Ok, I posted my thoughts on a gumbo and the tradition behind that lascivious concoction derived in the bayou's of Louisiana. Now whatever your choice, sausage and chicken, game meat, seafood or vegetable (don't trust anyone who offers a vegetarian gumbo), it all starts with the roux! To make a good roux is to master the basics for any gravy or sauce that is thickened. Think béchamel one of the 5 mother sauces. If you can make gravy, another topic, you can make a mighty tasty roux for gumbo, it's basically two ingredients, a fat and flour. In my gumbo roux I roll big time, I use rendered lard! That's right I said it LARD! That pigalicious rendering that will make a grown man cry! I'm making gumbo to freeze so I'm making a large pot of gumbo. Here is the recipe for the roux: 1 Cup Lard and 1 and 1/3rd cup flour...that's it... that's simplicity and that is what cooking should be... simple! In a large pot, I use a large ceramic coated cast iron pot ( the Friggin' Bomb ), melt the lard once melted add the flour. Now to get that roux to a gumbo color it takes a while. When I say a while I mean 35-40 minutes of stirring over medium heat! That is constant attention, no slacking! There are three stages to a roux, blonde....
The Blonde is a base you can use for sausage gravy, béchamel and add parmesan, it works well and is the sauce for my lasagna recipe! Then we continue to work our love machine and stir until we reach the peanut butter stage...
The Peanut Butter stage, takes about 20 minutes, you start to smell the nutty aroma of the flour as it cooks, you have to stir constantly, no lie, but in the end it pays dividends big time! Keep stirring, keep cooking until you reach the Chocolate stage:
35-40 minute of constant stirring gets you to this luscious stage! You really have to stir constantly because if you burn it, oh well order out! Love Baby Love... work it! It pays off I promise! Now to get the rest of the recipe check out the recipe page! This will change your world, I promise... ;-)~
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