Making a roux takes time. It’s time well spent when you’re looking for that rich, focus on the chicken and sausage kind of gumbo. Can’t beat it for that flashy cajun, explode in your mouth meal. This is more like a thick soup. It’s strikes a nice balance between meat and vegetables. It also leaves out the cup of oil you need to make the roux. Like I said – as healthy The okra thickens the gumbo some. File powder – ground sassafras – takes it the rest of the way. File powder does more than thicken, it adds a distinctive gumbo flavour. Fresh okra is best in this recipe but this is one of those recipes where frozen sliced okra works as well.
