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New Orleans Creole Gumbo

I fell in love with Creole Gumbo during a visit to New Orleans in the summer of 2009. Tried this recipe multiple times and it has always turned out tasty and comforting.
  • Prep Time: 1 Hour
  • Cook Time: 1 Hour
  • Serves: 8


Ingredients for soup:


1. In a heavy sauce pan, make a roux by whisking the flour and 1/4 cup bacon drippings over medium-low heat to form a smooth mixture. Cook the 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.

2. Pulse the celery, onion, green bell pepper, and garlic in a food processor until finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.

3. Boil the water and chicken bouillon cubes in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes. Simmer the soup over low heat for 1 hour; mix in 1 teaspoons of file gumbo powder at the 45-minute mark.

4. Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 1 more teaspoons of file gumbo powder.

5. Serve with white rice.