Gumbo

Ingredients

• 600g andouille sausage, sliced 1cm thick
• 150g smoked bacon, diced
• 200g yellow onion, diced
• 150g celery, diced
• 150g green bell pepper, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 60g all-purpose flour
• 60g pork lard or oil
• 1 litre chicken or seafood stock, warm
• 400ml crushed tomatoes (San Marzano DOP preferred)
• 2 bay leaves
• 2 tsp file powder (ground sassafras), optional, added at finish
• 1 tsp dried thyme
• 1/2 tsp Tellicherry black pepper
• 1/4 tsp cayenne pepper
• 1 tsp fine sea salt
• 500g okra, fresh, sliced 1cm thick

Method

1. 1
   Cook andouille and bacon in large heavy pot over medium-high heat until rendered and edges crisp, 6 minutes; transfer to plate.
2. 2
   Add lard to pot; heat until smoking slightly; whisk in flour slowly, stirring constantly for 8–10 minutes until roux deepens to deep chocolate brown (do not let black specks form—temperature control critical).
3. 3
   Add diced onion, celery, and bell pepper (mirepoix); cook 5 minutes, stirring frequently, until softened.
4. 4
   Stir in minced garlic and tomato paste; cook 2 minutes until fragrant.
5. 5
   Slowly add warm stock while whisking to prevent lumps; add crushed tomatoes, bay leaves, thyme, black pepper, cayenne, and salt; bring to boil, then reduce to low simmer.
6. 6
   Return cooked andouille and bacon to pot; simmer 30 minutes, stirring occasionally.
7. 7
   Add sliced okra; simmer additional 15 minutes until okra tender and sauce thickens slightly.
8. 8
   Remove from heat; stir in file powder if using; taste and adjust seasoning; serve over white rice.