Discover the soul-warming comfort of authentic Creole gumbo with these 10 carefully curated recipes that will transport your taste buds straight to New Orleans.
From seafood-packed variations to hearty chicken and sausage combinations, each recipe offers its own unique twist on this beloved Louisiana classic.
You’ll learn the secrets of making the perfect roux, selecting the freshest ingredients, and mastering the essential techniques that elevate a good gumbo to greatness.
Whether you’re a seasoned cook or trying your hand at Creole cuisine for the first time, these recipes will guide you through creating rich, flavorful gumbos that your family will request again and again.
Traditional New Orleans Seafood Gumbo with Dark Roux

Transport yourself to the heart of Louisiana with this authentic seafood gumbo, where a dark roux serves as the foundation for layers of rich, coastal flavors.
This classic dish combines fresh seafood with aromatic vegetables in a deep, flavorful broth that will make you feel like you’re dining in the French Quarter.
Ingredients:
• 1 cup all-purpose flour
• 1 cup vegetable oil
• 2 onions, diced
• 2 green bell peppers, diced
• 4 celery stalks, chopped
• 6 garlic cloves, minced
• 2 lbs shrimp, peeled and deveined
• 1 lb crab meat
• 1 dozen oysters with liquid
• 8 cups seafood stock
• 2 bay leaves
• 2 tbsp Creole seasoning
• 1 tbsp dried thyme
• 1 tbsp file powder
• Salt and pepper to taste
• Cooked white rice for serving
Cooking Instructions:
Step 1: Make the roux by whisking flour and oil in a heavy-bottomed pot over medium heat for 20-25 minutes until dark chocolate brown.
Step 2: Add onions, bell peppers, and celery to the roux, cooking until softened (10 minutes).
Step 3: Stir in garlic and cook for 1 minute.
Step 4: Add seafood stock gradually, whisking constantly to prevent lumps.
Step 5: Add seasonings and simmer for 1 hour.
Step 6: Add shrimp, crab, and oysters, cooking for additional 5-7 minutes until seafood is done.
Step 7: Serve hot over rice.
Pro Tip: Never leave your roux unattended – it can burn quickly and become bitter. Keep stirring constantly and watch for the perfect dark chocolate color, which provides the signature flavor of authentic gumbo.
Chicken and Andouille Sausage Creole Gumbo

Chicken and Andouille Sausage Creole Gumbo brings the heart and soul of Louisiana right to your kitchen.
This classic Southern dish combines tender chicken, spicy andouille sausage, and a rich, dark roux-based sauce that will warm your soul and delight your taste buds.
Perfect for family gatherings or a cozy weekend dinner.
Ingredients:
• 1 pound chicken thighs, boneless
• 1 pound chicken andouille sausage, sliced
• 1 cup vegetable oil
• 1 cup all-purpose flour
• 2 onions, diced
• 2 bell peppers, chopped
• 4 celery stalks, chopped
• 4 garlic cloves, minced
• 6 cups chicken broth
• 2 tablespoons Creole seasoning
• 2 bay leaves
• 1 cup okra, sliced
• Green onions for garnish
• Steamed rice for serving
Step 1: Heat oil in a large pot, gradually add flour while stirring constantly to make a dark brown roux (20-25 minutes).
Step 2: Add onions, peppers, celery, and garlic to the roux. Cook until vegetables soften (5-7 minutes).
Step 3: Add chicken thighs and sausage, cooking until chicken is browned (8-10 minutes).
Step 4: Pour in chicken broth, add Creole seasoning and bay leaves. Simmer for 45 minutes.
Step 5: Add okra and cook for additional 10 minutes.
Step 6: Serve hot over rice, garnished with green onions.
Pro Tip: Don’t rush the roux – it’s the foundation of your gumbo’s flavor and should be the color of dark chocolate. Keep stirring constantly to prevent burning, as a burned roux will ruin your entire dish.
Okra and Shrimp File Gumbo

