The kind of meal that teaches you where you come from.

Ingredients (8 servings)

• 100 ml neutral oil (sunflower, rapeseed)
• 120 g all-purpose flour (type 550 in German)
• 3 large onions
• 2 green or red bell peppers
• 4 celery stalks
• 4 garlic cloves
• 1 carrot
• 1 whole chicken (Suppenhuhn)
• 400-500 g chorizo
• 400 g shrimps
• 200-300 g okra
• 4 bay leaves
• 2 tsp thyme
• 2 tsp cajun seasoning
• peppercorns
• salt, black pepper, cayenne

Instructions

Make the chicken broth

1. Put the whole chicken (Suppenhuhn) in a big pot with 3 liters of water
2. Add 1 onion, 1 carrot, and 2 celery stalks roughly chopped.
3. Add 2 bay leaves, peppercorns, and salt.
4. Simmer for 2-3 hours.
5. Strain the broth.
6. Set aside chicken and 2 liters of chicken broth.
7. When cold, shred the meat and discard the rest.

Make the Roux

1. Heat the oil over medium heat.
2. Whisk in the flour gradually.
3. Stir constantly with a whisk or wooden spoon, until it turns a deep chocolate brown.
4. Set aside.

Build the gumbo

1. Dice bell peppers, onions, and celery.
2. Slice sausage and okra.
3. Brown the sausage.
4. Set aside.
5. Cook onions, bell peppers, and celery until softened.
6. Add garlic and cook for 1-2 minutes.
7. Add the roux.
8. Slowly whisk in the warm chicken broth.
9. Add the chicken, sausage, 2 bay leaves, thyme, and cajun seasoning.
10. Cover and simmer for at least 60-90 minutes (or longer for more flavor).
11. Add okra in the last 20 minutes.
12. Add shrimps in the last 5-10 minutes.
13. Taste and adjust with salt, pepper, and cayenne.
14. Serve over white rice in deep plates.