Background on my gumbo making, I have been making gumbo since I was about 17 years old. Let’s just say it’s been a couple of decades, and no I want tell you my age. I will just say I am way, way, way over 20 years old.
I have been making gumbo roux since I was about 10 years old. Yes, I knew the job was dangerous when I took it. But someone had to stir, stir, stir the roux for about an hour and then stir some more.
In my house growing up, who ever was closest to the pot must stir the roux, and I was always the closest to the pots, there you go. Do I suggest you allow your 10 year old to make roux, probably not, it’s hot, it pops and it burns, I have the scars to prove it.
But every gumbo, grease scar (yes, there is a name for it) I have, happened when I was an adult, lol. I have to say, most children are a lot more cautious and careful in the kitchen than adults.
I still give baby girl the side eye, when she hands me a knife making sure the knife is pointed away from me and her. I am like, why do you hold the knife that way, she said “mom, because it’s the safe way, you should never point a knife at yourself or anyone else.” My baby girl is 14 as of yesterday and it’s time for her to stir that roux.
Watch out, it’s hot!
It’s Gumbo Time, get out your big bowls people. Yes, the red stuff is hot sauce and lots of it.
Yes, Gumbo is suppose to be eaten in the biggest bowl you can find, at least that’s how we do it at my house.
Start with loads of fresh vegetables, bell peppers, garlic, onions, celery, and parsley. Don’t forget the shrimp, chicken and smoked sausage.
Yes, southerners that’s Louisiana smoked sausage.
Dice up all your vegetables and set aside.
Everything gets dumped in the stock pot, except shrimp if your using them, that is the last thing added because we want plump juicy shrimp which means don’t over cook them.
The shrimp is added the last twenty minutes of cooking time. After the roux has been added and cooked.
This is my roux almost ready but not quite. Were going for a couple of shades darker, but not burnt. If you burn the roux you must start over, please do not ever add burnt roux to a gumbo, that’s like adding imitation crab, you will ruin it.
Final outcome, just pure-d-creole-goodness! Yes say it at one time, the way we do back home. Eat up.