Okra and Shrimp File Gumbo is a classic Louisiana dish that combines the richness of seafood with the unique texture of okra, all bound together in a dark, flavorful roux-based sauce.
This hearty gumbo gets its distinctive taste from filé powder, made from ground sassafras leaves, which adds both flavor and thickness to your dish.
Ingredients:
• 1 pound medium shrimp, peeled and deveined
• 2 cups fresh okra, sliced
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 2 celery stalks, chopped
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 2 tablespoons filé powder
• 6 cups seafood stock
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Hot cooked rice for serving
Cooking Instructions:
Step 1: Make your roux by heating oil in a large pot over medium heat. Add flour and stir constantly until dark brown (about 15-20 minutes).
Step 2: Add onion, celery, bell pepper, and garlic. Cook until vegetables soften (5-7 minutes).
Step 3: Pour in seafood stock gradually, stirring constantly to prevent lumps.
Step 4: Add bay leaves, thyme, salt, and pepper. Simmer for 20 minutes.
Step 5: Add okra and cook for 10 minutes.
Step 6: Add shrimp and cook until pink (3-4 minutes).
Step 7: Remove from heat, stir in filé powder, and serve over rice.
Pro Tip: Never add filé powder while the gumbo is still boiling – this will make it stringy. Also, don’t rush your roux; achieving the right color is crucial for authentic gumbo flavor.
Duck and Oyster Creole-Style Gumbo

Experience the rich flavors of New Orleans with this authentic Duck and Oyster Creole-Style Gumbo.
This hearty dish combines tender duck meat with plump oysters in a dark, rich roux-based sauce, creating a perfect harmony of land and sea flavors that will transport you straight to the French Quarter.
Ingredients:
• 1 whole duck (4-5 lbs), cut into pieces
• 2 dozen fresh oysters with liquor
• 1 cup vegetable oil
• 1 cup all-purpose flour
• 2 onions, diced
• 2 celery stalks, chopped
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 8 cups chicken stock
• 2 bay leaves
• 2 tsp Creole seasoning
• 1 tsp thyme
• 1/2 tsp cayenne pepper
• Green onions for garnish
• Cooked white rice for serving
Step 1: Heat oil in a large pot and brown duck pieces until golden. Remove and set aside.
Step 2: Make your roux by whisking flour into the remaining oil until dark chocolate brown (15-20 minutes).
Step 3: Add vegetables and cook until softened (5-7 minutes).
Step 4: Return duck to pot, add stock and seasonings. Simmer for 1 hour.
Step 5: Add oysters with their liquor during the last 5 minutes of cooking.
Step 6: Serve hot over rice, garnished with green onions.
Pro Tip: Don’t rush the roux – it’s the foundation of your gumbo. Watch it carefully as it can burn quickly. For the best flavor, use fresh oysters and add them at the very end to prevent overcooking.
Vegetarian Okra and Holy Trinity Gumbo

Transform your kitchen into a piece of New Orleans with this hearty, meat-free gumbo that celebrates the holy trinity of Cajun cooking – onions, celery, and bell peppers.
This soul-warming dish combines fresh okra and aromatic vegetables in a rich, dark roux-based broth that’s both healthy and satisfying.
Ingredients:
• 1 pound fresh okra, sliced
• 2 large onions, diced
• 4 celery stalks, diced
• 2 green bell peppers, diced
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 6 cups vegetable broth
• 3 garlic cloves, minced
• 2 bay leaves
• 1 tablespoon Creole seasoning
• 1 can (14 oz) diced tomatoes
• 2 cups cooked rice for serving
• Salt and pepper to taste
Cooking Instructions:
Step 1: Heat oil in a large pot over medium heat. Add flour and stir continuously for 15-20 minutes until dark brown roux forms.
Step 2: Add holy trinity (onions, celery, peppers) and garlic. Cook for 5 minutes until vegetables soften.
Step 3: Add okra and cook for another 5 minutes.
Step 4: Pour in vegetable broth, tomatoes, bay leaves, and Creole seasoning. Bring to a boil.
Step 5: Reduce heat and simmer for 45 minutes, stirring occasionally.
Step 6: Season with salt and pepper. Serve hot over rice.
Pro Tip: To prevent okra from becoming too slimy, sauté it separately in a dry pan for 5 minutes before adding it to your gumbo. Also, don’t rush the roux – it’s the foundation of your gumbo’s flavor and should be dark chocolate-colored for the best taste.
Crawfish and Crab Creole Gumbo

