Gumbo – not a soup, yet not stew. Whether it’s made chunky with chicken and sausage or laced with crawfish and shrimp, its thick texture comes from a roux. Although it sounds complicated, a roux is simply flour and oil that has been slowly cooked until dark brown. If you’ve made it before, you probably undercooked it, unless you are a true Louisiana cook. It should be cooked until DARK, DARK brown. Tip: just when you are tempted to stop, let it go for a few more minutes, constantly stirring. Late additions of okra or file (FEE-Lay), a fine powder of crushed sassafras leaves, also lend to its thick texture.
There are countless variations, but Gumbo gets its personal style from the cook. We’re thinking Super Bowl Sunday. Make some white rice, buy a few loaves of crunchy French bread, and let your guests ladle themselves a big bowl of Gumbo from the stove.
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