Gumbo
- 1 lb smoked andoulle sausage, cut into rings
- 1/2 cup vegetable oil
- 1 cup flour
- 1 onion, cut chunky
- 3 celery ribs, quick chop
- 2 bell peppers, large dice
- 3-4 garlic cloves
- 3 bay leaves
- Large spoonful of better than bouillon, beef
- 6 cups chicken broth
- Large spoonful of cajun seasoning (I didn't measure)
- Teaspoon of dried thyme
- Spoonful of sugar
- 28 oz can of whole tomatoes
- 8 oz can of tomato sauce
- 3 boneless chicken thighs (optional)
- 2 large bags of frozen okra
- 2 lbs of peeled and deveined shrimp
- Splash of vinegar
Fry sausage in oil on medium high heat. Remove pan from heat and set sausage aside. Lower heat to medium low and stir in flour. Watch and stir until it is a nice rich brown. This can take 20-40 minutes. Meanwhile, put onion, bell pepper, celery, and garlic in food processor. Pulse until small dice. When your roux is correct color (needs to be much darker than peanut butter,) add the chopped veggies. Cook them for a minute or two and add the sausage back. Keep cooking them for 5-10 minutes. Add the better than bouillon and the chicken broth. Stir until the flour is well incorporated. Now and the bay leaves, thyme, sugar, and cajun seasoning. Also add the canned tomato items. Simmer this for 45 minutes or more. Add the chicken. Simmer for 30 minutes. Add the okra and shrimp and a splash of vinegar. Simmer for 45 more minutes. It's finally done. Serve with rice.