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Good New Orleans Creole Gumbo
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
Steps
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