Sharing the Good Life
For those who want to know how I do something, often I’ve blogged about it already and over on the right sidebar, there’s a search box. You can type in whatever you’re looking for and if you don’t find it there, feel free to ask me. For those wanting to know more about making gumbo, several years ago, I did two blog posts on making gumbo and you can read those here: Part 1 and Part 2. And here’s a whole post about gumbo.
Jessi made her first gumbo! I dumped in some oil and some flour. She stirred. I added some more flour. She stirred. I added some more oil. She stirred. She said . . I think I know the consistency you’re wanting. I think she meant . . leave me alone . . I can do it without your help! So, I chopped onions, chopped pepper, took the dog for a walk, put more clothes in the dryer, came back and the gumbo was done. Really, she asked me a couple of times if it was browning too fast or if it was brown enough. I think she’d been reading about making gumbo because she knew exactly what to do.
When she told Chad she had made it and it was easy, he said “I told you it was easy!” Men!!
This weekend, I did a horrible thing . . well, I cheated! My very spoiled son is still aggravated with me.
When I was home last week, I ate at my friends’ house . . Roger and Eileen. Roger is the cook and he’s such a good cook. We had gumbo and it was so good. He told me he uses storebought roux. NO! Say it isn’t so, Roger! Yep, he uses this . . Savoie’s Dark Roux:
Of course, I brought some home. Over the weekend I made gumbo. I told no one my dirty little secret.
We ate. I asked “On a scale of 1 – 10, how’s the gumbo?” Vince said “11-1/2″. Chad knew I’d done something different . . but he only knew because I wouldn’t have asked that question otherwise. I confessed! Chad was mad . . really . . he was upset. I explained to him that Roger uses storebought roux. If Roger can use it . . surely it’s ok for me to use it. No! He said “It tastes fine but it’s just the idea that it isn’t authentic homemade!” Is that spoiled or what?
My opinion . . it was really good . . really good. Now . . what if you can’t get Savoie’s Roux where you live? Join the crowd! I can’t either. I wish I’d bought enough to last me til I go back home again. Any of you Louisiana folks heading to Missouri any time soon?
Patience! Fooled you, huh? Started out with a full pot and let it simmer down to this. Gumbo is really better if made the day before you plan to serve it. The slow simmering just blends all the flavors. Can’t make a pot of gumbo quickly!
Nothing’s been taken out of the pot, it just simmered down to a nice, thick gumbo.
Shortly before serving, I added parsley and green onions. I actually added a whole bowl full of each but forgot to take a picture so I had to chop a little more for the picture!
Serve over a pile of hot rice and homemade file’. My family is happy and full tonight!
Creme Brulee for dessert but I forgot to take pictures after adding and melting the sugar on top. Maybe tomorrow I’ll remember to get a picture of the last three with the melted sugar.
