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1
Combine the oil and the flour in a heavy stockpot or Dutch oven over medium heat.
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2
With a wooden spoon stir the mixture slowly and constantly.
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3
After about 5 minutes the mixture will begin to foam.
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4
Keep stirring.
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5
As the roux cooks, the color will darken and the flour will have a nice nutty aroma.
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6
It should take about 15 minutes to fully develop a nice dark brown roux.
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7
When the roux is ready add the celery, onions and peppers (the Trinity) and cook for about 10 to 15 minutes.
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8
Once the vegetables have softened, add the bourbon and stir for 2 minutes, add chicken broth a little at a time to make sure the roux mixes well and is incorporated.
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9
Add the remaining ingredients, diced tomatoes, chicken, okra, bay leaves, hot sauce and season with salt and pepper.
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10
Bring to a boil then lower heat and simmer uncovered for 1 1/2 hours, skimming off any fat that rises to the surface and stirring occasionally.
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11
In the last 7 minutes, add the shrimp and cook until no longer pink.
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12
At the very last minute add the fresh cilantro.
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13
Season with more salt and pepper, if necessary.
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14
Remove bay leaves and serve with rice and crusty flat bread.
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15
Hot Sauce
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16
Roughly chop the chiles and jalepenos discarding the seeds.
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17
Add to a food processor, along with the tomatoes, apple cider vinegar, garlic, sugar and salt.
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18
Process until desired consistency.
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19
If it's too dry add a little water.
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20
Pour mixture into a small saucepan and simmer for about 10 minutes.
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21
At this point you can strain it for a loose hot sauce or leave it as it is for a chunky hot sauce.
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22
Season with more salt, if necessary.
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23
In a medium covered saucepan bring salted water to a boil.
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24
Add the rice, cover and lower the heat.
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25
Cook for 20 minutes until water is absorbed.
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26
Serve with gumbo.
