Recipe Details
Ingredients
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1cupall-purpose flour
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¾cupbacon drippings
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1cupcoarsely chopped celery
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1largeonion, coarsely chopped
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1largegreen bell pepper, coarsely chopped
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2clovesgarlic, minced
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1poundandouille sausage, sliced
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3quartswater
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6cubesbeef bouillon
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1tablespoonwhite sugar
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salt to taste
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2tablespoonshot pepper sauce (such as Tabasco®), or to taste
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½teaspoonCajun seasoning blend (such as Tony Chachere’s®), or to taste
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4bay leaves
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½teaspoondried thyme leaves
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1(14.5 ounce) canstewed tomatoes
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1(6 ounce) cantomato sauce
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4teaspoonsfile powder, divided
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2tablespoonsbacon drippings
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2(10 ounce) packagesfrozen cut okra, thawed
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2tablespoonsdistilled white vinegar
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1poundlump crabmeat
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3poundsuncooked medium shrimp, peeled and deveined
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2tablespoonsWorcestershire sauce
Cooking Directions
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Gather all ingredients.
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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.
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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.
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Stir vegetables into the roux, and mix in sausage. Bring mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat and set aside.
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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.
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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.
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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.
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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.
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Serve hot and enjoy!
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe20 | |
Calories283 | |
% Daily Value * | |
Total Fat 17g |
21% |
Saturated Fat 6g |
30% |
Cholesterol 143mg |
48% |
Sodium 853mg |
37% |
Total Carbohydrate 12g |
4% |
Dietary Fiber 2g |
6% |
Total Sugars 3g |
|
Protein 21g |
42% |
Vitamin C 19mg |
21% |
Calcium 81mg |
6% |
Iron 3mg |
17% |
Potassium 428mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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