You start it all with bacon grease. Bacon grease can be used for a lot of things: flavoring apples, frying eggs, potatoes, green tomatoes. Cut it with flour? You can make yourself a nice little roux. Can't make no gumbo without no roux. Put it over heat in a big cast iron pot. Get it good and dark.I need my hands.I need 'em to write.I love my hands.But, I'd have no problem getting them dirty to lift a stranger up out of the mud.I'd use 'em to wash him clean, if he were soiled.I'd use 'em to press a damp washcloth to his fevered head.That's what I'd do with my hands.For you.And then, you scoop the chopped bell pepper, onion, garlic and celery, and add it to the roux. Let it simmer.I love this shirt.This here's my favorite shirt.I had this shirt for a long, long time.But, I'd have no problem using it to snuff the flames, if a soul were on fire.I'd tie it tight around his toes, if they were cut, to stop the bleeding.I'd give it to him as his, if he were cold, and didn't have his own.That's what I'd do with my shirt.For you.Add the water and bouillon to your roux now. Slowly, not all at once. You don't want the roux to curdle. Mix in the seasoning, stewed tomatoes and tomato sauce. Add the Bay leaves, sugar and salt. And the Tobasco sauce. Now, you can't be too heavy with Tobasco, or too light. Gumbo should be just the right kind of spicy.
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