Submitted by Harriet Katz
On our trip to New Orleans, we sampled many of the traditional foods from that region. One of them is Gumbo.
Yields 3 litres
Heat 1/2 cup of oil in pot on medium-low heat. Add a drop of flour to pot and if it is hot enough, the flour will sizzle. Add remaining flour and stir with a wooden spoon. Stir constantly for about 20 minutes or until mixture turns a chocolate brown colour.
Remove pot to a cool burner and slowly add chicken stock (there will be a lot of smoke) and stir well. Return pot to hot burner.
Add crushed tomatoes and stir well until combined.
Add vegetable-sausage mixture and remaining seasonings and stir well.
Turn burner to medium high heat and bring to a boil.
Reduce heat to medium low, cover pot and simmer for 20 minutes stirring occasionally.
Add okra and simmer covered for 30 to 40 minutes or until okra is tender (al dente).
Continue stirring occasionally, making sure that mixture does not stick to bottom of pot. Add salt and pepper and more seasoning to taste.
Ladle into bowls and place 1/3 cup of rice in centre of bowl
Heat 2 tablespoons of vegetable oil in a 4- to 6-litre pot on medium heat. Add sausages and brown on all sides. Remove with a slotted spoon and place in a bowl.
Place onions, celery, peppers, and garlic, then add 1/4 teaspoon salt and 1/8 teaspoon black pepper in pot and sauté for 5 minutes.
Place contents in bowl with sausages. Wipe out bottom of pot.
You can add 1 cup of diced cooked chicken 5 minutes before serving