I will give you my gumbo formula. I figured out how to cook from my mom and grandma who were brought up in New Orleans and truly realized how to cook. More often than not, you were unable to get them to record their plans since they utilized a ‘spot’ of this and ‘barely enough of that’ and ‘two fingers of water, etc. This formula is a mix of both of their plans which I have added to throughout the long term. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and numerous individuals like it better the following day. Bon appetit!
1 cup all-purpose flour
¾ cup bacon drippings
1 cup coarsely chopped celery
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
2 cloves garlic, minced
1 pound andouille sausage, sliced
3 quarts water
6 cubes beef bouillon
1 tablespoon white sugar
salt to taste
2 tablespoons hot pepper sauce (such as Tabasco), or to taste
½ teaspoon Cajun seasoning blend (such as Tony Chachere’s), or to taste
4 bay leaves
½ teaspoon dried thyme leaves
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato sauce
2 teaspoons gumbo file powder
2 tablespoons bacon drippings
2 (10 ounce) packages frozen cut okra, thawed
2 tablespoons distilled white vinegar
1 pound lump crabmeat
3 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons Worcestershire sauce
2 teaspoons gumbo file powder
Make a roux by whisking the flour and 3/4 cup bacon drippings together in an enormous, weighty pot over medium-low warmth to shape a smooth combination. Cook the roux, whisking continually, until it turns a rich mahogany earthy colored tone. This can take 20 to 30 minutes; watch heat cautiously and whisk continually or roux will consume. Eliminate from heat; keep racing until blend quits cooking.
Spot the celery, onion, green chime pepper, and garlic into the work bowl of a food processor, and heartbeat until the vegetables are finely slashed. Mix the vegetables into the roux, and blend in the frankfurter. Carry the blend to a stew over medium-low warmth, and cook until vegetables are delicate, 10 to 15 minutes. Eliminate from warmth, and put in a safe spot.
Heat the water and meat bouillon solid shapes to the point of boiling in an enormous Dutch stove or soup pot. Mix until the bouillon blocks break down, and whisk the roux blend into the bubbling water. Decrease warmth to a stew, and blend in the sugar, salt, hot pepper sauce, Cajun preparing, straight leaves, thyme, stewed tomatoes, and pureed tomatoes. Stew the soup over low warmth for 60 minutes; blend in 2 teaspoons of document gumbo powder at the 45-minute imprint.
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.