Ingredients

• 1 cup of vegetable oil

• 1 1/4 cup or flour

• 1 onions chopped

• 1 green bell pepper chopped

• 1 cup chopped celery

• 10 cups of chopped Tuscan Kale

• 5 cloves of garlic chopped

• 12 oz of andouille sausage

• 10 cups of water

• 2 tsp salt

• 2 tsp garlic salt

• 1 tsp cayenne

• 1 tsp dried oregeno

• 1 tsp dried thyme

• 2 tbsp paprika

• 2 tsp garlic salt

Directions

1. Start by making the roux. Start by heating the vegetable oil on medium heat for 2 minutes. Add the flour and make sure it that it is fully stirred in. Constantly stirring on low-medium heat, cook until the roux is dark in color, the color of chocolate.

2. In the meantime, boil the water while the roux is being cooked.

3. When the roux is dark, add the chopped celery, bell pepper, onion and garlic into the pot with the roux and cook until the vegetables have soften. Add the boiling water into the large pot slowly and keep stirring.

4. Cut the sausage into pieces, and brown the sausage in a separate pan. Once the sausage is browned, add into the large gumbo pot.

5. Add the chopped Tuscan Kale into the pot and cook for 1-1.5 hours.