Seafood Gumbo
  The longer you cook it, the darker the roux will be. If you want a red gumbo, cook it less. WATCH VIDEO |
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 2 tablespoons Worcestershire sauce |
Directions
2. 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. 3. 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. 4. 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. 5. 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. 6. 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. 7. 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. 8. 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. 9. Serve hot and enjoy! |
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