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Good New Orleans Creole Gumbo

– 1 cup all-purpose flour – ¾ cup bacon fat – 1 cup chopped celery – 1 large onion, chopped – 1 large green bell pepper, chopped – 2 cloves garlic, minced – 1 pound andouille sausage, sliced – 3 quarts water – 6 beef bouillon cube – 1 tablespoon white sugar – Salt, to taste – 2 tablespoons hot sauce (like Tabasco®), or to taste


½ teaspoon Cajun seasoning 4 bay leaves ½ teaspoon dried thyme 1 can (14.5 ounces) stewed tomatoes 1 can (6 ounces) tomato sauce 4 teaspoons file powder (divided) 2 tablespoons bacon fat 2 packages (10 ounces each) frozen cut okra, thawed 2 tablespoons white vinegar 1 pound lump crabmeat 3 pounds medium shrimp, peeled and deveined 2 tablespoons Worcestershire sauce


Prepare Roux: Mix flour and ¾ cup bacon fat in a large saucepan over medium-low heat until smooth. Cook, stirring constantly, until it turns brown, about 20 to 30 minutes.  

Prepare Gumbo: Put celery, onion, green bell pepper, and garlic in a food processor and pulse until finely chopped. 

Prepare Broth: In a large pot, dissolve beef bouillon cubes in water and bring to a boil. Whisk in the roux mixture. 

Cook Okra: In a skillet, melt 2 tablespoons of bacon fat over medium heat. Add okra and vinegar, cooking for 15 minutes. Remove okra and add it to the gumbo. 

Finish Gumbo: Mix in crabmeat, shrimp, and Worcestershire sauce.  

Simmer for another 45 minutes. Stir in the remaining 2 teaspoons of file powder just before serving.