Welcome to our delicious recipe for Authentic New Orleans Gumbo! If you’ve been craving the bold and flavorful tastes of New Orleans, you’re in for a treat. Our gumbo is a culinary masterpiece that brings together the best of Louisiana cuisine. It’s a harmonious blend of succulent seafood, savory sausage, and tender chicken, all simmered in a rich and aromatic sauce. The combination of spices and the distinctive Creole touch give this dish a satisfying kick that will transport you straight to the lively streets of New Orleans. Whether you’re looking to celebrate Mardi Gras or simply indulge in a comforting and flavorsome meal, this gumbo is the perfect choice. So, get ready to immerse yourself in the spirit of New Orleans as you prepare and savor every delicious spoonful of this incredible Creole gumbo recipe!
Ingredients
- 1 cup all-purpose flour
- ¾ 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
- ½ teaspoon Cajun seasoning blend (such as Tony Chachere’s®), or to taste
- 4 bay leaves
- ½ 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
Directions
- Gather all ingredients.
- Make the roux: Whisk together flour and 3/4 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 roux: Whisk together flour and 3/4 cup bacon drippings in a large, heavy saucepan over medium-low heat until smooth.
- 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. 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.
- 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 reserved vegetables, 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!
