Why I Love This Recipe
This is gumbo like many of you have probably never experienced. I hope you love it as much as I do.
Ingredients You'll Need
Gumbo is easy and you can't really screw it up unless you get the roux wrong. The roux is the soul. So you need it dark rich and put lots of love into it so it can grow into its full potential.
Begin with about a half stick of butter in a large sauce pan or a deep dutch oven. Once it melts, add a couple of tablespoons of flour. If this gets too clumpy, add a TOUCH of vegetable oil until it's more like a weak paste. Like elmer's glue.. Thick but still fluid. If it's too fluid, add a tsp of flour, too thick, tsp of oil.. You know the drill.
Once you've got here you CAN NOT LEAVE YOUR STOVE. If you leave your stove, you will ruin any chance you had at making a proper roux.
You will need to keep stirring this on med-low heat for about 45 minutes. Stir slow, but keep at it. You should see it start to change color after about 25 minutes.. It takes that long to start to develop, but when it starts it will happen quicker and that's why you have to watch. Roux will go south quick.
It will be finished when it's the color of a good milk chocolate. More brown than black. Don't let it go black. Red is ok but it won't be as strong.
Now all you've got to do prep your meats. I've put chicken and sausge in here because I like chicken and sausage, but gumbo can have just about anything you want in there. Traditional items include: chicken, sausage, lump crab meat, oysters, crawfish tails, and shrimp. If you want to use a combination that's wonderful! It's sure to please.. But be careful with shrimp and add them about 5 minutes before serving or they'll get too done.
I like my gumbo thick and robust, so my general rule is that for every 4 cups of chicken or seafood stock/broth I use I put 1 cup of my roux and at least 2 bay leaves. The bay really gives it flavor. So if you let it simmer a while and give it a taste and it it's bland.. add another bay leaf!
For a 4 cup pot of gumbo which turns into an 8 cup pot once you add the celery, onion and meats (which you cook before hand and add to the broth and roux), I put about a palm full of salt and pepper and a tsp cayenne for kick.
Gumbo is really about patience. It takes time to master it and it takes time to put the right amount of love to it. Go by what you taste!