-
1
Serving suggestions: steamed rice, soda crackers such as Saltines and Louisiana hot sauce.
-
2
Start by making the roux.
-
3
In a heavy bottomed pan, preferably a cast-iron skillet, melt the bacon fat and stir in the flour.
-
4
It's important to keep stirring this until it turns a deep dark brown.
-
5
Usually about 30 minutes.
-
6
Also remember once it is brown to remove it from the burner and it will continue to cook as the pan is still really hot.
-
7
For the gumbo: Melt the butter in a large pot.
-
8
Add the celery, onions and green and red bell peppers.
-
9
Let simmer for 5 minutes.
-
10
Cut the hot links in 1/4-inch half-moons and add to the pot.
-
11
Add the water, clam base, chili powder, thyme, oregano, garlic, paprika, cayenne, chicken base, hot sauce and bay leaf.
-
12
Bring to a boil and turn down to a simmer.
-
13
Let simmer for 30 minutes.
-
14
Take 1 cup of the liquid and stir it into the still hot roux; it will expand to double the size.
-
15
Add this to the gumbo and stir it in well bring it back to a boil.
-
16
Once it has thickened, turn off the heat and stir in the okra and gumbo file.
-
17
(At this point you have a nice base that you can add your choice of proteins to, anything from crawfish, shrimp, crab, chicken or a combination.)
-
18
Serve in a bowl with steamed rice, soda crackers and Louisiana hot sauce.
-
19
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity.
-
20
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
