Conversation: GUMBO

Yesterday while out Christmas shopping, my nephew requested that I make Gumbo. For a few years now I do a huge pot of Gumbo just before Christmas. This year it is Christmas Eve Gumbo.
What I enjoy about Gumbo is the freedom to add just about whatever you like to the pot. This is also one of the things I don't like about Gumbo as well. I just don't want hot dogs, ribs, or potatoes in my Gumbo. All though this stew/soup can be totally left up to its architect. I like a rich, hearty dish full of seafood, roasted chicken, and a seasoned sausage abound in a dark robust gravy/sauce/soup Flavored with lots and lots of aromatic vegetable.
Trinity is the combination of celery, bell pepper and onion. Garlic, File(fee-lay), and spices support this medley of stables to the pot.
I am a user of stocks and broth. They add depth and definition to any good soup or stew.
I lean toward peeled and deveined shrimp, they save time.
I also prefer to oven roast chicken breast quarter that have been well seasoned to a Cajun/Creole Seasoning blend.
Andouille Sausage can be be rendered with the trinity, the browner the better.
I like to build flavor on top of flavor.
Developing and caramelizing the vegetables and sausage is really step 1.
Then Adding broth in a large amount to support the flavors of step 1 .
Next adding the roasted chicken in large chunks cut from the bone. If you recall the beef rib blog, bones add flavor. Start to simmer the pot.
The glue and nails that keep it all together is the Roux, some say that Gumbo is made or broken by the flavor of the Roux.
Roux is combining equal parts of fat to flour and cooking it until the starchiness of the flour is reduced.
Roux varies in flavor based on cook time and color. The longer you cook your Roux the more the flavor seems to come alive. This must be done on a low flame in a large cast iron skillet where you must stir constantly until you reach your goal color. Good Gumbo Roux is dark. About as dark as molasses. Many a Gumbo novice is deathly afraid of this step. They often panic and burn the roux. All I can say is take your time. keep the flame low and babysit the pan. If you can't get past this step feel free to buy some. It can found in the import food sections. Once you have reach Roux success, add it to the pot and keep going. If your pot is to thick, thin it with more broth.
Next, more dimension. I like to add canned Petite Diced Tomatoes and frozen okra. I season my Gumbo with a spicy blend of Cajun/Creole Seasoning and I like to add Gumbo File in small increments until the flavor is where I want it. Oh, and don't forget 2-3 Bay Leaves.
Finally the seafood. I add A LOT OF SHRIMP! And a nice amount of sweet crab meat as well.
Once my pot is full, I let time and temperature take over. Go low. A low flame is key to not burning the bottom. Let everything cook slow and come together.
Steam some rice, and slice a nice crusty French Baguette and serve with hot sauce and a dish of pickled okra. now Feed yourself well. Merry Christmas to all.