There are a few things that I in the prep of my gumbo that are important to me.
1. The roux -- don't rush the roux. I cook it super slow and low. Because it is a fine line between a good and bad roux if you cook it to fast. And anyone that knows me, knows that I don't deal well with fine lines. So if I cook it over the lowest possible temp, then it's harder to ruin it.
2. I don't add meat. I cook my gumbo in advance and let the flavors marry over time in the fridge or freezer. When I'm ready to eat it, I add my meat of choice and cook it another 1/2 hour (or simmer for several). This way my gumbo is flexible and will last longer.
3. I'm not a big fancy of giant pieces of vegetable in my soups. So I cut everything to about a 1/4" dice. I trick for doing this quickly with longish vegetables. Is to slice them length wise into quarters (but not ALL the way from end to end). Then chop -- this is a quick and easy dice method for lazy self-trained cooks like myself.
4. I ALWAYS use fresh tomatoes instead of canned. I can't stand the taste of canned tomatoes. If you don't mind it, then by all means, substitute with canned. But I highly recommend using fresh -- just to taste the difference. I also try to use homemade tomatoe sauce, but I don't always have it on hand. My second option is jarred tomatoe sauce...again -- it's a metallic can issue for me.
5. OH AND If you have a really good 1/2 cup of lard -- then use it as the fat in the Roux. You will not be disappointed. My second choice is butter. I don't ever use oil.
So there you have it -- my gumbo do's and don't. Now for the recipe...this serves about 8 - 10 people.
1/2 cup butter
1/2 cup flour (I use quinoa or rice flour in honor of escaping gluten...it works fine. I wouldn't use almond or coconut)
1large onion diced
3 stalks celery diced
1 red bell pepper diced (you can use green, but I like the sweet flavor of red)
3 cloves garlic (minced)
1 cup tomato sauce
1 lb of tomatoes diced with skins on (reserve as much juice as possible) This is about 8 - 10 medium tomatoes)
2 cups of chicken stock
4 cups water
1 1/4 lbs okra (fresh or frozen) diced. This is about 20 - 25 okras
1 t salt (you'll prob want to add more before you eat it unless you add seafood)
2 t fresh thyme
3 bay leaves
a few shakes of tobasco
Make a roux -- that is, use a heavy cast iron pot or skillet and melt butter/lard over very low heat. Add the flour a little at a time and whisk into the butter. Once it's all whisked in, continue to stir occasionally until the roux is dark (like a dark copper penny). If you burn it, start over b/c you can't use it in the gumbo.
Add onions, celery, bell pepper and garlic and saute until soft. If you are using a cast iron skillet, then transfer to a warmed heavy pot. Add remaining ingredients. Bring to the boil and then cut back to a simmer for an hour.
Refrigerate at least 24 hours (or freeze). When you are ready to eat it, add chicken, sauce, your choice of seafood or all three and simmer for 30 minutes before serving.
Serve over rice.
