Authentic Creole Gumbo Cooking (Print Version)
Ingredients:
01 -
1 cup all-purpose flour.
02 -
¾ cup bacon drippings.
03 -
1 cup coarsely chopped celery.
04 -
1 large onion, coarsely chopped.
05 -
1 large green bell pepper, coarsely chopped.
06 -
2 cloves garlic, minced.
07 -
1 pound andouille sausage, sliced.
08 -
3 quarts water.
09 -
6 cubes beef bouillon.
10 -
1 tablespoon white sugar.
11 -
Salt to taste.
12 -
2 tablespoons hot pepper sauce.
13 -
½ teaspoon Cajun seasoning blend.
14 -
4 bay leaves.
15 -
½ teaspoon dried thyme leaves.
16 -
1 (14.5 ounce) can stewed tomatoes.
17 -
1 (6 ounce) can tomato sauce.
18 -
4 teaspoons file powder, divided.
19 -
2 tablespoons bacon drippings.
20 -
2 (10 ounce) packages frozen cut okra, thawed.
21 -
2 tablespoons distilled white vinegar.
22 -
1 pound lump crabmeat.
23 -
3 pounds uncooked medium shrimp, peeled and deveined.
24 -
2 tablespoons Worcestershire sauce.
Instructions:
01 -
Combine flour with 3/4 cup bacon drippings in a saucepan over moderate heat until smooth. Constant whisking is key to get that mahogany brown perfection in 20 to 30 minutes. Cool it off the heat still whisking.
02 -
Pulse celery, onion, green pepper, and garlic in a food processor, then stir them with sausage into the roux. Simmer until tender, around 10 to 15 minutes.
03 -
Dissolve beef bouillon in boiling water. Whisk in your aromatic roux mix. Add sugar, seasonings, herbs, and tomatoes. Simmer for 1 hour, remembering to add file powder at the 45-minute mark.
04 -
Fry okra in bacon drippings and vinegar for 15 minutes, then accompany the gumbo with it.
05 -
Introduce crabmeat, shrimp, and Worcestershire sauce to the ensemble, and let these new friends mingle for 45 minutes. Just before you holler 'Dinner’s ready!', stir in that remaining file powder.