Creole Gumbo Recipe - Cincinnati News, Weather, Sports from FOX19 NOW-WXIX

Creole Gumbo Recipe


1 cup all-purpose flour

¾ cup bacon drippings or butter

1 cup coarsely chopped celery

1 large onion, coarsely chopped

1 large green bell pepper, coarsely chopped

4 cloves garlic, minced

1 pound andouille sausage, sliced

2 quarts water

6 cups beef stock

1 tablespoon white sugar

Salt to taste

2 teaspoons Tabasco sauce

½ teaspoon Cajun seasoning blend

4 bay leaves

½ teaspoon dried thyme leaves

1 (14.5 ounce) can chopped tomatoes

1 (6 ounce) can tomato sauce

2 teaspoon gumbo file powder

2 tablespoons bacon drippings

2 (10 ounce) packages frozen cut okra, thawed

2 tablespoons distilled white vinegar

1 pound lump crabmeat or white fish

3 pounds uncooked shrimp, peeled and deveined

2 tablespoons Worcestershire sauce




  1. Make a roux by whisking the flour and ¾ 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 with burn. Remove from heat; continue whisking until mixture stops cooking.
  2. 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 the vegetables are tender. 10 to 15 minutes. Remove from heat and set aside.
  3. 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.
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