Prep Time: 1 hr

Cook Time: 2 hour 40 minute

Total Time: 3 hour 40 minute

Servings: 20

 

Ingredients:

1 cup of all-purpose flour

3/4 cup of bacon drippings

1 cup of coarsely chopped celery

One large onion, coarsely chopped

One large green bell pepper, coarsely chopped

Two cloves garlic, minuteced

One lb. andouille sausage, sliced

3 quarts water

6 cubes beef bouillon

1 tbsp. white sugar

salt to taste

2 tbsp. hot pepper sauce (such as Tabasco), or to taste

1/2 tsp Cajun seasoning blend (such as Tony Chachere’s), or to taste

Four bay leaves

1/2 tsp dried thyme leaves

1 (14.5 oz) can of stewed tomatoes

1 (6 oz) can of tomato sauce

4 tsp file powder, divided

2 tbsp. bacon drippings

2 (10 oz) packages of frozen cut okra, thawed

2 tbsp. distilled white vinegar

One lb. lump of crabmeat

3 lb.s uncooked medium shrimp, peeled and deveined

2 tbsp. Worcestershire sauce

 

Directions:

Prepare every ingredient. Getting the roux ready The flour and 3/4 cup of bacon drippings should be combined in a large, heavy pot.

Cook the mixture over low heat, frequently whisking, until it is smooth. Roux should be continuously whisked as it cooks until it turns a deep mahogany brown color. This could take up to 30 minuteutes, so oversee the heat and stir the roux frequently to keep it from burning.

Turn off the heat and continue whisking the mixture until the cooking has finished. Recipe for Gumbo Celery, onion, green bell pepper, and garlic should all be placed in the bowl of a food processor and pulsed until finely chopped.

Combine the meat, vegetables, and roux. Vegetables should simmer for 10 to 15 minuteutes or until cooked over medium heat. Please turn the stove off and set it aside. Bring water and beef bouillon cubes to a boil in a sizable Dutch oven or soup pot set over medium heat.

Once the bouillon cubes have dissolved, whisk the roux mixture into the hot water. Add the stewed tomatoes, tomato sauce, sugar, salt, spicy sauce, Cajun seasoning, bay leaves, and thyme. Reduce the heat to a simmer.

Stir in 2 tablespoons of file gumbo powder after 45 minuteutes of simmering the soup on low heat for an hour. Melt the two tablespoons of bacon fat in a pan in the meantime. After 15 minuteutes of cooking, remove the okra from the vinegar and add it to the gumbo while it’s still boiling.

Stirring constantly for 45 minuteutes, add the Worcestershire sauce, crab meat, shrimp, and the vegetables you’ve conserved. Add two more tablespoons right before serving. Gumbo powder, and thoroughly combine. Savor while warm.