Adding Meat When Cooking Haitian Gumbo

"Hi, this is David from the Big Easy Catering Company in Santa Barbara, California for expertvillage.com. Today we are making a Haitian style gumbo and we have gotten to the point now where we got this nice rich mixture together here. Its got all of our vegetables, our seasonings, its thicken nicely, it is not a like a gravy, its really in between a soup and a stew as I was saying before. Now we are at the point where we want to add the sausage and the ham that we cut up earlier as you can see the chunks are about all the same size so it is great for your spoon. So we pour those right in and then also here is another of the Caribbean aspect of this, down there they like to use corn in a lot of their dishes and so this is sort of unique to that area. So it adds a ethic flare to it. So just put your corn kernels, you can use frozen as I have here or you can actually trim them right off the cob. So you give this a nice stir get that all incorporated in here and this is where you want to slow simmer it for a while, get all those flavors together and I show you the next step in a moment."