I have had a few inquiries about gumbo. I don't mind posting a gumbo recipe but I know a million. Its like a how do you cook a pork shoulder? Below are some gumbo basics I have learned and use through the years that will make it easier to understand. Sure if you have a specific gumbo request I will gladly supply what I believe to be that one (see its all about interptation). Gumbo is what you like, or what I serve, those two are not always the same nor should they be.
Anyway hope this helps. (BTW I have no idea how or why there are so many different fonts sizes below).
Be it very easy to make, it’s very complicated to describe due to so many things to know. Gumbo's are all about the Roux (Pronounced RUE). Roux is nothing more than flour that is browned in grease. There is about 7 different degrees, starting with a white roux and ending with a red roux. The roux's to me, are used to compliment the type meats you are using, the darker the roux the more flavorful the meats. Chicken is a light brown where a duck is a dark roux, alligator is light, Venison is dark, fish is light, and turtle is dark. Most people not realizing the balancing act, they will add a meat type so they can use the same roux type for all gumbos. It's why you see Tasso, Andouille, sausage, ham, and other cured meats added to the main ingredient. It allows everything to use a darker roux.
Roux are nothing more than flour and oil, the type oil affects the flavor as well as how hard or easy it can be burned. Obviously the best and most flavorful is the hardest to cook. The darker the roux the more flavorful and the increase in the nutty taste. Different flours, different oil, change the tastes. The best IMHO, bacon grease and all-purpose flour, it’s what I use, but it can and will burn if not watched closely. Slowly brown and NOT burn 6 slices of smoked bacon and use the rendering, adjust flour accordingly.
Thick bottomed pot, add a ½ cup of bacon grease to ½ cup of all purpose flour, get two beers, and have the onions already chopped next to the stove. Wisk the flour and grease together completely and then turn the fire on MED/HIGH. Drink beer with the left hand and whisk with the right, non-stop whisking. You will notice the oil change in texture and then the colors change, remember that you can NOT for even a second stop. Once started you can NOT stop and return, just don't work be ready to finish when you start it. Also you need to stop cooking before you reach the degree of darkness you want. Remember, it keeps on keeping on even after the fires out! As soon as you turn the fire out, throw in the onions, this will sweat the onions while also removing the heat.
Easy right? If you see even one speck of burnt flour at any time, throw it all away and start over when pot is cool and clean.
Did I mention the amount of roux needed for a gumbo, it all depends upon how big the gumbo is. The more the roux the thicker the soup, personally I am a thin gumbo type, I think it’s about a soup with rice in it. I will not even start in on the proper type material the pot to be made from for different tastes and meats. I use magnetite, cast iron works but does have a taste to it, SS has no taste but is usually too thin unless it is a good professionally made pot (those you’ll need a second mortgage to afford).
Gumbo is nothing more than stew or soup that is eaten with rice. A Creole gumbo is just a gumbo with okra and tomatoes in it, usually some type of seafood. It’s said the Creole gumbo is used when they had no flour and the okra was the thickening agent. Creole gumbo is usually associated with the Louisiana slaves, Creole refers to their and the Spanish influence and normally that's okra and tomato. I have heard that if you sauté the okra first before adding it, it will remove the "slime". Okra without slime tastes like a green bean to me, so what’s the point.
Breaking a Roux
When using a roux always remember never ever add hot water to hot roux, or cold water to a cold roux, they must always be opposites or it will “break the roux” and adds a grainy texture much like adding filet to the pot while cooking.
File, used in really old south cooking, its just ground sassafras leaves, adds great flavor, but must be used very sparingly and near the completion of the dish to keep from getting a grainy taste.
Rice; basically is three types, long, medium, and short. Long is the least glutinous or sticky; where short or arboreal is the most. It does make a difference to have the right rice for the right dish. Normally long grain for jambalaya, medium grain for soups and stews, short grain for those fancy city folks that like Risotto.
Most will agree that for the most part seafood is a delicate meat and cannot stand up to prolonged cooking. For this reason normally it’s saved until the near completion of the meal to be added. There are other ways to introduce flavors earlier like making stock from shells, liqueur, bones or skins. Never throw shrimp shells away!
Once the roux is figured out nearly all Cajun food is simple. Meats/ Seafood/ seasoning meats, can all or any be used Smoked turkey is big on New Years using the Christmas carcass. Chicken and Oyster is for Christmas Eve. Most common is Chicken and sausage. Cut up hens, are available in all the grocery stores locally just for that reason. But fryers work just as well, faster but less flavorful. So add the broth, bouillon, or flavor crystals.