Good New Orleans Creole Gumbo is a traditional Louisiana dish that’s rich in flavor and history. It typically includes a combination of ingredients such as:

1. Andouille Sausage: A spicy smoked sausage that adds depth to the gumbo.
2. Chicken or Seafood: Often shrimp, crab, or sometimes even duck or game meats.
3. Holy Trinity: A mix of onions, celery, and bell peppers, sautéed to create a flavor base.
4. Roux: A cooked mixture of flour and fat (like butter or oil) that gives gumbo its characteristic thickness and nutty flavor.
5. File Powder: Made from ground sassafras leaves, it’s used as a seasoning and thickening agent.
6. Okra: Adds texture and thickening properties to the gumbo.
7. Creole Seasoning: A blend of spices like paprika, cayenne pepper, garlic powder, and others, giving the dish its spicy Creole flavor.

Gumbo is typically served over rice and is known for its hearty, comforting qualities. It’s a staple in Louisiana cuisine and varies slightly in ingredients and preparation depending on whether it’s Creole (New Orleans style) or Cajun (from rural Louisiana).

Ingredients:

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 lb andouille sausage, sliced
• 1 lb chicken thighs or breast, cut into bite-sized pieces (optional: you can use seafood like shrimp or crab instead)
• 1 tablespoon Creole seasoning (adjust to taste)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 4 cups chicken or seafood broth
• 1 can (14 oz) diced tomatoes
• 1 cup sliced okra (fresh or frozen)
• Salt and pepper to taste
• Cooked white rice, for serving
• File powder, for serving (optional)

Instructions:

1. Make the Roux:
   • In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux. Stir continuously, adjusting heat as needed to prevent burning. Cook the roux until it reaches a dark caramel color, similar to peanut butter, about 20-30 minutes.
2. Saute Vegetables:
   • Add the diced onion, bell pepper, celery, and garlic to the roux. Cook, stirring frequently, until the vegetables soften, about 5-7 minutes.
3. Add Sausage and Chicken:
   • Stir in the sliced andouille sausage and chicken pieces. Cook for another 5 minutes, allowing the meats to brown slightly.
4. Seasoning and Broth:
   • Add Creole seasoning, dried thyme, dried oregano, bay leaf, diced tomatoes (with juices), and chicken or seafood broth. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 1 hour, stirring occasionally.
5. Add Okra:
   • Stir in the sliced okra and continue to simmer for an additional 30 minutes, or until the gumbo has thickened to your desired consistency. Season with salt and pepper to taste.
6. Serve:
   • Serve the gumbo hot over cooked white rice. Sprinkle with a pinch of file powder if desired for an authentic touch.
7. Enjoy!:
   • Enjoy this hearty and flavorful New Orleans Creole Gumbo with crusty French bread on the side.

This recipe serves about 6-8 people and can be customized with your favorite proteins or vegetables. Adjust the spice level by adding more or less Creole seasoning according to your taste preferences.