Here we go! My house still smells like gumbo and my hands smell like onions and garlic. I was so nervous and didn't take any pictures. I wanted to get a picture of the roux but was so scared that I was going to burn it so this is a boring blog recipe post but here it is!
3/4 cup oil
• 1/2 cup flour
• 2 large onions, chopped
1 cup frozen okra
• 2 bell peppers, chopped
• 4 ribs celery, chopped
• 4 - 6 cloves garlic, minced
• 4 quarts chicken stock
• 2 bay leaves
• 2 teaspoons Creole seasoning, or to taste ( I used "Slap Yo Mama" Yes that is the name of a seasoning. Isn't that terrible?)
• 1 teaspoon dried thyme leaves and 1 teaspoon of parsley
• Salt and freshly ground black pepper to taste
• 2 pounds of cooked shrimp
• 2 pounds andouille or smoked sausage, cut into 1/2" pieces
In a large stockpot heat oil and add flour. Stir, stir, stir like crazy with a large spoon or I used a large spatula because I read that it is was better. Stir on medium heat like crazy for a while and get your workout music because your arm will hurt! The roux should turn a color a little darker than peanut butter but don't let it burn! Make sure you pre-chop all of your veggies because they will need to be dumped into the roux as soon as it's dark or the cooking term is "carmalized". Add all the veggies together and then stir until them are tender (about 6-7 minutes). Then add the chicken stock and the seasonings....get the Slap-Yo-Mama out! HA! Add the smoked sausage too and NOT Boudain (read the previous blog on my mistake in sausage) Cook on low heat for hours and hours......I was hoping it would make it better to cook it for a LONG time. About 30 minutes before serving, add the shrimp and okra. Mistake number 2 - adding the okra at the beginning because it turns into okra mash......yummy!
Serve hot over hot white rice and add more pepper or Slap-Yo-Mama depending on your spicy taste. FUN!