Creole Seafood Gumbo

Soups & Stews

Recipe courtesy of Louisiana Kitchen & Culture

Serves 10 to 12

  • 6 cups cooked white rice (Jazzmen brand is local Louisiana)
  • 2 tablespoons flour
  • 3 tablespoons shortening
  • 1 cup celery, diced
  • 1 large onion, diced
  • 1 large bell pepper, diced
  • 2 cloves garlic, minced
  • 1/2 can tomato paste
  • 1 quart water
  • 2 quarts chicken broth
  • 1 bay leaf
  • 1 teaspoon thyme
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 pound link sausage, sliced
  • 1 package frozen okra (1-1/2 cups)
  • 1 pound shrimp
  • 2 sprigs parsley (optional)
  • 1 teaspoon gumbo filé

Creole Seafood Gumbo

Cajun Seafood Gumbo

Click image to enlarge


Make roux by browning flour in melted shortening. See Dark Roux recipe and What's a Roux explained
Add celery and onions and cook slowly until clear. Add other ingredients with exception of shrimp, filé and parsley.
Simmer for at least 1 hour.
Add shrimp about 10 minutes before serving. Just before serving, add filé and parsley.
Serve over hot rice.

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As a native Louisianian, my understanding of Cajun gumbo versus Creole gumbo, was whether or not it contained tomatoes and okra. Creole cooks using tomatoes and okra, while Cajun cooks did not. So it always confuses me when I see recipes labeled as Cajun gumbo that contain tomatoes and/or okra.

<p>Me too! I was always taught that you did not use file' powder if you used okra as a thickener and Cajun' gumbo or cajun anything was without tomatoes. My understanding was always okra and tomatoes is Creole. I guess it depends on where you from (and where your Mama and Grandmama from!).</p><p>&nbsp;</p>

<p>Yep !, It's Creole if using Tomatoes and Okra. However, going back for 2 Generations,</p><p>my Family made Cajun Gumbo with OKRA. And we LOVE it. NO Tomatoea.</p>