Premio New Orleans Creole Gumbo | Premio Foods

Premio New Orleans Creole Gumbo


1 lb. Premio Hot Italian Sausage
1 cup all-purpose flour
3/4 cup plus 2 tbsp. bacon drippings
2 minced cloves garlic
1 large onion, chopped
1 cup chopped celery
1 large green bell pepper, chopped
3 quarts water
6 cubes beef bouillon
Salt to taste
1 tbsp. sugar
1/2 tsp. Cajun seasoning blend
4 bay leaves
2 tbsp. hot pepper sauce
1 can stewed tomatoes (14 oz.)
1 can tomato sauce
1/2 tsp. dried thyme
4 tsp. gumbo file powder
2 frozen packages cut okra, thawed
2 tbsp. white vinegar
1 lb. lump crabmeat
3 lbs. uncooked shrimp, deveined and peeled
2 tbsp. Worcestershire sauce

  • Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
  • Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
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How to make Premio New Orleans Creole Gumbo:

In the mood for a delicious, down-home taste of spicy goodness? Nothing satisfies like a good bowl of gumbo, and this authentic recipe is a cure for all your cravings. Here’s how to make New Orleans Creole gumbo like a pro.

1. In a large saucepan over medium-high heat, saute your sausage until browned and cooked through, breaking up into smaller pieces and stirring occasionally. When fully cooked, drain and set aside.

2. In the same large saucepan over medium-low, whisk together flour and 3/4 cup bacon drippings to form a smooth roux. Continue to cook on medium-low for about 30 minutes until the mixture turns a rich brown, whisking constantly to make sure the roux does not burn. Remove from heat and keep whisking until the mixture begins to cool and stop cooking.

3. Next, place your garlic, onion, celery and bell pepper in a food processor and pulse until the vegetable mixture is chopped finely. Add to roux along with cooked sausage, stir and simmer over medium-low heat for about 10 to 15 minutes until vegetables become tender. Set aside.

4. In a large soup pot, bring your water and beef bouillon cubes to a boil, stirring until the cubes dissolve. Add in your roux mixture, whisking into the boiling water, reduce heat and toss in your salt, sugar, Cajun seasoning, bay leaves, hot pepper sauce, stewed tomatoes, tomato sauce and thyme. Mix well and let the soup simmer on low for about an hour. When the mixture has been cooking for 45 minutes, add in 2 tsp. gumbo powder and stir.

5. Meanwhile, in a saucepan or skillet, melt your remaining 2 tbsp. bacon drippings and, over medium heat, cook your okra and vinegar for about 15 minutes. With a slotted spoon, transfer your okra to the simmering gumbo soup.

6. Add the crabmeat, shrimp and Worcestershire sauce to your gumbo and continue to simmer for an additional 45 minutes until the flavors are thoroughly blended and all the meat is cooked. Stir in the last 2 tsp. of your gumbo file powder and serve warm.

Did our Premio Hot Italian Sausage add just the right touch to your mouthwatering gumbo? You’ll love all our varieties of real Italian sausage, chicken sausage and world variety flavors.

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