CREOLE-STYLE GUMBO
Steps:
- 1. Adjust oven rack to lowest position and heat to 350 degrees. Toast 3/4 cup flour in a large dutch oven over medium heat, stirring constantly, until it just begins to brown, about 5 minutes. 2. Off heat whisk in the oil until smooth. cover the pot, transfer to oven, and cook until mixture is deep brown and fragrant, about 45 minutes. Remove the pot from the oven and whisk the roux to combine. (The roux can be cooled and stored in an airtight container for up to a week.) 3. Stir onions, bell pepper, and celery into the hot roux and cook over medium heat, stirring often, until vegetables are softened, about 10 minutes. Stir in remaining 1 Tbs. flour, garlic, thyme and cayenne and cook until fragrant, about 1 minute. Add tomatoes and cook until they look dry, about 1 minute. Gradually add in the broth and fish sauce, scraping up any browned bits and smoothing out any lumps. 4. Season the chicken with salt and pepper, add it to the pot, and bring to a boil. Cover and reduce heat to a gentle simmer, and cook until chicken is cooked through and tender, about 40 minutes. 5. Skim any fat that has accumulated on the top. Transfer the chicken to a plate, let cool slightly and shred into bite size pieces, discarding bones. Stir in the chicken, sausage and okra and return to a simmer and allow to heat through, about 5 minutes. 6. Stir in the shrimp and continue to simmer until cooked through about 5 minutes. Season the gumbo with salt and pepper and serve with rice.
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