Any time's a good time for gumbo

This makes a large batch so reduce the amounts unless you're feeding about a dozen people. It also freezes well if you're so inclined. As always, amend to your tastes. Serve over rice and with cornbread.

GUMBO
Butter 1 lb.
White Flour 1 3/4 c.
Sausage, cubed 12 oz.
Green Peppers, 1/2” pieces 7 oz.
Onions, 1/2” pieces 13 oz.
Green Onions, chopped 4-5 stalks
Celery, 1/2” pieces 1/2 bunch
Garlic, minced 3-4 cloves
Water and/or broth 1 gal.
Tomato Cutlets 1/2 can (6 c.)
Worcestershire Sauce 1/2 c.
Beef Base 1 1/2 oz.
Chicken Base 2.6 oz.
Cumin 2 T.
Oregano 2 T.
Thyme 1 1/2 T.
Cayenne 1 T.
Chicken, shredded or cubed 1/2 lb.
Gumbo File 1/2 T.

Melt butter on medium heat

Using whisk, stir in flour completely.

Stir frequently or the roux will burn.

The solution will be thick and bubbly at first, gradually becoming very thin with tiny bubbles

Keep stirring until roux is a dark caramel color.

Now add the prepared vegetables, garlic, and sausage to the roux.

Stir frequently (every 10-15 sec.) for approximately 5 minutes.

Combine the water and/or broth with the soup bases.

Add the base solution to the pot and stir thoroughly.

Add the cutlets, cumin, oregano, thyme, and cayenne & Worcestershire sauce.

Bring to slow boil and maintain until vegetables are cooked.

Reduce to low heat and stir in the chicken and filé.