Authentic New Orleans Creole Gumbo: A Step-By-Step Recipe for an Unforgettable Meal

SHRIMP GUMBO

Throughout my career, I've owned several restaurants in New Orleans at various times. Gumbo is always popular, often seen as an exotic, almost mystical stew. Making gumbo is time-consuming and requires careful attention, as it includes numerous ingredients that contribute to its unique flavor. I always prepare a large pot of the gumbo base, which can be frozen for future use. The base remains consistent and freezes very well. You can add cooked chicken, duck, turkey, or crab—all make excellent gumbos. For this version, I'm using shrimp, which is my favorite. The shrimp is added at the end to avoid overcooking. Serve over fluffy white rice.

NEW ORLEANS CREOLE GUMBO BASE - Recipe (makes 6 quarts)

Refer to photos for steps

1-1/4 cups of flour

3/4 cup vegetable oil

1 cup each of chopped yellow onion, seeded green pepper, and celery - known as the holy trinity in New Orleans cooking.

1 tablespoon minced garlic

4 bay leaves

1-2 pounds of andouille sausage, sliced thinly. (Kielbasa is a suitable substitute).

12 cups chicken stock

1/2 cup white wine

One 28-ounce can of whole tomatoes, coarsely chopped, with the juice reserved in the can.

1-1/2 tablespoons sugar

1-1/2 teaspoons creole seasoning

2 teaspoons Worcestershire sauce

2 teaspoons hot sauce

2 teaspoons gumbo file - more to serve

OKRA

Okra is optional but highly recommended; pan sautéing it separately achieves the ideal texture.

12 ounces of okra with the stem end removed and cut into 1/4" slices.

2 tablespoons of vegetable oil

METHOD

Preheat a steel pan on medium heat, add the oil, and sauté the okra for 15 minutes. Keep it at room temperature until it's added to the gumbo at the last moment.

METHOD FOR THE GUMBO BASE

Place a large stew pot, such as a Le Creuset Dutch oven, over medium heat. Add the flour and oil, stirring constantly with a straight-bottomed wooden spoon, until the roux reaches the color of peanut butter, about 20-25 minutes. Meanwhile, gently simmer the stock with the wine and keep it warm over low heat. Add the holy trinity, garlic, bay leaves, and sausage to the roux and vegetables, cooking and stirring frequently for 10 minutes. Pour in the hot stock and wine, increase the heat to high, and bring to a boil. Reduce to a simmer, then add the tomatoes, juice from the tomato can, sugar, Creole seasoning, Worcestershire sauce and hot sauce. Simmer uncovered, stirring occasionally, for 40 minutes. Add the okra and filé. The base is now complete. Note: the base can be thinned as desired with a little water or stock. Allow it to cool before freezing; I freeze mine in quart containers.

SHRIMP GUMBO - (serves 6)

a pound of shrimp, cleaned and cut into thirds

Take out about 6 cups of the base and move it to a different pot. Add the shrimp and allow it to simmer on medium heat for 5 minutes. Serve it hot over fluffy white rice. Additional gumbo filé and hot sauce can be added at the table.