Gumbo freezes well for make-ahead meals.
Gumbo, in its many variations, is authentic Louisiana cooking at its best, and its roots lie in French Creole, South African and Native American traditions. Historically, okra was used to thicken gumbo, although some cooks preferred file', or ground sassafras leaves. Today, okra is still used to thicken gumbo, along with a traditional flour and oil or butter roux. Use fresh okra if you have it, although frozen, sliced okra will work in a pinch. Saute okra with the onions, celery and peppers, or add it directly to the soup.
Instructions
1. Heat the oil in a large stockpot over low heat until warm. Add the flour slowly, whisking it constantly so it doesn't burn. Continue cooking the roux until it turns golden brown, about 10 minutes, stirring constantly.
2. Add 1 tbsp. butter, celery, onion, garlic and parsley. Cook for 20 minutes until the onion and celery is tender, stirring occasionally. Add the okra and stir for an additional 10 minutes.
3. Add the chicken broth, water, Worcestershire sauce, Tabasco sauce, ketchup, tomato, salt, sausage, bay leaf, thyme, rosemary and red pepper to the roux mixture.
4. Simmer covered for 1 hour, stirring occasionally. Stir the chicken, shrimp, rice and molasses in 30 minutes before serving. Heat through and serve.
Tags: stirring occasionally, thicken gumbo, used thicken, used thicken gumbo
