So when I started this blog it was to share both great recipes and also serve as a way to share some basic culinary education with folks. I started the www.theflavortrain.com to high-lite cool tastes, and for me one of my favorite is Cajun influences. I think Cajun/Creole/Arcadian food takes all that is France with the great sauces and styles and combines with incredible poor man (or woman's) spices and proteins from native Americans's and the Caribbean....It's just great cooking! I may do my four month externship in New Orleans just to get better at the tastes, techniques and flavors of Cajun cooking prior to moving up to Chef de Cuisine and starting my school next year. But today I want to share the art of the Roux's for great gumbo! Louisiana-Style Roux - How To Make Roux: Many New Orleans (Acadian, Creole, and Cajun) recipes start with "First you make a roux." A Roux (pronounced "roo") is browned in a mixture of white wheat flour and a cooking fat (oil or animal fat) that is used to thicken sauces, stews, and gravies. Roux serves as the base for most gumbo recipes where a rich, deep, hearty flavor, and texture is desired. Experienced gumbo cooks will use it as the main thickener and will endeavor to make it as dark as possible. The richness of dark colored roux adds both flavor and color to the finished gumbo. Approximate Time Table for Cooking a Traditional Roux: Note: These times are textbook times and can be reduced by half with heat and stirring There are five (5) different stages of cooking a roux. Cooking times can vary, depending on the type and amount of roux you're trying to make. Different roux are dictated by the amount of time they spend in the pan and categorized by their color. As your roux gets darker, it gains flavor and color but loses some of its thickening power. The different stages of roux are as follows: White (Light) Roux: Usually takes 10 to 15 minutes to develop. This roux is useful for thickening sauces, soups and other dishes. Also, it is an ingredient in some pastries and entrees. Light Brown (Peanut Butter) Roux: This roux can take up to 40 minutes to fully develop and has the color of peanut butter. Medium Brown Roux: If you cook the roux for 50 to 60 minutes, you'll get a medium brown roux that should be the color of a copper pot. MY FAVORITE for gumbo! Dark Brown (Chocolate) Roux: When you cook the roux for 70 to 80 minutes, you'll end up with a dark brown roux the color of dark chocolate. Brick Roux: This roux is the final stage of cooking your roux before roux failure. It is reddish in color and nutty to the nose. This roux has almost no thickening properties and is used strictly for flavor or as the base of a dish. Now for the Gumbo! Ingredients 1 pound fresh lump crabmeat or shredded chicken (I like chicken) 1 pound medium-size raw shrimp (with heads) 1 pound fresh craw fish 1 pound andoullie sausage Pinch of kosher salt 6 tablespoons oil, divided 2 pounds frozen sliced okra, thawed* 1/2 teaspoon kosher salt 2 tablespoons all-purpose flour 2 cups finely chopped yellow onion 1 cup finely chopped celery 1 cup finely chopped green bell pepper 4 garlic cloves, minced 1 cup chopped green onions, divided 1 (6-oz.) can tomato paste 3 bay leaves 1 teaspoon finely chopped fresh thyme 2 teaspoons kosher salt 1 teaspoon hot sauce (such as Tabasco) 1 tablespoon paprika 1/4 teaspoon ground red pepper 1/2 teaspoon ground black pepper 1 tablespoon Worcestershire sauce 1 (14.5-oz.) can whole tomatoes, drained and coarsely chopped, liquid reserved 1/4 cup finely chopped fresh flat-leaf parsley 1. Pick crabmeat or pre-cook your chicken, removing any bits of shell. 2. Remove shrimp and craw fish shells and heads . Cover and refrigerate shrimp and craw fish meat, and place shells and heads in a large stockpot. Add 8 cups water and a generous pinch of salt, and bring mixture to a boil over high heat. Reduce heat to medium-low, and simmer, partially covered, 1 hour. Cool 30 minutes; pour stock through a fine wire-mesh strainer, and reserve for use in Step 4. Discard shells and heads. 3. Heat 2 Tbsp. oil in a large heavy skillet over medium heat, and add okra. Sprinkle with 1/2 tsp. salt, and sauté 10 minutes. Set aside okra, and wipe out skillet. Heat another tablespoon of oil in skillet over medium-high heat, and sauté andouille about 8 minutes or until brown. Set aside. 4. Heat remaining 3 Tbsp. oil in a large heavy pot over high heat. Add flour, reduce heat to medium, and cook, stirring constantly, about 30 to 40 minutes for a true chocolate roux that is dark brown. NOTE: You can make your roux as a separate step. Add yellow onions, celery, and bell pepper, and sauté 4 to 5 minutes or until vegetables begin to soften. Add garlic and 1/2 cup green onions, and cook 3 more minutes. Stir in tomato paste and next 7 ingredients. Stir in tomatoes and 1/3 cup of their liquid; gradually stir in shrimp stock. Add reserved sausage, chicken and okra. Bring to a boil over high heat, and cover. Reduce heat to medium-low, and simmer 30 minutes. 5. Stir in shrimp and remaining green onions, and simmer 3 minutes. Remove from heat. Taste and add salt, pepper and paprika if desired. Serve over rice.
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AuthorVic Luebker "The Battle Field Chef" is Editor and Chief of Food and Bars and is an admitted food, drink and travel junky with a passion for fun! More about Vic here. Archives
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