Good New Orleans Creole Gumbo Tarifi

Malzemeler

• 1 cup all-purpose flour0.75 cup bacon drippings1 cup coarsely chopped celery1 large onion, coarsely chopped1 large green bell pepper, coarsely chopped2 cloves garlic, minced1 pound andouille sausage, sliced3 quarts water6 cubes beef bouillon1 tablespoon white sugarsalt to taste2 tablespoons hot pepper sauce (such as Tabasco®), or to taste0.5 teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste4 bay leaves0.5 teaspoon dried thyme leaves1 (14.5 ounce) can stewed tomatoes1 (6 ounce) can tomato sauce4 teaspoons file powder, divided2 tablespoons bacon drippings2 (10 ounce) packages frozen cut okra, thawed2 tablespoons distilled white vinegar1 pound lump crabmeat3 pounds uncooked medium shrimp, peeled and deveined2 tablespoons Worcestershire sauce

Hazırlanışı

1. Gather all ingredients.
2. 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.
3. 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.
4. Stir vegetables into roux, and mix in sliced sausage. Cook over medium-low heat, stirring constantly, 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. Serve hot and enjoy!

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