Good New Orleans Gumbo
From Tivomaniac 8 years agoIngredients
- 1 cup all-purpose flour shopping list
- 3/4 cup bacon drippings shopping list
- 1 cup coarsely chopped celery shopping list
- 1 large onion, coarsely chopped shopping list
- 1 large green bell pepper, coarsely chopped shopping list
- 2 cloves garlic, minced shopping list
- 1 pound andouille sausage, sliced shopping list
- 3 quarts water shopping list
- 6 cubes beef bouillon shopping list
- 1 tablespoon white sugar shopping list
- salt to taste shopping list
- 2 tablespoons hot pepper sauce (such as Tabasco®), or to taste shopping list
- 1/2 teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste shopping list
- 4 bay leaves shopping list
- 1/2 teaspoon dried thyme leaves shopping list
- 1 (14.5 ounce) can stewed tomatoes shopping list
- 1 (6 ounce) can tomato sauce shopping list
- 2 teaspoons gumbo file powder shopping list
- 2 tablespoons bacon drippings shopping list
- 2 (10 ounce) packages frozen cut okra, thawed shopping list
- 2 tablespoons distilled white vinegar shopping list
- 1 pound lump crabmeat shopping list
- 3 pounds uncooked medium shrimp, peeled and deveined shopping list
- 2 tablespoons Worcestershire sauce shopping list
- 2 teaspoons gumbo file powder shopping list
How to make it
- 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. Cook the 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.
- 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. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
- Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
- 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. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.
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