Go Back
–+ servings
Good New Orleans Creole Gumbo

Good New Orleans Creole Gumbo

This Good New Orleans Creole Gumbo recipe combines traditional flavors and ingredients passed down through generations, served over hot cooked rice.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 2 hours 40 minutes
Total Time 3 hours 40 minutes
Course Main Course
Cuisine Creole
Servings 20 servings
Calories 283 kcal

Equipment

  • large saucepan
  • food processor
  • Dutch oven
  • skillet

Ingredients
  

  • 1 cup all-purpose flour
  • 0.75 cup bacon drippings
  • 1 cup coarsely chopped celery
  • 1 large onion, coarsely chopped
  • 1 large green bell pepper, coarsely chopped
  • 2 cloves garlic, minced
  • 1 pound andouille sausage, sliced
  • 3 quarts water
  • 6 cubes beef bouillon
  • 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
  • 1 14.5 ounce can stewed tomatoes
  • 1 6 ounce can tomato sauce
  • 4 teaspoons file powder divided
  • 2 tablespoons bacon drippings
  • 2 10 ounce packages frozen cut okra thawed
  • 2 tablespoons distilled white vinegar
  • 1 pound lump crabmeat
  • 3 pounds uncooked medium shrimp peeled and deveined
  • 2 tablespoons Worcestershire sauce

Instructions
 

  • Gather all ingredients.
  • Make the roux: Whisk together flour and ¾ cup bacon drippings in a large, heavy saucepan over medium-low heat until smooth. Cook roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
  • Make the gumbo: Place celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until all vegetables are very finely chopped.
  • Stir vegetables into roux, and mix in sliced sausage. Cook over medium-low heat, stirring constantly, until vegetables are tender, 10 to 15 minutes. Remove from heat and set aside.
  • Combine 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, then whisk roux mixture into the boiling water.
  • Reduce heat to a simmer and mix in sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
  • Meanwhile, melt 2 tablespoons bacon drippings in a skillet over medium heat. Add okra and vinegar and cook for 15 minutes; remove okra with a slotted spoon, and stir into the simmering gumbo.
  • Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Stir in 2 more teaspoons of file gumbo powder just before serving.
  • Serve hot and enjoy!

Notes

The gumbo can be frozen or refrigerated and many people like it better the next day.

Nutrition

Serving: 1bowlCalories: 283kcalCarbohydrates: 12gProtein: 21gFat: 17gSaturated Fat: 6gCholesterol: 143mgSodium: 853mgPotassium: 428mgFiber: 2gSugar: 3gVitamin C: 19mgCalcium: 81mgIron: 3mg
Keyword Andouille sausage, Creole, gumbo, New Orleans, Seafood, soup
Tried this recipe?Let us know how it was!