Momo's Andouille Gumbo

This is one of those recipes that I only fix when the girls are out of town. I am the only one who likes it around our house. With cool crisp fall evenings coming, its the perfect treat. The recipe is from Momo’s in San Francisco.

5 red bell peppers diced
5 green bell peppers diced
4 cups yellow onion diced
2 cups celery, diced
3 pounds okra, cut in small rings
2.5 pounds Andouille sausage
5 cloves garlic, minced
1 bunch of thyme
3 cups chopped canned tomatoes
1 lbs butter
1 lbs flour
2 gallons chicken stock

Seasoning mixed from equal parts Cayenne, Paprika, Garlic Powder, Onion Powder and Oregano. I usually make up about a 1/4 to 1/3 of a cup of this. It really depends on how spicy you like it.

Melt butter, add flour and cook slowly until golden brown, it will look a lot like natural peanut butter.Sautee the Onions, celery, peppers and garlic in enough olive oil to keep them from sticking. Cook until everything is nice and soft.Add the sausage, okra, and cook for 5-7 minutes, add thymeAdd the stock, tomatoes, bring to a boil. Once boiling add the flour/butter mixture (roux) a tablespoon or so at a time. Stir it in good, this acts as a thickener. Keep doing this until it gets to a texture/thickness that you like. If you dump the whole thing in you may get a solid blob.Add the seasoning until if fits your taste, I tend to like things a bit on the spicy side. So add, stir, taste, repeat as required.Reduce the heat and simmer for at least 30 minutes and up to 3 hours. This is one of those things that gets better each time you re-warm it.