Heat the olive oil in a large pot on medium high.
Add the chopped onions, celery, carrots, garlic, jalapeño and bell peppers.
Stir the veggies every 3 to 4 minutes for about 10 minutes or until the veggies are tender.
Pour in the chicken stock, tomatoes and all the spices.
Using a wooden spoon, press each of the tomatoes until they break into pieces. Note: you can use diced tomatoes, but I like the uneven, rustic-looking tomato pieces in our gumbo.
Bring the mixture to a boil, reduce the heat to medium low and simmer for 1 hour.
About 20 minutes before the end of the hour in the previous step, heat the butter in another small pan on medium.
Once the butter’s melted, sprinkle the flour over the butter and stir.
Stir every couple of minutes until the mixture develops a nutty smell and darkens slightly in colour. About 10 to 15 minutes. This is your roux! This is the thickener for the gumbo.
Once the vegetable mixture has cooked for a full hour, add the roux to the pot and stir until the roux is completely dissolved. The mixture should be thicker now.
Add the chorizo and shrimp, and stir.
Bring the mixture to a boil and reduce the heat to medium low. Simmer for about 15 minutes. The shrimp should be red and the sausage pieces cooked through.
Serve hot with a favourite side. We served ours with an Italian short grain white rice.