Description
This authentic New Orleans Creole Gumbo recipe features a rich, deeply browned roux combined with classic vegetables, andouille sausage, crabmeat, shrimp, and a flavorful blend of spices. A traditional dish simmered to perfection, it offers a hearty and spicy taste of Louisiana’s iconic cuisine.
Ingredients
Scale
Roux and Base:
- 1 cup all-purpose flour
- ¾ cup bacon drippings (for roux)
- 1 cup chopped celery
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 lb andouille sausage, sliced
Liquids and Seasonings:
- 3 quarts water
- 6 beef bouillon cubes
- 1 tbsp white sugar
- Salt, to taste
- 2 tbsp hot pepper sauce (like Tabasco)
- ½ tsp Cajun seasoning (Tony Chachere’s or similar)
- 4 bay leaves
- ½ tsp dried thyme
- 1 (14.5 oz) can stewed tomatoes
- 1 (6 oz) can tomato sauce
- 4 tsp file powder, divided
Okra:
- 2 tbsp bacon drippings (for okra)
- 2 (10 oz) pkgs frozen cut okra, thawed
- 2 tbsp distilled white vinegar
Seafood and Finishing Touches:
- 1 lb lump crabmeat
- 3 lbs medium shrimp, peeled & deveined
- 2 tbsp Worcestershire sauce
Instructions
- Make the Roux: In a large pot, stir the flour into ¾ cup bacon drippings over medium heat. Stir constantly to prevent burning and cook until the roux turns a deep brown color, approximately 20 to 25 minutes. This step creates the rich base flavor for the gumbo.
- Build the Base: Add chopped celery, onion, green bell pepper, and minced garlic to the roux. Cook the mixture until the vegetables are tender. Then, stir in the sliced andouille sausage and cook for a few more minutes to blend flavors.
- Add Liquids: Slowly pour in the water while stirring. Add the beef bouillon cubes, white sugar, salt to taste, hot pepper sauce, Cajun seasoning, bay leaves, dried thyme, stewed tomatoes, tomato sauce, and half of the file powder. Stir well, bring to a simmer, and cook uncovered for 1 hour to develop deep flavor.
- Cook the Okra: Heat 2 tablespoons of bacon drippings in a skillet over medium heat. Add the thawed cut okra along with distilled white vinegar. Sauté the okra until the sliminess is reduced and it is tender, about 15 minutes. Then, add the cooked okra to the gumbo pot.
- Finish the Gumbo: Stir in lump crabmeat, peeled and deveined shrimp, Worcestershire sauce, and the remaining file powder. Simmer the gumbo for an additional 30 minutes to allow all ingredients to meld together and seafood to cook through.
- Serve Hot: Remove the bay leaves from the gumbo. Serve the gumbo hot, optionally over cooked rice, to enjoy a classic New Orleans meal.
Notes
- Stir the roux constantly to avoid burning and achieve the perfect deep brown color.
- File powder is a thickening and flavor agent made from sassafras leaves, essential for authentic gumbo.
- Sautéing okra before adding reduces its sliminess and improves texture.
- Adjust the level of Cajun seasoning and hot sauce according to your preferred spice tolerance.
- Gumbo is best served hot and can be paired with white rice to soak up the flavorful broth.
