In case you ask anyone from Louisiana or the Mississippi Sound about making gumbo, the very first thing they may let you know is about making the roux.
Good Gumbo Begins with Good Roux
My school roommate (from Metairie), my brother’s girlfriend (from Biloxi), and my mum or dad’s neighbor of 35 years (New Orleans), have just about all advised me the identical factor, “My mom used to take out an outdated penny and sit it subsequent to the pot. ‘You’re achieved when the roux is the colour of this penny.’”
Now, these girls definitely didn’t have the identical mom, however they shared the identical story. I’m guessing making a correct roux should be a ceremony of passage for a child from round these elements, and possibly a bit difficult as a result of it requires somewhat endurance. Twenty-five minutes or so of stirring can seem to be ceaselessly to a 10 yr outdated!
Good Roux = Oil + Flour + Time
But it surely actually is the roux that makes the distinction. The gradual cooking of of oil and flour collectively create a beautiful taste because the flour browns.
Now, I’ve additionally examine gumbos made with a “blonde” roux, through which the roux shouldn’t be browned practically as a lot. So, I’d like to get your opinion on this in case you are aware of the varied approaches to creating gumbo.
What’s the Holy Trinity?
As soon as the roux is made, the following step is to combine in and cook dinner the “holy trinity”. The “holy trinity” in Cajun and Creole cooking is bell pepper, onion, and celery. It’s known as this as a result of it types the muse of quite a lot of recipes on this delicacies.
One other hallmark of gumbo is using filé powder. If you’re not aware of filé (fee-lay), it’s a powder constituted of dried sassafras leaves. It’s a highly effective thickener, however should be added on the finish of cooking or it’ll type slimy, ropey strands within the gumbo. Filé is on the market in lots of supermarkets (we discovered ours at Complete Meals), or on-line.
Make-Forward Steps for Gumbo
The darkish roux may be ready forward of time and both saved refrigerated for a number of days, or frozen for as much as three months (thaw earlier than utilizing). Simply ensure to heat it up earlier than persevering with with the recipe. You can even double or triple the recipe for roux if you want to have some available for future batches.
You can additionally put together the gumbo as much as the purpose earlier than you add the shrimp, after which chill and refrigerate for a day or two. Heat it up once more on the stovetop and end cooking the gumbo with the shrimp.
What to Serve with Gumbo
Gumbo wants nothing greater than a scoop of white rice. You’ll typically see gumbo served in Louisiana with a facet of potato salad, garlic bread, or plain sliced French bread, as nicely.
To serve, sprinkle the gumbo with filé powder and scorching sauce.
Storing and Freezing Gumbo
Shrimp doesn’t reheat very nicely; it tends to get somewhat rubbery. This implies this gumbo is at its absolute best if made and served the identical day it’s made. That stated, should you don’t thoughts the shrimp, leftovers are nice reheated for lunch or dinner. Leftovers will hold for about three days within the fridge.
Gumbo doesn’t freeze nicely when you’ve added the shrimp. In case you’d prefer to freeze, put together the gumbo as much as the purpose of including the shrimp, freeze, then add the shrimp once you’re able to serve.
Extra Nice Recipes from New Orleans
Up to date March 31, 2020 : We spiffed up this put up to make it sparkle! No modifications to the unique recipe.