Good New Orleans Creole Gumbo

This Creole gumbo is a family recipe passed down through generations, bringing together rich, bold flavors from New Orleans. Serve over hot cooked rice for an authentic taste of Southern tradition.

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Course: Main Course

Cuisine: Seafood

Keyword: Gumbo, Creole, New Orleans, Cajun

Prep Time: 1

Cook Time: 2 40

Total Time: 3 40

Servings:

Calories: 283kcal

Cost: 5

Equipment

Large heavy saucepan
Food Processor
Dutch oven or soup pot
Skillet
Whisk

Ingredients

1 cup cup all-purpose flour
¾ cup bacon drippings
1 cup coarsely chopped celery
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
2 cloves garlic, minced
1 pound andouille sausage, sliced
3 quarts water
6 cubes beef bouillon
1 tbsp white sugar
Salt to taste
2 tbsp hot pepper sauce (such as Tabasco), or to taste
1/2 tbsp Cajun seasoning (like Tony Chachere's), or to taste
4 bay leaves
1/2 tssp dried thyme leaves
1 (14.5 oz) can stewed tomatoes
1 (6 oz) can tomato sauce
4 tbsp file gumbo powder, divided
2 tbsp bacon drippings
2 (10 oz) packages frozen cut okra, thawed
2 tbsp distilled white vinegar
1 pound lump crabmeat
3 pounds uncooked medium shrimp, peeled and deveined
2 tbsp Worcestershire sauce

Instructions

Make the roux:
Whisk together flour and ¾ cup bacon drippings in a large, heavy saucepan over medium-low heat until smooth.Cook, whisking constantly, until the roux turns a rich mahogany brown (20-30 minutes).Remove from heat and continue whisking until the roux stops cooking.
Prepare the vegetables:
Place celery, onion, bell pepper, and garlic into a food processor.Pulse until vegetables are very finely chopped.Stir vegetables into the roux, and mix in sliced sausage.Cook over medium-low heat, stirring constantly, until vegetables are tender (10-15 minutes).Remove from heat and set aside.
Combine the liquids:
In a Dutch oven or soup pot, combine water and beef bouillon cubes.Bring to a boil and stir until the bouillon dissolves.Whisk the roux mixture into the boiling water.
Season and simmer:
Reduce heat to a simmer and add sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce.Simmer over low heat for 1 hour.Add 2 teaspoons of file gumbo powder at the 45-minute mark.
Prepare the okra:
In a skillet, melt 2 tablespoons of bacon drippings over medium heat.Add okra and vinegar, cook for 15 minutes, then remove with a slotted spoon.Stir the okra into the simmering gumbo.
Finish with seafood:
Stir in crabmeat, shrimp, and Worcestershire sauce.Simmer for an additional 45 minutes to allow the flavors to blend.Stir in the remaining 2 teaspoons of file gumbo powder before serving.

Notes

Gumbo can be stored in the refrigerator for up to 4 days or frozen for longer storage.
Some say gumbo tastes even better the next day!

Nutrition