Baton Rouge Gumbo

Directions

1. In a two quart sauce pan, heat oil over medium high heat. Once oil is hot, gradually add flower and using a wire whisk, stir constantly until the color of the roux is peanut butter brown. The darker the roux the, "Nuttier" the flavor.
2. Note: To avoid burning/scorching the roux, maintain low heat and stir constantly. If black specks appear in the roux, it's burnt. Discard and begin again. At low heat, it may take up to forty-five minutes to prepare the roux; for the inexperienced, it is best to take your time.
3. When the roux is prepared, reduce the heat and add onion, celery, bell pepper and garlic; saute aprox. 5 minutes or until vegetables are wilted. Add chicken broth, one laddle at a time, stirring constantly until all of the liquid is incorporated into the roux. Add chicken or shrimp pieces, okra and seasoning. Return to medium high heat, bring to a low boil and simmer for thirty minutes. Season to taste with salt and pepper and allow to cook an additional five minutes. Serve over cook rice.
4. Note: To prevent okra from becoming slimy/stringy, saute the okra in oil until all stringy texture is removed, and the vegetable is lightly brown. Drain okra on paper town prior to adding to gumbo.
5. This recipe freezes well (without rice).
6. Add andoulle or polish sausage for varity.