My first foray into making gumbo and now I know what all the fuss is about. The dark roux has a very special taste; earthy, bosky and musky. It works so well with seafood and smoky sausage*. I'll make versions of this again for sure. A total delight.
* Ideally the sausage should be andouille...
We use Paul Prudhomme's method with high heat to make a roux. You MUST attend the roux at all times. Do NOT walk away from it. Be CAREFUL, roux has been compared to napalm due to the burns it can cause.
This gumbo can be made vegan (or for Lent) by using all vegetable stock and omitting the...
Is it Gumbo or is it not Gumbo?
I am guilty of being a Gumbo Snob. The color is gross but the aroma and flavor are pure Gumbo.
1 1/2 pints dark Roux
8 quarts liquid - liquid from cooking greens plus chicken stock/broth
2 bunches mustard greens
2 bunches turnip...
The concept of the CookingBites Cookalong is to cook 'classic’ or regional recipes and/or practice specific techniques. Its similar in concept but rather more specific than 'Dish of the Month'. This time round the chosen dish is Gumbo (see discussion here). We have some members with good...
It seems there are many different recipes for gumbo and some contain tomatoes although others rely on a dark roux to provide the sauce. Is there a difference between Creole & Cajun Gumbo? This isn't a quest for authenticity (no such thing really, as we all know) but about how those of you who...
This is a different crab gumbo than the one I've made previously.
3 cups flour
3 cups peanut oil
1/4 cup butter
2 cups diced onion
1 cup diced celery
1 cup diced bell pepper
1 tablespoon salt
1 tablespoon white pepper
1 teaspoon cayenne pepper
1 teaspoon black...
I recently returned from a visit to New Orleans, so I can say definitively that this tasted like the ones I had there. While there are different ways to prepare a gumbo, this one is all about the roux. As you prepare the roux, you'll be reminded of the smell off fried chicken...which makes...