Almost everything you'll need for this recipe

Well, now, if you’re askin' why I like gumbo, it’s 'cause there’s just somethin' magical about it. You throw in a little of this, a little of that, and before you know it, you’ve got yourself a big ol’ pot of somethin’ that tastes better than anything I could’ve imagined when I first started. I reckon it’s the kinda dish that makes you feel like you're in the thick of an adventure, no matter how lazy the day might be. It’s got all the fixins—sausage that snaps when you bite into it, shrimp that practically melt in your mouth, and that rich broth that’s as warm as Aunt Polly’s hugs after a long day of trouble.

Now, gumbo’s the kind of thing you can’t rush. It takes patience, and when it’s ready, you know it’s been earned. Stirrin’ that roux for what seems like hours, watchin' it change colors till it’s as dark as a stormy night on the Mississippi—it teaches ya the value of slow work. And that’s somethin’ I can appreciate, but I appreciate it more when someone else is doing it, see if any passing kids notice you stirring and convince them its fun, you wish you could do it all day, and really really resist lettin’ them try until they’re beggin’ to do it then let them take over. Now that’s workin’ smarter' not harder. Plus, gumbo’s big. You can make enough to feed a whole crew, and when your pals come around, they’re always up for a big bowl.

It’s hearty, it’s filling, and it always tastes better the next day, which means you get to enjoy it again when you’re already thinkin’ about somethin’ else. And if there’s one thing I like more than eatin’ gumbo, it’s that—it’s the fact that I can sit back, relax, and know there's a second round waitin’ for me. Now, that’s a real treat.

For a real lazy time makin’ the gumbo I recommend choppin’ and tearin’ everything you need ahead of time so you can just drop it in the pot and watch it bubble while you stir.

Tom’s Gumbo – A Lazy Day Delight
(Just like Aunt Polly might make, but with a bit more fun)

What You’ll Need:

A sturdy old enameled pot (the kind that can take a beating)
Some good ol' fashioned kitchen tools
And all the ingredients, right here in front of ya.

The Goods:

1 heapin' cup of flour (you want it piled up, none of that skimpy stuff)
2/3 cup of oil—vegetable or canola’ll do
A bunch of celery (don’t go pickin' the leaves off!)
One big ol' yellow onion, diced real nice
2 or 3 cloves of garlic (if you like garlic like me, throw in a little more)
A heapin’ helpin’ o’ chopped Okra
A handful of green onions, chopped fine
A bunch of fresh parsley, chopped up so it looks like a meadow
One green capsicum, diced
1 or 2 spoonfuls of Cajun seasoning (get the stuff that makes ya sweat a little)
8 cups of chicken stock (don’t go skimpin’ on that either!) If you bought a whole chicken make yer own from it’s bones
A pack of Andouille sausage, sliced up in them fancy little rounds (Or Polish Kielbasa, if your town don’t have andouille)
The meat from one roast chicken (don’t try to wrangle a chicken yourself—buy it already cooked)
2 cups of shrimp, cooked and ready for action
Some rice to serve it all on (the fluffier the better)

How to Make It:

Start with that Roux:
Now, ya gotta make a roux first thing. Get yourself a big ol' stock pot—something that can hold a whole lot of gumbo. Mix the flour and oil in there, and cook it real slow over medium-low heat. You’ll be stirrin' for what seems like forever (about 30-45 minutes - personally I go just shy of 2 hrs but it all depends on colour), but keep at it! It’ll go from pale to a dark, chocolatey color, and by the time it's done, it’ll feel like thick cookie dough. Keep it movin’, though—don’t let it burn or you'll ruin the whole thing. If you can trick some helpers into stirrin for you, or you have a lazy day to take the time to do it you can stop here and freeze the roux in a sealed bag until you’re ready to do the rest, don’t leave it more than a week tho’.
Brown the Sausage:
Next up, throw your sausage slices into a hot pan and let 'em sizzle till they’re good and browned on one side. Turn 'em over with a fork (unless you’re too fancy to use one, then you can use tongs or whatever), and brown the other side too. Once that’s done, set ‘em aside on a plate.
Cook the Veggies and Broth:
Now, take a half-cup of the chicken broth and pour it into that skillet you cooked the sausage in—let it bubble up and pick up all them good drippin’s from the pan. Pour that into your big pot where the roux’s waitin’. Then, add the rest of the chicken broth, toss in the veggies, parsley, garlic, and that rich, dark roux you made. Stir it up real good. Don’t you add that Okra, that comes later!
Bring it to a Boil:
Put that pot on medium heat and bring it to a boil. Let it bubble for 5-7 minutes or so, just till the veggies get soft enough to eat. Skim off any foam that rises to the top (it’s the stuff you don’t need). Give it a taste, and add the Cajun seasoning to your liking—don’t be shy now, this is where the real flavor’s gonna come from!
Add the Meat:
Time to throw in the sausage, chicken, and shrimp. Give it a stir, and taste it again—might need a little more salt, pepper, or even a touch more Cajun seasoning. If it’s too thick, add a little more broth till it’s just right.
Add The Okra:
This is where you throw in that chopped Okra, I add red and green. It will thicken up your sauce some so add more broth if it gets too thick for ya’.
Serve It Up:
When it’s all tasting perfect, serve it hot over that fluffy rice. I’ll tell ya right now, this stuff’s even better the next day, so don’t be afraid to make extra!

There you go! It ain't fancy, but it'll fill you up and warm you right to the bones. Now, what do ya say, let's dig in!

Missouri Loves Company, But I Love Gumbo