I made gumbo a few years ago but was not at all happy with it. The roux never “took” and the okra made it pretty slimy. So, late summer when I saw a recipe for it in Cook’s Country (My version of the recipe is here) I was doubtful I could pull it off. But it had a method for coming up with a dark fragrant roux that was worth a shot. Was I ever glad I took a chance; this is one of my top meals ever IMHO.
To cook the roux, you start by putting raw flour in the Dutch oven and toast it over medium high heat for about 5 minutes. When it starts to turn brown, whisk in the oil then transfer the pot to the oven for 45 minutes.
Timing is everything. While the roux is in the oven Jeff and I chop and measure.
For dessert we had coconut cream pie that Dianne McDonnell made yesterday. We were over to their place last night to have some delicious taco soup and watch the world series and see the Ducks trounce USC.
I’m thinking I need to change to a 6 star rating system so I can give it 6 starts. Jeff said “you could just make 5 stars louder”. I responded “this is 6”. If you’ve got a few hours and and want to cook one heluva meal, go for this.