Gumbo 4/5

I've sautéed the Trinity and my two bay leaves for ten minutes. I really like to cook down the vegetables and let their water release into the roux, which takes about 5 minutes, then I continue to cook till soft and the roux has become thinned out and easier to stir.

After the veg has cooked in the roux I add my broth in batches and work it in. Then I'll add the rest of my ingredients: chicken, sausage/smoked turkey and okra. From there I'll let it cook down for a bit and test the flavour and adjust as needed.

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