised me that the darker the roux, the better the flavor. Secondly, using file powder is a must for that true New Orleans Creole taste. It might be a bit challenging to find, but check health food stores like Whole Foods or specialty stores like Sevenanda. This recipe is amazing, but be prepared to invest around 4 hours in total, depending on how long you spend on your roux. I personally stirred mine for at least an hour and 10 minutes. After adding the seafood, you can take the pot off the heat as the residual heat will cook the shrimp, scallops, and crab meat. I added my seafood in the last 5 minutes of cooking, then let it cool naturally before refrigerating it. Served with rice and corn muffins, it was a hit with everyone! I cooked a large batch in my 8-quart Dutch oven and was so proud of the outcome, especially since it was my first attempt at making gumbo.

Excellent recipe! As someone from the South where we traditionally make gumbo without tomatoes, I was thrilled to discover this new recipe. It turned out to be absolutely delicious! A great tip about making the roux - you can do it effortlessly in the oven instead of laboring over the stovetop. Thanks to Alton Brown for this genius suggestion. Simply whisk together 4 oz of all-purpose flour and 4 oz of vegetable oil in a cast iron skillet, then bake at 350 degrees for 1 1/2 hours, stirring every 30 minutes. The result is a beautifully dark roux that doesn't burn! Once out of the oven, proceed with adding the celery, bell pepper, and follow the rest of the recipe. And to those criticizing the recipe submitter for sharing a family recipe, relax! They never claimed it was a secret, just not written down. Sharing beloved family recipes is a wonderful tradition, and I'm grateful for this fantastic gumbo recipe being shared.

Our family absolutely loves this gumbo. It's fantastic when served over rice, but if you add two or three additional cups of water, you'll get the most delicious thick soup-like gumbo you've ever tried.

I was searching for an authentic gumbo recipe and I hit the jackpot. I've been cooking for years and I always aim to stick to a recipe precisely the first time I try it. This recipe is fantastic as it is! The next day, I did throw in some extra Cajun seasoning and cayenne pepper because we enjoy a bit of spice. My wife even said I surpassed myself on this one. Big thanks to dailyrecipedoctor, as well as to your mother and grandmother.

I have been using this recipe for years, and people always joke that I must have some New Orleans heritage (haha). The original recipe is fantastic, but I've made a few tweaks to take it to the next level. Start by cooking 2 pounds of chicken breast in a pressure cooker with 3 cups of water until it's done (around 40 minutes). Transfer the cooked chicken to a stockpot and pour in a combination of seafood stock and chicken stock. I typically use 4 cups (32 ounces) of seafood stock and 6 cups (48 ounces) of chicken stock, but feel free to adjust to your taste. Note: You can use chicken broth instead of chicken stock, but I prefer the richness that stock adds to the gumbo. I hope you find this tip helpful and enjoy the delicious flavors!

I am still unsure about using beef bouillon in this recipe. I believe that chicken or seafood stock would have been a better choice. My main issue is that the recipe only calls for half a teaspoon of seasoning for 4 pounds of protein, 3/4 gallon of water, and a large amount of tomato, okra, and other veggies. In my opinion, this dish definitely needs more seasoning. While the file powder adds some flavor, it is not sufficient. Although the recipe mentions "to taste", I think it could use at least a tablespoon of seasoning, and then adjust to personal preference from there. You could start with half a tablespoon if you prefer a milder flavor, but that is already three times what the recipe suggests. I would recommend browning the sausage before adding it to the dish as cooking it in the roux alone didn't give it as much of that desired cooked meat flavor. Using bacon drippings was a great addition. If you're not already saving bacon grease and using it in cooking, you're missing out on enhancing the flavors in dishes like this. I also like the idea of quickly processing the trinity (onion, celery, bell pepper) in a food processor. This helps create a more integrated stew instead of having large chunks of veggies.

Rewritten review: The gumbo tastes exactly like my Grandmother's recipe. I followed the instructions, with just one change - I boiled the shrimp shells, strained them, and added beef bouillon cubes to the broth. The flavor is amazing! Absolutely love it! Thank you!

I will definitely be making this recipe again and again, using it as my go-to base. For this batch, I utilized smoked sausage, a chicken thigh, and imitation crab meat as my protein sources, simply because that's what I had on hand. I sautéed the diced sausage and chicken with my holy trinity of vegetables. I prepared the roux in a separate pan and carefully thinned it out with some water using an immersion blender before incorporating it into the gumbo mix. Opting for fish stock instead of beef stock due to availability, I otherwise stuck to the recipe. I only added a touch of hot sauce as I was serving this to a group of older ladies at a luncheon, but I plan to up the heat level when enjoying the little bit of leftovers on my own.

Great recipe to start with. I prepare this dish several times a year and always prepare a batch after Thanksgiving. I collect all my shrimp peels and crab shells in the freezer until I have enough to make a flavorful stock to add to homemade turkey stock (no need for bouillon). Strain the stock through a cheesecloth to remove any small pieces and use it as the base. I omit the diced tomatoes and tomato paste, as well as the crab meat, as I find the seafood and turkey stock flavors sufficient. I usually only include shrimp, without chicken, and add the shrimp in the last ten minutes to prevent overcooking.

After spending many years in Louisiana cooking up countless Cajun dishes, I was on the hunt for a top-notch Creole-style gumbo recipe when I stumbled upon this gem. I stuck pretty close to the recipe, except for skipping the 45-minute shrimp cooking time. Let me tell you, please, please, please do not overcook your shrimp! Just ensure that the gumbo is piping hot and add in the shrimp. By the time you dish out your rice, the shrimp will be perfectly done! The idea of using bacon fat in the roux was a stroke of genius that never crossed my mind before. This recipe is absolutely, undeniably exceptional. I had some close friends over, and they all raved about how delicious the gumbo turned out. I felt like a chef straight out of New Orleans. If you're in search of the ultimate gumbo recipe, this is it, in my humble opinion!

I really enjoyed this recipe! The only change I would make is to add the shrimp about 10 minutes before the dish is finished cooking, instead of boiling them for 45 minutes.

Followed the instructions exactly and it turned out to be absolutely delicious.

Phenomenal experience with 4 pounds of shrimp

Always a favorite among my husband and coworkers!

I enjoyed it. The flavors were delicious. I will definitely make it again.

Some critics have argued that this gumbo recipe deviates from traditional Louisiana style by incorporating tomatoes and okra. However, it's important to note that New Orleans gumbo does indeed include these ingredients, unlike in other regions of the state where they may be omitted. As a native of New Orleans, I can attest that this recipe is authentic, with the only difference being that we prefer to chop and sauté the vegetables rather than purée them.

This is definitely the best gumbo recipe I've ever tried! I would give it a perfect 10 if I could.

Great recipe! I absolutely loved it, especially how you incorporated a food processor to prepare the vegetables.

3 quarts of water is excessive.

After two days of searching for File seasoning and spending five hours in the kitchen, I am thrilled with the results. I had to substitute half a cup of butter for bacon fat in the Roux, which took me 45 minutes of careful stirring to achieve a milky chocolate consistency. The final product is simply incredible, and I can't wait to enjoy it with some Crystal hot sauce. Thank you for this amazing recipe!