The Best New Orleans Creole Gumbo

Ingredients

1 Cup(s) All-Purpose Flour
¾ Cup(s) Bacon Drippings
1 Cup(s) Celery (coarsely chopped)
1 Onion (large) coarsely chopped
1 Green Bell Pepper (large) coarsely chopped
2 clove garlic (minced)
1 Pound(s) Andouille Sausage (sliced)
3 Quart(s) Water
6 Beef Bouillon cubes
1 Tablespoon(s) White Sugar
1 Pinch(es) Salt (to taste)
½ Teaspoon(s) Cajun Seasoning (such as Tony Chachere's®) or to taste
4 Bay Leaf
½ Teaspoon(s) Dried Thyme leaves
1 Can(s) Stewed Tomatoes (14.5 ounces)
1 Can(s) Tomato Sauce (6 ounces)
2 Tablespoon(s) Bacon Drippings
2 Package(s) Frozen Cut Okra (10 ounces each)
2 Tablespoon(s) White Vinegar (distilled)
3 Pound(s) Shrimp (medium) uncooked, peeled and deveined
2 Tablespoon(s) Worcestershire Sauce

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Nutrition

• Calories 283
• Protein 20.9g
• Carbohydrates 12.1g
• Fat 16.6g
• Cholesterol 142.6mg
• Sodium 853.1mg

How to make The Best New Orleans Creole Gumbo

• 01
  Start by pulsing celery, onion, green bell pepper, & garlic in a Food Processor until finely Chopped. Then, stir the veggie mix into a roux & mix in sausage. Simmer over medium-low heat for 10-15 minutes & set aside.
• 02
  Next, bring water & beef bouillon cubes to a boil in a large Dutch Oven or soup pot. Whisk the roux mixture into the boiling water & reduce heat to a simmer.
• 03
  Mix in sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, & tomato sauce & simmer for 1 hour. Don't forget to add 2 Teaspoons of file gumbo powder at the 45-minute mark.
• 04
  Melt 2 Tablespoons bacon drippings in a Skillet over medium heat. Add okra & vinegar & cook for 15 minutes, removing with a Slotted Spoon & stirring into the simmering gumbo.
• 05
  Mix in crab meat, shrimp, & Worcestershire sauce & simmer until flavors have blended for another 45 minutes, adding 2 more Teaspoons of file gumbo powder just before serving. Enjoy!