Good New Orleans Creole Gumbo

allrecipes.com

Caleb Wagner

subheading: 1X 2X:

Original recipe (1X) yields 20 servings

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

4 teaspoons file powder, divided

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

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