Good New Orleans Creole Gumbo

Instructions

1. 1

   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, 20 to 30 minutes. Watch heat carefully and whisk constantly to prevent burning. Remove from heat and continue whisking until mixture stops cooking.

2. 2

   Make the gumbo: Place celery, onion, green bell pepper, and garlic into a food processor and pulse until all vegetables are very finely chopped.

3. 3

   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.

4. 4

   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.

5. 5

   Reduce heat to a simmer and mix in sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer over low heat for 1 hour, mixing in 2 teaspoons of filé powder at the 45-minute mark.

6. 6

   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.

7. 7

   Mix in crabmeat, shrimp, and Worcestershire sauce. Simmer until flavors have blended, about 45 more minutes.

8. 8

   Stir in remaining 2 teaspoons of filé powder just before serving. Remove bay leaves.

9. 9

   Serve hot over cooked rice.