ant wrote:
> I've had a look on the InterWeb, and got an idea. Albertson's had
> their $8 Andouille sausages marked down to $2 tonight, so I got a
> pile. Chicken, Okra and Celery seem to be big on the basics list.
>
> And that roux, which seems to be like the gravy I make with roasts.
>
> Anyone got any special ideas or hints to making a decent gumbo? I'm
> planning an Okra one, rather than a file one (going to take some file
> powder back to Australia though, as I've never seen it there).

The orginial way is lard and all purpose flower in equal parts in a cast
iron pan. I use crisco and all purpose flower myself in equal parts. Set the
heat to medium high an stir contiunously and don't wake away until it is
medium to dark brown for gumbo. Blond is more for soaps and such. Once you
have what you want put it aside.

In a 5 qt or larger stock pot saute with a little olive oil your triology of
onions, green pepper, celery, 3 cloves of garlic minced and a jalapeno
pepper seeded and chopped. This takes about 10 minutes at medium heat. Add 2
cans of diced or stewed tomotos and let it simmer for about 5 minutes. Now
stir in chopped sausage (about 1/2") and Okra and let simmer about 15 more
minutes or until tender. Now add chicken thighs and brests cut into bite
size pieces. Now cover with either chicken stock or water, you can also
combine the two. Once simmering add about 2 tbl spoons of the roux to the
stock pot, stiring until completely melted add salt and black pepper to
taste. In my case I add cayanne pepper also at this point. Let it simmer
about an hour with constant checking and stirring. Keep and eye on your
thinkness and add roux as needed. Now make your rice and you should be ready
to go. Gumbo keeps well and roux kept in a tightly sealed mason jar will
keep for months in refrig.

I did this from memory so if you have any questions feel free to ask.

--

Joe Cilinceon