Creole Gumbo With Shrimp, Chicken, and Andouille
+11 photos

Creole Gumbo With Shrimp, Chicken, and Andouille

8 servings
This Creole seafood gumbo layers a roux, okra, andouille, chicken, and shrimp for a rich, soul-warming Louisiana stew worth the wait.

Ingredients

  • plus 1 tablespoon neutral oil

    such as canola or vegetable oil, divided

    ¼ c
  • bacon grease
    1 tsp
  • all-purpose flour
    ⅓ c
  • fresh

    whole okra, or 1 bag frozen cut okra, 16-ounce

    1 lb
  • homemade chicken stock or store-bought low-sodium broth

    see notes

    7 c
  • onion

    8 ounces; 226 g

    1 medium
  • Diamond Crystal kosher salt

    plus more

    ½ tsp
  • green bell pepper
    1
  • celery stalks
    3
  • garlic
    2 clove
  • bay leaves
    2
  • Creole or Cajun seasoning

    such as Tony Chacherie's, or

    1 tbsp
  • oregano

    see notes

    1 tsp
  • thyme
    1 tsp
  • smoked paprika
    ¼ tsp
  • andouille sausage
    1 lb
  • rotisserie chicken

    meat removed and shredded, plus juices

    1
  • large shrimp
    1 ½ lb
  • Freshly ground pepper
  • Ground cayenne

Directions

  1. 1

    If using fresh okra, fill a pot with about 1 to 2 inches of water and bring it to a boil. Place a steamer basket over the water. Add fresh okra pods to the basket. Cover and steam until bright green and crisp-tender, 6 to 8 minutes. Transfer to a cutting board and let cool. Once cooled, slice crosswise into approximately 1/4-inch thick rounds, discarding stem ends. (Skip this step if using frozen okra.)

    Step 1
  2. 2

    In a large saucepan, heat chicken stock or broth over medium-high until it begins to simmer. Reduce heat to low and keep warm.

    Step 2
  3. 3

    In a large, heavy-bottomed stock pot or Dutch oven, heat 1/4 cup neutral oil and bacon grease, if using, over medium heat until shimmering. Gradually whisk in flour. Cook, stirring constantly with a flat-edged wooden spoon or whisk, until roux is the color of peanut butter, 20 to 30 minutes, watching carefully that it doesn’t burn and reducing heat as needed. (A burned roux can not be salvaged. You'll need to start again if this happens.)

    Step 3
  4. 4

    Add onion and salt to roux and cook until softened, stirring frequently, 8 to 10 minutes. Add bell pepper and celery and cook, stirring frequently, until softened, about 3 minutes. Add garlic and cook until fragrant, about 2 minutes.

    Step 4
  5. 5

    Remove chicken stock pot from heat and add to the gumbo pot with the roux in batches, whisking into the roux until smooth. Add bay leaves.

    Step 5
  6. 6

    In a large skillet, heat remaining 1 tablespoon neutral oil over medium-high heat until just shimmering. Add okra, Creole or Cajun seasoning, oregano, thyme, and smoked paprika to skillet and cook, stirring requently until okra is brown and no longer sticky, 2 to 5 minutes. (If using frozen okra, it may take up to twice as long to cook to the proper texture.)

    Step 6
  7. 7

    Once okra is cooked, add one to two ladlefuls of the hot gumbo stock to okra in skillet to deglaze, scraping bottom of skillet with wooden spoon to loosen any browned bits. Add okra mixture back into the gumbo pot. Simmer for 10 minutes.

    Step 7
  8. 8

    Add andouille to gumbo pot. Simmer, stirring occasionally until gumbo is thickened, 30 to 45 minutes.

    Step 8
  9. 9

    Stir in raw shrimp and shredded chicken plus any reserved juices, and cook until shrimp are just pink and cooked through, 8 to 10 minutes. Season with salt, pepper, and ground cayenne pepper to taste.

    Step 9
  10. 10

    Remove from heat and ladle gumbo into bowls atop white rice. If desired, add filé, additional seasonings, or a couple dashes of hot sauce to taste.

    Step 10
  11. 11

    Serve with French bread or cornbread for sopping up juices, if desired.

    Step 11
Creole Gumbo With Shrimp, Chicken, and Andouille
+11

Creole Gumbo With Shrimp, Chicken, and Andouille

8 servings447 cal

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About this Recipe

Dive into Authentic Flavor with Creole Gumbo With Shrimp, Chicken, and Andouille

Experience the heart and soul of Louisiana cooking right in your own kitchen with this incredible Creole Gumbo With Shrimp, Chicken, and Andouille. This isn't just a meal; it's a culinary journey, a rich and soul-warming stew that layers iconic flavors to create a truly unforgettable dining experience. Perfect for gatherings or a comforting family dinner, our gumbo recipe promises depth and satisfaction in every spoonful.

What makes this Creole gumbo truly special is its harmonious blend of flavors and textures. We start with a deeply toasted, mahogany roux, the fundamental building block that gives gumbo its characteristic nutty flavor and rich body. Into this, we introduce the aromatic "holy trinity" of onion, bell pepper, and celery, along with robust garlic, forming the flavorful base.

This particular Creole Gumbo With Shrimp, Chicken, and Andouille gets its complex character from the combination of tender shredded chicken, smoky and spicy andouille sausage, and succulent shrimp. The addition of fresh or frozen okra not only contributes to the gumbo's classic texture but also acts as a natural thickener. Bay leaves, Creole seasoning, oregano, thyme, and a touch of smoked paprika infuse the stew with that signature Louisiana zest.

For a truly authentic taste, don't skimp on the quality of your ingredients – especially the chicken stock, which forms the liquid backbone of this magnificent dish. Serve your Creole gumbo piping hot over fluffy white rice, perhaps with a dash of your favorite hot sauce and a sprinkle of fresh parsley for a vibrant finish. It's a taste of the bayou that's worth every moment spent creating it.

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