Snapguide
STEPS
INGREDIENTS
Gather your ingredients

Gather your ingredients

Prepare your bacon drippings

Prepare your bacon drippings

Place flour and melt butter in a pan to make your roux

Place flour and melt butter in a pan to make your roux

Whisk over medium heat till it is a brown color then remove from heat source and continue whisking till it stops cooking.

Whisk over medium heat till it is a brown color then remove from heat source and continue whisking till it stops cooking.

Slice the sausage

Slice the sausage

Place the onion, celery, and peppers in a food processor till they are finely chopped

Place the onion, celery, and peppers in a food processor till they are finely chopped

Place in the sausage and vegetables in to the roux.

Place in the sausage and vegetables in to the roux.

Mix it on medium low and cook till the vegetables are tender then set it aside

Mix it on medium low and cook till the vegetables are tender then set it aside

Place the pot full of water on oven till it boils and place beef bouillon cubes

Place the pot full of water on oven till it boils and place beef bouillon cubes

Stir till the cubes dissolves

Stir till the cubes dissolves

Whisk the roux mix in to the water and reduce the heat to a simmer

Whisk the roux mix in to the water and reduce the heat to a simmer

Add in sugar, salt, hot sauce, stewed tomatoes , tomatoes sauce, Cajun seasoning, bay leaves, and thyme. Leave the soup to simmer on low heat for at least 1 hour

Add in sugar, salt, hot sauce, stewed tomatoes , tomatoes sauce, Cajun seasoning, bay leaves, and thyme. Leave the soup to simmer on low heat for at least 1 hour

Meanwhile, melt 2 tablespoons of bacon dripping in a skillet and cook the okra with vinegar on medium heat for 15 minutes.

Meanwhile, melt 2 tablespoons of bacon dripping in a skillet and cook the okra with vinegar on medium heat for 15 minutes.

Place butter in a skillet

Place butter in a skillet

Slice your chicken in to shreds

Slice your chicken in to shreds

Place the shredded chicken in the butter and cook on medium heat.

Place the shredded chicken in the butter and cook on medium heat.

Add the chicken,shrimp, and Worcestershire sauce into the gumbo and let it simmer until the flavor blends. It is served on rice. You can leave it in the refrigerator so the flavor blend.

  • 1/2tsp Thyme
  • Salt
  • 1.0Tbsp White sugar
  • 1.0c All purpose flour
  • 1.0lb Boneless chicken
  • 1.0lb peeled and deviened shrimp
  • 1/2c Bacon dripping
  • 1.0 Celery
  • 1.0 Onion
  • 1.0Tbsp Garlic powder
  • 16.0oz Can Stewed tomato
  • 16.0oz tomato sauce
  • Green, yellow, red bell peppers
  • 2.0tsp Gumbo file powder
  • 1.0lb Andouille sausage
  • 2.0tsp White vinegar
  • 2.0qt Water
  • 1/2Tbsp Cajun seasoning
  • 2.0Tbsp Worcestershire sauce
  • 1.0c Butter
  • 6.0 Beef bouillon cube