I grew up eating my mom's gumbo, so as I read many recipes and reviews, I also had some ideas such as gumbo must have okra and tomatoes! I think this is the best recipe I've found. I did speed it up by doing a few of the steps simultaneously in two pots, so my total cooking time was about 2 hours.
1. First I browned the chicken in light olive oil (holds up to heat better than regular) in a heavy skillet. I put the chicken aside to be added back and cooked in the gumbo during the last 40 minutes. (Chicken included is how I know gumbo.)
2. Then I cooked the roux in the heavy skillet simultaneously with browning the sausage (I used Polish, sliced in circles) in a large soup pot. For the roux, I added to the oil that had browned the chicken more olive oil and 1/4 cup of butter to make a total of about a cup of oil/butter, and gradually added about a cup and a half of flour, stirring constantly so that the roux was smooth. I like to use a metal spatula (aka turner) so that I can quickly scrape the bottom of the skillet and not let the roux burn.
3. While the sausage browned in one pot, and the roux browned in the other (stirring every couple of minutes), I finely chopped the Cajon "trinity" of onion, bell pepper, and celery. I added the vegies to the sausage pot, along with cajon seasoning (salt, pepper, etc.), garlic, and a little olive oil.
4. When the vegies were wilted and the roux was "darker than peanut butter," I added the roux to the sausage and vegies, along
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I grew up eating my mom's gumbo, so as I read many recipes and reviews, I also had some ideas...