katpo
03-20-2009, 05:27 PM
I made gumbo last night and it was absolutely awesome! I have never had trouble making roux or gravy anyway, so that's no problem. Most people shy away from gumbo because they burn the roux. Here's what I did:
Equal parts flour and oil in a huge skillet, heated to medium. Whisk it constantly and when I say constantly, I don't mean stop to go potty or feed the dogs or get a drink of water. Constantly means constantly. It'll go from white to off white to beige to light tan to dark tan to brown. Blonde roux is for cream gravy ... that's not what you want for your gumbo. It'll probably be between 15 and 20 minutes of whisking. Use a metal wisk too and you might have to keep adjusting the heat until you figure out the best for your pan and burner combination.
At the same time the roux is started, start cooking the vegetables. I used diced onion, celery, bell pepper and garlic. Cook in 1T. vegetable oil and stir it occasionally. When the roux is done, add (carefully) three cups of stock (can also use broth) and whisk until smooth. Then add in the vegetables, about a cup of diced chicken thighs, and a large can of diced tomatoes. Add four cups of hot water and stir it all together and heat it to boiling. Then turn it down and simmer uncovered for 35-40 minutes. At that time, add a pound of raw shrimp and a can of lump crab meat. Keep cooking til shrimp are opaque.
For seasonings, I used some Old Bay when the vegetables joined the roux, and then after it was all done, I added some cajun blackening spices. It darkens it up a little and will also make your nose run, that's for sure.
All together, it probably took me around an hour or actual hands-on time, and made eight containers to take to work for lunch.
Equal parts flour and oil in a huge skillet, heated to medium. Whisk it constantly and when I say constantly, I don't mean stop to go potty or feed the dogs or get a drink of water. Constantly means constantly. It'll go from white to off white to beige to light tan to dark tan to brown. Blonde roux is for cream gravy ... that's not what you want for your gumbo. It'll probably be between 15 and 20 minutes of whisking. Use a metal wisk too and you might have to keep adjusting the heat until you figure out the best for your pan and burner combination.
At the same time the roux is started, start cooking the vegetables. I used diced onion, celery, bell pepper and garlic. Cook in 1T. vegetable oil and stir it occasionally. When the roux is done, add (carefully) three cups of stock (can also use broth) and whisk until smooth. Then add in the vegetables, about a cup of diced chicken thighs, and a large can of diced tomatoes. Add four cups of hot water and stir it all together and heat it to boiling. Then turn it down and simmer uncovered for 35-40 minutes. At that time, add a pound of raw shrimp and a can of lump crab meat. Keep cooking til shrimp are opaque.
For seasonings, I used some Old Bay when the vegetables joined the roux, and then after it was all done, I added some cajun blackening spices. It darkens it up a little and will also make your nose run, that's for sure.
All together, it probably took me around an hour or actual hands-on time, and made eight containers to take to work for lunch.