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1
Make the Roux.
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2
In a small sauce pan combine oil and flour and cook on medium stirring constantly until the mixture turns dark brown like melted chocolate.
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3
Heat it slowly or it will burn -- don't be tempted to crank up the heat to make it cook faster, this will take 15-20 minutes.
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4
If it starts to smoke, you're are on the verge of burning it, so turn the heat down as far as it will go and continue stirring.
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5
It turns a grainy looking texture if it burns.
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6
When finished let it cool in the pan.
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7
Chop veg and put in crock or a big pot.
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8
Cut up sausage into rounds and fry in a pan, then add to crock or pot.
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9
Tear up chicken, add to crock.
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10
Add herbs, spices, water, roux, and garlic.
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11
I start with about 1/4 tsp of each: oregano, basil, thyme, onion powder, garlic powder, white pepper, black pepper, paprika, and red pepper.
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12
Simmer the whole thing until you can't keep people out of it without the threat of bodily harm.
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13
I usually use the crock and cook it on low for about 8 hours Taste, add more seasonings if needed.
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14
I never quite add enough salt, so it always needs more salt.
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15
Add more water if necessary.
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16
Add cooked shrimp, if using.
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17
Simmer 20 minutes more.
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18
Thicken with file or corn starch.
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19
If using file, add it just at the very end right before serving.
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20
Cooked file gets tough and rubbery, but it adds a desirable flavor.
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21
If using corn starch, put 2-3 Tablespoons in a cup, add a bit of water and mix until dissolved then add the mix to the gumbo and stir it inches Use more if necessary.
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22
Server over cooked rice.
