Gumbo

Gumbo is difficult, but rewarding

Right off the bat, if you’re interested in tacking this, you should definitely watch a few Youtube videos. It can be difficult to get the idea of how to make a roux without watching it being done. I use the technique demonstrated by Isaac Toups featured on Binging with Babish, heat everything super hot and go fast. That way, if I burn it, I have time to try again. Here’s a fun video on the history of gumbo.

I cooked bacon and sausage in the cast iron pan, removed the cooked meat and left the grease in the pan. I added 3 tablespoons of butter and the same amount of flour. I turned the flame up to scorching hot to brown the roux to a caramel color quickly. I added diced peppers and onions and cooked till translucent. Then, I added tomatoes, chopped okra, the cooked meat, two bay leaves and two cups of chicken broth. It takes about 45 minutes of simmering and stirring before the flavor marry together. Traditionally, gumbo is served with rice.