How a Canadian Makes Gumbo | Cookin' Somethin' w/ Matty Matheson

LET’S COME TOGETHER! FOR A BIG BOWL OF GUMBO! ARE YOU HOT? EAT GUMBO. ARE YOU COLD? EAT GUMBO. ANY TIME IS THE RIGHT TIIME FOR GUMBO!

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INGREDIENTS:
½ cup flour
½ cup pork lard
2 celery ribs, cut into large pieces
1 large yellow onion, cut into large pieces
1 large green pepper, cut into large pieces
1 pound andouille sausage
2 bay leaves
1 tablespoon Cajun seasoning
Crystal hot sauce, to taste
1 (14.5) ounce can diced tomatoes
1 can tomato sauce
4 cups chicken stock
1 tablespoon file
½ pound okra
1 pound peeled, deveined shrimp
Steamed rice, for serving

COOKING METHOD:
1. In a large Dutch oven over medium low heat, add lard. Once the lard has melted, sprinkle flour over top and whisk to combine. Continue cooking until the flour has thinned and turned a deep brown color, about 20-30 minutes.
2. While the roux is cooking, add celery, onion and green pepper to a food processor and blend until the vegetables are finely chopped.
3. Add the vegetable mixture to the roux and stir to combine. Cook for 8-10 minutes, or until the vegetables are soft. Add andouille sausage, bay leaves, dried thyme, Cajun seasoning, hot sauce, diced tomatoes, tomato sauce and chicken stock and bring to a simmer.
4. Simmer for 45 minutes to an hour or until the liquid has reduced by ⅓.
5. Add file and stir to combine. Simmer for 10 minutes, then add okra and simmer for an additional 5 minutes. Taste and adjust with seasoning as needed.
6. Serve with steamed rice.