Great Gumbo is heart warming, soul searching, and mouth tantalizing all in one bowl. The depth of flavor, the lively spice, and the comforting broth with rice make this dish a meal all by itself. But there are so many poor representations. Unfortunately, many northerners have never had the good fortune to really understand the heights to which this dish should be taken. So here are the keys.
It starts with really good stock. This dish has a seafood stock that was cooked for 2 hours with mirepoix, bay leafs, peppercorns, and lots of seafood shells. All you have to do is save your shells every time you serve seafood and freeze them. After a few months, throw a pot on the stove on a Sunday while you are watching a movie or a game.
The second and very important key is the roux, while creole roux’s are lighter brown and cajun roux’s (my preference) are rusty red dark brown they both require patience to get there color and depth of flavor. Then add your aromatics and spices right into the roux. This part can be made days ahead. In fact both the stock and the roux’s can be frozen for months. So keep some around and then making this incredible dish is a breeze!