My Favorite Gumbo

 

A gumbo is only as good as the roux. This one is perfect. File' powder or okra is for sissy cooks; a well made gumbo needs no outside thickening agents.

My Favorite Gumbo
enough to fill a 4-quart pot
print recipe

Chop
3 onions
3 stalks of celery
1 medium green bell pepper
4 green onions
3 cloves garlic, minced, not chopped
1 tablespoon chopped fresh parsley
Salt and pepper to taste

Get Ready
1 pound peeled, deveined shrimp
1 can crabmeat, about 1 pound, checked twice for shells
1 pint fresh oysters, checked for shells

We are now going to get ready to make the roux. Turn off all phones and the TV. Don't answer the door. Find and old copper penny and place it next to the stove. Don't be walking off to find that penny later. Do not leave your roux for a second because if you burn it you have to throw it away and start over.

Make a Roux
Over medium flame, heat 1/2 cup olive oil, then whisk in 1/2 cup all-purpose flour. You have to whisk (some cooks stir) over medium heat and you can't leave it until it's the color of an old copper penny. Check the color from the penny you placed next to the stove. Be sure it's really brown or your gumbo will look gray.

Now saute' your vegetables in olive oil. Add the chopped fresh parsley. Add to the pot 4 quarts boiling water. 1 tablespoon salt, and lots of black pepper. Cook about 4hours, covered. Now you are ready to add your seafood. Add it and boil vigorously for about 3 minutes. Reduce the heat and simmer. While the gumbo cooks, make the rice. Eat to your heart's content. Serve with salad and fresh baked bread.


 

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