Render the bacon:
Brown the chicken. The secret here is to not touch it for at least five minutes:
See? It didn't stick at all:
Brown the sausage. The recipe I was working from has you leave them whole and slice them after browning, but it seemed to me that slicing them first would create less mess.
Roux:
Darker....
That's about right.
Add celery, onion, green pepper:
Garlic goes in after the other vegetables are pretty well done:
Stir in chicken stock and water, season with spice mix:
Add the chicken and simmer an hour or more:
Chicken comes out, okra goes in. Yes, I know okra is poisonous in most foods but it's appropriate in gumbo.
Shred the chicken and add it back to the pot:
Add bacon, parsley, and green onions, and plate with rice:
