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leleux

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  1. Hello from London... Wait, seriously, I am a Cajun living in London and have been cooking gumbo since I was 13, and probably drank it from the bottle. I think that roux is the defining element of gumbo. Without roux all you have is soup. My mother's family is from Mamou, where they made a chicken, andouille and tasso (smoked pork) gumbo in a dark roux, with no okra or tomatoes. My father's family from Delcambre (a small town near New Iberia whose main industry is/was shrimping) preferred shrimp and okra gumbo with a dark roux and no tomatoes. I didn't have a light roux and tomatoes in my gumbo until I moved to New Orleans. My favorite is Shrimp and Okra gumbo (excellent at Don's Seafood in downtown Lafayette). I make it with a dark roux, of course, and shrimp stock that I make from the peelings of the raw shrimp. I use medium sized raw shrimp that I put in the gumbo just before serving so they don't overcook; However, to get a deep, rich shrimp flavor, I make a stock by browning the shrimp peelings in vegetable oil with salt and cayenne pepper, add garlic and water and simmer for a half hour then strain.
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