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8 – 10 servings
½ cup all-purpose flour
1 stick butter
12 oz. package Big Fork Bacon Sausage (Hickory & Applewood, Chicken & Bacon, Spicy 3 – Pepper, or Cracked Black Pepper flavor) sliced lengthwise twice, then chopped
1 cup celery, chopped
2 cups onion, chopped
1 cup green bell pepper, chopped
3 cloves garlic, minced
32 oz. chicken stock
1 tablespoon lemon juice
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
2 teaspoons Cajun seasoning
2 bay leaves
1 (14.5 ounce) can crushed tomatoes
1 (10 ounce) package frozen cut okra, thawed or fresh
1 pound uncooked medium shrimp, peeled and deveined
12 oz. lump crabmeat
2 teaspoons gumbo file powder
2 teaspoons fresh parsley, chopped
- Make a roux by whisking the flour and butter together in a small ovenproof saucepan over medium-low heat to form a smooth mixture. Cover and bake in a 350F oven for 60 – 90 minutes, until it turns a rich mahogany brown color. Remove from the oven and reserve.
- In a large pot, add the sausage and cook until the sausage begins to brown over medium high heat. Add the celery, onions, green pepper, and garlic and cook, stirring occasionally over medium heat for 5 minutes.
- Stir in the roux using a wooden spoon while adding a little stock at a time while stirring constantly until the roux is mixed completely with the stock. Add the lemon juice, hot sauce, Worcestershire sauce, Cajun seasoning, bay leaves, and tomatoes and bring to a simmer. Simmer the soup over low heat for 1 hour, uncovered, stirring occasionally.
- Add the okra, shrimp, crab and gumbo file powder, bring to simmer, and cook for an additional 5 minutes. Season with salt and pepper if desired. Garnish with parsley and serve with rice.