Creole gumbo is the love language of New Orleans that combines the goodness of seafood with vegetables in a hearty broth, served with warm rice. So, here we bring you how to make authentic Creole gumbo to satisfy your tastebuds.

The enigma of this gumbo is getting the roux right, and the taste depends on what ingredients you add to make the dish rich and satisfying. We’ll bring you all the secrets- let’s get started!

You’ll be able to learn everything about gumbo and its ingredients by clicking on this link and referring to our detailed article.

Authentic Creole Gumbo Recipe With Seafood & Tomatoes!

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Recipe by SpiceRally


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Our version of Creole gumbo comes together with juicy prawns and flavorful tomatoes, stirred with the well-seasoned broth enriched with the Holy trinity of southern cuisine. You can adjust the ingredients as desired- it’s all up to your preference!

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  • Spices & Herbs
  • 6 cloves 6 Garlic (peeled and finely chopped

  • 2 tbsp 2 Creole seasoning (salt-free)

  • 1 tsp 1 Cayenne pepper

  • 1 tsp 1 White pepper (ground, more to taste)

  • 2 2 Bay leaves

  • 1 tbsp 1 Thyme (dried)

  • Other ingredients
  • 1 lb 1 Lump crabmeat

  • 2 lb 2 Shrimp (medium-sized, peeled, deveined, uncooked)

  • 1 lb 1 Andouille sausage (Sliced)

  • 7 cups 7 Seafood stock (low-sodium)

  • 1 1/2 cups 1 1/2 Celery (diced)

  • 1 1/2 cups 1 1/2 Yellow onion (chopped)

  • 1 1/2 cups 1 1/2 Green bell pepper (diced)

  • 2 2 large Roma tomatoes (sliced)

  • 1/2 cup 1/2 All-purpose flour

  • 1/2 cup 1/2 Canola oil (plus 4 tbsp more)

  • 2 cups 2 Green Okra (sliced)

  • 1-2 tbps 1-2 Worcestershire sauce

  • 1 tsp 1 Kosher salt (more to taste)

  • For serving:
  • 4 cups 4 White rice (cooked)

  • 1 cup 1 Green onions

  • Tabasco sauce

  • Equipment:
  • 1 1 Dutch oven

  • 1 1 Saucepan

  • 1 1 Stockpot

  • 1 1 Whisk (small)

  • 1 1 Wooden spoon


  • Preparation
  • Season the shrimp with some salt and pepper and leave it aside for about 5 minutes.
  • Meanwhile, heat some oil in a saucepan, fry the sausages until slightly brown and transfer them to a plate.
  • Add the shrimp to the same pan with some additional oil, and saute them for about 5 minutes, turning the shrimp to their sides. Once the shrimp is cooked and tender, transfer them to the same plate you put the sausages on.
  • Next, add another two tablespoons of oil and celery, bell pepper, chopped garlic, and onion. Cook the vegetables over medium heat for about 7 minutes until tender. Take them out from the pan and leave them aside.
  • Making the roux:
  • Keep the Dutch oven over medium heat and add the remaining oil into it (½ cup oil). Once the oil is heated through, slowly add the flour.
  • Stir everything together with the small whisk. Cook the flour mixture, frequently stirring, scraping the Dutch oven’s bottom. 
  • Keep cooking until the roux gets a rich mahogany color. This process will take about 10 to 20 minutes. Do not stop whisking, or you’ll burn the roux.
  • Making the gumbo:
  • Carefully transfer the prepared roux to the large stockpot. Add the 7 cups of seafood stock and mix well to combine.
  • Set the flame to high heat and add the browned sausages, shrimp, crab meat, sauteed vegetables, tomatoes, and okra, along with Creole seasoning, cayenne pepper, bay leaves, thyme, and  Worcestershire sauce.
  • Bring everything to a simmer, reduce the heat to medium-low and simmer for another 45-50 minutes.
  • Once your gumbo reaches the desired texture, season it with salt and white pepper. Check the taste and add more salt, white pepper, cayenne pepper, or Creole seasoning if necessary.
  • Serving:
  • Serve gumbo warm with cooked rice, topping them with green onion on your preference.
  • Drizzle some tabasco sauce for an extra kick of heat.
  • Storage:
  • Refrigerate your Creole gumbo after cooling it down, storing it in a well-fitting container. It will stay fresh for up to five days.

Tasty Notes By SpiceRally

  • Although we have added crab meat to our recipe, it is not necessary. You can proceed with Andouille sausages and shrimp if that is only what you have in hand.
  • If you can’t find Andouille sausage, go ahead with any type of smoked assuage of your choice.
  • Try to find Creole tomatoes or Heirloom tomatoes if possible, but Roma tomatoes will still do the trick perfectly!
  • Skip cayenne pepper if you do not like adding an extra punch to your gumbo.
  • This gumbo can be made ahead of time. Let it come to room temperature after cooking, and then refrigerate the whole pot, wrapped, for up to two days. Reheat over low heat. Add a little more water to retain the consistency if you feel the stew is too thick.

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