Gung-Ho for Gumbo
Just short of a year ago, I wrote about my time in New Orleans, in honor of Mardi Gras. Mardi Gras is more than a month away but I don’t need an occasion to indulge in Louisiana’s state cuisine: gumbo. In the most general sense, gumbo is a stew but gumbo, like a martini, is a more general term to me. People make gumbo in a variety of ways and unlike martinis, no on way is right.
To name a few variations, some people make gumbo with okra, others with filé or neither of the two. Some cooks use seafood, others poultry and sausage. It’s often served over rice, but not always. Regardless of preparation and ingredients, sign me up for a bowl of gumbo!
My gumbo has neither okra nor filé - I use just a roux as a thickener. I haven’t made a seafood gumbo but maybe one day, I will. I stick with chicken and andouille sausage, and I definitely serve mine over rice, with green onions and Crystal hot sauce. (I’ve conducted a thorough taste tests of hot sauces and have concluded Crystal is absolutely the best).
Making gumbo takes time so be prepared to dedicate an afternoon to this recipe. It also takes patience, as it always does when making a dark roux. Don’t get frustrated if you burn your roux if it’s your first time making one. It happens.