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GUMBO
Ingredients:

4 T butter
1/4 C all-purpose flour (optional)
1 C sofrito
12 oz andouille sausage, sliced into 1/2" pieces
1 lb shrimp, peeled and deveined with tails on
2 6 oz cans lump crabmeat
3 scallions, chopped
1 (15-oz.) can fire-roasted diced tomatoes
1 package (10 oz) frozen cut okra thawed
4 C chicken broth
1 T Cajun seasoning
2 t gumbo file
2 bay leaves
cooked brown or wild rice, for serving
I do not like the texture of roux so I skip the flour. The okra will thicken my gumbo well enough. If you want to stick closer to the original, melt the butter in a large deep skillet, add the flour and cook for 10 minutes stirring very often. Careful not to burn the flour, it would ruin everything.

If you skip the flour, just add the sofrito to the melted butter, followed by the sausage, diced tomatoes, okra, chicken broth, gumbo file and Cajun seasoning. Bring to a boil, reduce heat and simmer for 1 hour stirring occasionally.

Add shrimps and cook for 10 more minutes, until shrimp stop looking translucent. Add crab meat and half the scallions and taste. Add salt and pepper if necessary and turn off the heat.

Serve over rice and garnish with remaining scallions.

C = cup
T = Tablespoon
t = teaspoon

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