[Homemade] Chicken, Sausage and Seafood Gumbo.

The way my grandma taught is the way I do it. Others might do it differently. I probably should let you know that I am Cajun and have made a ton of gumbo and things that requires a thickener. My method works well in stews and things.

Roux is a thickener, it takes a bit of practice to know how much you need. You can always add more, but can't remove it. Just make sure you add it when it's cooking at the start that way you don't have raw flour taste.

Pour a little oil in a pan, turn heat to medium high, spoon flour in until when all mixed together, it's a little thick. You're going to want to keep stirring or it will clump together. Keep doing this until you have a very dark whiskey color, something like the color reddish dark wood.

For seafood gumbo, it should be a little lighter in color. For duck gumbo, make it a bit darker.

Pour into the start of your gumbo and let it all cook together for that rich slightly nutty flavor. The sausage, black pepper, onions, garlic, browned meats and stuff is where you get your flavor, but the key is a good roux to bring it together.

If you have any more questions, let me know :)

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