Mardi Gras Creole Gumbo Recipe

Ingredients

• 5 slices Vital Choice pork bacon or salmon bacon, diced
• 4 cups Vital Choice fish broth
• ½ pound Vital Choice prawns or shrimp (26 to 30 count), raw, peeled
• ½ cup onions, diced ¼ inch
• 1 cup celery, diced ¼ inch
• ½ cup red bell peppers, diced ¼ inch
• ½ cup green bell peppers, diced ¼ inch
• 4 cloves garlic, chopped fine
• 1 bay leaf
• ½ tablespoon thyme leaves
• ½ pound okra, frozen, cut into bite size pieces
• 1 can diced tomatoes with juice (28 ounces)
• ¼ teaspoon ground black pepper
• 1 tablespoon Worcestershire sauce
• 1 tablespoon gumbo filé powder
• ½ cup water, cold
• ½ pound Andouille sausage
• 4 tablespoons butter, unsalted
• 4 tablespoons all purpose flour
• ½ teaspoon Tabasco sauce
• 2 cups boiled rice (white, black or brown)

Instructions

1. Prepare a brown roux: Cook one part flour and one part butter (or other fat) over medium heat until they form a smooth paste. Lower the heat and cook until the roux is a dark, chocolate brown. Stir very frequently and scrape the bottom of the pot to avoid burning.
2. Heat bacon in soup pot and cook until lightly browned. Add onions, celery, bell pepper and garlic; cook until tender.
3. Add okra, bay leaves, thyme, black pepper and Tabasco, stirring constantly.
4. Add fish stock, sausage and tomatoes. Bring to a boil, then blend in roux. Mix well.
5. Bring back to a boil, then turn down heat and simmer for 45 minutes. Stir frequently.
6. Add shrimp and Worcestershire sauce; simmer 10 more minutes.
7. Remove from heat. Blend gumbo filé and water with wire whisk, then stir into soup. Adjust seasoning.
8. To serve: put one spoon of hot rice in a cup or bowl, pour in enough gumbo to cover and garnish with chopped green onions.