Caroline's Favoroite Gumbo

"the secret's in the roux"

Gumbo Preparation:

1. Combine the melted butter and flour in a large pot, stirring constantly over medium heat.
   Cook until the roux is a dark, chocolate brown color (about 20 to 25 minutes).
2. Add the chopped onions and green peppers. Cook, stirring continuously, until the vegetables are soft (about 4 to 8 minutes).
3. Add paprika, Cajun seasoning and gumbo file'. If you want a spicier dish, add the Ancho pepper.
   Cook for about 1-2 minutes.
4. Add the cold chicken stock or broth and the clam juice.
   Stir until the roux mixture and the broth are well combined.
5. Add the bay leaves and the brown sugar, bringing the mixture to a boil.
   Reduce the heat to medium low and cook uncovered, stirring occasionally, for about 1 to 1-1/2 hours.
6. Add okra, chicken and clams to the soup approximately 15 to 20 minutes prior to serving. Bring to a boil and let the okra cook until tender. Add salt and pepper to taste.

Tips:

• If preparing gumbo the night before, let the gumbo cool (below 40° F) before covering pan and placing into refrigerator.
• To re-heat gumbo, place gumbo in a double boiler pan on stove top.
Let the gumbo heat to 165° F and stir frequently before serving.

• Gumbo with shrimp will refrigerate for up to three days. Without shrimp gumbo will refrigerate up to five days.
• If freezing gumbo, place in freezer container or bags for up to two weeks.