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Gumbo

Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 4 People

Ingredients

  • 1 Cup All purpose flour
  • 3/4 Cup Bacon drippings or vegetable oil
  • 2 Stalks Celery coarsely diced
  • 1 Onion Coarsely diced
  • 1 Green bell pepper Coarsely diced
  • 2 Cloves Garlic Minced
  • 1 Lb Andouille sausage sliced into half moons
  • 2 Quarts Stock (Chicken, beef, shrimp or a combination)
  • 1 Tbsp Sugar
  • 1 Tbsp Cajun seasoning blend (Tony Chachere’s)
  • 1 Lb Shrimp uncooked peeled and deveined
  • 2 Bay leaves
  • 1 tsp Thyme

Instructions

  • 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 continually, until it turns a rich mahogany brown color. This can take 20 to 30 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 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.
  • Add stock. Reduce heat to a simmer, and mix in the sugar, salt, Cajun seasoning, bay leaves, and thyme. Simmer the soup over low heat for 1 hour. Remove bay leaves.
  • Add shrimp, and simmer until shrimp are cooked through about 3-5 more minutes.
  • Serve in a bowl over cooked rice.