INGREDIENTS

INSTRUCTIONS

SEASONING MIX
Recipe By : Garry Howard
This recipe is adapted from several different gumbo recipes. Gumbo is a
kind of stew served over rice. It is thickened with either okra or file
(fee-lay) powder (ground leaves of the sassafras tree). In the past, okra
gumbo was made in the summer and file gumbo was made in the winter. Okra
was used to thicken the gumbo in the summer because that was the only time
fresh okra was available. Of course, these days you can get just about
anything anytime of the year. File powder was used in the winter when fresh
okra was unavailable. If you can't abide the slimy texture of okra then you
should probably omit the file. It doesn't really add any flavor but
thickens the gumbo with a slimy consistency very similar to okra. Smoke the
sausage in the smoker for about 2 hours. I like to use cherry wood when
smoking sausage. When cooled, slice into 1/4 to 1/2" thick slices and set
aside.
Put the chicken stock in a large pot and put on the stove to come to a boil
while you are making the roux. Combine the chopped vegetables in a bowl.
Make the roux. In a heavy pan, preferably cast iron, add the vegetable and
heat over high flame. Add the flour and whisk constantly until the roux is
a dark reddish-brown, almost black. Be careful not to let the roux burn.
The best way is to lower the heat and whisk until the roux is the right
shade. This may take 20 minutes or so. If the roux burns you should throw
it out and start over.
When the roux is the right color dump in the chopped vegetables and stir.
Add the seasoning mix. Cook, stirring frequently for about ten minutes.
Spoon the roux mixture into the boiling stock. Add the sausage and minced
garlic. Simmer over low heat for 45 minutes.
Turn off the heat and add the file powder. Serve over plain cooked rice
with some French bread. You can sprinkle additional file powder over the
serving if desired.
Posted to bbq-digest by "Garry Howard" <garry@netrelief.com> on Dec 28,
1998, converted by MM_Buster v2.0l.

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