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Good New Orleans Creole Gumbo
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Prep Time:
60 minutes
Cook Time:
160 minutes
Total Time:
220 minutes
Classic Creole gumbo with rich roux, succulent shrimp, savory sausage, and sweet crabmeat.
Ingredients:
  • 1 cup all-purpose flour
  • 0.75 cup bacon drippings
  • 1 cup coarsely chopped celery
  • 1 large onion, coarsely chopped
  • 1 large green bell pepper, coarsely chopped
  • 1 pound andouille sausage, sliced
  • 3 quarts water
  • 6 cubes beef bouillon
  • 1 tablespoon white sugar
  • salt to taste
  • 2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
  • 0.5 teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
  • 4 bay leaves
  • 0.5 teaspoon dried thyme leaves
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 (6 ounce) can tomato sauce
  • 4 teaspoons file powder, divided
  • 2 tablespoons bacon drippings
  • 2 (10 ounce) packages frozen cut okra, thawed
  • 2 tablespoons distilled white vinegar
  • 1 pound lump crabmeat
  • 3 pounds uncooked medium shrimp, peeled and deveined
  • 2 tablespoons Worcestershire sauce
Instructions:
  • Get all your ingredients ready.
  • Prepare the roux by combining flour and 3/4 cup of bacon drippings in a large, heavy saucepan over medium-low heat. Whisk until smooth and cook, whisking constantly, until it reaches a rich mahogany brown color. This may take 20 to 30 minutes. Be vigilant with the heat and whisking to avoid burning. Once ready, remove from heat and keep whisking until the cooking process stops.
  • Prepare the gumbo: Add celery, onion, green bell pepper, and garlic to a food processor, and pulse until finely chopped.
  • Combine vegetables with flavorful roux, add sausage, and simmer over gentle heat until vegetables are tender, about 10 to 15 minutes. Set aside once cooked.
  • In a large Dutch oven or soup pot, bring water and beef bouillon cubes to a boil over medium-high heat. Stir until bouillon cubes are dissolved, then whisk in the roux mixture.
  • Lower the heat to a gentle simmer, then incorporate sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Let the soup simmer on low for 1 hour; add 2 teaspoons of file gumbo powder after 45 minutes.
  • In a skillet over medium heat, melt 2 tablespoons of flavorful bacon drippings. Add the okra and vinegar, and cook for 15 minutes. Using a slotted spoon, transfer the flavorful okra to the simmering gumbo.
  • Combine the crabmeat, shrimp, and Worcestershire sauce in a pot and let it simmer for 45 minutes to blend the flavors. Just before serving, stir in 2 more teaspoons of file gumbo powder.
  • Enjoy your delicious meal while it's still hot!

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