Got chicken gumbo boiling on the stove today. It's best on a bone-chilling, rainy day, but it's good anytime. In summer, just turn up the air conditioner.
I'm talking about Cajun gumbo, not Creole. I sometimes put okra in my gumbo. It tastes good, but more often than not I don't. I guess some people who make Cajun gumbo think it's okay to put tomatoes or tomato sauce or whatever in their gumbo. Not me. No way, cher. If it's got tomatoes in it, it ain't Cajun gumbo. It might be perfectly delicious, but it's not Cajun.
I learned to cook from watching my mama and eating her food. She and I, naturally, cook a lot alike. Gumbo is a simple affair. First, make a roux. A dark roux. Never mind those who tell you to stop when the mixture of equal parts oil and flour (3/4 cup each for the average dish) turns golden brown. Stir it nonstop till it gets dark brown, but don't burn it, or you'll have to start over. Speaking of burning, DO NOT let any of the roux splash onto your skin! DO NOT. Stir carefully. You don't know hot till you've had a roux burn.
When the roux is almost dark enough, turn off the heat and keep stirring till it cools. Help it cool off by stirring in onions and celery. If you use celery. Mama didn't. We never had the stuff when I was growing up, so it's a fairly recent variation for me. Anyhow, stir in a cup or so of chopped onions and chopped celery (to taste, I like no more than 1/2 cup) and let them soften up and cool the roux at the same time. Some people use garlic in gumbo. Ew.
Then, if you're cooking the gumbo in the same pot, add water. DO NOT add cold water to smoking hot roux. (See prior capital letters.) About 1 1/2 - 2 quarts. Or add the roux to the water in another pot. Same diff. I like to use chicken broth for part of the liquid or add a chicken bouillion cube or two. Add meat. You be the judge of how much. If you like chunky gumbo/soup, add more meat. If you like it brothy, add only a few pieces. If you want to make a shrimp gumbo, use a lot of shrimp and make your stock thick, because shrimp release a lot of water. Season to taste. I prefer just salt and pepper, but use any Cajun-style seasoning mix you want,
as long as you know how it's going to taste beforehand. When making shrimp gumbo, use a good seafood boil seasoning.
You can add some sausage to the gumbo, whether it's chicken or shrimp. If you're not sure how much is too much smoked flavor, use a little piece. Use andouille if you can get it. Don't use a type sausage that has a strong flavor other than Cajun smoked. I.e., don't use Italian sausage. The plainer the better if in doubt.
Let it all boil together until the meat is tender. Shrimp cooks faster, so get your broth and onion and celery cooked before you add the shrimp. When you pick a shrimp from the pot, and you're willing to eat it, it's done.
Another thing you can add is eggs. Break them right into the gumbo when it's almost done and let the eggs cook through. I'm serious. If you're Catholic, and it's Friday, or if you're vegetarian, but not vegan, you can even cook the gumbo with only the eggs, no meat at all.
Gumbo is one of those dishes that's better the day after it's made, so feel free to make it ahead of time. The next day heat the gumbo and enjoy over fresh-cooked rice -- brown rice if you
must. White is better, but that's just me and several thousand other people. Eat it with potato salad, on the side or in the same bowl with your rice and gumbo.
Gumbo isn't an exact science. You can buy roux in a jar at the store. I've used that. But roux from a jar doesn't dissolve well. Roux without oil -- there is such a thing -- is okay, but good luck getting your gumbo thick enough. Maybe that's just me. If you don't want your gumbo thick, suit yourself. Experiment. Find what works for you. Go on and add that garlic if you really, really want to. But I'd say start simple first, then experiment with adding flavors. Gumbo's too good to ruin, especially if you invest 45 minutes and all that stirring to make the roux yourself. Don't be discouraged if you miss the mark the first time. Practice, practice, practice. Gumbo's worth it.
Bon appetit, mes amis.