New Orleans Creole Gumbo


A Louisiana classic!

1 cup flour
3/4 cup bacon drippings
1 cup chopped celery
1 large onion, coarsely chopped
1 large green bell pepper, chopped
2 cloves garlic, minced
1 pound andouille sausage, sliced
6 cups beef broth
6 cups water
1 tablespoon white sugar
Hot sauce to taste
½ tsp C&C Creole Shrimp or Blackening Seasoning
4 bay leaves
1/2 tsp thyme leaves
1 (14.5 oz) can stewed tomatoes
1 (6 oz) can tomato sauce
1 TBSP C&C Filé Gumbo Powder, divided
2 TBSP bacon drippings
2 (10 oz) packages frozen cut okra, thawed
2 TBSP white vinegar
1 pound lump crabmeat
3 pounds uncooked medium shrimp, peeled and deveined
2 TBSP Worcestershire sauce

Make a roux by whisking the flour and bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich brown color. This can take 20 to 30 minutes; whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.

Place the celery, onion, green bell pepper, and garlic into a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.

Bring the water and beef broth to a boil in a large Dutch oven or soup pot. Whisk in the roux. Reduce to a simmer, and mix in sugar, salt, hot sauce, Creole Shrimp Blend or Blackening Spice, bay leaves, thyme, tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in ½ TBSP of Filé Gumbo Powder at the 45-minute mark.

Melt 2 TBSP of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in remainder of Filé Gumbo Powder.

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