Classic New Orleans Gumbo (Print Version)
# Ingredients:
→ Base for Thickener
01 -
¾ cup bacon grease
02 -
1 cup plain flour
→ Chopped Vegetables
03 -
1 large onion, roughly diced
04 -
1 large green bell pepper, roughly diced
05 -
2 garlic cloves, finely chopped
06 -
1 cup chopped celery
07 -
2 (10-ounce) packages thawed frozen okra
→ Seafood & Meat
08 -
1 pound crabmeat, lump style
09 -
1 pound smoked andouille sausage, cut into rounds
10 -
3 pounds raw shrimp, peeled and deveined
→ Broths & Liquids
11 -
3 quarts of water
12 -
6 beef bouillon cubes
13 -
1 (14.5-ounce) can of stewed tomatoes
14 -
1 (6-ounce) can tomato sauce
15 -
2 tablespoons hot sauce (like Tabasco)
16 -
2 tablespoons Worcestershire sauce
17 -
2 tablespoons white vinegar
→ Flavors & Spices
18 -
½ teaspoon dried thyme
19 -
1 tablespoon sugar
20 -
4 teaspoons ground file powder, split
21 -
½ teaspoon Cajun spice mix (like Tony Chachere's)
22 -
4 bay leaves
23 -
Salt as needed
# Instructions:
01 -
Mix flour with bacon grease in a big, sturdy saucepan over medium-low heat. Stir nonstop until the color turns a deep brown, around 20-30 minutes. Take it off the heat and keep mixing until it cools slightly.
02 -
Run the celery, onion, green pepper, and garlic through a food processor to finely chop them.
03 -
Throw the chopped veggies and sausage slices into the thickener. Over medium heat, keep stirring until the veggies are soft, about 10 to 15 minutes. Put it aside.
04 -
Boil water with bouillon cubes in a large soup pot. Once they’re melted, whisk the thickener mixture from earlier into the pot.
05 -
Turn the heat down to a gentle simmer. Add sugar, garlic salt, Cajun blend, thyme, bay leaves, hot sauce, tomato sauce, and stewed tomatoes. After about 45 minutes, sprinkle in half the file powder (2 teaspoons).
06 -
Cook okra in bacon fat with a splash of vinegar for 15 minutes in a pan. Drain with a slotted spoon and add to the pot.
07 -
Finally, toss in the shrimp, crab, and Worcestershire sauce. Simmer gently for another 45 minutes. Add the rest of the file powder just before spooning it over cooked rice to serve.
# Notes:
01 -
This authentic Creole dish from New Orleans has had years of love and tweaks behind it.
02 -
Store leftovers in the fridge or freezer; many say it tastes even better after sitting overnight.