Last week, Kim Thomas asked me if I had a good gumbo recipe and I've had a taste for it ever since! So yesterday I made a pot. Here is the recipe.
I changed it up a bit. It is practically impossible to find tasso here, so I left it out. I also substituted chicken for the pork. But isn't that the beauty of gumbo?
The hardest part of gumbo is getting the roux just right. This recipe calls for a dark chocolate colored roux.
Roux is notoriously difficult. But I'm about to let you in on a secret:
Buy flour specially milled for sauces and gravy! It is extra fine so you don't have to worry about lumps! Also, you can't rush a roux. Cook it long and slow and stir, stir, stir!
Apparently everyone else had a taste for it, too, since there wasn't any leftover!
4 comments:
mmmmmmmmmmmmmmmm
Chris claims to have a good gumbo recipe, but was very interested in obtaining yours :) thanks!!!!
Well, I need to hear which one he likes better if he makes mine. I mean Emeril's!
hahahahahaha. I did intro it with "you know Andrea, from Louisiana..." Andrea... Emeril... whatev ;)
This looks so flipping good. I have to make it soon.
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