by Curt Guillory

Created on: September 05, 2009

It echoes throughout the bayous and across the prairies. Its lore is known from the Gulf's edge to the red dirt of the north. Gumbo is the quintessential Louisiana dish. It is that wonderful one pot dish with a unique flavor. Is it a soup? Yes. Is it a stew? Yes. Is it unlike anything else in the culinary world? Yes. Is it hard to make? No!

In order to understand gumbo, you must first understand its humble beginnings. The word gumbo is an African word which means a thick okra based stew. Cajun gumbo shares only its consistency with the African version. Gumbo, as most Cajun foods, was always cooked as a poor man's dish. It was designed to feed the maximum amount of people at the minimum cost.

Gumbo is also a dish which requires minimum attention once the initial cooking is completed. It was cooked on the turn rows of fields over open fires, as well in kitchens. Cajun people were far to busy to sit nursing a pot most of the day.

Another distinction that needs to be made is between Creole gumbo and Cajun gumbo. Cajun gumbo incorporates more meats and, or, seafood and shellfish in a dominate roux base, whereas Creole gumbo uses meats and seafood but more vegetables in a roux and tomato base. This article will concentrate on the Cajun style gumbo.

Roux is the base of gumbo. Roux is simply equal parts flour and oil cooked until the flour is the color of dark chocolate and yields a nutty scent. Roux is not only a flavoring agent, but also a thickening agent. In order to make a good quality roux, constant attention must be paid to the cooking process. Caution while cooking roux as the mixture will get extremely hot and the oil may pop and burn you hand. An oven mitt may be used, although no self-respecting Cajun would ever admit to using one. In South Louisiana roux is produced locally and sold in grocery stores. It is of excellent quality. For those who cannot find prepared roux locally, the recipe follows.

Start by mixing one cup of all purpose flour and one cup of oil in a heavy sauce pan. A three quart sauce pan should be used as it will have enough room to stir without spilling. Place the pan over medium heat. Avoid the temptation of turning the heat too high as the roux will cook too fast and burn.

As the oil starts to fry the flour stir constantly. It is important to note that the stirring need not be vigorous, but smooth and constant. Take care to in all areas of the pan keeping constant contact with the bottom. After roughly 10-12 minutes have passed,

• 1
• 2
• Next Page >>