i know. yet another gumbo. this time no seafood. i have come to the conclusion that i don’t like to mix meat with seafood in a gumbo. & the meat version is much less expensive to make.

i was lucky to have the colonel pull apart the broaster for me-he is good at that-plus stir the roux for an hour, which i made in cast iron this time-a very smart move because of its thickness. roux must be tended to constantly or it burns & ruins everything.

it got me thinking. what IS roux & how did they discover it?

according to wiki-

Roux (pronounced /ˈruː/) is a cooked mixture of wheat flour and fat, traditionally clarified butter. It is the thickening agent of three of the mother sauces of classical French cooking: sauce béchamel, sauce velouté and sauce espagnole. Butter, vegetable oils, or lard are commonly used fats. It is used as a thickener for gravy, other sauces, soups and stews. It is typically made from equal parts of flour and fat by weight. When used in Italian food, roux is traditionally equal parts of butter and flour.

it was invented by the french & you can read about the detail of how it came to be here

step one for making gumbo

heat 1/4 veggie oil (or any kind of fat you like) in heavy skillet.
add 1/2 cup flour slowly & whisk over low heat for an hour.

while that is going on, there’s plenty more to do. you have to cook the okra (this is the first time i have used frozen chopped okra because i could not find it fresh anywhere)-fresh is still better.

brown a pound or more chopped okra-set aside
brown 8 andouille sausages, chop & set aside
pull apart an entire broasted chicken (rachael ray gave me the idea of using broasters in stews, chili & gumbo) set aside.

i did not like this brand of andouille. next time i will use in-house made hot links from our local bbq smoker honey 1 bbq because they make the best sausage i have ever eaten.

there’s plenty to chop while all this is going on-see why it’s good to have a helping hand for this?

chop up
2 medium onions
6 scallions
5 cloves of garlic
1 poblano pepper (NEVER use bell peppers. i always use this instead because it’s more earthy & flavorful)
3 stalks of celery

set aside.

when the roux is ready, add all of the above & cook 10 minutes.

then add
one can of chopped tomatoes (15-24 oz)
some tomato paste
8 cups stock (i used vegetable stock)
the okra

cook another 10 minutes.

add the following
1 T. worsteshire sauce
1 T. hot sauce
bunch of fresh thyme
3 bay leaves
1 T. sea salt
1 T. fresh ground pepper
1 T. cayenne pepper
as much file as you want
the sausage & chicken
a few handfuls of fresh chopped parsley

cover & cook an hour. it tastes better if you can wait until the next day. almost everything like this takes time for the spices to come together. we had a bowl anyhow with a scoop of basmati rice.


i love making gumbo. the possibilities are endless. it’s easy to get creative with it. just like chili, which i have been perfecting since i was a child.