Tips
Mix the flour and the oil together and place in the microwave for five minutes. Remove, stir and place back in the microwave for one more minute. Then repeat this process one or two times until the mixture is a nice chocolate brown color and has a nutty aroma. Heat the roux in a wok and when it is hot, Place 2/3 of the celery, onions, and green peppers, and all of the jalapeños in the wok and stir thoroughly. Then I add the garlic, thyme, oregano, and basil. Stir a bit more and then place the remaining 1/3 of the celery, peppers, and onions into a blender with some water and turn it into a mush. Add this to the wok and stir until well cooked. Transfer this to a large stock pot, and add water, better than bouillon, Worcestershire sauce, molasses, bay leaves, chicken, and sausage. Add water and bring to a boil for a few minutes and then turn the heat down a bit and keep reducing and adding more water. Do this for about an hour until the gumbo becomes nice and thick. Serve the gumbo with fried shrimp and chopped green onions.
Ingredients (gumbo)
One bowl chopped celery
· One bowl chopped bell peppers
· One bowl chopped onions
· One bowl sausage links
· One bowl chicken pieces (cooked in advance)
· Heaping tablespoon thyme
· Heaping tablespoon basil
· Heaping tablespoon oregano
· Two finely chopped jalapenos (seeds out)
· 1 heaping tablespoon of chopped garlic
· heaping tablespoon chicken better than bullion
· about 3 tablespoons of Worcestershire shire sauce
· 1/4 cup of molasses
· 5 bay leaves
· chopped green onions
· fried shrimp
Ingredients (roux)
· One cup of flour
· One cup of canola oil