Creole Gumbo THE Easy Recipe

Creole Gumbo THE Easy Recipe

Are you craving some Creole Gumbo but don’t have much time available to find all the ingredients and to cook the complex dish?  Opt for the much simplified recipe of  Creole Gumbo, that is our Creole Gumbo this THE Easy Recipe. Simple dishes are always best, right?


  • 5 quarts water
  • 2 pounds medium to large shrimp, peeled and deveined (reserve the shells and heads to make seafood stock)
  • 1 dozen fresh crabs, raw, boiled or steamed
  • 3/4 pound Creole hot sausage (if available), cut into 1 inch rounds
  • 1/2 cup plus 2 tablespoons vegetable oil
  • 2 pounds smoked sausage, cut into 1 inch rounds (1 pound each of two different sausages is optimal)
  • 2 pounds okra cut into rounds
  • 6 large cloves garlic, chopped
  • 1/2 cup all-purpose flour
  • 2 large onions, coarsely chopped
  • 1 bunch green onions, tops and bottoms, chopped
  • 1 bunch flat-leaf parsley, chopped
  • 5 stalks celery, chopped
  • 2 tablespoons Creole seasoning, such as Tony Chachere’s Original Creole


  • 1 large green bell pepper, chopped
  • 4 tablespoons filé powder
  • 1 pound crab meat, picked and cleaned of shells and cartilage
  • 6 cups steamed white rice
  • 4 bay leaves
  • Salt and pepper to taste

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  • Anna says on

    tried and it was quite good, I like any type of shrimp food