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1
Have all the vegetables chopped and ready before beginning the Gumbo.
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2
Dice half of the sausage.
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3
Cut rounds of the remaining sausage.
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4
In a heavy soup pot, combine flour and oil and optional bacon fat to form the roux.
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5
Cook over medium heat, whisking constantly, until the color of coffee.
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6
This will take 20 minutes or more.
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7
Do not walk away from the stove as the flour will burn and cause you to start again.
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8
Once the roux is finished, lower heat to medium low, and add all the chopped veggies except the okra.
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9
Cook stirring constantly until the veggies begin to sweat.
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10
The roux will absorb the sweat so watch carefully.
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11
Again, do not walk away.
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12
Once the veggies begin to sweat, add the tomato paste and stir until distributed.
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13
Add all the dry spices.
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14
Slowly add the chicken stock, stirring to avoid lumps.
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15
Add the chopped sausage and browned chicken.
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16
Cover and simmer until the chicken is cooked thru.
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17
Remove the chicken from the pot, and tear into bite sized pieces.
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18
Reserve.
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19
Add the okra and cook until tender, about 10 minutes.
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20
Return chicken to the pot, and add remainder of the sausage.
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21
Taste for seasoning and add salt or pepper to taste.
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22
In the last few minutes before you are ready to eat, add the shrimp to the simmering gumbo, and cover.
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23
Heat for two minutes and then turn off heat.
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24
Allow to sit for another 5 minutes.
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25
Serve over rice.
