Good New Orleans Creole Gumbo

Ingredients

• Flour

  All Purpose Unbleached Flour 30% Ultragrain - ConAgra Foods Inc.

  1 cup or 120g

• Bacon Grease Rendered Bacon Fat

  John Gordon's Bacon Up

  12 tbsp or 156g

• Celery

  raw

  1 cup chopped or 101g

• Onion

  raw

  1 large or 150g

• Green bell pepper

  raw

  1 large (2-1/4 per lb, approx 3-3/4" long, or 164g

• Garlic

  raw

  2 cloves, minced or 6g

• Smoked sausage

  smoked, beef, pork, chicken, skinless

  16 oz or 454g

• Water

  bottled, Perrier

  12 cup 8 fl oz or 2.84kg

• Beef broth

  ready-to-serve, canned

  6 tbsp or 90g

• Granulated sugar

  white

  1 tbsp or 13g

• Salt

  table

  1 dash or 0.4g

• Tabasco sauce

  2 tbsp or 29g

• Bay leaves

  Compliments

  4 leaves or 2g

• Thyme

  dried

  ½ tsp, leaves or 0.5g

• Stewed Tomatoes

  No Manufacturer

  2 cup or 492g

• Tomato sauce

  canned

  ⅔ cup or 163g

• Gumbo File

  Castella

  4 teaspoon or 400g

• Chili powder

  4 tsp or 10g

• Bacon

  raw, cured pork

  1 ½ strip or 18g

• Okra

  frozen

  2 package (10 oz) or 568g

• Apple cider vinegar

  2 tbsp or 30g

• Shrimp

  raw

  48 oz or 1.36kg

• Worcestershire sauce

  2 tbsp or 34g

• Lump Crab Meat

  Culinary Reserve

  8 oz or 227g

Directions

1. Roux:
2. 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. Gumbo:
4. 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. 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.
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. (source: https://www.allrecipes.com/recipe/216888/good-new-orleans-creole-gumbo/?did=764339-20220411&utm_campaign=alrcom-daily-dish_newsletter&utm_source=allrecipes.com&utm_medium=email&utm_content=041122&cid=764339&mid=84445887990&lctg=28597816)