Thursday, October 22, 2015
When we first moved to the Gulf Coast in Texas, one of the first foods we learned to appreciated was gumbo. We are close enough to Louisiana that most along the coast are huge fans of gumbo, but it has to be authentic. Over the years as Abby lost foods we could adapt but once corn and gluten free I wondered if I could even call it a gumbo any longer minus what seemed like everything! These days Abby really cannot have gumbo any longer, but she can have this roux. I have found various combo's of veggies and chicken with rice are pretty tasty when mixed with roux.
It seems every family has a different recipe and so far we have found them all delicious! But the one thing that is key to all good gumbo's is the ROUX!!!
It isn't "real" gumbo or even good gumbo if you use the the packaged stuff and even worse is that all the package stuff is packed full of corn, or wheat, MSG and heaven knows what else!
It is very simple to make a roux- flour plus fat and cook and stir and cook and stir.. really it is that simple but it is time consuming!
When I have an extra hour on hand(a favorite book I am reading etc) I found I can stir and read and then freeze the roux! This has made gumbo making on another day a lot easier, and less time consuming.
1 cup Grapeseed Oil(TJ's)(or safe lard or other safe fat that will tolerate the heat threshold)
1 cup gluten free all purpose flour
Pour oil into thick bottomed pot. Slow sift in flour while stirring with whisk on high. When combined and smooth reduce temp to medium/low and keep stirring, and stirring (50-60 minutes!!!) until your roux is a deep brown. Some prefer a more milk chocolate color while others take it to a deep dark chocolate. The Northerner in me prefers a milk chocolate color.
Allow to cool to room temperature and then freeze.