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Gumbo Throwdown: Creole vs. Cajun, Let’s Get Cookin’!

Creole Chicken and Sausage Gumbo

Hey, Foodies! Today, we’re diving into the flavorful world of gumbo, but we’re not just talking any gumbo – we’re throwing down the gauntlet between Creole Gumbo and Cajun Gumbo! Get ready for a culinary showdown that’ll have your taste buds doin’ the two-step!

Creole Gumbo: A Taste of NOLA’s Summer

A true New Orleans Creole gumbo starts with a lighter roux—meaning a shorter-cooked roux with a less intensely toasty flavor—ham or chaurice (spicy fresh-pork sausage), okra, and tomatoes, all simmered in a flavorful stock. The protein in Creole gumbo is often seafood, such as shrimp, oysters, and crab. Because it’s lighter in flavor and full of vegetables, I like to think of this variety as a “summer gumbo.”

Creole Gumbo from the heart of New Orleans is like a breath of fresh air on a hot Louisiana day. The lighter roux creates a delicate base that allows the flavors of the seafood, okra, and tomatoes to shine through. It’s a dish that captures the essence of summertime in the South, with its vibrant colors and refreshing taste.

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Creole Chicken and Sausage Gumbo pinit
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Creole Chicken and Sausage Gumbo

Difficulty: Intermediate Cook Time 2 hrs Total Time 2 hrs
Best Season: Fall


Hey there, folks! If you’re ready to take a flavor-packed journey to the heart of the Deep South, we’ve got a dish that’s gonna rock your taste buds – Creole Chicken and Sausage Gumbo. Today, we’re gonna dive headfirst into the rich history and the soul-warming flavors of this southern classic that’s gonna make your mouth water.


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  1. Make the roux:

    Combine the 3/4 cup of flour and 3/4 cup of vegetable oil in a small saucepan. Heat over medium heat, stirring occasionally, for approximately 20 – 30 minutes. You want to turn it off when the mixture gets to the color of milk chocolate as it will continue to cook and darken. Ultimately you want it to be a dark chocolate brown color, but be careful that it does not burn and start turning black. Keep an eye on the roux and if it is starting to brown too quickly, turn the heat down to medium low.

  2. Add 2 Tablespoons of vegetable or olive oil to a large pot. Heat over medium heat. Season both sides of the chicken with salt and pepper. Add the chicken to the oil in the pot and brown on both sides, approximately 6-7 minutes per side. Remove chicken and set aside.

  3. To the same pot, add the bell pepper, onion, and celery. Cook vegetables for 5 – 6 minutes until they begin to soften. Add the garlic and cook an additional 2 minutes. Then add 1 bell pepper, 1 large yellow onion, 6 stalks celery, 5 cloves garlic.
  4. Add the chicken, still whole, back to the pot as well as the chicken stock. Turn up the heat to medium-high and cook until the chicken is cooked through. Add your split chicken breasts, and add 64 ounces chicken stock to the pot.

  5. Remove the chicken and add the roux, bay leaves, tomatoes, and seasonings (including the file). (Be careful when adding the roux as it may bubble or splatter if it is still hot). 3 bay leaves,28 ounces diced tomatoes,1/2 Tablespoon Cajun seasoning,1 teaspoon cayenne pepper,1 Tablespoon gumbo file,1 teaspoon hot sauce.
  6. Pull the chicken off of the bones and shred. Discard the bones and add the chicken back to the pot.
  7. Slice the sausage and add to the pot. Reduce heat to low and cook for 1.5-2 hours.

