Gumbo

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Step 1

1. Preheat oven to 350°F.

Step 2

2. In a large stock pot that is oven safe, whisk together all purpose flour and oil to make a roux. Place in oven for 40 minutes.

Step 3

3. Remove roux and whisk again. Return to oven for additional 40 minutes or until roux is dark brick in color, occasionally stirring.

Step 4

4. While roux is in oven, dice onions, celery, green bell pepper and garlic. Set aside and keep each vegetable separated. In separate pan, brown the sliced andouille. Set aside.

Step 5

5. When roux is correct color, place stock pot on stove on medium heat. Add the onions and stir. Mixture will become chunky. Once onions soften, add celery and green pepper. Stir until fully incorporated. Finally, add the garlic, making sure to continue stirring so as not to burn it.

Step 6

6. Stir in Tony Chachere's (usually about 2-3 tablespoons) mixing until well incorporated.

Step 7

7. Slowly and gradually add the chicken stock, stirring after each addition until smooth. Once all the chicken stock is incorporated and the sauce is silky, add the frozen okra and stir. Simmer until okra is heated through.

Step 8

8. Add thawed, peeled and deveined shrimp and stir. After 5 minutes, remove gumbo from heat. Serve with steamed white rice.