Yep it's okra season and to me my style of gumbo includes okra..
Its not Cajun or Creole gumbo so there.
Many people believe or have heard gumbo is s soup made with okra but I have read all manner of things on line.
A never ending battle on who is right and who is wrong.
Like the BBQ and chili controversy..
Who gives a hoot.
Ya makes what ya likes because it's your gullet it's going down not some critics

There that's my introduction for the meal.
May many blessings adorn your lives no matter what path you take.

Now let the gumbo blasphemy begin..the trinity so beloved by folks.
Onion celery and bell pepper.
Mine excludes bell pepper and is replaced with pablano peppers.
The sausage is from my neck of the woods not the traditional sausage that goes into it.
The chicken remains the same as well as shrimp.
Will add spices many don't use.
More or less traditional.
Will use my homemade bacon for the roux fat.
Plus some homemade lard.
Not traditional
I won't over cook the okra.
Not for sure.
Diced tomatoes.
So any who an introduction to some of the ingredients.
My biggest cast iron dutch oven is heating up as we speak.

As always first you make a roux.
Needed more oil so I added butter.
I had about a cup of oil so I added about a cup of flour.
Bacon was removed for later.
The beginning of the roux using my wooden modified roux spoon.

There's two ways to make a dark roux.
Long and slow and fast and burned flour.
Your choice.
It's a no brainer to me.
Who wants a burned roux that tastes like burned food?
Not me.
The long and slow gives it a nutty flavor.
The darker the roux the less thickening ability it has.

While I'm making the roux I'm chopping onions.
First I cut off the leaf end for a flat surface
Then I cut in half.
Next take skins off by firtst cutting a wee bit around the root end.
Next I cut towards the root end but not all the way.
Then cut cross direction from your first cuts.
There are four onions going in the kettle next when roux is ready

Worth,

With your cooking, it should be called mutation, not variant.

All this garlic.

Tormato wrote: ↑Fri Jun 25, 2021 4:31 pm Worth,

With your cooking, it should be called mutation, not variant.

My dear friend your wish is my command.

Okay we have.....
5 chopped pablano peppers.
2 jalapeño peppers.
1/2 celery plant.
4 chopped onions.
And one whole garlic bulb or whatever the devil you call it.

The hardest part is the confounded roux.
Trust me I have ruined a roux before and have had to start over.
Takes forever and very frustrating.

Getting really close.
I don't want it almost black like some folks do.

I'm good with it.
Added the bacon back for extra cooking.
The roux is darker than the picture.

Next the onions and garlic.

Next celery and what's that you say?
Stir it up and......
Put a lid on it.

Pull lid off after a few and add the peppers.
Stir.
Now add.......
1 teaspoon kosher salt.
1 teaspoon freshly ground black pepper
1 teaspoon or more dried Thyme or fresh your choice.
1 tablespoon cumin.
1 tablespoon San Antonio chili powder simply because that's what I put my hands on first.
1 teaspoon Chipotle powder.
Stir it all up and you guessed it.
Put a lid on it.

Observe no liquid is added yet.
Letting the liquid from the vegetables do their work first.

Next.
Your favorite sausage cut up.
Mine happens to be from down the road in Elgin Texas.
5 boneless skinless chicken thighs cut into meaty chunks.
Put in kettle and stir and put the lid on it.
Time to take a break.

Okay after a brief break get two cans of diced tomatoes.
And a bottle of good dark beer.
Add to mess stir and take another break with the lid on it.
At some point in this disaster you need to get your oven on around 185F or so because ya ain't eaten this anytime soon.

Last but not least 2.5 pounds of frozen okra and 4 of those 14.5 ounce tomato cans of water.
Place the 50 pound kettle with lid on in the oven and walk away.
I'm having a liver wurst and onion sandwich for supper.
See ya tomorrow.

Here's what it looks like after being in the oven all night at 185F.
I had two bowls of it as soon as I got up.
Wow is it ever good.
On the plus side the sausage isn't dried out.
The smell was driving me crazy.
I'm giving it an A+.