A Batch of Gumbo

I've been harvesting okra, bell peppers, chili peppers and tomatoes every day or so. That combination sounds like gumbo to me. I make a big batch of gumbo base and then divide the mixture, making half of it vegetarian and half of it with meat of some kind for my carnivorous family members. I make a lot at a time, because a good roux takes so long to make you might as well make a lot

Gumbo Base
This makes three or four quarts of gumbo, depending on how thick you like it and how juicy your tomatoes are

1 cup olive oil
1 cup flour
1/4 cup olive oil
2 large onions diced
6 cloves garlic finely minced
1 bunch celery washed and diced
4 pounds okra, sliced
2 quarts vegetable broth, heated. (I have an 8-cup pyrex measuring cup that makes this easy in the microwave)
8 cups peeled, seeded and chopped tomatoes
4 bell peppers, seeded and diced
4 chili peppers, seeded and chopped fine - use mild or very hot as you prefer
tablespoon Kosher salt
tablespoon Worchestershire sauce
teaspoon freshly ground black pepper
2 or 3 bay leaves
tablespoon chopped thyme

In a large heavy pot, slowly cook 1 cup of oil and flour together, stirring constantly until a dark brown. The browner the roux the tastier the gumbo. This takes almost an hour. While the roux is browning in another pan heat the 1/4 cup of olive oil and slowly add onions, garlic, peppers, celery and okra - one item at a time, continuing to stir. When the vegetables are tender mix with the finished roux and add hot vegetable broth all at once and stir well. When the gumbo has thickened add tomatoes and seasonings. Cook for 30 minutes or more, stirring frequently so it doesn't stick. Add water if it gets too thick. Remove bay leaves before serving. I divide the base into halves or even quarters at this point. It can be frozen for later use.

Black-Eyed Pea Gumbo
To half of the gumbo base I add one pound of dried black-eyed peas that have been washed, soaked overnight and cooked until tender. You can use two cans or two boxes of frozen black-eyed peas instead. Cook for about 30 minutes to blend flavors, stirring frequently.

Chicken-Sausage Gumbo
To half the gumbo base add:
2 pounds of boneless chicken cut into largish pieces and sauteed
2 pounds andouille sausages that have been cut into two-inch pieces and sauteed
Cook the gumbo about an hour until chicken and sausages are tender.

Shrimp and Crab Gumbo
To half the gumbo base add:
2 pounds shrimp, peeled and deveined
1 pound crabmeat, picked over carefully
Cook about 20 minutes until the shrimp is cooked. Don't overcook your shrimp.

The good news is that you can make this any time because frozen okra and canned tomatoes work just fine. When you're using canned tomatoes try making part of the tomatoes a can of Rotel. That will spice things up.

Serve gumbo with fluffy white rice. Pass the Tabasco.