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1
Start with making a Roux (Ideally you would use a bacon fat Roux with this Gumbo, but it isn't essential)
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2
Cook the Roux while constantly stirring until it reaches somewhere between the colour of peanut butter and chocolate.
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3
The darker it is the richer the taste (can take up to 30mins).
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4
Than add the Holy trinity (onions, bell peppers, celery):
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5
(Ratio of the trinity is 2 parts onion, 1 part celery, 1 part bell pepper.
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6
For 1 litre of stock I use 3/4 of a bell pepper, 2 small onions and 1& 1/2 sticks of celery.
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7
)All finely chopped.
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8
Not chunky.
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9
Saute your aromatics with the roux.
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10
it'll cause a lot of steam and hissing when you first drop it in so make sure you turn the heat down and don't freak out.
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11
When the onions are translucent transfer the mix to a slow cooker and add about a litre of chicken stock and any spices you want.
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12
A good spice mix of salt, black pepper, garlic powder, onion powder, cayenne, paprika and a few bay leaves will be fine.
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13
While the Gumbo simmers, brown off some chicken and sausages in a pan.
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14
Ideally you would use andouille sausages but Polish kabanos or kielbasa sausage is a good substitute.
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15
Once the meat has been browned off add it to the gumbo.
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16
When the gumbo is nearly ready (3 to 4 hrs total cook time), add okra or File powder to help thicken the sauce.
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17
Only if needed.
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18
Traditionally serve with rice and a crusty bread roll, but I like mine with home made chips/fries and a pitta bread.
