First you make a roux...

It has been a little chilly here this week. Perfect soup weather! I was rifling through the freezer and decided I had the makings for a gumbo. Now, I live in Louisiana, but that doesn't make me Cajun. In fact, I'd never actually made a gumbo from scratch before! So, to the trusty cookbook cabinet I headed, and I found and modified a gumbo recipe that is delicious! Here's my recipe:

First, you make a roux. No, this is not some Cajun joke. A great gumbo gets its thick texture from a roux. I started by heating 1/2 cup of veggie oil and 1 cup of flour in my dutch oven over a medium heat. You have to stir constantly. I stirred for about 10 minutes before my little man decided he needed help going potty, so I took the pot off the burner for a minute and prayed that it wouldn't burn in the meantime. After that potty break and hand washing, I put it back on the heat and stirred some more. Watch your roux closely. It literally goes from being oil and flour to a beautiful dark caramel roux within seconds. Once my roux was ready, I took the pot off the heat and added 8 cups of water, 3 chicken bullion cubes, 3 cups cooked diced chicken, 1 package hickory smoked sausage, 2 cups veggie seasoning blend (onions, celery, peppers, and parsley), 2 cloves of garlic and a healthy dose of Tony's Creole. I brought it to a boil and then let it simmer for about 2 hours. Perfect!

By the way...my favorite source of Louisiana recipes is Louisiana Living cookbook published by the Jr. League in Natchitoches. Here's a site to check out: http://www.snappycasualgifts.net/catalog/item/4861495/5005411.htm