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Recipe and photos by Erica Gamboa

Creole Gumbo with Shrimp, Chicken, and Smoked Sausage

A melting pot of rich, bold, and savory flavors, stewed all in one pot. An utterly divine dish that is simmered low and slow with the “Holy Trinity” of onions, celery, and bell peppers and seasoned with bold and fragrant Creole-Cajun spices. Made with shrimp, chicken, and sausage for a hearty, satisfying, and delicious stew to be enjoyed over a bed of rice.

Servings: 8-10
PREP TIME: 20 minutes + COOK TIME: 1 hour 40 minutes = TOTAL TIME: 2 hours

Difficulty: Moderate

JUMP to RECIPE

DID YOU MAKE THIS RECIPE?

A culinary masterpiece is what comes to mind as I type the word Gumbo. The word alone will get your attention because if you’ve had Gumbo before you know the flavors that are in this dish are bold, rich, herbaceous, and absolutely delicious. What captivates me about this recipe is the history behind it and the fact that no one Gumbo is made exactly the same. Sure, there is traditional Gumbo and contemporary versions of this dish, with endless variations of ingredients but the fundamentals are the same.

And of course there are differences between Creole and Cajun, and many other variations within these versions. I can tell you from my research and experience that there is one consistent thing about Gumbo and that is the use of the “Holy Trinity” celery, onions and bell peppers. It is truly the holy grail of Creole and Cajun cooking. If you skip on that, it’s highly likely that it will not taste the same and some might tell you, you cannot call it Gumbo, It’s a must! Also, a good dark roux is the quintessential trademark of Gumbo, it is flour and fat cooked low and slow until it becomes a rich dark brown color. The darker the roux the better it will taste but it requires patience and commitment; you must be careful not to burn it because you’ll have to start over, it’s that serious.

I Did Some Research, but I Made it My Recipe

With all this being said, it is pretty shocking to me that I attempted to make it and what’s more, that it was spectacular! I made it for my daughter Ashley, she loves Gumbo but from the restaurants! No pressure, right? Well after many years of contemplating, I finally made it. I did some research but I didn’t follow a specific recipe, the fundamentals were executed but I made it my recipe. And I have to admit that it did cause a little controversy because I added tomato but overall, the reception and encouragement I received from so many New Orleanians was so positive and they said I did a good job. I was so proud of that! It meant the world to me because I followed my gut and the flavors were on point.

I respectfully made it my way!

Everyone Has a Story to Tell Through Their Recipe and That is What Makes This Dish so Special Throughout the World

This recipe has taken me on a roller coaster of emotions from the day I made it. So many lessons learned here through this process, the constructive criticism and the not-so-constructive ones also allowed me to dive into the culture and the history and gain some knowledge about this dish through history. I am no historian but I love history and through my research and studying this recipe, I have come to the same conclusion; there is no Gumbo made exactly the same. Everyone has a story to tell through their recipe and that is what makes this dish so special throughout the world.

Brought to Tears

I was humbled and brought to tears many times while reading the comments on my Instagram page after I posted this recipe. It got over 114,00 views and it has become the most talked about recipe on my page to date. Pretty unbelievable for this Mexican American cook to even be recognized as doing a “good job.” I read many beautiful comments from the mothers, grandmothers, and great-grandmothers making this dish for their families. So many different ingredients, substitutions, omissions, and variations. Depending on the region you are from it can be so different. But what I really loved about this recipe is that fundamentally, this is a dish that brings people together, it’s the nucleus for gatherings and special occasions.

A Perfect Harmony Between Cultures and Flavors

It’s French, West African, Spanish, and Native American influences make this a perfect harmony between cultures and flavors and that is so amazing to me! This dish truly is one of those that demands respect and attention to technique, it can’t just be thrown together, it is not extremely difficult but it does require and deserve your attention and patience and most of all your love.

