GOOD OLE' GUMBO

Steps:

• Have all the vegetables chopped and ready before beginning the Gumbo.
• Dice half of the sausage.
• Cut rounds of the remaining sausage.
• In a heavy soup pot, combine flour and oil and optional bacon fat to form the roux.
• Cook over medium heat, whisking constantly, until the color of coffee.
• This will take 20 minutes or more.
• Do not walk away from the stove as the flour will burn and cause you to start again.
• Once the roux is finished, lower heat to medium low, and add all the chopped veggies except the okra.
• Cook stirring constantly until the veggies begin to sweat.
• The roux will absorb the sweat so watch carefully.
• Again, do not walk away.
• Once the veggies begin to sweat, add the tomato paste and stir until distributed.
• Add all the dry spices.
• Slowly add the chicken stock, stirring to avoid lumps.
• Add the chopped sausage and browned chicken.
• Cover and simmer until the chicken is cooked thru.
• Remove the chicken from the pot, and tear into bite sized pieces.
• Reserve.
• Add the okra and cook until tender, about 10 minutes.
• Return chicken to the pot, and add remainder of the sausage.
• Taste for seasoning and add salt or pepper to taste.
• In the last few minutes before you are ready to eat, add the shrimp to the simmering gumbo, and cover.
• Heat for two minutes and then turn off heat.
• Allow to sit for another 5 minutes.
• Serve over rice.