Back to 20 servings 1 cup all-purpose flour 0.75 cup bacon drippings 1 cup coarsely chopped celery 1 large onion, coarsely chopped 1 large green bell pepper, coarsely chopped 2 clove garlic, minced 1 lb 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 0.5 tsp Cajun seasoning blend, such as Tony Chachere's®, or to taste 4 bay leaves 0.5 tsp dried thyme leaves 1 can stewed tomatoes, 14.5 ounce 1 can tomato sauce, 6 ounce 4 tsp file powder, divided 2 tbsp bacon drippings 2 packages frozen cut okra, 10 ounce, thawed 2 tbsp distilled white vinegar 1 lb lump crabmeat 3 lb uncooked medium shrimp, peeled and deveined 2 tbsp Worcestershire sauce
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1 Step 1: Gather all ingredients.2 Step 2: Make the roux: Whisk together flour and 3/4 cup bacon drippings in a large, heavy saucepan over medium-low heat until smooth. Cook 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.3 Step 3: Make the gumbo: Place celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until all vegetables are very finely chopped.4 Step 4: Stir vegetables into roux, and mix in sliced sausage. Cook over medium-low heat, stirring constantly, until vegetables are tender, 10 to 15 minutes. Remove from heat and set aside.5 Step 5: Combine water and beef bouillon cubes in a large Dutch oven or soup pot and bring to a boil over medium-high heat. Stir until bouillon cubes dissolve, then whisk roux mixture into the boiling water.6 Step 6: Reduce heat to a simmer and mix in sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.7 Step 7: Meanwhile, melt 2 tablespoons bacon drippings in a skillet over medium heat. Add okra and vinegar and cook for 15 minutes; remove okra with a slotted spoon, and stir into the simmering gumbo.8 Step 8: Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Stir in 2 more teaspoons of file gumbo powder just before serving.9 Step 9: Serve hot and enjoy!getsaucepan.com/r/570fdc78-2e77-4f1f-9b9d-da90697edbc4 · Original: https://www.allrecipes.com/recipe/216888/good-new-orleans-creole-gumbo/