Crawfish and Crab Creole Gumbo is a classic Louisiana dish that combines the sweet flavors of seafood with a rich, dark roux base.
This hearty stew brings together the best of Creole seasonings and Gulf Coast seafood, creating a warming bowl of comfort that’s perfect for family gatherings or special occasions.
Ingredients:
• 1 lb crawfish tails, peeled
• 1 lb lump crab meat
• ½ cup vegetable oil
• ½ cup all-purpose flour
• 2 onions, diced
• 2 bell peppers, chopped
• 4 celery stalks, chopped
• 4 garlic cloves, minced
• 2 quarts seafood stock
• 2 bay leaves
• 2 tbsp Creole seasoning
• 1 tbsp thyme, fresh
• 2 cups okra, sliced
• Green onions for garnish
• White rice for serving
Cooking Instructions:
Step 1: Make your roux by heating oil in a large pot and gradually whisking in flour. Stir continuously for 15-20 minutes until dark brown.
Step 2: Add onions, peppers, and celery to the roux. Cook for 5 minutes until vegetables soften.
Step 3: Add garlic and cook for another minute.
Step 4: Pour in seafood stock, add seasonings, and bring to a simmer.
Step 5: Add okra and cook for 10 minutes.
Step 6: Gently fold in crawfish and crab meat. Simmer for 5-7 minutes.
Step 7: Serve hot over rice, garnished with green onions.
Pro Tip: Make sure you don’t overcook the seafood – add it last and cook just until heated through. Your roux is the foundation of great gumbo, so take your time and don’t rush the browning process.
Smoked Turkey and Sausage Gumbo

Smoked Turkey and Sausage Gumbo is a hearty, soul-warming Cajun dish that combines smoky flavors with a rich, dark roux base.
This comforting one-pot meal brings together tender smoked turkey, savory turkey sausage, and fresh vegetables in a perfectly seasoned broth that will transport your taste buds straight to Louisiana.
Ingredients:
• 1 lb smoked turkey, chopped
• 1 lb turkey sausage, sliced
• 1 cup vegetable oil
• 1 cup all-purpose flour
• 2 onions, diced
• 2 bell peppers, chopped
• 4 celery stalks, chopped
• 4 garlic cloves, minced
• 8 cups chicken broth
• 2 cups okra, sliced
• 2 bay leaves
• 1 tbsp Cajun seasoning
• Salt and pepper to taste
• Cooked rice for serving
Step 1: Make the roux by heating oil in a large pot over medium heat. Add flour gradually, stirring constantly until dark brown (20-25 minutes).
Step 2: Add onions, peppers, celery, and garlic to the roux. Cook for 5 minutes until vegetables soften.
Step 3: Pour in chicken broth slowly, stirring constantly to prevent lumps.
Step 4: Add turkey, sausage, okra, bay leaves, and Cajun seasoning.
Step 5: Simmer for 1 hour, stirring occasionally.
Step 6: Season with salt and pepper, serve over rice.
Pro Tip: Don’t rush the roux – it’s the foundation of your gumbo’s flavor and should be the color of dark chocolate. Keep stirring constantly to prevent burning, as a burnt roux will ruin your entire dish.
Gulf Coast Seafood Medley Gumbo

Gulf Coast Seafood Medley Gumbo is a rich, hearty stew that celebrates the bounties of the Gulf waters.
This classic Southern dish combines fresh seafood with a dark roux base, creating a deeply flavorful bowl of comfort that’s perfect for family gatherings or special occasions.
Ingredients:
• 1 cup vegetable oil
• 1 cup all-purpose flour
• 2 large onions, diced
• 2 green bell peppers, diced
• 4 celery stalks, diced
• 6 garlic cloves, minced
• 2 lbs shrimp, peeled and deveined
• 1 lb crab meat
• 1 lb oysters, shucked
• 8 cups seafood stock
• 2 bay leaves
• 2 tablespoons Creole seasoning
• 1 tablespoon file powder
• 4 cups okra, sliced
• Fresh parsley for garnish
Step 1: Make the roux by heating oil in a large pot and gradually whisking in flour. Cook until dark brown (about 20-25 minutes), stirring constantly.
Step 2: Add trinity (onions, peppers, celery) and garlic to the roux; cook for 5 minutes.
Step 3: Pour in seafood stock slowly, stirring continuously. Add bay leaves and Creole seasoning.
Step 4: Simmer for 45 minutes, stirring occasionally.
Step 5: Add okra and cook for 10 minutes.
Step 6: Add seafood in order: shrimp (5 minutes), crab meat (3 minutes), then oysters (3 minutes).
Step 7: Remove from heat, stir in filé powder, and serve over rice.
Pro Tip: Never rush your roux – it’s the foundation of your gumbo’s flavor. Also, add the seafood at the very end to prevent overcooking, as seafood cooks quickly and continues to cook in the hot liquid even after removing from heat.
Creole Chicken and Wild Rice Gumbo

