Classic New Orleans Creole Gumbo (Print Version)
# Ingredients:
→ For the Roux
01 -
1 cup all-purpose flour
02 -
¾ cup bacon drippings
→ Vegetables & Aromatics
03 -
1 cup coarsely chopped celery
04 -
1 large onion, coarsely chopped
05 -
1 large green bell pepper, coarsely chopped
06 -
2 cloves garlic, minced
07 -
2 (10 ounce) packages frozen cut okra, thawed
→ Proteins
08 -
1 pound andouille sausage, sliced
09 -
1 pound lump crabmeat
10 -
3 pounds uncooked medium shrimp, peeled and deveined
→ Liquids & Sauces
11 -
3 quarts water
12 -
6 cubes beef bouillon
13 -
1 (14.5 ounce) can stewed tomatoes
14 -
1 (6 ounce) can tomato sauce
15 -
2 tablespoons hot pepper sauce (such as Tabasco)
16 -
2 tablespoons Worcestershire sauce
17 -
2 tablespoons distilled white vinegar
→ Seasonings
18 -
1 tablespoon white sugar
19 -
½ teaspoon Cajun seasoning blend (such as Tony Chachere's)
20 -
4 bay leaves
21 -
½ teaspoon dried thyme leaves
22 -
4 teaspoons file powder, divided
23 -
Salt to taste
# Instructions:
01 -
In a large, heavy saucepan over medium-low heat, whisk together flour and bacon drippings until smooth. Cook for 20-30 minutes, whisking constantly, until it reaches a rich mahogany brown color. Remove from heat and continue whisking until it stops cooking.
02 -
Process celery, onion, green bell pepper, and garlic in a food processor until very finely chopped.
03 -
Stir vegetables and sliced sausage into the roux. Cook over medium-low heat, stirring constantly, until vegetables are tender, 10-15 minutes. Set aside.
04 -
In a large Dutch oven, bring water and bouillon cubes to a boil. Dissolve bouillon, then whisk in the roux mixture.
05 -
Reduce heat to simmer. Add sugar, salt, hot sauce, Cajun seasoning, bay leaves, thyme, tomatoes, and tomato sauce. Simmer for 45 minutes, then add 2 teaspoons file powder.
06 -
In a skillet, cook okra with vinegar in bacon drippings for 15 minutes. Add to gumbo with a slotted spoon.
07 -
Add crabmeat, shrimp, and Worcestershire sauce. Simmer 45 minutes more. Stir in remaining file powder just before serving. Serve hot over rice.
# Notes:
01 -
This authentic New Orleans Creole gumbo recipe has been passed down through generations and perfected over time.
02 -
The gumbo can be frozen or refrigerated, and many find it tastes even better the next day.