1 cup oil
1 1/2 cups flour
1 1/2 cups onion chopped
1 bell pepper chopped
4 ribs celery chopped
3 cloves lg. garlic minced
3 cups cooked chicken or turkey cut up
3 qts chicken or turkey broth fat removed
16 ozs tomato sauce
1/4 cup parsley chopped
1/2 teaspoon thyme
1/3 teaspoon cayenne
1/2 teaspoon Tobasco sauce
2 lb bag frozen okra sliced
1 lb smoked sausage sliced
1 cup ham chopped
shrimp peeled and deveined
1 1/2 tbsps Creole seasoning
In 2-qt pyrex measuring cup bowl combine flour and oil. Mix well. Microwave on high for 9-10 minutes or until as dark as desired. Stir when there are 4 minutes left on the timer, 2 minutes left, 1 minute left, and 30 seconds left. If the roux is not dark enough, continue to microwave for 30 seconds at a time, stirring each time.
Add chopped onion, bell pepper, celery & garlic to hot roux and stir well. Microwave on high a few minutes, or until soft but not brown.
Turn all into crockpot or large soup pot and add all remaining ingredients except shrimp. Simmer 4-6 hours on stove or overnight in crockpot on low temperature.
Cool and then refrigerate overnight or freeze. Remove cold fat, and reheat to serve. Serve with long grain rice spooned into center of gumbo in soup plate.
Notes: Serve with green salad and crusty French bread.
Suggested Wine: Merlot or Burgundy