I like to sauté my vegetables in the roux while it is cooking, becoming so tender and soft they almost melt into the finished sauce. This is a good base recipe, you can substitute seafood or andouille sausage for the smoked. Add some chopped okra with the other vegetables and a dash of filé powder at the end if you can get your hands on some.
There is enough stew here to serve a crowd for a casual holiday get-together and would be a nice respite from more traditional fare. Make it up to 3 days ahead and keep in the refrigerator, or a couple weeks in the freezer, then all you have to do is heat and serve.
Categories: budget friendly, chicken, Christmas, comfort food, Dairy Free, dairy free, Dinner, Father's Day, fiesta, game day, Meat, pork recipes, potluck, Recipes, Recipes with onions, Soups and Stews, winter
The real character of a good Gumbo is all in the roux, a combination of flour and fat cooked until brown and toasty. It takes some practice to get it toasted without becoming burnt. You have to be gutsy enough to keep cooking until the flour is browned within an inch of insanity, when you are certain that you killed it—but no—perfect.