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1) Make the Roux: In a small saucepan, dust flour over medium hot oil, and cook on medium, stirring constantly until the mixture turns brown.
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Heat it slowly or it will burn -- don't be tempted to crank up the heat to make it cook faster, this process should take 15-20 minutes to complete.
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If it starts to smoke, you're on the verge of burning it, so turn the heat down as far as it will go and continue stirring.
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When burnt, it becomes unusuable and turns a grainy looking texture.
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(We don't want this!
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;D) When finished, let it cool in the pan.
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2) In stovetop pot on medium high heat, melt butter.
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Saute and stir chopped veg, sausage slices, pulled chicken, half of the garlic dice and half of the herbs and spices until browned and aromatic.
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3) Add other half of herbs, spices, garlic, and chicken stock to deglaze pot(release the true flavor-spirit of the Gumbo).
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Once the sticky stuff is removed from the bottom of the pot, add bay leaf and completed roux.
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Either start with about 1/4 tsp of each: oregano, basil, thyme, onion powder, garlic powder, white pepper, black pepper, paprika, and red peppers, and then add to taste (read: preferred level of spice), or add half during saute and half during simmer of above-listed herbs and spices.
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4) Reduce by low simmer until you can't keep people out of it without the threat of bodily harm.
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One can transfer pot contents to a crockpot and cook it on low for about 8 hours, taste it, then add more seasonings, if needed, or use this same pot (my preferred method).
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The roux may overpower the salt added, so it may require more over time, thus the 1 tablespoon set aside for adding to taste.
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Add water, if necessary, to reach desired consistancy.
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5) Bring up to simmer for last 20 minutes.
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Add cooked shrimp during last 5 minutes, if using.
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6) Thicken to taste with corn starch and water mixture.
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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 Pinch in more and stir, if roux not thick enough.
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(It should be about the consistancy of spaghetti sauce).
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7) Remove bay leaf and serve in wide bowl over cooked jasmine rice.
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8) Jiwi!
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(Enjoy!
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).
