Good New Orleans Creole Gumbo
""I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit! "..."
INGREDIENTS
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1 cup all-purpose flour
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3/4 cup bacon drippings
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1 cup coarsely chopped celery
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1 large onion, coarsely chopped
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1 large green bell pepper, coarsely chopped
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2 cloves garlic, minced
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1 pound andouille sausage, sliced
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3 quarts water
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6 cubes beef bouillon
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1 tablespoon white sugar
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salt to taste
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2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
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1/2 teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
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4 bay leaves
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1/2 teaspoon dried thyme leaves
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1 (14.5 ounce) can stewed tomatoes
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1 (6 ounce) can tomato sauce
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2 teaspoons gumbo file powder
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2 tablespoons bacon drippings
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2 (10 ounce) packages frozen cut okra, thawed
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2 tablespoons distilled white vinegar
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1 pound lump crabmeat
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3 pounds uncooked medium shrimp, peeled and deveined
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2 tablespoons Worcestershire sauce
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2 teaspoons gumbo file powder
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