Classic New Orleans Gumbo

With a slow cooked roux and gumbo file powder flavoring the shrimp, crabmeat, and andouille sausage, this gumbo is an authentic creole meal.


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Total Time: 3 hours 40 minutes
Servings: 10


  • 1/2 cup  all-purpose flour
  • 1/3  cup  bacon drippings
  • 1/2 cup  coarsely chopped celery
  • 1/2  large  onion, coarsely chopped
  • large  green bell pepper, coarsely chopped
  • cloves garlic, minced
  • 1/2  pound  andouille sausage, sliced
  • 1 1/2  quarts water
  • cubes beef bouillon
  • 1/2  tablespoon  white sugar
  • salt to taste
  • tablespoon  hot pepper sauce
  • 1/2  teaspoon  Cajun seasoning blend
  • bay leaves
  • 1/2  teaspoon  dried thyme leaves
  • 1/2  (14.5 ounce)  can stewed tomatoes
  • 1/2  (3 ounce)  can tomato sauce
  • teaspoon  gumbo file powder
  • tablespoon  bacon drippings
  • 1 (10 ounce)  package frozen cut okra, thawed
  • tablespoon  distilled white vinegar
  • tablespoon  Worcestershire sauce
  • teaspoon  gumbo file powder
  • 1/2  pound  lump crabmeat
  • 1 1/2  pounds  uncooked medium shrimp, peeled and deveined


  • 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 40 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
  • 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.
  • 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.
  • 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 and serve with rice.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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