February 25, 2012
Gumbo is a richly flavored stew from Louisiana consisting of meat and shellfish, vegetables, and some kind of thickener (usually in the form of okra or file powder). There are several different versions of this gumbo and depending on the region, you may add or omit a particular ingredient. The key to exceptional gumbo is a dark roux. This can be tricky because it is the stage just before black (in other words, burnt). A roux is equal parts flour and fat and is cooked gently on the stove for 30-40 minutes (you can also do this in the oven). The stew is then cooked for several hours to let the flavors meld and merry. Serve your delicious gumbo over fluffy white rice. Watch the video below and learn to make your own version of gumbo.
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