Authentic New Orleans Seafood Gumbo

When it comes to iconic dishes from the vibrant city of New Orleans Seafood Gumbo undoubtedly tops the list. This flavorful and hearty dish is a staple in Creole cuisine, packed with a rich history and a unique blend of flavors. Ms. Mickey's Bayou Cajun was the blend used for this dish.

Prep time
1hr
Cook time
2h 40 min
Yields
20 servings

Ms. Mickey's Bayou Cajun - Ms.Mickey's Creole Seasonings

Ingredients

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 Ms. Mickey's hotsauce
½ teaspoon Ms. Mickey's Bayou Cajun seasoning
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

Stuff Me Creole Cookbook - Ms.Mickey's Creole Seasonings

from our Cookbook

Directions

Gather all ingredients.Dotdash Meredith Food Studios
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. 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.Dotdash Meredith Food Studios
Make the gumbo: Place celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until all vegetables are very finely chopped.Dotdash Meredith Food Studios
Stir vegetables into roux, and mix in sliced sausage. Cook over medium-low heat, stirring constantly, until vegetables are tender, 10 to 15 minutes. Remove from heat and set aside.Dotdash Meredith Food Studios
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.Dotdash Meredith Food Studios
Reduce heat to a simmer and mix in sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.Dotdash Meredith Food Studios
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.Dotdash Meredith Food Studios
Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Stir in 2 more teaspoons of file gumbo powder just before serving.Dotdash Meredith Food Studios
Serve hot and enjoy!