New Orleans Creolé Gumbo
(variation of an Internet recipe)

Note: for ease in preparing this dish, save bacon grease ahead of time to equal 3/4 cup or a little more.  Prepare the roux and Step 2 a day ahead.

Step 1 - Roux (takes 15 to 20 minutes, stirring constantly):
1 cup white all-purpose flour
3/4 cup bacon grease

Step 2 - Vegetable/Sausage Mix
1 cup celery, chopped
1 cup onion, chopped
1 cup green bell pepper, chopped
2 cloves minced garlic
1 pound link Hillshire Andouille Sausage, sliced

Step 3 - Water/Seasonings
3 quarts water
6 beef bouillon cubes
1 tablespoon white granulated sugar
2 tablespoons hot pepper sauce
1/2 teaspoon Cajun seasoning
1/2 teaspoon thyme leaves
14.5-oz. can stewed tomatoes, chopped

Step 4 - Okra
2 tablespoons bacon drippings, or vegetable oil
2 (10-oz.) packages frozen, cut okra, thawed
2 tablespoons white vinegar

Step 5 - Crab and Shrimp
1 pound lump crabmeat
3 bags (12- to 16-oz.) small shrimp, peeled, deveined, tails removed
2 tablespoons Worcestershire sauce

Combine the ingredients in Step 1:  flour and bacon grease in a large skillet over medium heat, stir constantly until roux is a rich mahogany brown color.  Do not allow to burn.  Add ingredients from Step 2 into the roux:  celery, onion, green pepper, garlic, and sausage.  Simmer over medium heat until the vegetables are tender, stirring often.  Set aside.  In a large pot, add the Step 3 ingredients, water, bouillon cubes, sugar, hot pepper sauce, Cajun seasoning, thyme leaves, and stewed tomatoes.  Mix in the roux/vegetable mixture and simmer over low heat for half an hour.  Meanwhile, place the ingredients from Step 4 into a frying pan:  bacon dripping or vegetable oil, okra, and vinegar.  Cook over low heat for ten minutes.  Stir into gumbo.  Mix in ingredients from Step 5:  crabmeat, shrimp, and Worcestershire sauce.  Simmer until flavors are well blended.  Season with salt and pepper to taste.