Ingredients
Scale
- For the Roux:
- ½ cup vegetable oil or halal-friendly oil
- ½ cup all-purpose flour
- For the Gumbo:
- 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 lb shrimp, peeled and deveined
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp cayenne pepper (optional, for heat)
- 1 tsp oregano
- 4 cups chicken broth (halal)
- 1 (14.5 oz) can of diced tomatoes
- 1 tbsp Worcestershire sauce (ensure halal)
- Salt and black pepper to taste
- 1 tbsp parsley, chopped (for garnish)
- 1 cup okra, sliced (optional, but traditional)
- Cooked white rice, for serving
- Lemon wedges (for serving)
Ingredient Highlights for New Orleans Creole Gumbo
- Roux: The roux is the essential base of gumbo, made from equal parts oil and flour, slowly cooked until it reaches a deep, rich brown color. It adds a nutty, complex flavor to the broth that is quintessential to Creole gumbo.
- Halal Chicken: For a hearty and protein-packed gumbo, chicken thighs are a great choice because they stay tender and juicy during cooking. Chicken is a staple protein in many gumbo recipes.
- Seafood: Shrimp adds a slight sweetness and sea breeze essence to the gumbo, complementing the smoky and spicy flavors.
- Okra: Okra is a traditional addition that helps to thicken the gumbo while giving it a slight earthy flavor. It’s optional but highly recommended for authentic gumbo.
- Herbs and Spices: The combination of thyme, oregano, bay leaf, paprika, and cayenne pepper is what gives Creole gumbo its signature spice profile.
Instructions
Prepare the Roux:
- Make the Roux: Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Slowly whisk in the flour and stir continuously to avoid burning. Cook the roux, constantly stirring, until it turns a rich, dark brown color. This can take 15-20 minutes. Be patient—it’s key to building flavor.
Add the Vegetables and Seasoning:
- Cook the Vegetables: Once your roux is ready, add the chopped onion, bell pepper, and celery (known as the “holy trinity” in Creole cooking). Stir occasionally and cook for 5-7 minutes until softened. Add the garlic and cook for an additional 1-2 minutes, until fragrant.
- Add Spices: Stir in the dried thyme, smoked paprika, cayenne pepper (if using), oregano, and bay leaf. Cook for 1-2 minutes to allow the spices to bloom and become fragrant.
Create the Broth:
- Add the Liquid: Pour in the chicken broth, diced tomatoes (with their juices), and Worcestershire sauce. Stir well, scraping any browned bits off the bottom of the pot. Bring the mixture to a simmer.
- Simmer: Reduce the heat to low and let the gumbo simmer uncovered for about 45 minutes. This allows the flavors to meld together. Stir occasionally.
Add the Proteins:
- Cook the Chicken: Add the chicken pieces to the pot and simmer for 15-20 minutes, or until the chicken is fully cooked and tender.
- Add the Shrimp and Okra: Once the chicken is cooked, add the shrimp and okra (if using). Cook for another 5-7 minutes, until the shrimp is pink and cooked through.
Final Seasoning:
- Taste and Adjust: Taste the gumbo and adjust the seasoning, adding salt, pepper, or more cayenne pepper to your liking. If you prefer a thicker gumbo, you can add more okra or simmer it a bit longer to reduce the broth.
Serve:
- Serve with Rice: Ladle the gumbo into bowls and serve over a bed of freshly cooked white rice. Garnish with fresh parsley and a squeeze of lemon for a bright, fresh finish.
- Prep Time: 30minutes
- Cook Time: 1hour 30minutes
Nutrition
- Serving Size: 8
- Calories: 450
- Fat: 25g
- Carbohydrates: 25g
- Protein: 35g