Well, not the first thing.
First you cut up everything. Andouille, okra, onions, celery and ham.
Then you cook the andouille
Then the ham
THEN make a roux. Which is not as dark as I usually make it. It was flipping hot and I didn't care to stir any longer
Add your trinity, though in my case it's a duo as I can't get the boy to eat peppers
Let that cook a min then slowly add some broth to your roux. Once mixed a bit I then add it to my bigger stock pot and the rest of the broth. I then add my okra. When that is almost done I add shrimp.
Cook a tetch more then serve with file over rice that your spouse was nice enough to steam for you. Meh, I didn't drain enough of the grease from the meat off so it's a touch greasy, but I certainly didn't care.
and we like bread with ours.
Earlier in the day, if you are a good woman such as myself, you ran out and picked fresh figs and made this for dessert, served with gingered whipped cream
