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1
Slice sausage, chop onion and pepper, open cans and measure flour and water - basically mise en place, get your stuff ready.
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2
Place sausage in a cast iron pot (this recipe will fill a 2 quart pot to the top) and cook on medium until browned and most of the fat has coooked out.
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3
Pull out the sausage and reserve.
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4
Turn heat to high, allow oil to heat up, and add flour.
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5
Brown flour, reducing heat as it darkens, until desired color is reached.
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6
This is a roux, play with it - the color will change the flavor, I like mine fairly dark for gumbo.
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7
Add onion, pepper, and celery seed.
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8
(I am not a fan of the texture of celery, but love the flavor so use seed.
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9
You can substitute a stalk and a half of chopped celery.
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10
If you like celery, you will probably prefer it to the seed.)
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11
Saute this until onion is translucent and roux is picked up by it all.
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12
(You can make this in larger batches and freeze for some quick and easy gumbo another day. )
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13
Add okra, tomatoes and water.
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14
Bring to a boil and allow roux to thicken the liquid.
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15
Add crab boil, file, and hot sauce, reduce heat to extremely low and return sausage to the pot, cover and allow to simmer until you absolutely cannot take it any longer and are about to eat the spoon rest.
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16
Remove lid and reduce if you like it thicker.
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17
Enjoy!
