ROUX Magazine is honored to have Louisiana-Cooking legend Timmy Credeur as our in-house chef. Locally born and raised, cooking practically runs in this restauranteur’s blood. Credeur grew up working alongside his mother cooking and bussing tables at Don’s Seafood and Steakhouse, where his parents also met. In 1973, he teamed up with Donny Landry II to open Don’s Seafood Hut. In 1975, they expanded their menu and moved to their current location on Johnston Street, with himself as chef and mother as partner. Five years later, he would kickstart (and win) the first-ever gumbo and chili cookoff.
In 1985, the mother-son duo would open a second New Orleans location. There he remained for a time before pursuing other restaurant ventures in Orlando and then settling back home again in Lafayette.
Now retired, Timmy Credeur has spent the past 15 years working as a private caterer, while spending quality time with his wife Kitty and their three children. After so many years, he still does it for the love of it.
“What I’d enjoy most is sending out the food and seeing the customer’s face,” Credeur reminisces. “I just love to make people smile with food. That’s pretty much it. And I’ve succeeded because I get to do it every day.”
When asked what it is he enjoys cooking most, Credeur hardly takes a moment to think. “Gumbo,” he replies immediately. “It definitely has to be making gumbo.”
Credeur has graciously offered to disclose his award-winning gumbo recipe just in time for tailgating season! Easy-to-make and tried and true, make sure to pour a bowl for family and friends — oh, and per an unwritten rule of Credeur’s recipe, add a little love.
Chicken, Sausage, & Shrimp Gumbo
1 Large chicken, quartered
2 lbs Smoked sausage
2 lbs Large shrimp
4 stalks Celery
3 tbsp Chopped garlic
3 tbsp Chicken base
2 cups Roux
1. Season chicken with salt and pepper
2. In a large pot with 1 gallon of water boiling, place chicken
3. After 15 minutes, add 1 onion and 4 stalks of celery (chopped) to the pot
4. Add 3 tablespoons of chopped garlic
5. Add 2 pounds of sliced (1/8 th inch ) sausage
6. Take the chicken out of the pot and debone it
7. Place the chicken back in the pot
8. Add 3 tablespoons of chicken base to the pot
9. Add 2 cups of your choice of roux to the pot
10. Let it cook for half an hour * TIP: Add 2 tablespoons of gravy master or kitchen bouquet for color! *
11. Season with red pepper for taste
12. Add peeled shrimp to the pot
13. Add chopped green onions
14. Skim off excess grease