6 keys to great gumbo - [225] (2024)

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If you follow some simple rules you can paint any picture your heart desires, as long as you keep your masterpiece open to the opinions of others.

Control the seasoning

Andouille, kielbasa, tasso, smoked fish and all the other seasoned meats and fish we throw in gumbo impart incredible flavor, but you must be careful not to overseason or oversalt your gumbo. Don’t add any salt or pepper until all ingredients are in and have simmered well. Offer your table guests salt, pepper, seasoning blends, pepper sauce and filé powder so they can adjust the seasoning according to their own taste.

The miracle of roux

Roux is nothing more than caramelized flour particles. When mixed with liquid and exposed to heat, the flour particles expand, thus thickening the gumbo.

My culinary mentor, Chef Terrell Brunet of Mandeville, called dry roux (heated in an oven sans oil) a Yankee roux. But don’t think of it as a slur— dry roux works very well. For a lower-fat version try brown dry roux in the oven. Once it and the gumbo liquid are thoroughly cooled, incorporate the roux into your gumbo using the slurry method. First mix a little of the gumbo liquid with the dry roux to make a paste, then whisk that slurry into the rest of the gumbo and bring to a simmer.

Behold the broth

There really is no place for water in gumbo. Instead, create a flavorful broth. Even common, store-bought chicken broth adds more flavor than water. One of my favorite easy broths is to take leftover shrimp shells and simmer them with boxed chicken broth. The shrimp shells act as a clarifier (clearing out any negative flavors), and as a flavoring, giving the broth a fresh shrimp essence.

Tame the slime beast

I’m a blasphemer for saying it, but I’m not a big fan of okra because it can make gumbo stringy. But it is a Louisiana staple, and its mucilaginous molecular carbohydrate structure can work wonders in gumbo. If you insist on okra gumbo, don’t simmer it raw and sliced directly in the gumbo. Instead, either sauté the okra in a few tablespoons of oil before you add it in, or stir 2 teaspoons of common kitchen vinegar (or Tabasco) into your raw sliced okra. The heat or acid break down the structure and reduce the slime.

Onions, time and heat

Don’t just sweat your onions before adding your liquid. Sweating the onions merely releases sugar water, and if your sautéing stops there, you’re missing out on the incredible flavor boost your gumbo will get by caramelizing them. Trust me.

Learn to chill

There are a few things in life that are better the second day: vacations, lasagna and gumbo. By letting your cooked gumbo chill overnight you allow a magical exchange between the liquid and the solids. In the chilling process, the tiny surface pores of the meat and vegetables will close, trapping tiny amounts of liquid inside. The liquid, meanwhile, will marinate the meat and veggies in the gumbo.

Then, when heated, as the trapped liquid escapes, unleashing the gumbo’s pent-up power, not to mention gushing compliments for the chef that are sure to follow.

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This article delves into the artistry and science behind crafting an exquisite gumbo, a beloved Louisiana dish. Let's break down the key concepts and techniques mentioned:

Gumbo: A traditional Louisiana dish known for its rich flavors, often featuring a mix of meats, seafood, vegetables, and a thickener like roux or okra.
Improvisation in Cooking: The article emphasizes that gumbo isn't a fixed recipe but a creation reflecting the cook's interpretation. It celebrates the versatility of ingredients and encourages experimentation.
Seasoning Control: The importance of balancing flavors without over-seasoning. Adding salt, pepper, seasoning blends, pepper sauce, and filé powder at the right time and allowing guests to adjust seasoning according to their taste.
Roux: A mixture of flour and fat used as a thickening agent. The article mentions different types, like the dry roux (heated flour without oil), and advises on its incorporation into the gumbo for thickness.
Broth: Highlighting the significance of flavorful broth over water for enhancing the overall taste of gumbo. Suggestions include using shrimp shells to infuse chicken broth with a fresh shrimp essence.
Okra: Despite being divisive due to its sliminess, the article provides tips for using okra in gumbo, suggesting pre-cooking methods to reduce its mucilaginous texture.
Onion Preparation: Moving beyond sweating onions to caramelize them for a more intensified flavor profile in the gumbo.
Chilling Gumbo: Allowing the gumbo to rest overnight enhances flavors as the ingredients intermingle, resulting in a more developed and harmonious dish upon reheating.

This article doesn't just provide a recipe; it delves into the nuances and techniques crucial to mastering the art of making gumbo. From seasoning to thickening agents and the manipulation of ingredients, it emphasizes the creativity and expertise involved in creating a perfect bowl of this iconic dish.