For the roux:

  • 1/2 cup all-purpose flour
  • 1/2 cup butter

Set the FireDisc to low heat and melt the butter, as the foam subsides stir in the flow whisking constantly to prevent lumps. You want a nice dark brown roux for gumbo so this takes some time (about 25 minutes), don’t rush it!

  • 2 qts broth (chicken broth if cooking seafood or chicken and beef broth for beef or sausage)
  • 1 green bell pepper, chopped
  • 2 yellow onions, chopped
  • 1 celery stalk, chopped
  • 1 pound okra, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 2 teaspoons of your favorite hot sauce (if you like it spicy)
  • 2 bay leaves


Add the celery, onions, bell pepper (the holy trinity) and okra. Toss in all seasonings as well. Cook for 10 minutes, stirring now and then, until the vegetables are nice and soft. Toss in the stock and seasonings, stir to combine all, bring to a boil and then simmer for 45 minutes. Stir every once in a while till gumbo is dark and thick. When it’s at your preferred consistency then add the protein. Cook for another 15 minutes and serve over rice!