1/2cupGluten-Free All-Purpose FlourYou can use regular all-purpose flour
1 1/2LWater
Salt and Pepper to taste
Instructions
Start by putting the bacon in a large log or skillet and cooking over medium-low heat. The idea is that you want to slowly render the fat of the bacon so that can be used to make the roux.
Once the bacon is cook remove it from the pan, add in the fresh sausage and brown on all sides.
Once the sausages are browned remove them from the pan and set aside.
Add the flour to the fat that has accumulated in the pan and stir constantly for 15-20 minutes. You want to make a very dark roux but it's important that you keep stirring it so that it doesn't burn.
Once the roux is nice and dark you can add in the onion, peppers, celery and okra. Season generously with salt and pepper and cook until the onions start to turn translucent.
Now add in the garlic and tomatoes and cook for another 4-5 minutes.
Add the cajun seasoning cook for 2 more minutes then add in the water.
Bring the mixture to a boil making sure that it isn't sticking to the bottom of the pan.
Slice the fresh sausage and dice the bacon and add to the pan along with the smoked sausage, thyme, and bay leaves.
Bring the gumbo back to the boil, reduce the heat, put a lid on the pot and simmer for about an hour making sure to stir every 10 minutes or so, so that it doesn't stick to the bottom of the pan.
Taste the gumbo and adjust the seasoning as needed.