Make a roux by whisking the flour and 3/4 cup
bacon drippings together in a large, heavy
saucepan over medium-low heat to form a smooth
mixture. Cook the roux, whisking constantly,
until it turns a rich mahogany brown color.
This can take 20 to 30 minutes; watch heat
carefully and whisk constantly or roux will
burn. Remove from heat; continue whisking until
mixture stops cooking.
Place the celery, onion, green bell pepper, and
garlic into the work bowl of a food processor,
and pulse until the vegetables are very finely
chopped. Stir the vegetables into the roux, and
mix in the sausage. Bring the mixture to a
simmer over medium-low heat, and cook until
vegetables are tender, 10 to 15 minutes. Remove
from heat, and set aside.
Bring the water and beef bouillon cubes to a
boil in a large Dutch oven or soup pot. Stir
until the bouillon cubes dissolve, and whisk
the roux mixture into the boiling water. Reduce
heat to a simmer, and mix in the sugar, salt,
hot pepper sauce, Cajun seasoning, bay leaves,
thyme, stewed tomatoes, and tomato sauce.
Simmer the soup over low heat for 1 hour; mix
in 2 teaspoons of file gumbo powder at the 45-
minute mark.
Meanwhile, melt 2 tablespoons of bacon
drippings in a skillet, and cook the okra with
vinegar over medium heat for 15 minutes; remove
okra with slotted spoon, and stir into the
simmering gumbo. Mix in crabmeat, shrimp, and
Worcestershire sauce, and simmer until flavors
have blended, 45 more minutes. Just before
serving, stir in 2 more teaspoons of file gumbo
powder.
Originally Submitted
9/19/2015
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