- 1 large or 2 medium onions diced
- 3 or 4 celery stalks diced
- 2 15oz cans chicken broth
- 1 1/2 to 2 cups flour
- 3 bay leaves
- 2 packages Eckrich smoked sausage diced
- 2 or 3 toes garlic finely diced
- 1 cup cooking oil
- 1/2 to 3/4 tsp. thyme
- 3 0r 4 boneless/skinless chicken breasts diced
- Approximately 1 pound (I use frozen) sliced okra
- Howie’s Cajun Dust to taste
Begin with a large pot and use medium-high heat. Add flour and cooking oil to make a roux. Stir to remove lumps and continue to stir almost constantly to prevent the mixture from scorching. Should it scorch, discard and begin again. Continue to cook & stir until roux is a dark brown; the color of pecan shells. (This phase will take a half hour or so. It can be done in the microwave by heating a minute or 2 at a time and stir in between until it is the right color).
Add diced celery & onion. Continue to stir until the vegatables are nearly cooked (onions will become translucent) then add the garlic. Saute the garlic in the mix for about 2 minutes. Begin stirring in enough water to liquify the mixture. Add the water slowly while you stir the mixture to get it well belended and remove any lumps. Now add chicken broth, 3 or 4 bay leaves, approximatly 1/2 to 3/4 teaspoons of thyme.
Next add the diced chicken, okra, sausage, and enough water to bring the level of the gumbo upto where you want it. (Approx. 1.5 gal. total amount of gumbo) Add black pepper and Howie’s Cajun Dust to taste (the sausage and chicken both will partially salt the gumbo). Bring mixture to a low boil and stir occasionally until the okra is very tender. Serve in a bowl over cooked rice with green salad and french bread. Now add Howie’s Cajun Dust for that great Cajun flavor!