July 19, 2014


I have no idea where I found this recipe. It makes more of a tomato soup. It was good, but definitely not the gumbo I grew up on.

6 tbsp bacon drippings
7 tbsp flour
3 medium onions chopped fine
1½ cups finely chopped celery
2 tbsp garlic
1 bell pepper, finely chopped
1 large can of stewed tomatoes
1 can of tomato sauce
7 cups of water
5 tsp salt
1 tsp of pepper
1 tsp Tony Chachero's
3# shrimp/crab or chicken or sausage
1 package of frozen okra
4 tbsp worcestershire sauce
2 tbsp Tabasco sauce
gumbo file'

Brown flour in bacon drippings for approximately 20 minutes to make roux. Roux should reach a dark golden brown color.
Add onions, celery, garlic, and bell pepper and brown for 5 minutes. Set aside roux mix.
Add water, tomatoes, tomato sauce, salt, pepper, Tony's, and okra to a large pot. Cover and bring to a boil. Once boiling, add the roux mix, Worcestershire sauce, Tabasco sauce, chicken/sausage for 20 minutes. After 20 minutes, reduce heat to a low simmer. Keep covered and simmer for 3 hours stirring occasionally. Add shrimp/crab a few minutes before serving and allow about 5 minutes to cook. Allow the gumbo to cool and store in the refrigerator overnight. Serve over steamed rice, adding a pinch of file' seasoning to each serving before eating.

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