Thursday, December 25, 2008
First you make a roux
Theoretically, that's the first line in any Cajun recipe. This is on its way to becoming roux and then it will serve as the basis for a gumbo. Just oil, flour and heat. Oh, and a lot of stirring so the roux doesn't burn. For years I would baby the roux and it would take forever to darken properly, but I eventually learned to keep things pretty hot and rely on stirring to keep it safe. It's working.
The next step is to add the holy trinity: peppers, onions and celery. And then some sausage (very difficult to get real andouille up here in Portland, so I have to settle for something inferior but not necessarily bad).
Cayenne, bay leaves, salt and chicken stock. Now it gets to simmer for a few hours. Then some chicken, some seasoning and more simmering. That's pretty much it.
Then it will be gumbo.