How to Make Haitian Gumbo - Adding seasoning to haitian gumbo

Hi, this is David from the Big Easy Catering Company in Santa Barbara, California for expertvillage.com. We are making a Caribbean gumbo today. We have just soften our vegetables, the onions are translucent now, the garlic is cook just right. We have the celery and the bell pepper looking very nice in there now nice and soft. Now the next step that we are going to be adding all of our seasoning next. This also has flour in it which is going to make it thickener but you can also use a roux which I described on other shows or you can use a slurry they call it where you mix your flour in with water and gradually add it and thicken it up. You never know really how thick this is going to get until it comes all the way up to almost a boil or to a frying temperature. So just dump all of that in, mix it in, make sure that all of the vegetables get coated. Your goal here is to cook all the flour taste out of this. This will probably take a couple of minutes to do. You will be able to tell just by pretty much smelling it. It smells wonderful right now with this mixture. So you want to keep moving around the pan to make sure that it doesn't scorch. You can even lower your heat down to almost nothing at this point because the next step would be adding our stock and you will see how this will work and how thick this will become.