Gumbo

This is dedicated to my cousin Mark.  The thing that makes Gumbo so special is the roux.  It needs to be a deep dark brown, and has a nutty, burned popcorn smell at first.  But, that is the base to a spectacular Gumbo.  I prefer to serve the Gumbo over smooth mashed potatoes, it brings a layer of creamy-ness and silkiness to the stew.  Also, don't fear the okra!!  It's added at the end, straight from frozen, so it doesn't have time to develop a slimy texture.  Good luck, and enjoy!!
This recipe is adapted from America's Test Kitchen

Gumbo

3/4 cup all purpose flour
1/2 cup vegetable oil
1 yellow onion, chopped fine
1 green bell pepper, stemmed, seeded and chopped
1 celery rib, chopped fine
2 cloves garlic, minced
1 tsp. chopped fresh thyme
1/4 tsp. cayenne pepper
2 cups chopped tomatoes (or 1 14.5 oz. can diced tomatoes, drained)
3 3/4 cups chicken broth at room temperature
1/4 cup fish sauce
2 lbs. boneless skinless chicken thighs
Salt and pepper
8 oz. Andouille sausage, halved lengthwise and sliced thin
2 cups frozen okra
2 lbs extra large shrimp (21-25 per pound) shrimp, peeled and deveined

1.  Heat a large stew pot over medium high heat, and add flour.  Toast flour to a golden brown, about 5 minutes.  It takes some time for the flour to turn golden brown, but doesn't take long for it to go from golden brown to black, so keep an eye on it, and keep the flour moving.   Reduce heat.  When the flour is golden brown, add vegetable oil and whisk oil and flour together.  Keep whisking until the roux is smooth and deep dark brown color and very fragrant., about 10 minutes.
2.  Add onion, bell pepper and celery to hot roux and cook over medium heat, stirring often until vegetables are softened, about 10 minutes.  Add garlic, thyme, and cayenne and cook until fragrant, about another minute.  Combine chicken broth and fish sauce in a 4 qt, liquid measure (or separate bowl), and add the broth and fish sauce combo one cup at a time to the roux.  Make sure to stir after each addition until the roux is thick and silky, smooth and lump free.
3.  Season chicken with salt and pepper, add it to the pot and bring to a boil.  Cover, reduce to a gentle simmer and cook until chicken registers 175 degrees, about 40 minutes.
4.  Skim excess fat from the surface of the Gumbo.  Carefully remove chicken from gumbo, and transfer to a plate.  Let chicken cool, and then shred into bite-size pieces.  Put shredded chicken back into gumbo, and add sausage and okra.  Simmer about 5 minutes.
5.  Add shrimp and continue to simmer until cooked through, about 5 minutes.  Taste gumbo, season with salt and pepper if necessary.

Enjoy!