Update gumbo

recipes/docs/cajun/gumbo.mdx

@@ -18,17 +18,24 @@ import TabItem from '@theme/TabItem';
   <TabItem value="ingredients" label="Ingredients">
     ## Main Ingredients
     ```text title="Ingredients"
-    1 lb boneless, skinless chicken thighs, cut into pieces
-    1 lb smoked sausage, sliced
-    1 lb shrimp, peeled and deveined
     1 cup all-purpose flour
-    1 cup vegetable oil
-    1 large onion, chopped
-    1 green bell pepper, chopped
-    2 celery stalks, chopped
-    3 cloves garlic, minced
-    1 tsp salt
-    1 tsp cayenne pepper
+    1 cup vegetable oil (plus 1 tablespoon)
+    3 ribs celery, diced
+    2 large yellow onions, diced
+    2 large green bell peppers, seeded and diced
+    5 cloves garlic, minced
+    2 teaspoons creole seasoning
+    6 to 8 cups chicken stock
+    2 bay leaves
+    1 teaspoon dried thyme
+    2 (14-ounce) cans diced tomatoes
+    1 pound andouille or cajun smoked sausage, sliced
+    6 cups shredded cooked chicken*
+    1 pound okra, trimmed and chopped** ((frozen works, too))
+    salt
+    pepper
+    1 pound large shrimp, peeled and deveined***
+    cooked white rice, sliced green onion, and hot sauce for serving
     ```
 
     <Admonition type="info" title="About the Roux">
@@ -39,15 +46,22 @@ import TabItem from '@theme/TabItem';
   </TabItem>
 
   <TabItem value="instructions" label="Instructions">
-    1. In a large pot, heat oil over low heat. Add flour and stir constantly until the roux becomes dark brown.  
-    2. Add sausage, onion, bell pepper, and celery. Cook until vegetables are soft.  
-    3. Stir in garlic and cook for another minute.  
-    4. Add chicken and seasonings. Simmer until chicken is cooked through.  
-    5. Add shrimp and cook until pink. Serve over rice.  
+    1. In a large dutch oven, heat **vegetable oil** over low heat. Add **flour** and stir essentially constantly until the roux becomes dark brown. This can take between 30-60 mins depending on the stove. 
+    2. Place the dutch oven with the finished roux over medium heat and add **celery**, **onion**, and **bell pepper**. Cook for 8 to 10 minutes, stirring frequently, until the vegetables have softened and the **onions** are translucent.
+    3. Add the **garlic** and **creole seasoning** and cook for about 1 minute or until the **garlic** is fragrant.
+    4. Gradually add **chicken stock**, **bay leaves**, and **thyme** and undrained **tomatoes**. Stir to combine. Add **salt**, **pepper**, and additional **creole seasoning** to taste. Bring to a boil, reduce to a simmer and cook uncovered for about 45 minutes, stirring occasionally.
+    5. At the same time, in a large skillet, heat 1 tablespoon of **oil**, add the sliced **sausage** and brown.
+    6. Once the gumbo has simmered, add the cooked **sausage** and shredded **chicken**. Stir to combine. 
+    7. Add the **okra** and simmer uncovered for an additional 30 to 45 minutes or until thickened. 
+    8. Add additional **broth**, if desired. Spoon away any excess grease that may accumulate on the top. Remove the **bay leaves**.
+    9. Once cooked, remove from the heat and stir in the **shrimp**. The hot stock will cook the **shrimp** through in about 5 minutes.
 
-    <Admonition type="info" title="Pro Tip">
+    <Admonition type="info" title="Keeping the Roux from Burning">
       <p>
-        Let the gumbo rest for a few minutes before serving to allow flavors to deepen.
+        Every 15 seconds or so precipitate will form in the roux, which you need to scrape off the bottom. A whisk is a pretty good tool for this. 
+        If bits get stuck to the bottom, they will burn and the roux will be ruined, you can confirm this by tasting it. 
+        The roux should be a dark brown color and have a nutty aroma.
+        In the beginning you can check for bubbles on the surface to indicate it's time to stir, but as the roux darkens that indicator is less prevalent.
       </p>
     </Admonition>
   </TabItem>