Ingredients
Equipment
Method
The Roux
- Combine the 1 cup of flour with 3/4 cup of bacon drippings in the pot on medium heat. Let it darken while stirring continuously. Do not let it burn. Remove from heat once the color is a dark brown, like mahogany. Should take about 30 minutes. Continue stirring for a few minutes after it is off burner.
- Add the pepper, onion, celery, and garlic. Return to burner and set heat to medium low. Saute for 10-15 minutes or until veggies are tender.
The Stock
- Boil the water and bouillon cubes in a separate pot, stirring til cubes are dissolved. Then, add water to roux, stirring til combined. Put heat on low.
- Add the other stock spices, herbs, the sausage, and the tomatoes. Simmer it on low heat for an hour, after 45 minutes add 2 tsp of gumbo file.
The Okra
- Melt 2 tbsp of bacon drippings in a skillet. Add the okra and the vinegar. Saute for 10 minutes over medium heat. Add into gumbo pot.
Finishing Touches
- Add the fish balls, oyster sauce, and 2 more tsp of gumbo file. Simmer for another 45 minutes, add shrimp after 30. Serve with a scoop of rice in the middle.