INGREDIENTS
2 oz
roux (¼ cup room-temperature butter and ¼ cup flour - see note and instructions)
1 cup
(2 medium) yellow onions, cut into ¼-inch dice
1 cup
celery, cut into ¼-inch dice
2 qt
chicken stock
1 cup
cut okra
12 oz
meat (chicken and/or andouille sausage and/or shrimp)
1 6 ounce can
diced tomatoes
1/4 tsp
white pepper AND 1/3 teaspoon cayenne pepper (OR 1 tsp. cajun seasoning replaces both)
1 tsp
gumbo file
1 tbsp
salt, divided use (OR to taste)
2 cups
cooked rice
optional: 2 tablespoons olive oil, divided use
optional: ¾ pound green bell pepper, cored, seeded, cut into ¼-inch dice
optional: 1 tablespoon minced garlic
optional: 2 tablespoons freshly chopped parsley