1/2 cup
Flour
1/3 cup
Bacon Drippings or Oil
1/2 cup
Celery, Roughly Chopped
1 cup
Green Bell Pepper, Seeded & Roughly Chopped
1 clove
Garlic, Minced
12 ounces
Anouilh Sausage, Cut Into 1/2” Slices
6 cups
Chicken Broth
1 tablespoon
Sugar
1/2-2 teaspoons
Salt
1 tablespoon
Louisiana Hot Sauce
1 tavlespoon
Cajun Seasoning Blend
2
Bay Leaves
1/2 teaspoon
Dried Thyme Leaves
14.5 ounces
Diced Tomatoes
Divided
Gumbo Filé Powder
1 tablespoon
Avocado Oil
10 ounces
Frozen Cut Okra
1 tablespoon
White Vinegar
1 1/2 pounds
Uncooked Medium Shrimp, Peeked & Deveined
1 tablespoon
Worcestershire
Steamed Rice for Serving
Fresh Parsley, chopped for Serving
Make roux by whisking 1/2 cup flour & 1/3 cup bacon drippings in a large heavy saucepan over med-low heat until smooth. Whisk constantly, 20-30 mins.
1
Remove roux from heat and whisk until completely cooked. Chop 1/2 cup celery, 1 cup green bell pepper, & 1 clove garlic in a food processor.
2
Stir vegetables into roux, then mix in 12 oz andouille sausage. Simmer over med-low heat, 10-15 mins or vegetables are tender.
3
Stir 6 cups chicken broth into roux & bring to a boil. Mix in 1 tbsp sugar, 1/2 tsp salt, 1 tbsp hot sauce, 1 tbsp Cajun seasoning, 2 bay leaves…
4
1/2 tsp dried thyme leaves, & 14.5 oz can diced tomatoes. Simmer over low heat for 45 mins. Mix in 2 tsps filé powder. In a skillet…
5
Melt 2 tbsps of bacon droppings, then add 10 oz okra & 1 tbsp vinegar. Cook over med heat. Add shrimp & worcestershire. Simmer 45 mins.
6
Just before serving, stir in 2 more teaspoons of filé powder. Enjoy! For more recipes, visit 40Aprons.com!
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