This is a Dan-good take on this beloved dish with a rich roux, and plenty of spicy Cajun flavor. Don’t worry if you’ve never made a roux, or gumbo before because we’re gonna make it so Dan easy you’ll feel like a pro!
Roux the day
When it comes to gumbo, you’re going to need a roux. A roux is a blend of fat and flour, it’s the basis of a variety of sauces, and soups. You can use almost any type of fat, and different types of fat will give you different flavors. The typical ratio of a roux is about 1:1 of both fat and flour.
Expert tips for making the perfect roux for gumbo, or really anything
- Heavy bottomed pans – This can help prefer your roux from burning. Enamel coated or regular cast iron are great. The thinner the pot, the more likely it is to burn.
- Low and slow – Never cook a roux over high heat, it won’t speed up the process and is almost guaranteed to burn. Low and slow to get that perfect roux.
- Whisky business – When you begin the roux, you need to whisk continuously. Once it’s developed a bit, switch to something like a wooden spoon with a flat edge and keep it stirring constantly to make sure the roux stays smooth and prevents burning.
- Patience is a virtue – Don’t be tempted to multitask, this increases the chances of a burnt roux.
- Ahead of the plan – You can make your roux ahead of time, and store it until you need it. If you use a traditional fat, you need to store it in an airtight container in the fridge for up to 2 months. If using vegetable oil, the roux will keep at room temp for several weeks.
I made this with filé instead of okra (not a fan). For me gumbo is served one of two ways: with rice or Cajun potato salad (no pickles or eggs). I usually used a traditional Cajun seasoning. This time I used Don-O’s spicy and it came out very good. It did need some hot sauce to make it pop.