What’s your favorite recipe?

Mine is Gumbo.
It’s a Louisiana classic.
The first thing to do is prepare your ingredients.
You’ll need:
1 large Onion(ruff chop)
5 cloves of garlic ( smash with a knife)
2 stalks of celery (ruff cut)
1 bell pepper (ruff cut)
2 quarts of chicken stock
I and half cups of flour
Half cup oil
Cayenne pepper ( add according to spice level desired)
And the choice of meat: Chicken and sausage, or seafood are the two types prepared.
For seafood get crab, oysters, shrimp.
Also okra is optional and can be added to either versions of the gumbo.
First make a roux.
A roux is a cajun’s way to make gravy base.
Turn burner onto medium heat.
Put oil into a large pot heat oil and add the flour.
The trick is to brown the flour until it is a rich brown color. Not a burnt brown color but dark caramel in color.
The time will vary but this normally take about 20 minutes.
When you have a thick brown flour like paste, add your onions, garlic, bell pepper, celery let that get mixed into the Roux and cook for about 4 minutes.
Then add your choice of meat.
Let that cook another 6 minutes.
After those steps add the chicken stock.
Stir well.
You may need to add water to this dish for proper consistency.
Let cook on medium hear for approximately 2 to 3 hours.
Steam some white rice.
And serve with rice.
(It should look like a soup in the picture)
Bon appetit