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Authentic Cajun Gumbo
By Ray Zimmerman
If you have never had the opportunity to eat a homemade gumbo that was prepared by a true Cajun, you have definitely missed out on some of the best tasting food on earth. It is difficult to reflect on Cajun cuisine without thinking about gumbos and all of the great Cajun seasonings that are used in its preparation. It is impossible to make an authentic Cajun gumbo without using a roux, which is a mixture of flour and oil that is used as a thickening agent. Roux is generally made in a heavy pot or skillet and is then added to the gumbo. If too much roux is used in the preparation of a gumbo, you will find that the gumbo is overpowered by a strong taste of the flour.
The typical Cajun roux is made by using equal parts of flour and oil which is mixed thoroughly in a black-iron skillet and then cooked on a very high heat until the desired color is achieved. Roux needs to be stirred constantly while it is being made so it will not burn. When preparing roux, make sure that you have your exhaust fan on over the stove since you will experience a lot of smoke. If you forget to turn your fan on, you will probably set off your smoke alarm. Roux can also be prepared in a microwave in approximately 12-15 minutes without creating a lot of smoke. The total time depends on the output of your microwave. You will need to use a very heavy bowl that will hold up to the intense heat required to prepare the roux. I have found that when you microwave roux, it is better if you use a little extra oil during the cooking process. For example, you could use one cup of flour and one and a fourth cups of oil. Thoroughly whisk the flour and oil together before placing it in the microwave. You should cook your roux on high during which time the roux will bubble up and seem like it will spill over the edge of the bowl. After 4-5 minutes you should stop your microwave and stir the mixture thoroughly. Try to do this as quickly as possible so the cooking temperature does not drop too much. You will need to follow this procedure about every 1-2 minutes until the roux has reached a golden brown. If you don’t stir the roux often enough, you will find that dark burnt spots will have developed in the roux. After you remove the roux from the microwave, you will need to continue stirring the roux while it continues to cook. During this time, the roux will continue to get darker in color. After the roux has stopped getting darker, let the roux cool and then remove any excess oil that has come to the surface. Your roux will now be ready to use in your gumbo. Over the years, I have developed a recipe for a gumbo base that can be used for almost any kind of gumbo that you care to make. For a really great tasting gumbo, it is recommended that the gumbo base be prepared 4-8 hours prior to making your gumbo. Always remember that the flavor improves with age. If you prefer, you can make the gumbo base the night before and let it remain out over night without being refrigerated. Since the pot will be covered, it will retain heat all night and there is nothing in the base that will spoil. Gumbo Base Ingredients 4 quarts Water
10 tablespoons Dark Brown Roux
1 large Onion (diced)
1 bunch Green Onions (chopped)
1/2 cup Parsley (chopped)
1 tablespoon Garlic (minced)
2 tablespoons Salt
1 teaspoon Celery Salt
1/2 teaspoon Black Pepper
1/4 teaspoon Red Pepper How to Prepare the Gumbo Base • Add the water to a large stock pot and bring the water to a boil on high. • Add all vegetables and seasonings. Then add the roux. Make sure that the roux is thoroughly dissolved. • Cover and reduce the heat and allow to simmer slowly for 2 hours. • Turn off the heat and let the pot remain on the hot burner if possible. Do not remove the cover. Note: When making your gumbo, add additional roux 1 hour after adding meat, poultry or seafood if needed. Also season to taste. Gumbos can be made using a variety of ingredients. One of the most popular gumbos is chicken and sausage. The sausage that is generally used is a smoked sausage that has been cut in 1/4" slices. Simply add your cut-up chicken and sausage to your gumbo base and simmer slowly for approximately 1 1/2 hours or until the chicken is tender. Gumbo is served over rice and a potato salad is quite often served as a side dish. Bon Appétit
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Contributor's Note
Visit my website for other great Cajun recipes and cooking charts.
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A Chicken and Sausage Gumbo
PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
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This intel was contributed by crawfish
crawfish
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May, 2012
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