New Orleans Style Gumbo

This recipe is challenging because you have to have one interrupted hour stirring the Roux. But the Roux MADE this meal!!! 

Ingredients

• For the Roux:
• 1 heaping cup all purpose flour
• 2/3 cup olive oil
• For the Gumbo
• 1 bunch celery dices leaves included
• 1 red bell pepper diced
• 1 yellow onion
• 1 bunch green onions
• 5-6 cloves garlic
• 2-4 jalapenos
• 4 Tablespoons Cajun or Gumbo File seasoning divided
• 8 cups Chicken broth
• 12 oz package Andouille sausage, sliced
• meat from 1 Rotisserie chicken, broken into smaller pieces (optional)
• 2 lb Shrimp, de-veined and shells removed
• 1 Tablespoon hot sauce
• 1/2 teaspoon Thyme leaves
• 2-4 bay leaves
• 1 (14.5 can) Stewed or Crushed tomatoes
• 1 (6 oz) can Tomato sauce
• 1 teaspoon Mrs Dash Garlic and herb
• 1 teaspoon Mrs Dash Extra Spicy
• 1 teaspoon red chile powder
• 1/2 teaspoon garlic powder
• 1-2 packages frozen okra
• 2 Tablespoons white vinegar
• 2 teaspoons Worcestershire sauce

Directions

1. Roux:
1. Whisk together flour, oil in a large, heavy bottom sauce pot over medium-low heat, until smooth. Cook Roux, whisking initially and then with soft spatula, stirring constantly, until it turns an rich mahogany brown color. Add more flour or oil while cooking to maintain a nice thick, smooth texture. This will take 30-60 minutes, so be patient!!! Do Not let the roux burn. Remove from heat (put on cool burner) and continue to stir until the mixture stops cooking, so that it doesn't burn. It should turn a rich chocolate brown.
2. Gumbo:
1. In a large frying pan, Cook sausage and chicken (option) together.
2. Place vegetables in food processor and pulse until chopped.
3. Mix chopped vegetable and meat together into the roux and bring to a simmer for 10-15 minutes, or until the vegetables are tender. Add about 1 cup of chicken broth to the mixture to prevent from drying out.
4. Add the remaining chicken broth, thyme, stewed tomatoes, tomato sauce, bay leaves, 2 tablespoons Cajun seasoning, hot sauce, Mrs Dash seasonings, garlic powder, red pepper powder.
5. Simmer for 1 hour. Add remaining Cajun seasoning about 45 minutes in.
6. Fry okra in frying pan with a little bacon grease until cooked.
7. Add shrimp, Worcestershire sauce, okra, vinegar and 2 more Tablespoons of Cajun seasoning and more hot sauce. Simmer until blended up to 15 additional minutes, until shrimp is cooked.
8. Serve with white rice, french bread for dipping.