Roux is the most important component in a successful gumbo or creole. It cannot be rushed and must not burn while cooking or the dish will have bitter taste. Make the gumbo a day or two ahead if you can, for it only improves with time.
- 5 TBSP bacon grease
- 4 TBSP flour
- 1 large onion, chopped
- 1/4 cup green pepper, chopped
- 1 bunch green onions, chopped (including greens)
- 1/2 cup celery, chopped
- 15 oz can tomato sauce
- 1 can water
- salt, red pepper flakes, black pepper to taste
- 1 TBSP Worcestershire sauce
- 1 lb shrimp, shelled and deveined
Roux: Melt bacon drippings in a 5-quart Dutch oven (or large cast-iron skillet) over medium heat. Add flour and stir until copper color, about 15 minutes. Add onion, celery, green onion, green pepper and cook 1 hour, stirring frequently to prevent sticking.
Add tomato sauce, water, salt, peppers, and Worcestershire. Cook 1/2 hour, stirring occasionally. Bring sauce to hard boil. Add shrimp for 3 minutes, then remove from heat. Serve with rice and tabasco sauce.