Gumbo Update

Today, I made my chicken and sausage gumbo. The recipe said it made twelve entree servings so I quadrupled the recipe to for use on the line for later this weekend. I started out making "the holy trinity", by chopping my onions, green bell peppers, and celery which is a staple in Cajun and Creole dishes. Following that I chopped chicken breast into bite size pieces. I began by combining my flour and oil to began making my roux. The roux took a while to come to form but it turned out perfectly. When cooking it began to smell like burnt popcorn or as one person said burnt tortilla chips. The color of the finished roux was the color of coffee with cream or milk chocolate. Making the roux was the hardest part of the gumbo because you had to constantly stir the roux so that it would not burn on the bottom of the pot. After the roux was complete I had the vegetables to roux to help soft them up. Also by adding the vegetables it helped stop the roux from cooking. After adding the vegetables, I had to continually stir that as well. After the vegetables had cooked for awhile I added chicken stock and the sausage. While that was being brought to a boil I added the andouille sausage. After that I took my chicken and seasoned with salt, pepper, and Tony Chacheres. I cooked that throughly and added to the gumbo. After that cooked a few more minutes, I added the gumbo file, okra, and scallions. I let that cook for a few more minutes and it was finished. Everyone in the kitchen loved the taste of the gumbo. It was a great second try on gumbo.