Gumbo

Instruction​

• Chop the Holy Trinity of vegetables:

  • white onion

  • celery

  • green bell peppers

• In your large gumbo pot, create the roux with 1 cup of olive oil and 1 cup of flour

• Stir constantly on medium-high heat until it becomes the color of peanut butter (this may take up to 40 minutes, but it is the lifeblood of gumbo)

• Add the Holy Trinity and minced garlic, sauteing on medium-high heat until softened

• Add 1 liter of seafood stock and cover

• Cut the ends off of ocra, then chop into discs and add them to the pot

• Roughly chop tomatoes and add them to the pot

• In a a separate pan, fry up chopped Andouille sausage until crispy on the outside

• Add them to the pot along with shrimp (if the shrimp is raw, simmer in the gumbo for 30 minutes)

• Season with the following

  • salt and pepper

  • cayenne pepper

  • Old Bay Seasoning or Cajun seasoning

• If the gumbo has too much liquid, you can add some rice to thicken

• Serve and garnish with freshly sliced jalapenos and/or fresh parsley