This is X’s favorite gumbo recipe and honestly, I have not tried any others except this one. It is very good. With any gumbo, the roux is extremely important…it is what binds the other ingredients together.
Lots of recipes out there, and every Cajun’ family has their own and I’m sure they’re all delicious.
You will need a big pot for the ingredients, and the roux will cook better in a cast iron skillet. Get your pot of ingredients going before you add your roux. Think of your roux as the thickener for gravy.
3/4 lb ham, cubed
1-1 1/2 lb sausage (I use Hillshire Farms ring sausage. I know…andouille is recommended or boudin. I have tried both and thought I was gonna die. Use what you like. I do.)
3/4 C bacon drippings
1 C vegetable oil
1 1/2 C flour
1/4 C olive oil
3 C celery, coarsely chopped
3 large onions, coarsely chopped
2 bell peppers, chopped
2 cloves garlic
1/2 C parsley, fresh
1 lb okra
2 28 oz cans diced tomatoes
1 can Rotel diced tomatoes with green chiles
2 bay leaves
In a large pot, saute ham and sausage in 1/4 C of the bacon drippings. Add veggies and sweat them until soft. Add tomatoes and spices.
In your cast iron skillet, heat 1/2 C bacon dripping, and 3/4 C veg oil and add flour. Cook over medium high heat until nice and brown…about 30 minutes; stirring constantly. Add roux to veggies. Stir in well.
Heat through. Add 6 drops of Tabasco and 2 T Worcestershire.
At this point, you may add a pound of shelled deveined shrimp. Just put it on top of your gumbo and cover and cook for another 5 minutes or so. The steam will cook the shrimp.
Serve with rice.