Putting love into a pot is the definition of what Gumbo is to me. As a Mexican American cook, I understand the importance of this because, in my culture this is how we feel about Mole. It’s deeply rooted in our ancestry and there are so many different versions of it also. There are fundamentals that are required but there is no right or wrong recipe. It’s unique to your family, your hometown and your ancestry. It’s the richest most flavorful labor of love and it reminds me so much of Gumbo because it’s so beautiful to make. The aromas that fill your home while you’re cooking, the memories and the stories that come to mind, it’s so very special.

Mardi Gras is Coming: Make This Gumbo Recipe Your Celebration

I hope that you will feel confident, able, and willing to try this recipe at home. Don’t be intimidated to try something outside your comfort zone. There are so many amazing Gumbo recipes out there, some easier than others, so find one that suits your liking and your level of skills but do not be afraid to make a few mistakes and make it your own also. I hope that you will find this recipe easy to follow, please know that this was composed with a lot of love and respect for Creole-Cajun cuisine, and by no means am I an expert in making Gumbo but this recipe is delicious and fun to make. And just in time for Mardi Gras! You might not make it to New Orleans but you can bring the flavors of New Orleans into your kitchen

Happy eating from my kitchen to yours!

Use a Heavy Bottom Pot

To make this slow simmered dish, I recommend using a heavy bottom pot. A recipe like this, which will be simmering away for a longer time requires a pot that can hold up to the heat as well as the ingredients. Make sure you use a pot that is big enough to give your ingredients plenty of room to mingle and marry together.

I used a porcelain covered cast iron pot, similar to a dutch oven. The very best pots to use are the bottom heavy metal pots, if you have a large pot at home, use one that you’ve used for quite sometime. In my opinion the oldest, most used pots are the very best ones to use for these types of dishes. They are broken in and seasoned to perfection.

The Holy Trinity

Celery, onions and bell peppers are staple ingredients in Gumbo and pretty much all Cajun-Creole cooking. Do not skip this step, if there is an allergy or you cannot eat any of these ingredients I cannot guarantee that you’ll have the same result. Personally, I do not care for celery but I did not dare leave this out. It is called the Holy Trinity for a reason and I didn’t substitute or omit it. I did use both red and green bell peppers and I am not sure if that would be classified as traditional but I think using both not only adds flavor but color to the Gumbo.

What Fat to Use for the Roux

Traditionally, vegetable oil is used with equal parts flour for making a classic roux for Gumbo. I preferred using butter, yes butter! I got a little heat for this too but I am standing by my decision, it was a better alternative to using flavorless oil. You can get as risky as you want with this or play it safe. I am sure it will be delicious either way.

What to Expect When Using Butter

Below are some fats that can also be used, some professional chefs would agree with me on this, there are many more flavorful fat alternatives out there to use instead of vegetable oil. Please keep in mind that if you use butter, it does add great flavor but since it has a lower smoke point than other fats (like vegetable oil) it is more likely to burn when you are trying to achieve a darker roux, (which in this case, we are). So patience, attention, and care is needed here when making the roux with butter.

If you’re feeling a little intimidated by this process or it’s your first time making roux, please feel free to use the traditional vegetable oil method.

Thicken the Gumbo if Needed

The longer the roux cooks the thinner the Gumbo will be, but it’s the dark, rich brown color that gives the Gumbo the best taste. If you find later on, that the Gumbo is too thin for your liking, then that is when you can add the Gumbo File. Gumbo File is a seasoning made of ground Sassafras leaves and in addition to lending an earthy, herbaceous flavor to the Gumbo, it also thickens the sauce. It’s used at the very end of the cooking process to adjust the seasoning and most importantly the consistency of the Gumbo.

