Blue Bayou Gumbo

• butter↗1⁄4 cup
• flour↗1⁄4 cup
• onion↗1 cup

  diced (about 2)

• celery↗1 cup

  diced

• chicken stock↗2 quarts
• okra1 cup

  sliced

• meat (cubed chicken, andouille sausage and or shrimp)12 ounces
• diced tomatoes1

  (6 ounce) can

• cajun seasoning1 teaspoon
• gumbo file1 teaspoon
• salt↗1 tablespoon

  divided use (OR to taste)

• rice↗2 cups

  cooked

• optional
• olive oil↗2 tablespoons
• green bell pepper3⁄4 lb

  diced

• tablespoon garlic, minced↗1
• tablespoons parsley, chopped↗2

Step-by-step instructions

1. 1

   Place room-temperature butter in a small sauté pan or saucepan over very low heat. Slowly whisk in flour until very smooth. Continue whisking until the roux begins to brown.

2. 2

   Add the onion and celery. Cook for 5 minutes.

3. 3

   Add the stock and stir. Simmer for 10 minutes.

4. 4

   Add remaining ingredients (except filé and salt) and return to a simmer. Adjust salt to taste.

5. 5

   If you are adding seafood, add it at the very end and make sure it is completely cooked.

6. 6

   Add filé.

7. 7

   Mix well and serve over rice.