Our season for firing up our stock pots and slow cookers is definitely at its peak. Autumn soups, stews are in full bloom. Now we want to slowly but surely transition into the Winter concoctions no doubt.
One of my popular soups to make during the freezing days of Winter is an American southern classic,
Gumbo.
During a previous post on soups I skimmed over the surface on a description of Gumbo.
And now I will follow up with my Gumbo Flavor of the Month Series until March.
Although it can be served up anytime of year, nothing beats that hot spicy flavors of Gumbo in the heart of Fall/Winter. Gradually starting with your simplest recipe, and building the momentum until Christmas and Mardi Gras to showcase your best gumbo of the year.
But before we begin with my recipe, let's be on the same page and grasp the basics of a delicious,bonafide batch of mojo.
The Gumbo series is for serious lovers of this dish, once you've had a good batch you won't settle for mediocracy!
One of my popular soups to make during the freezing days of Winter is an American southern classic,
Gumbo.
During a previous post on soups I skimmed over the surface on a description of Gumbo.
And now I will follow up with my Gumbo Flavor of the Month Series until March.
Although it can be served up anytime of year, nothing beats that hot spicy flavors of Gumbo in the heart of Fall/Winter. Gradually starting with your simplest recipe, and building the momentum until Christmas and Mardi Gras to showcase your best gumbo of the year.
But before we begin with my recipe, let's be on the same page and grasp the basics of a delicious,bonafide batch of mojo.
The Gumbo series is for serious lovers of this dish, once you've had a good batch you won't settle for mediocracy!
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| Shrimp and Louisiana Smoked Sausage Gumbo Recipe soon to be posted in the Louisiana Specialties section. Now before we move on to cooking up that delicious batch of Gumbo, we must run through the basics of Gumbo cookery. What is Gumbo? It is a soup that includes a melange of specific ingredients combined to create a taste that is unique to the Cajun/Creole culture in Louisiana. Making Gumbo is a process, in my flavor of the month series I will highlight the most important steps in preparing it. There are short cuts of course, but to truly savor the authenticity of this Louisiana classic, follow these steps. The first and foremost important step is making your roux. The second must have ingredient in any gumbo is the trinity of Creole cooking, and finally selecting the correct staples to put in your Gumbo will make the all the difference in the world. I will cover the basics for creating the gumbo roux in my next posting of the Gumbo Flavor of the Month Series. We will continue from there until the finale ending in March , so please stay posted.  |
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