New Orleans Creole Gumbo (Print Version)
# Ingredients:
→ Roux Essentials
01 -
¾ cup bacon grease
02 -
1 cup plain flour
→ Veggies & Flavor Builders
03 -
1 large green bell pepper, roughly chopped
04 -
2 garlic cloves, finely minced
05 -
1 big onion, coarsely chopped
06 -
1 cup celery pieces
07 -
2 (10 oz) packages frozen okra, thawed
→ Meat & Seafood
08 -
1 lb sliced andouille sausage
09 -
1 lb crabmeat (lump)
10 -
3 lbs medium shrimp, peeled and cleaned
→ Broth & Liquids
11 -
6 beef bouillon cubes
12 -
3 quarts water
13 -
1 (6 oz) can of tomato sauce
14 -
1 (14.5 oz) can stewed tomatoes
15 -
2 tbsp Worcestershire sauce
16 -
2 tbsp white vinegar
17 -
2 tbsp hot sauce (like Tabasco)
→ Spices & Extras
18 -
4 tsp file powder, split
19 -
½ tsp dried thyme
20 -
4 bay leaves
21 -
½ tsp Cajun seasoning (e.g., Tony Chachere's)
22 -
A pinch of salt
23 -
1 tbsp sugar
# Instructions:
01 -
In a sturdy saucepan, mix bacon grease and flour over medium heat. Stir continuously for about 20-30 minutes until it darkens to a chocolate color. Remove it from heat and keep whisking as it cools down.
02 -
Throw the celery, onion, bell pepper, and garlic into a food processor. Pulse them until they’re finely minced.
03 -
Stir sausage slices and the chopped veggies into your roux pot. Let it cook on medium to low heat, stirring constantly, until everything softens, which should take around 10-15 minutes. Set it to the side.
04 -
Boil water and bouillon cubes in a big Dutch oven. Once the cubes dissolve, slowly mix in the roux.
05 -
Turn the heat down to low. Add the sugar, salt, thyme, hot sauce, bay leaves, Cajun seasoning, tomatoes, and tomato sauce. Let it all cook gently for 45 minutes before sprinkling in two teaspoons of file powder.
06 -
Heat okra with some bacon drippings and vinegar in a skillet. Stir frequently for 15 minutes, then scoop it into your gumbo pot using a slotted spoon.
07 -
Toss in the crab, shrimp, and Worcestershire sauce. Let it simmer for another 45 minutes. Right before serving, stir in the last of the file powder. Serve warm over rice.
# Notes:
01 -
This dish has deep roots in New Orleans culinary history and has been improved over generations.
02 -
Store it in the fridge or freezer, and you'll find it tastes even better the next day.