Creole Gumbo

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For the Seasoned Seafood & Chicken

  • 1 pound large shrimp peeled and deveined
  • 8 ounces lump crab or crab claw meat picked over for shells
  • 1 pound in-shell blue crabs cleaned and separated
  • 1 chicken breast cut into thin strips
  • 2 teaspoons Crystal hot sauce
  • 1/2 teaspoon lemon pepper
  • 2 teaspoons parsley flakes

For the Grain & Gluten Free Creole Gumbo

  • 1 tablespoon oil or butter if needed see notes
  • 12 ounces beef sausage sliced
  • Double Trinity Roux prepared with grain/gluten free chicken broth
  • 8 cups grain/gluten free chicken broth
  • 12 ounces frozen okra
  • 1 14.5- ounce can grain/gluten free stewed tomatoes with juice
  • 3/4 cup grain/gluten free tomato sauce
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons onion powder
  • salt black pepper and cayenne pepper to taste, if needed, at the very end of the cooking process, see instructions


  • Place the shrimp and lump or claw crab meat into a bowl.
  • Put the sliced chicken breast in a separate bowl.
  • Sprinkle the lemon pepper, parsley and hot sauce liberally over the seafood and meat in both bowls, then use your hands to coat the meats with the seasoning.
  • Set both bowls aside.
  • Brown the sausage in the bottom of a 7-quart enameled cast iron Dutch oven.
  • When the sausage is browned, remove to a paper towel-line plate.
  • Prepare the doubled Trinity Roux in the Dutch oven. (see notes)
  • When the Trinity Roux is ready, add the broth and cook for five additional minutes, using a wooden cooking spoon to pick up any browned pieces on the bottom of the pot that might have stuck while cooking the roux.
  • Add the sausage back to the pot along with the tomato sauce, stewed tomatoes, frozen okra, paprika and onion powder.
  • Bring to a rolling boil, then reduce heat to medium and cook for 45 minutes to 1 hour, stirring often and scraping the bottom of the pot with the wooden spoon each time you stir.
  • Add the seasoned shrimp, lump or claw crab meat and blue crabs to the pot.
  • Cook for an additional 5 to 10 minutes, or until the shrimp turn opaque and the blue crabs turn a deep reddish-orange color.
  • Taste and add the salt, black pepper and cayenne pepper now, if desired.
  • Remove from heat and serve with rice or cauliflower rice.


You will use 2 ⅔ cups of GF chicken broth when you make the Trinity Roux, so you'll need another 8 cups for the gumbo. If you find that the Trinity Roux is too dry or clumpy after you add the slurry, then add ½ to 1 cup additional broth to finish the roux.
Check all of the seasonings mentioned to ensure that they are clearly marked gluten free.
You will only need the tablespoon of butter or oil to brown the sausage if you have really lean sausage. Otherwise, the sausage will immediately start to release its own fat and negate the need for oil or butter.

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