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Good New Orleans Creole Gumbo

Good New Orleans Creole Gumbo

Cost $25, save $45

Source: Recommended by CookPal

  • 160 Min
  • 20 Servings
  • $25

INGREDIENTS

  • Roux

    • 1 cup all-purpose flour
    • ¾ cup bacon drippings

  • Vegetables

    • 1 cup coarsely chopped celery
    • 🧅 1 large onion, coarsely chopped
    • 1 large green bell pepper, coarsely chopped
    • 🧄 2 cloves garlic, minced

  • Meats

    • 1 pound andouille sausage, sliced
    • 1 pound lump crabmeat
    • 🍤 3 pounds uncooked medium shrimp, peeled and deveined

  • Liquids & Bases

    • 💧 3 quarts water
    • 6 cubes beef bouillon
    • 🍅 1 (14.5 ounce) can stewed tomatoes
    • 1 (6 ounce) can tomato sauce

  • Spices & Seasonings

    • 1 tablespoon white sugar
    • 🧂 Salt to taste
    • 2 tablespoons hot pepper sauce (such as Tabasco), or to taste
    • ½ teaspoon Cajun seasoning blend, or to taste
    • 4 bay leaves
    • ½ teaspoon dried thyme leaves
    • 4 teaspoons file powder, divided

  • Others

    • 2 tablespoons bacon drippings
    • 2 (10 ounce) packages frozen cut okra, thawed
    • 2 tablespoons distilled white vinegar
    • 2 tablespoons Worcestershire sauce

STEPS

1

Gather all ingredients.

2

Whisk together flour and 3/4 cup bacon drippings in a large saucepan over medium-low heat until smooth. Cook while whisking constantly until the mixture turns mahogany brown (20 to 30 minutes). Remove from heat.

3

Combine celery, onion, bell pepper, garlic in a food processor and pulse until finely chopped.

4

Stir chopped vegetables into the roux. Add sliced sausage and cook over medium-low heat until vegetables are tender, about 10 to 15 minutes. Remove from heat and set aside.

5

Boil water in a large pot, dissolve beef bouillon cubes, and whisk the roux mixture into the boiling water.

6

Add sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer on low heat for 1 hour, stirring occasionally. Add 2 teaspoons of file powder after 45 minutes.

7

In a skillet, heat 2 tablespoons of bacon drippings over medium heat. Cook thawed okra with vinegar for 15 minutes. Add okra to the pot.

8

Add crabmeat, shrimp, and Worcestershire sauce. Simmer for 45 more minutes. Stir in 2 teaspoons of file powder before serving.

9

Serve hot over cooked rice.

NUTRIENTS

Per 1 serving

🔥

283

Calories

  • 21
    Protein
  • 12
    Carbs
  • 17
    Fats

💡 Whisk constantly while making the roux to avoid burning.Add spices gradually to adjust the flavor to your taste preference.This gumbo can be frozen for meal prep. Reheat slowly on the stovetop.