New Orleans Gumbo

1 C onion, rough chop

1 C celery, rough chop

1 C green bell pepper, rough chop

3/4 C bacon grease

1 C flour

1 lb Andouille sausage

1 lb lump crab meat

1 lb large shrimp, deveined

1 T thyme

4-5 bay leaves

1 -2 T sugar

Salt and Pepper

1 T filé powder

5-6 cloves garlic, minced

1- 2 T Cajun seasoning (I like Tony’s)

1 t white vinegar

Hot sauce like Tobacco or Louisiana to taste

Worcestershire sauce (at least 1 T)

6 beef bouillon cubes or 6 t Better Than Bouillon

1 14 oz can peeled tomatoes, blended

4-5 T tomato paste

Put the Holy Trinity (onion, celery and pepper) into a food processor or blender and blend until finely minced. Melt the bacon grease in a large frying pan. Whisk in the flour and begin stirring. Continue stirring for 20-25 minutes until the roux is a deep mahogany brown color. Add in the minced Holy Trinity and remove from the heat. Stir it together well. Add the garlic and the sausage and let it all cook for about 15 minutes to marry the flavors. In a large stock pot, put 3 quarts of water and add the beef bouillon to the water. Begin to heat it. Add the Holy Trinity and sausage mix to the bouillon water and stir well. Let the mixture come to a boil and cook for about 5 minutes as you season it with the thyme, bay leaves, salt and pepper, vinegar, Cajun seasoning, sugar, hot sauce and Worcestershire. Add in the pureed tomatoes and the tomato paste and let simmer for about 15 minutes. Then turn the heat to low and let it gently bubble for an hour to 90 minutes. Add in the filé powder and then add the lump crab meat and the shrimp. Let it all cook for at least 30 minutes on very low temperature. I did not add okra because I could not find it in my town. But you can add sliced okra at this point. After 90 minutes, taste your gumbo. Adjust the seasonings to your liking. Serve it over freshly cooked rice. Makes about 16 cups.