Creole-style Gumbo
Creole-style Gumbo is a bold, hearty dish featuring smoked sausage and tender chicken simmered in a rich, flavorful sauce made with tomatoes, the “holy trinity” (peppers, onion, celery), and garlic. Giving you a touch of Southern flair. Savory, slightly spicy, and full of robust flavor, creole-style gumbo is perfect served over rice for a satisfying, comforting meal.
Gumbo falls somewhere between a thick stew and a hearty soup. As varied as recipes can be, there are a few ingredients that all gumbos have in common: homemade stock; the “holy trinity” of celery, onions and green peppers; and roux to thicken the sauce. Creole-style is a New Orleans-based, tomato rich stew characterized by a lighter roux. It’s a complex, flavorful and thicker dish compared to its rustic, non-tomato Cajun counterpart.
The roux – A roux is made with two ingredients; flour and either oil or butter. (I like to use butter for more flavor.) The flour and melted butter are cooked and stirred together for several minutes until it becomes a light brown color. The longer you cook it, the darker the color. The roux is what adds the deep, rich flavor to the gumbo, and it gives it it’s thick texture.
Ingredients
- Smoked sausage: Boneless, skinless sausage adds flavor and protein. Spicy it up by using Andouille.
- Chicken: Rotisserie chicken works well in this recipe. It speeds up the prep time and it’s infused with great seasoning. You can also use homemade poached chicken or any leftover grilled chicken you happen to have. It doesn’t matter if you use white, dark or both for this recipe.
- Tomato: Canned diced tomatoes with green chilies add smoky, slightly spicy flavor to the gumbo. I like to use a combination of Rotel original and fire-roasted.
- Vegetables: Sweet bell peppers, sweet onions and celery. I like to use sweet onions because they add flavor without taking over and they never make me cry!
- Sauce: Worcestershire sauce, minced garlic, soy sauce, granulated sugar, salt, pepper, parsley, and hot sauce help to give gumbo it’s unique flavor.
Storage
Leftovers can be stored covered in the fridge for up to 3 days. It also freezes well. To freeze, allow it to cool completely and store in a freezer safe container for 2-3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.
More Family Favorite Soups & Stews You’ll Love
- Hamburger Stew
- Slow Cooker Smoked Sausage Stew
- Creamy Parmesan Italian Sausage Soup
- Loaded Baked Potato Soup
- Mediterranean Lentil Soup
For homemade stock, try my Roasted Chicken Stock recipe. It’s easy and flavorful. It can be frozen or canned.
Gumbo-style Creole
Creole-style Gumbo is a bold, hearty dish featuring smoked sausage and tender chicken simmered in a rich, flavorful sauce made with tomatoes, the “holy trinity” (peppers, onion, celery), and garlic. Giving you a touch of Southern flair. Savory, slightly spicy, and full of robust flavor, gumbo-style creole is perfect served over rice for a satisfying, comforting meal.
4
servings5
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Ingredients
1 package (13 oz) 1 smoked sausage, boneless and skinless, sliced into coins
2 cans (10 oz) 2 Rotel diced tomatoes with green chilies (1 each of original and fire roasted)
1/4 cup 1/4 butter
1/4 cup 1/4 all-purpose flour
1 1 sweet bell pepper, chopped
1 medium 1 sweet onion, chopped
2 stalks 2 celery, chopped
2 cups 2 cooked chicken, chopped
- For the sauce
2 teaspoons 2 Worcestershire sauce
5 cloves 5 garlic, minced
1 teaspoon 1 soy sauce
1 teaspoon 1 granulated white sugar
1/2 teaspoon 1/2 salt
1/2 teaspoon 1/2 ground black pepper
2 Tablespoons 2 fresh parsley, chopped
4 dashes 4 hot sauce
Directions
- In a small bowl combine sauce ingredients (Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper, parsley, and hot sauce). Set aside.
- Heat a Tablespoon of butter over medium-high heat. Brown sliced sausage, about 2 minutes. Set aside.
- Add remaining butter to the pan. Once melted, stir in flour. Stir constantly for about 5 minutes or until mixture is a light brown.
- Reduce heat to low. Stir in bell pepper, onion and celery. Cook 10 minutes or until tender, stirring often.
- Add chicken, sausage, tomatoes, and sauce mixture. Simmer about 5 minutes or until thoroughly blended.
- Serve over hot rice if desired.
Notes
- Chicken: Rotisserie chicken works well in this recipe. It speeds up the prep time and it’s infused with great seasoning. You can also use homemade poached chicken or any leftover grilled chicken you happen to have. It doesn’t matter if you use white, dark or both for this recipe.
- Tomato: Can diced tomatoes with green chilies add smoky, slightly spicy flavor to the gumbo. I like to use a combination of Rotel original and fire-roasted.
