Good New Orleans Creole Gumbo

1. Stage

Gather all ingredients. Dotdash Meredith Food Studios

2. Stage

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. Dotdash Meredith Food Studios

3. Stage

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. Stage

Stir vegetables into the roux, and mix in sausage. Bring mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat and set aside. Dotdash Meredith Food Studios

5. Stage

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. Stage

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. Stage

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. Stage

Mix in reserved vegetables, 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. Dotdash Meredith Food Studios

9. Stage

Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS