Gumbo, New Orleans Creole, Jeff's

Ingredients

• 1 cup vegetable oil
• 1 cup all-purpose flour
• 1 large onion (chopped)
• 1 bell pepper (chopped)
• 2 stalks celery (chopped)
• 4 cloves garlic (minced)
• 1 lb smoked sausage (sliced) - andouille is the BEST
• 1 lb chicken thighs (boneless, skinless, cut into chunks)
• 1 lb shrimp (peeled and deveined)
• 6 cups chicken broth (bone broth)
• 1 can (14.5 oz) diced tomatoes (Fire Roasted)
• 2 tbsp Creole seasoning
• 1 tsp thyme
• 2 bay leaves
• 1 tbsp Worcestershire sauce
• 1 tsp cayenne pepper (optional for heat)
• 1 cup okra (sliced, optional)
• Salt and pepper to taste
• Fresh parsley (chopped, for garnish)
• Cooked white rice (for serving)

Optional Seafood (This makes it even better!!!)

• 1 pound crab claw meat
• 1 pound crawfish tails
• 1 pound Red Snapper or other meaty fish
• 1 pound small blue crab meat
• 1 pound oysters

Directions

1. Make the roux In a large cast iron Dutch oven or pot by heating the vegetable oil over medium heat, then gradually whisking in the flour. Turn the heat down to low or medium low (keep an eye on it) and cook, stirring constantly, for 35 minutes to an hour, or until the roux turns a deep, rich brown color. BE PATIENT AND KEEP STIRRING!!!
2. When the roux is finished, it should be as dark as chocolate and have a soft, “cookie dough” like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
3. Add the chopped onion, bell pepper, celery (also known as the holy trinity), and garlic to the roux. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
4. Brown the sausage and chicken in a separate skillet until cooked through. Add them to the pot with the vegetables.
5. Pour in the chicken broth, diced tomatoes, Worcestershire sauce, and Creole seasoning. Add the thyme, bay leaves, and cayenne pepper (if using). Bring the mixture to a simmer and cook for 45 minutes to 1 hour, stirring occasionally.
6. Add the shrimp, optional additional seafood, and okra in the last 10 minutes of cooking. Cook until the shrimp are pink and cooked through (only about 1 to 2 minutes at most).
7. Remove the bay leaves and season the gumbo with salt and pepper to taste. Serve the gumbo hot over a bed of white rice and garnish with fresh parsley.
8. Sprinkle some filé powder (ground sassafras leaves) on top before serving.