Recipe: Gina and Carolyn - re: gumbo

I actually followed my tried and true method of putting the gumbo together. Here is how I did it:

I sauteed the sausage, then removed it from the soup pot to a dish.

I had the roux (which keeps a really, really long time, tightly covered, in the refrigerator), already made, so after I removed the sausage, I put about 1/4 cup of the roux (since I halved the recipe) in the pan, then cooked all of the veggies, including the okra (from the grocery store, frozen). Since the liquid reduced quite a lot while simmering it for 2 hours, I added water as needed. I also added about 1/4 tsp. of thyme leaves since many recipes, including my chicken and sausage gumbo, call for it.

Gladys' recipe, as written, should serve about 10-12 people, halved about 4-6. Since, even half of the recipe was way more than DH and I could eat for 1 meal, when I reheated it, I removed the shrimp and heated the rest, then added the shrimp back in for a couple of minutes so they wouldn't get too dry and tough.

Lastly, I had File powder on the table so we could each add what we wanted. I believe that file is usually, and traditionally only used when okra isn't used in a gumbo recipe but DH and I like the flavor and what it does for gumbo so we usually have both.

Anyway, however you decide to put the gumbo together and how you decide to serve it, I think you will enjoy Gladys' recipe. Let us know how you liked it if you decide to make it.