Shrimp Gumbo

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Make roux by whisking flour & bacon drippings in a large, heavy saucepan over med-low. Whisk constantly for 20-30 mins. Remove from heat & whisk until cooked.

Pulse celery, green onions, green bell pepper, & garlic until finely chopped. Pulse celery, green onions, green bell pepper, & garlic until finely chopped.

Stir veggies into roux, then mix in andouille sausage. Simmer over med-low heat for 10-15 mins. Stir veggies into roux, then mix in andouille sausage. Simmer over med-low heat for 10-15 mins.

Stir broth into roux & bring to a boil. Reduce heat to simmer. Mix in sugar, salt, hot sauce, Cajun seasoning, bay leaves, thyme, & diced tomatoes. Simmer over low heat for 45 mins. Mix in 2 tsp filé powder. Stir broth into roux & bring to a boil. Reduce heat to simmer. Mix in sugar, salt, hot sauce, Cajun seasoning, bay leaves, thyme, & diced tomatoes. Simmer over low heat for 45 mins. Mix in 2 tsp filé powder.

In a skillet, melt 2 tablespoons of bacon drippings, then add okra and vinegar. Cook over medium heat, 15 minutes. Remove okra with a slotted spoon and stir into simmering gumbo. In a skillet, melt 2 tablespoons of bacon drippings, then add okra and vinegar. Cook over medium heat, 15 minutes. Remove okra with a slotted spoon and stir into simmering gumbo. Add shrimp and Worcestershire. Simmer an additional 45 minutes. Just before serving, stir in 2 more teaspoons of filé powder. Add shrimp and Worcestershire. Simmer an additional 45 minutes. Just before serving, stir in 2 more teaspoons of filé powder.

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