Description
A classic New Orleans Creole Gumbo featuring a rich, mahogany roux, smoky andouille sausage, tender shrimp, lump crabmeat, and fresh vegetables simmered together with traditional seasonings and file powder for authentic flavor. Perfectly hearty and aromatic, served hot for a comforting meal.
Ingredients
Scale
Roux and Base
- 1 cup all-purpose flour
- 0.75 cup bacon drippings
Vegetables and Aromatics
- 1 cup coarsely chopped celery
- 1 large onion, coarsely chopped
- 1 large green bell pepper, coarsely chopped
- 2 cloves garlic, minced
Meats
- 1 pound andouille sausage, sliced
- 1 pound lump crabmeat
- 3 pounds uncooked medium shrimp, peeled and deveined
Liquids and Broth
- 3 quarts water
- 6 cubes beef bouillon
- 1 (14.5 ounce) can stewed tomatoes
- 1 (6 ounce) can tomato sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons distilled white vinegar
Seasonings and Spices
- 1 tablespoon white sugar
- Salt to taste
- 2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
- 0.5 teaspoon Cajun seasoning blend (such as Tony Chachere’s®), or to taste
- 4 bay leaves
- 0.5 teaspoon dried thyme leaves
- 4 teaspoons file powder, divided
Vegetables Continued
- 2 (10 ounce) packages frozen cut okra, thawed
- 2 tablespoons bacon drippings
Instructions
- Gather Ingredients: Collect all the ingredients needed for the gumbo to ensure a smooth cooking process.
- Make the Roux: Whisk the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat until smooth. Cook the mixture, whisking constantly, until it turns a rich mahogany brown, about 20 to 30 minutes. Watch carefully to avoid burning. Remove from heat and continue whisking until the roux stops cooking.
- Prepare Vegetables: Place celery, onion, green bell pepper, and garlic in a food processor and pulse until finely chopped, ensuring an even texture for the gumbo.
- Cook Vegetables and Sausage: Stir the chopped vegetables into the roux along with the sliced sausage. Cook over medium-low heat, stirring constantly, until the vegetables are tender, about 10 to 15 minutes. Remove from heat and set aside.
- Prepare Broth: Combine the 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 fully.
- Add Roux to Broth: Whisk the roux mixture into the boiling water carefully to avoid lumps.
- Simmer with Seasonings: Reduce heat to low and mix in sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Let the gumbo simmer for 1 hour, stirring occasionally. Add 2 teaspoons of file gumbo powder at the 45-minute mark to infuse your gumbo with a traditional thickening and flavor.
- Cook Okra: Meanwhile, melt 2 tablespoons bacon drippings in a skillet over medium heat. Add the thawed okra and vinegar and cook for 15 minutes, stirring occasionally. Remove okra with a slotted spoon and stir into the simmering gumbo to add texture and flavor.
- Add Seafood and Final Simmer: Mix in lump crabmeat, shrimp, and Worcestershire sauce. Simmer for an additional 45 minutes to allow flavors to blend perfectly.
- Finish with File Powder: Stir in the remaining 2 teaspoons of file gumbo powder just before serving to enhance the spice and texture.
- Serve: Ladle the hot gumbo over cooked rice for a traditional serving. Enjoy your authentic New Orleans Creole Gumbo!
Notes
- Traditional Creole gumbo made with a rich roux, shrimp, sausage, and crabmeat.
- Delicious when served hot over freshly cooked rice.
- File powder acts as a thickener and adds distinctive flavor—add it cautiously as some may be sensitive to its texture.
- Careful whisking and temperature control are key to making a perfect roux without burning.
- Adjust hot pepper sauce and Cajun seasoning to your preferred spice level.
Nutrition
- Serving Size: 1 cup
- Calories: 283
- Sugar: 3 g
- Sodium: 853 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 143 mg
