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Video:How to Make Creole Gumbo

with Gina Miller

Creole gumbo is a delicious, spicy dish that is a New Orleans classic. Follow this step-by-step recipe for fiery Creole gumbo.See Transcript

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Transcript:How to Make Creole Gumbo

Hi, I'm Gina Miller with About.com Food and today I'm making Creole Gumbo. This delicious recipe is a Cajun tradition out of New Orleans. I love making it for my family on cold fall or winter nights. It's a tasty alternative to ordinary soup.

Ingredients for Creole Gumbo

Here are the ingredients you'll need:

  • 4-6 chicken thighs cleaned (with the bone in)
  • 1-1/2 pounds of raw medium-sized shrimp peeled, deveined & cleaned
  • 1 white onion, chopped
  • 1 green bell pepper, chopped
  • 2 tablespoons of minced garlic
  • 1/2 cup chopped can tomatoes
  • 2 quarts of cooked chicken broth
  • 1/2 cup of flour
  • 1/2 cup of butter
  • 2 tablespoons of salt
  • 1 tablespoon Creole seasoning (found in the market dry seasoning aisle)
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon of ground black pepper
  • 1 pound of smoked sausage, chopped in 1/2-inch pieces (hot or sweet Italian sausage is also an option)
  • 2 bay leaves
  • 1/4 teaspoon of cayenne pepper
  • 1 teaspoon of dried thyme

Prepare the Chicken for Creole Gumbo

So let's get started making creole gumbo. First in a pot, add the chicken thighs, and cover with water, and the chopped onions and bell peppers, and bring to a boil. Let the thighs cook for about 40 minutes, or until the chicken is no longer pink.

Make a Roux for Creole Gumbo

Now in another skillet, we are going to make the roux. The roux is the basis or foundation for most Creole cooking. First, melt the butter on medium heat, being careful not to burn it. Now add the flour and stir briskly till a light creamy consistency appears. Next add the salt, black pepper, garlic, cayenne, thyme, Creole seasoning, red pepper flakes, stir and simmer on low for about 10 minutes.

Add the Rest of the Ingredients for Creole Gumbo

Now in a heavy soup or gumbo pot (preferably iron clad with a lid), add the cooked roux mixture. Strain the vegetables from the chicken broth and add to the gumbo pot. Remove the chicken from the broth, debone the chicken thighs, discard the bones, then add the chicken and the sausage. Now take 2 quarts of hot broth of water from the boiled chicken thighs that you set aside earlier, add the tomatoes and bay leaves. Stir and bring to a boil.

Finish and Serve Creole Gumbo

Cover the gumbo pot, reduce the heat to low and let the gumbo simmer for 2 hours, stirring occasionally. The last 10 minutes before serving, add the raw shrimp and stir then serve. Here's a tip: Cook about 2 cups of white rice to serve with the gumbo for a heartier meal. Serve in soup bowls with scoops of white rice and top with chopped fresh green onions if you desire. So delicious! This recipe serves about 6-8 people.

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