Ingredients:
½ cup vegetable oil
½ ap flour
3 stalks celery, diced
1 medium onion, finely diced
1 green pepper, cored, seeded and diced
2 tbs bourbon
6 cups lower-sodium chicken broth
1 can (12oz. size) diced tomatoes
2 lbs chicken thighs, boneless, skinless, cut into 1 inch pieces
2 cups sliced okra
2 bay leafs
1 tbs hot sauce, see recipe below
1 tsp salt, or to taste
1/4 pepper, or to taste
1 lb shrimp, peeled and deveined
½ cup fresh cilantro
2 cups cooked white rice, recipe follows

Method:
Combine the oil and the flour in a heavy stockpot or dutch oven over medium heat. With a wooden spoon stir the mixture slowly and constantly. After about 5 minutes the mixture will begin to foam . Keep stirring. As the roux cooks, the color will darken and the flour will have a nice nutty aroma. It should take about 20-30 minutes to fully develop a nice dark brown roux. When the roux is ready add the celery, onions and peppers (the Trinity) and cook for about 10-15. Once the vegetables have softened add the bourbon and stir for 2 min, add chicken broth a little at a time to make sure the roux mixes well and is incorporated. Add the remaining ingredients, diced tomatoes, chicken, okra, bay leafs, tabasco and seasonings. Bring to a boil then lower heat and simmer uncovered for an 1 ½ hours, skimming off any fat that rises to the surface and stirring occasionally. In the last 7 minutes add your shrimp and cook until no longer pink. At the very last minute add your fresh cilantro. Season with more salt and pepper if necessary. Remove bay leafs and serve with rice and crusty flat bread.

For white rice
2 cups long grain rice
4 cups chicken stock
1 ½ tsp salt
Method
In a medium covered saucepan bring rice, water and salt to a boil. Lower heat and cook for 20 minutes until water is absorbed. Serve with gumbo.

Hot Sauce – Tabasco Style

5 tabasco chiles, rough chop
5 jalepenos, rough chop
¼ cup tomatoes, canned diced
¼ cup apple cider vinegar
water, if necessary
2 clove garlic
½ tsp sugar
salt to taste

Method:
Rough chop the chiles leaving the seeds. In a food processor add the chiles, tomatoes, apple cider, garlic, sugar and salt. Process until it’s smooth. If it’s too dry add a little water. Pour mixture into a small saucepan and heat up for about 10 minutes. At this point you can strain it for a loose hot sauce or leave it as it is for a chunky hot sauce. Season with more salt if necessary.