Gumbo is one of the many New Orleans dishes steeped in tradition. Just about every family has their own unique style, cooked a certain way with specific ingredients. Each pot tells a story or reveals a bit of family history.
Our family gumbo was my great-grandmother’s Creole Seafood Gumbo. She graciously passed that recipe on to my mom who continued the tradition of preparing the dish for specials occasions. The pot was always teeming with fresh shrimp, previously boiled crabs (for extra flavor) and briny oysters. The gumbo was thickened with a light roux and canned okra and finished with tomato [ ... ]
Tag-Archive for » Gumbo «
15
Nov 2010
Nov 2010
Gumbo is one of the many New Orleans dishes steeped in tradition. Just about every family has their own unique style, cooked a certain way with specific ingredients. Each pot tells a story or reveals a bit of family history.
Our family gumbo was my great-grandmother’s Creole Seafood Gumbo. She graciously passed that recipe on to my mom who continued the tradition of preparing the dish for specials occasions. The pot was always teeming with fresh shrimp, previously boiled crabs (for extra flavor) and briny oysters. The gumbo was thickened with a light roux and canned okra and finished with tomato [ ... ]
Category: Chicken, Gumbo, Main Dishes, New Orleans Classics, Pork
Tags: andouille sausage, cajun, creole, Gumbo, Roux One Comment
05
Oct 2010
Oct 2010
Truth be told, I didn’t learn how to make a dark, rich roux from my family. My relatives, who are all incredibly talented and passionate cooks, prepare meals with a heavy Creole hand. So their sauces and gravies generally rely on butter-based white and blond roux. My mom’s Seafood Gumbo, a recipe handed down from my great-grandmother, also follows Creole lines. The gumbo is thickened with a light roux and okra and is flavored liberally with tomato sauce. I was a young adult before I associated the rich, smoky flavors of other gumbos, étouffées and dark gravies with a roux. [ ... ]
Category: Gumbo, New Orleans Classics, Roux
Tags: Gumbo, New Orleans Recipes, Recipe, Roux One Comment
02
Oct 2010
Oct 2010
There are many schools of thought on roux-making. Some cooks prefer the traditional and time-consuming approach of combining the flour and fat at room temperature then gradually increasing the heat until the mixture reaches the proper color and consistency. Others start their roux on the stove top and finish it in the oven. There are also folks who make it in the microwave or cook it dry by browning flour in the oven without any fat. I, on the other hand, have adopted the quick cook method described in Chef Paul Prudhomme’s Louisiana Kitchen.
The quick cook [ ... ]
01
Oct 2010
Oct 2010
“First you make a roux” is that ubiquitous phrase associated with classic New Orleans and South Louisiana dishes. It’s written about in many cookbooks, debated in lots of food circles and feared by many professional and home cooks. But what exactly is a roux (pronounced “roo”)? Well, a roux is nothing more than fat and flour cooked together to a desired color and thickening capability used to enhance stocks and other liquids. The concept is simple, but the flavor, texture and color a roux lends to a dish is anything but!
Since roux is the cornerstone of New Orleans cooking, learning [ ... ]
