Happy Gumbo

When I cook gumbo, I make a roux. When making a roux, some people use oil; some use butter. I'm in the butter camp. Some people like a dark roux; some like a lighter roux. I'm in the lighter camp. Some people use tomatoes; some don't. I'm in the tomato camp. The day I cook it and serve it hot, it has a very rich, full-bodied flavor. Then, after we've had our fill, I let it cool and I put the leftovers in the fridge. I make sure there are always leftovers. When I take it out of the fridge the next night, the fats (because I'm in the butter camp) have solidified on the top. I can't help myself - I always remove them before reheating; even though I know they will disappear when reheated. Now that I have seen the ugly reality, I have to get rid of it. When facing reality, some people are hiders; some are dealers. I'm in the dealers camp. Some hiders hide reality; some hide from reality; and some are oblivious (as I am on the first day of gumbo). When reality is hidden or misunderstood, I am usually in the oblivious camp. Some dealers deal reality; some deal with reality. I try to make frequent visits to both camps. (Of course, at this point, it should be noted that, as always, it is easier said than done.)

Gumbo would not be gumbo (as jambalaya would not be jambalaya) without bell pepper, onion, and celery; often referred to as the 'holy trinity' in Cajun and Creole cuisine. In gumbo, these raw, chopped vegetables are used to arrest the roux (keep it from burning and getting bitter) once it reaches the desired color; (the celery, onion, and bell pepper serve as a shutoff valve to control excess). If you burn your roux, you must throw it out and start again. Constant stirring and attention are key to the right-for-you roux.

Some people like chicken gumbo; some like chicken and sausage (typically andouille); some like seafood; some like vegetarian; and some like uncommon or even exotic proteins (such as ground meats, turkey, deer, gator, nutria rat - the list is endless). I have pitched my tent in many different protein camps but almost always start with chicken. It is a matter of personal taste and character.

Most people ladle their gumbo over rice; some like it over half a sweet potato; a few like it over potato salad. I am definitely not in the sweet potato camp; the potato salad though is very interesting.

When I am doing something other than a seafood gumbo I like to take some broth from the stock pot and boil some shrimp in a smaller pot, then offer my guests the option of adding a few shrimp to their bowl of gumbo. This is lagniappe - 'a little something extra'.

And I haven't even touched upon the spices, other vegetables (okra is common; corn is controversial), the number of prep/cook/simmer hours, the bread, and the importance of leftovers - (Gumbo is always better the second day).

...One can learn a lot from a pot of gumbo.

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