Easy Oven Roux Gumbo
adapted from Cook's Country magazine
3/4 cup all purpose flour
1/2 cup oil
1 onion, chopped
1 green bell pepper, seeded & finely chopped
2 cups finely chopped celery
3 tablespoons minced garlic
1 teaspoon minced thyme
1/4 teaspoon cayenne pepper
1 (14 oz.) canned diced tomatoes
about 28 oz. lower sodium chicken broth
1/2 cup sake
about 2 pounds cut up chicken thighs or breasts, seasoned with Cajun seasoning
6 - 8 ounces andouille sausage, sliced
1 (20 oz.) bag frozen, cut okra or 3-4 cups fresh cut
2 pounds peeled & deveined raw shrimp
1 small can crab meat
Preheat oven to 350ºF with the oven rack at lowest level. In a Dutch oven, add 3/4 cup all-purpose flour and heat over medium-high heat for about 5 minutes, stirring constantly, until flour just begins to brown. Add 1/2 cup oil and whisk until smooth. Cover the Dutch oven and put into the oven for 45 minutes.
On the stove, heat the roux over medium-high heat and add the vegetables. Cook for about 10 minutes or until the vegetables are soft and wilted. Add 1 teaspoon minced thyme and 1/4 teaspoon cayenne pepper. Cook for about 1 minute more.
Add the chicken broth, tomatoes and sake, combining them well until smooth. Then add the chicken pieces sprinkled with Cajun seasoning. Bring the pot to a boil, reduce heat to simmer and cook about for about 20 minutes. Stir in seasoned shrimp and sliced sausage. Cook gently until shrimp are curled and just cooked, about 5 minutes. Add the canned crab and stir gently. Season with salt and pepper to taste.