Good New Orleans Creole Gumbo
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
57
Spice
46
Sweetness
42
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
All-Purpose Flour2 tbsps
Bacon (drippings)1 large
Onion (coarsely chopped)2 cloves
Garlic (minced)1 tbsp
White Sugar2 tbsps
Hot Pepper Sauce1 tsp
Thyme Leaves (dried)170 g
Tomato Sauce (can)2 tsps
Gumbo File (powder)2 tbsps
Distilled White Vinegar450 g
Lump Crabmeat2 tbsps
Worcestershire SauceDirections:
1
Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture
2
Cook the roux, whisking constantly, until it turns a rich mahogany brown color
3
This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn
4
Remove from heat; continue whisking until mixture stops cooking
5
Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped
6
Stir the vegetables into the roux, and mix in the sausage
7
Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes
8
Remove from heat, and set aside
9
Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot
10
Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water
11
Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce
12
Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark
13
Meanwhile, melt 2 tablespoons 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
14
Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes
15
Just before serving, stir in 2 more teaspoons of file gumbo powder