Creole Chicken and Wild Rice Gumbo is a hearty, soul-warming dish that brings the authentic flavors of Louisiana right to your kitchen.
This rich, thick stew combines tender chicken, wild rice, and a medley of vegetables in a perfectly seasoned broth that will transport you straight to the French Quarter.
Ingredients:
• 2 lbs chicken thighs, boneless and skinless
• 1 cup wild rice
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 2 onions, diced
• 2 green bell peppers, chopped
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 2 bay leaves
• 1 tablespoon Creole seasoning
• 8 cups chicken broth
• 2 cups okra, sliced
• Salt and pepper to taste
• Fresh parsley for garnish
Step 1: Make a dark roux by whisking oil and flour in a large pot over medium heat until chocolate brown (about 15-20 minutes), stirring constantly.
Step 2: Add onions, peppers, celery, and garlic to the roux. Cook until vegetables soften (5-7 minutes).
Step 3: Add chicken and cook for 5 minutes, stirring occasionally.
Step 4: Pour in broth, add bay leaves and Creole seasoning. Bring to a boil, then reduce heat and simmer for 45 minutes.
Step 5: Add wild rice and okra, cook for additional 20 minutes until rice is tender.
Step 6: Season with salt and pepper, garnish with parsley.
Pro Tip: For the best results, don’t rush the roux – it’s the foundation of your gumbo’s flavor. Also, prepare this dish a day ahead if possible, as the flavors develop beautifully overnight in the refrigerator.
Louisiana Blue Crab and Shrimp Gumbo

Transport your taste buds to the heart of Louisiana with this authentic seafood gumbo.
This rich, flavorful stew combines fresh blue crab and succulent shrimp in a dark roux-based sauce that will make you feel like you’re dining in New Orleans.
Ingredients:
• 1 cup vegetable oil
• 1 cup all-purpose flour
• 2 onions, diced
• 2 green bell peppers, diced
• 4 celery stalks, chopped
• 6 garlic cloves, minced
• 1 lb blue crab meat
• 1 lb large shrimp, peeled and deveined
• 8 cups seafood stock
• 2 bay leaves
• 2 tbsp Cajun seasoning
• 1 tbsp file powder
• 4 green onions, chopped
• Fresh parsley for garnish
• Salt and pepper to taste
Cooking Instructions:
Step 1: Make your roux by heating oil in a large pot and gradually whisking in flour. Cook until dark brown (about 20-25 minutes), stirring constantly.
Step 2: Add onions, bell peppers, celery, and garlic to the roux. Cook until vegetables soften (5-7 minutes).
Step 3: Pour in seafood stock gradually, stirring constantly to prevent lumps.
Step 4: Add bay leaves and Cajun seasoning. Simmer for 45 minutes.
Step 5: Add crab meat and shrimp. Cook for additional 10 minutes.
Step 6: Stir in file powder and green onions. Season with salt and pepper.
Step 7: Serve hot over rice, garnished with parsley.
Pro Tip: Never leave your roux unattended as it can burn quickly. Keep stirring until it reaches a chocolate brown color, and if you see black specks, start over as this means the roux is burned.
Frequently Asked Questions
What are the essential ingredients needed for an authentic Creole gumbo?
Start with a dark roux, holy trinity (onions, celery, bell peppers), okra, and seafood like shrimp and crab. File powder adds traditional thickness and flavor.
How long should you cook the roux for perfect Creole gumbo?
Cook your roux for 20-25 minutes, stirring constantly until it reaches a deep chocolate brown color. Watch carefully to prevent burning which ruins the flavor.
What makes Creole gumbo different from Cajun gumbo?
Creole gumbo uses tomatoes and usually contains more seafood varieties. The roux is typically lighter in color than Cajun gumbo’s darker brown base.
How can you properly thicken your gumbo without making it too heavy?
Add file powder at the end of cooking, never during the boiling process. Use okra during cooking for natural thickening that won’t become overwhelming.
What’s the best way to store and reheat leftover Creole gumbo?
Store in an airtight container for up to three days in the refrigerator. Reheat slowly over medium heat, adding small amounts of stock if needed.
Final Thoughts
Now that you’ve explored these authentic Creole gumbo recipes, remember that making the perfect roux is your foundation for success.
Take your time developing those deep flavors, and don’t rush the process.
Feel free to adjust the seasonings to match your heat preference, and always use fresh seafood when possible.
Whether you choose okra or filé powder as your thickener, each adds its own special character to your gumbo.
Keep practicing – every pot of gumbo helps you master this beloved Louisiana classic.