Laissez Le Bon Temps Rouler!

Yesterday being Mardi Gras, I made red beans and rice for Linette and gumbo for me.  I don't know if I make gumbo "correctly", but it does taste great.  Here's what you need:

• 4 oz. vegetable oil
• 4 oz. flour
• an onion, chopped
• a couple of celery stalks, trimmed and chopped
• a bell pepper, seeded and chopped
• as much garlic as you like, 
• 4 cups or so of chicken stock
• a bay leaf
• creole seasoning
• Stuff you want to put in it (see below)

Preheat your oven to 350.  Whisk together the oil and the flour in a large pot.  Put the pot into the oven and let it cook until it is dark brown, about an hour and a half.  Take the pot out of the oven and put it on the stove over medium heat.  Add the onion, celery, and pepper and cook them until they soften a bit.  Throw in the garlic and let it soften.  Add the stock and the bay leaf and seasoning.

Ok, that's the base.  Now where you go from here is up to you.  Last night I made chicken and sausage gumbo.  I added andouille sausage and cut up boneless skinless chicken thighs.  I then let the gumbo simmer for a bet to have the flavors meld.  But you can add whatever you like.  If you're doing seafood, you can add those just a few minutes before serving and instead of chicken stock you could used fish stock or clam juice.  Of course okra is a common additive to gumbo; it thickens it and adds a unique flavor.  My wife doesn't like okra, so I leave it out.  You can also add file powder (ground sassafras), but that's optional too.

With all the possible variations, gumbo is a many splendored thing.