Gumbo

I'm a fan of gumbo.  But I don't quite make it the way K-Paul describes in his book, so I thought I would describe how to make it.

By far the most important hint is prep: Before actually making the roux, you should prepare the "Holy Trinity": Onions, celery and green pepper.  I don't measure, but make approximately the same amount of each (a half cup, more or less).  The other prep is dealing with the shrimp.  I buy frozen Gulf shrimp, so I defrost and remove the shell and devein them.  The shells go in a pot on the back with water and celery tidbits.  I bring that to a low simmer.  You can also prepare the spices: K-Paul recommends a particular spice blend: 1/2 teaspoon of red, white and black peppers together with oregano and thyme.  You might as well mince garlic too (one or two cloves).  And a few bay leaves.  And lastly, slice the andouille sausage.

Start by making the roux: I measure out 1/3c of flour and then use the same cup for the vegetable (not olive) oil.  Heat the oil up and dust in the flour when hot - stir frequently.  The flour will slowly toast.  K-Paul calls this roux "Cajun Napalm".  I have thus far avoided having it on my skin.

When the roux is almost the right color (don't forget, it continues to cook), you add half the trinity and cook.  After just a short while, add the other half.  Don't be alarmed at the sight of globs of roux.  Then add the spices.  Cook a short while and then add the garlic.  After a minute or two, you are ready.  Start ladling in the shrimp stock from the pot in the back.  It will bubble furiously at first, but keep stirring.  Add more stock.  Continue until you reach the right consistency.  The sauce will smooth out.  Remember that a gumbo is more like a soup than a sauce.

Now you're ready for the last bit of ingredients.  Add the andouille.  Let it cook 10-15 minutes or until you see the fat released (and red color).  Now you can add the shrimp, keeping in mind that shrimp only takes 5 minutes or so.  K-Paul recommends oysters and crab.  If you've got 'em, add 'em now.  But trust me when I say it's not required.  If the gumbo is too thick, just add more stock.

You finish by adding fresh chopped parsley.

Place a cup of cooked rice in the center of a bowl.  Ladle the gumbo around it.

In theory, you should drink a bottle of Dixie Beer with the gumbo but that's a low bar.