Gumbo is one of the most famous dishes to result from Louisiana's shared Creole-Cajun heritage. Gumbo falls somewhere between a thick stew and a hearty soup, and can contain ingredients such as chicken, sausage, ham, seafood, okra, tomatoes, and greens. What goes into your own pot of gu...
The cooking methods in Cajun cuisine are typically straightforward and hearty. Techniques such as braising, stewing, and slow cooking are common, allowing flavors to meld and develop over time. Dishes like gumbo, jambalaya, and étouffée are perfect examples of this, each simmered slowly to achi...
which isn't a problem with a lighter roux, but it can become one if you're not careful when cooking a roux to the darker stages. This is why Creole and Cajun cooks often reach for oil instead of butter: Their darker roux are less likely to turn acrid from burnt milk proteins. (I ...
used in perfect gravies. Dark roux is cooked longer, about 8 to 15 minutes, and is commonly used in Creole and Cajun cuisine to flavor dishes such as gumbo or jambalaya. Brown and dark roux are typically runnier in consistency and have less thickening properties than white or blond roux....
1) Make a good roux.It’s not hard, but it does take some patience. If you can learn to make a roux for gumbo, your gravy will love you. 2) Keep to the “trinity.”In Louisiana cooking, the “trinity” refers to the combination of onion, celery and green pepper as the basic ar...
Make the gumbo base Pour in the chicken stock, and add the roux. Pro tip! Make sure you’ve strained the excess oil from the jar, as you don’t want to add that to the gumbo pot. To do this, I simply will pour the oil, which stands on top of the roux itself, into a bowl...
2tablespoonsCajun seasoning Cooked rice, limes and Louisiana hot sauce to serve Salt and pepper Directions Toast the flour - we do this in big batches so it is always on hand. (It's great for roux, gravy, etoufee, or whatever you might need to thicken and make delicious.) Heat the ov...
Learn what filé powder is, what it does in a recipe, and when to add it to gumbo so it turns out delicious.
Gumbo When the first cold front of the fall hits, and football games light up TVs across Louisiana, it's time to make a gumbo. Whether it's chicken and sausage, seafood, duck, or whatever else you have handy, gumbo is synonymous with fall in Louisiana. Start with a roux (flour cooked...