Here is my attempt at writing down my gumbo recipe. I usually just add stuff and don't really measure, but with gumbo I think it's all a preference and it turns out great every time. So here are my guesstimates - Hope you enjoy!
I use a big pot to make my gumbo in. Start by making a roux (equal parts butter and flour). I usually use 1-2 Tbsp of each. On medium high heat, melt them together, whisking the whole time.
You want to whisk it until it becomes a light brown color, a little darker than the picture below.
After it turns a light brown color I add the following:
1 tsp. Dijon mustard
2 or 3 roma tomatoes (blended in the blender with a little water to make them smooth)
2 tsp chili garlic sauce (found on the ethnic/Asian food isle) - we use this stuff A LOT when we cook.
1 Tbsp. molasses
1 tsp. salt
2-3 cups of chicken broth (depending on if you like it thicker or not)
1 small onion, chopped
1 green pepper, chopped
1/4 tsp. pepper
2 bay leaves
1 chicken breast, cooked and shredded
1 1/2 cups sliced smoked sausage (we buy the Jennie-o Lean Turkey sausage - and use about 1/3 of the package)
Serve over cooked rice. Even Annabelle loves this stuff, but then again her eating habits aren't quite normal ;)