How a Canadian Makes Gumbo

Por Matty Matheson · 90 min

Ingredientes

Modo de preparo

1. In a large Dutch oven over medium-low heat, melt the lard, then sprinkle in the flour and whisk. Keep cooking until the roux is a deep brown, about 20 to 30 minutes.
2. While the roux cooks, finely chop the celery, onion and green pepper in a food processor.
3. Add the chopped vegetables to the roux and stir. Cook 8 to 10 minutes, until soft. Add the andouille, bay leaves, dried thyme, Cajun seasoning, hot sauce, diced tomatoes, tomato sauce and chicken stock, and bring to a simmer.
4. Simmer 45 minutes to an hour, until the liquid has reduced by one third.
5. Stir in the file and simmer 10 minutes. Add the okra and simmer 5 more minutes. Taste and adjust the seasoning.
6. Serve with steamed rice.

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