Margaritaville Creole Gumbo Recipe
Margaritaville’s Creole Gumbo is a flavorful Louisiana classic, featuring a rich roux-based broth, succulent shrimp, andouille sausage and the quintessential “Holy Trinity” of Creole cooking, served over a bed of rice for a taste of the Gulf Coast’s culinary heritage.
Make our Margaritaville Creole Gumbo Recipe at home. With our Secret Restaurant Recipe your Creole Gumbo will taste just like Margaritaville.
Photo by jeffreyw
Margaritaville Creole Gumbo
A Margaritaville Copycat Recipe
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Margaritaville
Margaritaville is a global restaurant chain, inspired by Jimmy Buffett’s iconic song “Margaritaville,” founded in 1987. With locations across the United States and beyond it evokes a laid-back, tropical atmosphere that encapsulates the Margaritaville state of mind.
The menu celebrates coastal and Caribbean cuisine, offering seafood, grilled dishes and island-inspired specialties. The beverage menu boasts a wide array of margaritas and tropical cocktails that transport guests to a relaxed, beachside paradise.
The decor immerses patrons in an island getaway with tiki bars, vivid colors, and tropical flora. Live music often accompanies the experience, resonating with the Margaritaville lifestyle.
Beyond dining, Margaritaville extends its brand to include resorts, hotels, and a lifestyle line, making it a haven for those seeking an escape to the coastal life and the easygoing spirit of the tropics.
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Creole and Cajun Cuisine
Although frequently grouped together (on this website, for instance 😉 ), Creole and Cajun cuisines are two distinct but closely related culinary traditions rooted in the rich and diverse cultural tapestry of Louisiana.
Creole cuisine emerged in New Orleans and was influenced by a blend of French, Spanish, African and Caribbean culinary practices. Known for its elegant and refined flavors, Creole dishes often feature the “Holy Trinity” of Creole cooking: onions, bell peppers and celery. Ingredients like okra and tomatoes are common, and it’s renowned for dishes like gumbo, jambalaya and étouffée.
On the other hand, Cajun cuisine developed in the rural areas of Louisiana, where French Acadians settled. Cajun dishes tend to be heartier and spicier, using ingredients like andouille sausage, crawfish and an abundance of spices. Gumbo and red beans and rice are Cajun classics, known for their robust and bold flavors.
Both Creole and Cajun cuisines showcase an array of dishes that rely on the freshest seafood, locally-sourced ingredients, and a masterful blend of seasonings, especially cayenne pepper and paprika. The cuisines reflect the diverse influences that have shaped Louisiana’s cultural history, resulting in two remarkable, globally celebrated culinary traditions that have left an indelible mark on the world of food.
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Creole Gumbo
Creole Gumbo is a beloved and iconic dish deeply rooted in the culinary traditions of Louisiana. It’s a testament to the rich and diverse influences that have shaped Creole cuisine. This hearty stew typically begins with a dark roux, made by slowly cooking flour and oil until it achieves a deep, chocolate-brown color. The roux serves as the flavorful base for the gumbo.
Creole Gumbo often features a combination of protein, including seafood like shrimp, crab, and oysters, as well as poultry, such as chicken and sometimes duck. Andouille sausage, a spicy, smoked sausage, adds an extra layer of flavor and heat. Vegetables like onions, bell peppers, and celery, known as the “Holy Trinity” of Creole cooking, are essential for the dish’s aromatic depth.
A medley of spices like paprika, cayenne pepper, and thyme, adds a signature Creole kick, resulting in a savory and slightly spicy flavor. The gumbo is traditionally served over a bed of rice, which helps balance the dish’s richness.
Creole Gumbo is a soul-warming comfort food, a cultural emblem of Louisiana, and a testament to the region’s vibrant culinary heritage, making it a cherished favorite for both locals and those seeking an authentic taste of the South.
Margaritaville Creole Gumbo Recipe
Margaritaville's Creole Gumbo is a flavorful Louisiana classic, featuring a rich roux-based broth, succulent shrimp, andouille sausage and the quintessential "Holy Trinity" of Creole cooking, served over a bed of rice for a taste of the Gulf Coast's culinary heritage. Make our Margaritaville Creole Gumbo Recipe at home. With our Secret Restaurant Recipe your Creole Gumbo will taste just like Margaritaville.
Ingredients
- 1 1/2 pound package Margaritaville Jammin’ Jerk Shrimp or other frozen Creole or Cajun-spiced Shrimp
- 1 tablespoon Vegetable Oil
- 1 pound Andouille Sausage (substitute Kielbasa, Mild or Hot Italian or Chorizo, if desired) cut into 1/2-inch slices
- 2 cloves Garlic chopped
- 1 medium Onion sliced
- One 16-ounce can Crushed Tomatoes undrained
- One 14-ounce can can Chicken Broth
- 1 teaspoon Cornstarch
- 1 cup Green Beans cut into 1 inch pieces
- 1 teaspoon Red Pepper Sauce to taste
- 1 pound cooked White Rice to serve
Instructions
- Cook shrimp according to package directions. Remove from skillet and set aside.
- Pour oil into a medium skillet. Place over medium heat.
- When oil is hot and shimmering, add sausage. Cook until browned.
- Add garlic and onions. Sauté until slightly browned.
- Return shrimp to pan.
- Add tomatoes, chicken broth, cornstarch, green beans and hot pepper sauce. Bring to a boil. Reduce heat and simmer 5 minutes.
- Spoon into bowls over hot cooked rice.
Margaritaville Creole Gumbo
A Margaritaville Copycat Recipe
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Photo of “Mmm… gumbo with homemade Andouille” is by jeffreyw and is used by permission under the Attribution 2.0 Generic (CC BY 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode. Photo of “Margaritaville” is by Frank and is used by permission under the Attribution-NonCommercial-NoDerivs 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-nd/2.0/legalcode.en. Thank you, Jeffrey and Frank. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes (some possibly from Margaritaville) formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.
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