Gumbo

Ingredients

• All purpose flour: 230g
• Bacon drippings: 170g
• Celery: 100g. chopped
• Onion: 1. chopped
• Green bell pepper: 1. chopped
• Garlic cloves: 2. minced
• Andouille sausage: 450g. sliced
• Water: 2.7l
• Beef bouillon: 6 cubes
• Granulated sugar: 1 tbsp
• Salt: to taste
• Hot sauce: 2 tbsp
• Cajun seasoning: 0.5 tsp
• Bay leaves: 4
• Stewed tomatoes: 400g
• Tomato sauce: 170g
• File powder: 4 tsp
• Crab meat: 450g
• Shrimps: 1.3kg. peeled and deveined
• Worcestershire sauce: 2 tbsp

Instructions

1. 1

   Whisk the all-purpose flour and bacon drippings in a saucepan over medium heat until smooth. Whisk continuously until it turns a rich brown colour. Remove from the heat.

2. 2

   Add the chopped celery,onion,green bell pepper,and minced garlic cloves to a food processor and pulse until finely chopped. Stir the vegetables into the flour and bacon mix. Add the sliced andouille sausage. Cook over medium heat,stirring frequently for 10 minutes. Remove from the heat.

3. 3

   Combine the water and beef bouillon cubes in a Dutch oven and bring to a boil over high heat. Once the cubes have dissolved,whisk the roux and vegetable mixture into the water gradually.

4. 4

   Reduce heat and add the granulated sugar,salt,hot sauce,cajun seasoning,bay leaves,stewed tomatoes,and tomato sauce. Let simmer for 45 minutes. Add the file powder and let simmer for 15 more minutes.

5. 5

   Mix in the crab meat,shrimp,and Worcestershire sauce and simmer for 45 minutes. Serve hot.