Gumbo de Nueva Orleans 🥘

Método

1. 1

   Cook flour and oil slowly, stirring, until the roux is the colour of dark caramel.

2. 2

   Add onion, celery and pepper; cook until softened.

3. 3

   Whisk in stock, okra and spices, then simmer for 45 minutes.

4. 4

   Fold in the seafood or sausage at the end and serve over rice.