Description

This authentic New Orleans Creole Gumbo features a rich, deeply-flavored roux base combined with spicy andouille sausage, tender shrimp, lump crabmeat, and a medley of fresh vegetables and traditional seasonings. Slow-simmered to perfection, this gumbo is a hearty, comforting dish that’s perfect for serving a crowd, especially over hot cooked rice for a true Louisiana experience.

Ingredients

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Roux

1 cup all-purpose flour
0.75 cup bacon drippings

Vegetables and Aromatics

1 cup coarsely chopped celery
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
2 cloves garlic, minced

Meat and Seafood

1 pound andouille sausage, sliced
1 pound lump crabmeat
3 pounds uncooked medium shrimp, peeled and deveined

Liquids and Broth

3 quarts water
6 cubes beef bouillon
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato sauce
2 tablespoons Worcestershire sauce

Seasonings and Extras

1 tablespoon white sugar
Salt to taste
2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
0.5 teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
4 bay leaves
0.5 teaspoon dried thyme leaves
4 teaspoons file powder, divided
2 tablespoons bacon drippings (additional, for okra)
2 (10 ounce) packages frozen cut okra, thawed
2 tablespoons distilled white vinegar

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Instructions

Gather Ingredients: Assemble all ingredients before starting to ensure a smooth cooking process.
Make the Roux: In a large heavy saucepan over medium-low heat, whisk together flour and 3/4 cup bacon drippings until smooth. Cook the roux, whisking constantly for 20 to 30 minutes, until it reaches a rich mahogany brown color. Remove from heat and continue whisking until it stops cooking to prevent overcooking.
Chop Vegetables: Place celery, onion, green bell pepper, and garlic in a food processor and pulse until finely chopped to create the classic Creole ‘holy trinity.’
Cook Vegetables and Sausage: Stir the chopped vegetables into the roux along with the sliced andouille sausage. Cook over medium-low heat, stirring constantly, for 10 to 15 minutes until the vegetables are tender. Remove from heat and set aside.
Prepare Broth: In a large Dutch oven or soup pot, bring water and beef bouillon cubes to a boil over medium-high heat. Stir until bouillon dissolves. Whisk the roux and vegetable mixture into the boiling broth carefully to combine fully.
Add Seasonings and Simmer: Reduce heat to low, add sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer for 1 hour, stirring occasionally. Add 2 teaspoons of file powder at the 45-minute mark to thicken and add flavor.
Cook Okra: While gumbo simmers, melt 2 tablespoons bacon drippings in a skillet over medium heat. Add thawed okra and vinegar, cooking for 15 minutes until softened. Remove okra with a slotted spoon and stir into the gumbo pot.
Add Seafood and Final Simmer: Stir in lump crabmeat, shrimp, and Worcestershire sauce. Simmer the gumbo for another 45 minutes to meld the flavors together fully.
Finish with File Powder: Just before serving, stir in the remaining 2 teaspoons of file powder to add a final depth of flavor and slight thickening.
Serve: Serve the gumbo hot, ideally over cooked white rice for an authentic Creole meal experience.

Notes

This traditional Creole gumbo uses a dark roux base for deep flavor and includes authentic Louisiana ingredients like andouille sausage, shrimp, and crabmeat.
Keep a close eye on the roux as it can burn quickly if not whisked constantly over medium-low heat.
File powder is a distinctive seasoning made from ground sassafras leaves that add both flavor and a slight thickening effect.
Serve over hot cooked rice for the classic gumbo experience.
Adjust the level of heat with hot pepper sauce and Cajun seasoning to your preference.
Leftover gumbo can be stored in the refrigerator for up to 3 days and reheated gently.

Nutrition

Serving Size: 1 cup (approximate)
Calories: 283 kcal
Sugar: 3 g
Sodium: 853 mg
Fat: 17 g
Saturated Fat: 6 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 21 g
Cholesterol: 143 mg