QUICKish Salmon Gumbo?!

We had salmon for dinner last night.  Costco sells huge fillets, so I baked one with miso-ginger dressing and the other with mayo and Tajin seasoning ("The ultimate fruit & vegetable booster"... yummmmm...).

Tonight, I received a special request for gumbo.  The recipe I found via Google was going to take well over an hour, and I didn't have a third of the ingredients on hand, so a surprising concoction was born.  The makeshift gumbo was delicious!  And was ready to eat in less than an hour.

Ingredients:

• Butter (divided)
• Flour
• Celery (chopped)
• Onion (chopped)
• Garlic (minced)
• Bell pepper (chopped)
• Chicken broth
• Tomatoes (canned)
• Sugar
• Sriracha
• File powder
• Okra (chopped)
• Vinegar
• Leftover salmon (I used the mayo/Tajin fillet)
• Salt (to taste)

Directions:

1. In a pot over medium-high heat, melt butter and whisk in flour to make a roux.  Keep whisking until the mixture is a caramel color.  It will smell like buttery shortbread cookies!  (But it won't taste quite like them.  Trust me, I took a bite.)
2. Add the celery, onion, garlic, and bell pepper.  Saute until vegetables are soft.
3. Slowly whisk in one can of broth.  The soup was too thick for me at this point, so I added some water.
4. Add the tomatoes and sugar.
5. Bring to a boil, then lower heat to simmer for about 15 minutes.
6. Add a drizzle of sriracha sauce.
7. Stir in file powder (I added about 1/2 tsp for a large soup pot)
8. In a separate skillet over medium-high heat, melt butter and add okra and a splash of vinegar.  Saute until cooked through and brown.
9. Add okra to the soup pot.
10. Flake the already-cooked salmon into the gumbo.
11. Salt to taste.
12. Once the salmon is heated through, you can eat!