Fats that can be used for Roux:

Bacon fat
Pork fat
Chicken fat
Beef fat or Talo
Butter
Duck fat

Creole Gumbo with Shrimp, Chicken, and Smoked Sausage

BY ERICA GAMBOA

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Servings: 8-10 | Difficulty: Moderate
PREP TIME: 20 minutes + COOK TIME: 1 hour 40 minutes = TOTAL TIME: 2 hours

Ingredients:

SHOP RECIPE INGREDIENTS FOR HOME DELIVERY

Instacart

1 cup of celery, diced medium
• 1 red bell pepper, diced medium
1 green bell pepper, diced medium
1 large white onion, diced medium
1 whole head of garlic, approx. 8 cloves, minced
1 10oz. package of smoked sausage of choice, sliced medium thickness
1 lb. large shrimp, washed, cleaned-deveined and peeled
6 chicken thighs, boneless, skinless and fat trimmed
2 32 oz. cartons of chicken stock or homemade stock of choice
1/2 cup of salted butter (8 tbsp)
1/2 cup all purpose flour
2 tbsp tomato paste
1/2 can tomato sauce (optional)

Spices

3 bay leaves, fresh or dried
Cajun seasoning
Garlic powder
Cayenne
Smoked paprika
Oregano
Thyme
1 tbsp Knorr chicken bouillon or better than bouillon base
Old Bay seasoning (optional)
2 tsp Gumbo File (optional)

*Note all the spices listed above will be used to taste. Measure with your soul or until your ancestors tell you to stop! Taste the Gumbo broth as you go and adjust as necessary and to your liking.

Directions:

1. Prep, chop, and dice all of the vegetables and set them aside.
2. Slice the smoked sausage and set aside.
3. Rinse, peel, and devein shrimp and set aside.
4. Preheat a bottom heavy pot on medium heat while you season the chicken.
5. Season the chicken thighs with the desired amount of cajun seasoning, garlic powder, cayenne pepper, and smoked paprika seasonings.
6. Brown the chicken in the pot a few pieces at a time and cook until golden brown on each side. Remove from the pot and set aside. Cook for about 8 minutes, 4 minutes on each side. *The chicken will continue to cook in the Gumbo.
7. Add the sausage to the pot and brown on each side and remove from the pot as well and set aside with the chicken. Cook for about 2 minutes, just a minute on each side because the sausage is fully cooked.
8. Add butter or fat of choice to the pot and make sure the heat is not too high or too low but set at medium heat.
9. Add the flour to the pot and begin stirring, do not let the butter and flour burn.
10. Continue stirring frequently and consistently until the roux has cooked for about 30 minutes and is a rich, dark mahogany brown color.
11. Add all the veggies to the pot with the roux. Cook them until the vegetables are soft and translucent.
12. Add tomato paste and tomato sauce and cook for an additional 10 minutes.
13. Add all of the chicken broth, 2 cartons.
14. Add the Bay leaves.
15. Bring to a low simmer before adding the spices.
16. Add seasonings, Garlic powder, Cajun seasoning, Thyme, Oregano, Knorr Chicken Bouillon, and Old Bay is optional. *Start with a teaspoon of each and increase and adjust as necessary.
17. Roughly chop the chicken and add it back to the pot along with the smoked sausage.
18. Simmer everything together on low and slow heat for about 45 minutes.
19. After 45 minutes, add the shrimp until the shrimp is cooked through. Approx. 5 minutes.
20. Serve over a bed of white rice, in a shallow bowl and add a few dashes of hot sauce.

Enjoy this Gumbo with a slice of corn bread to complete the meal.

Notes & Suggestions:

Tomato War

Tomato is a very controversial ingredient to add to Gumbo. It is not typically found in traditional Cajun Gumbo but you will see it in Creole Gumbo on the other hand. It could be because Creole Gumbo often has shellfish or sea food of some kind, like in this recipe. Tomato in general goes very well with seafood dishes and that is why I chose to add it to this recipe. You can certainly leave it out without it negatively impacting the recipe. Some critics will say that it has no place in Gumbo but tomato paste specifically, when cooked down with the vegetables in this dish; give it a richness and it compliments the shrimp so well.

Nutrition Facts Per Serving

Calories per serving: 737

Servings: 8-10