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Jansal Valley Gumbo
To make roux, melt butter in a small saucepan over medium heat, and then add flour. Stir often so that mixture does not burn the bottom of the pan. Once the roux turns to a dark caramel color (which should take about 8 to 10 minutes) remove from heat. Set aside, but stir occasionally to prevent sticking. In a large pot, heat oil over medium heat then add chopped onions, celery, green peppers and garlic. After 5 minutes, add chipotle Creole rub, bay leaves, and gumbo file seasoning. While stirring, allow mixture to cook for 1 to 2 minutes so that the vegetables absorb the spices, then add sausage. Next, add the chopped okra, tomatoes and chicken stock. Turn the heat to medium high and bring to a low boil for 5 to 7 minutes. Then, give roux a quick stir, then add it to the pot and reduce heat to medium-low. After 10 minutes, add whiskey Worcestershire sauce and crushed red pepper. Season to taste with salt and pepper.