|Mahogany roux looks like melted chocolate.|
I was having dinner with my family in a Cajun restaurant on Father's Day. These folks are from Metairie, LA and transplanted up here after Katrina. Nice folks and good food but I have to say their gumbo was just awful. It was just a soup, it tasted like a clear chicken broth with nice chunks of white meat chicken, an occasional bite of andouille, and some Ro-tel tomatoes that gave it a sour flavor. Aside from a bite or two of celery and onion, that was it.
This made me wanna go home and make gumbo... so I did. I made some gumbo using some catfish filets and smoked sausage. I ran out of time before I had to go to work, so I let it cool and stored it in the fridge for when I get home tonight. I'll bring it up to a boil and the let it simmer a few hours. I might even add some shrimp to it. I have a picture of the lovely dark mahogany roux I made up for the base. That's what was missing to me in the gumbo Sunday, a roux.
For my post on how to make a roux, click HERE! For this gumbo I used a smaller portion. I use 1/2 cup of vegetable oil and 1 cup of all purpose flour to make the roux.
I hope you enjoy this little teaser, I will get some posts going soon.