Gumbo

• 1/2 C vegitable oil
• 1 C flour
• 1 onion finely chopped
• 2-16 oz bags of frozen okra
• 1 1/2 C long grain white rice (prepared according to package)
• 4-5lb of meat (I usually have about 1 1/2 of smoked pork sausage. For the balance of the meat, I do different combinations of chicken, duck, crawfish or shrimp. My fav combo is boneless chicken thighs, duck and sausage)
• Seasoning (I use a mix called TexJoy. It is just a combo of black and red pepper, salt and garlic powder.)

1. In an 8qt stock pot, combine oil and flour. Stir until well combined. Heat over medium high heat and stir constantly. The roux (flour and oil) will slowly start to change color.
2. When the color gets to about the color of milk chocolate, add about 5 qt of water and stir.
3. Cut meats into bite-sized pieces and add to the pot along with the onion.
4. Season gumbo just a little bit. As the sausage cooks, it will also release seasoning. If you are not careful, it is easy to over season. Just add a little bit and you can add more later.
5. Bring gumbo to a boil, then reduce to barely a simmer.
6. Let the gumbo simmer for about 3hr or so.
7. Skim oil off that has floated to the top of the gumbo. Taste and add seasoning as needed.
8. Add both bags of okra and bring to a boil, reduce to a simmer.
9. Let simmer for another 2hr or more.
10. Serve in a bowl over rice.

vegitable oil, flour, onion, okra, long grain white rice, meat, texjoy

Taken from www.epicurious.com/recipes/member/views/gumbo-50025836 (may not work)