  8. Then add your 2 lbs. smoked sausages.
  9. In the last half hour, add the frozen okra.

  10. Season to taste with salt, pepper, and hot sauce. Serve with rice and/or French Bread.

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Cajun Gumbo: A Hearty Taste of the Bayou

Originally, the Cajun community in Louisiana cooked meat that they had caught or hunted. Since that meat often involved gamier flavors, a swamp-dark roux made a rich and flavorful accompaniment, and this continues to be the base used for Cajun gumbo today. The dark roux also means that Cajun gumbo can be on the thin, brothy side, since roux actually loses its thickening power as its gets darker. Beyond that, the stew contains smoky andouille sausage; some type of meat (usually seafood but some use poutry or beef); and rarely, if ever, an ounce of okra or tomatoes. Today, the dark roux traditionally found in a Cajun-style gumbo lends its flavor to many other, more modern gumbos.

Cajun Gumbo, born from the bayou’s bounty, is a hearty stew that’s as comforting as a warm embrace. The dark roux adds depth and richness to the dish, while smoky andouille sausage and a medley of meats create a symphony of flavors that’s sure to satisfy even the heartiest appetite. It’s a taste of the rugged Cajun countryside, served up with a side of Southern hospitality.

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Seafood Gumbo Recipe


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  1. Creating the Symphony: My Culinary Journey
    • Prepare the Orchestra (Prep Work)
    Begin by ensuring all ingredients are meticulously chopped, minced, and ready for action. This phase sets the stage for the symphony about to unfold in my kitchen.
    • Roux: The Heartbeat of My Gumbo
    In a large pot, I combine the vegetable oil and flour over medium heat, stirring the roux constantly until it transforms into a rich, dark brown color. This step is the heartbeat of my gumbo, infusing it with a depth of flavor that will leave you and your guests speechless.  

    • Sauté the Holy Trinity
    Add the chopped onions, green peppers, celery, and garlic to the roux. Sauté until the vegetables are tender, releasing their aromatic melody into the pot.
    • The Seafood Serenade
    Now, I introduce the shrimp, andouille sausage, lump crab meat, king crab legs, and snow crab legs to the pot. Watch them mingle and dance in the roux, absorbing the flavors that surround them.
    • Spice it Up with My Cajun Magic
    Sprinkle in the Cajun or Creole seasoning, Worcestershire sauce, dried thyme, and the secret ingredient – a 12 oz. bottle of beer. Watch as the spices and liquids create a crescendo of flavors, each note contributing to the overall harmony.
    • The Broth Ensemble
    Pour in the chicken broth, allowing it to join the symphony, creating a luscious, flavorful base that will envelop every bite.
    • Simmering Serenity
    Toss in the bay leaves and let the gumbo simmer to perfection. The slow dance of flavors intensifies as they meld together, creating a dish that is greater than the sum of its parts.
    • The Finale: Green Onions and Parsley
    As the gumbo reaches its culinary crescendo, I add the diced green onions and fresh parsley. These final notes add a touch of brightness and freshness to the rich, savory melody. Serving Suggestions: A Feast for My Senses My Seafood Gumbo is not just a meal; it’s an experience meant to be savored. Serve it over a bed of fluffy white rice, allowing the gumbo to take center stage. For an extra kick, pair it with a slice of crusty French bread to mop up every last drop of this flavor-packed symphony.


Just a heads up: This page might contain affiliate links. I’m here to share the kitchen tools I personally rely on daily. If you decide to click on a link and make a purchase, please be assured that you won’t incur any additional costs. However, I may earn a small commission. Your support is greatly appreciated!

Conclusion: A Tale of Two Gumbos

Creole Gumbo and Cajun Gumbo may share a name, but they’re as different as night and day. From the light, summery flavors of Creole Gumbo to the hearty, robust taste of Cajun Gumbo, each dish tells a story of Louisiana’s rich culinary heritage. So whether you’re craving a taste of New Orleans’ vibrant streets or yearning for the rustic charm of the bayou, one thing’s for sure – there’s a gumbo for every palate in the Pelican State.

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My name is Aaron Brown. You can call me “A.B.”

My mission is to help you level up the process of making your favorite mealswith my video tutorials and recipe guides,plus my tried-and-true spices, cookware, and more that make every meal special.

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