• 20servings
  • 160minutes
  • 296calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 3/4 cup bacon drippings

  3. 1 cup coarsely chopped celery

  4. 1 large onion, coarsely chopped

  5. 1 large green bell pepper, coarsely chopped

  6. 2 cloves garlic, minced

  7. 1 pound andouille sausage, sliced

  8. 3 quarts water

  9. 6 cubes beef bouillon

  10. 1 tablespoon white sugar

  11. salt to taste

  12. 2 tablespoons hot pepper sauce (such as Tabasco®), or to taste

  13. 1/2 teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste

  14. 4 bay leaves

  15. 1/2 teaspoon dried thyme leaves

  16. 1 (14 1/2 ounce) can stewed tomatoes

  17. 1 (6 ounce) can tomato sauce

  18. 2 tablespoons bacon drippings

  19. 2 (10 ounce) packages frozen cut okra, thawed

  20. 2 tablespoons distilled white vinegar

  21. 1 pound lump crabmeat

  22. 3 pounds uncooked medium shrimp, peeled and deveined

  23. 2 tablespoons Worcestershire sauce

  24. 2 teaspoons gumbo file powder

Instructions Jump to Ingredients ↑

  1. Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan 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. Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very 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. Bring the water and beef bouillon cubes to a boil 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, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 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 2 more teaspoons of file gumbo powder.


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