Gumbo

Gumbo Recipe Rouix: 3 tbsp oil 1/3 cup flour Using 5 qt Dutch oven, heat oil over medium heat. Add flour and wisk until pale golden- about 5-7 minutes. Add: 4 cloves garlic finely chopped 1/2 tsp cayenne 1 jalapeno pepper chopped (very small bits) 2 tsp dried thyme (I use 1 1/2 -2 TBSP fresh) 2 tsp dried oregano (I use 1 1/2 -2 TBSP fresh) Ground pepper to taste Ground sea salt to taste Stir garlic and spices into the rouix until evenly distributed Add: 1 large chopped onion Chopped celery with leaves 2 chopped carrots Stir onion, celery and carrots into spiced rouix. Stir about 3 minutes until veggies start to soften Add: 2 green peppers seeded and chopped 2 red peppers seeded and chopped Stir into rouix/veggie mix. Stir an additional two minutes or so until veggies are coated Add: One (12 oz?) can Fire Roasted Diced Tomatoes 2-3 cups chicken broth fresh or canned 2 bay leaves Bring ingredients to a boil, stirring occasionally Add: 10 oz frozen cut okra Add Okra to boiling soup, reduce heat, and simmer Fry: 1- 1 1/2 lbs andouille cut into 1/4 inch slices Cook sausage until lightly browned on both sides. Remove from pan. Cook chicken pieces using the same pan that has the residual drippings. Add cajun seasoning to the chicken. Cook just until warm and coated. Stir in the meat about 5 minutes before serving. Don't forget to remove the bay leaves before dishing up!