If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. It’s pure Louisiana in a bowl, basically the epitome of the region, a beautiful representation of the great melting pot of cuisines that comprises the state. In Louisiana, you have influences from southern cooking, French, African, Spanish, Irish, Italian, even American Indian. That is what makes Cajun and Creole cooking so fantastic. Check out my post about my New Orleans foodie experience. So awesome! In Louisiana, you’ll find both Cajun gumbo and Creole gumbo. Cajun gumbo originated in the rural parts of Louisiana, where Creole gumbo was originated in New Orleans. They different styles have merged with one another over the generations, but general differences remain. While they share many similarities, there are some key differences between the two in their ingredients, seasonings, and in the roux. Ingredients. Creole gumbo typically includes tomatoes, okra, and seafood such as shrimp, crab, and oysters. Chicken and smoked sausage are also common. Cajun gumbo, on the other hand, often includes andouille sausage and chicken, but also may incorporate duck or game meat, and may not include okra or tomatoes. Gumbo Seasonings. Cajun gumbo is typically spicier than Creole gumbo, with the addition of more spicy seasonings such as cayenne pepper, black pepper, and paprika. You can see some of the differences between my Homemade Cajun Seasoning Blend Recipe - or my Creole seasoning recipe. The Roux. The roux used in Creole gumbo is usually lighter in color and often made with butter and flour, while the roux used in Cajun gumbo is typically darker in color and made with oil and flour. The darker roux used in Cajun gumbo gives it a deeper, richer flavor, and thinner consistency. Overall, both Cajun and Creole style gumbo reflect the unique cultural and regional influences that shaped them, and so much more can be said about this collective cuisine and history. Let’s talk about how to make Creole chicken and sausage gumbo.
Chicken. I’m using chicken breast. Andouille Sausage. Peanut Oil or Vegetable Oil. You can also use butter. Flour. For the roux. Vegetables. Green bell pepper, onion, celery, garlic. Tomatoes. I am using crushed tomatoes, though you can use freshly chopped. Creole Seasonings. Plus salt and black pepper. Cayenne Pepper. For additional heat. Optional. Chicken Stock. Or chicken broth. Bay Leaf. Thyme. Chopped Parsley. Filé Powder. For thickening your gumbo for serving. White Rice. For serving, if desired. You can also use other toppings for garnish, such as green onion or extra chopped parsley.
Season chicken with salt and pepper and add to the pan along with the sliced andouille. Cook a couple minutes per side until browned. Set aside until ready to use. Make the Roux. Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 20 to 30 minutes, constantly stirring, until the roux browns to the color of chocolate. You can use a lighter roux if you prefer. Learn more about How to Make a Roux. Add the Vegetables. Add peppers, onion, celery and garlic. Stir and cook about 5 minutes. Add the Chicken and Andouille. Add chicken and andouille. Stir and cook for 1 minute. Tomatoes and Seasonings. Add crushed tomatoes, Creole seasoning and chicken stock. Scrape up the brown bits from the bottom. Add bay leaves and thyme and cook at medium-low heat for 1 hour to thicken. Stir in parsley and cook 5 minutes. Prep for Serving. Remove from heat and stir in filé powder. Serve over white rice and garnish with extra parsley. Boom! Done! Your Creole style gumbo is ready to serve, loaded up with lots of chicken and andouille! This recipe is so good. I love gumbo so much. I hope you enjoy it! Don’t forget the hot sauce! People ask me for this recipe all the time, so here you go. It’s finally on the web site. Let me know how it turns out for you! So, when working with the ingredients - bell peppers, onion, and celery are traditional with Cajun and Creole cooking - I like to include jalapeno peppers as well, or some other hotter peppers, depending on my mood. Here is a great example of a very hot and spicy gumbo that I love - Mike’s Spicy Gumbo, made with ghost peppers.
The Art of the Gumbo
The KEY to making a good gumbo, and I cannot emphasize this enough, is in the roux. You absolutely MUST master a proper roux if you’re going to achieve a good gumbo. Luckily it isn’t difficult. It is essentially an equal mixture of oil and flour that is stirred slowly, continually, in a pot over low heat. You CAN use butter instead of oil, but oil is traditional, particularly peanut oil, though I’ve used different oils and everything worked out just fine.
