one. You made the roux Prior to cooking the meat and the holy trinity. You might want to Cook dinner/infuse the oil with These flavors to start with. That’s what presents the roux its deep flavor.
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But an étouffée also consists of a roux and also the holy trinity, so those factors by itself are not ample to signal that you are in clear gumbo territory. And, as we have seen, there is certainly rarely a meat that does not have an area in a few method of gumbo or other.
But Be happy to decide on just a couple of of Those people choices, or incorporate in a few further crawfish, crab, and/or oysters to help make additional of a seafood gumbo.
Like Practically every thing else about gumbo, even its name evades a transparent origin Tale. Some Imagine it arrived from your Choctaw phrase for filé powder, kombo
Sorry to report that Regardless of adhering to the Recommendations as intently as you possibly can (put in two hours within the Roux to have it to milk chocolate colour without burning it) my initially Gumbo turned into a disaster: the Roux flavor was way too dominant and it experienced a really smokey burnt taste to it, thoroughly overshadowing the flavour of the other ingredients… ;-( No clue what I did Improper… Best of luck to Other people!!
The higher the heat, the upper your probabilities of scorching the flour and ruining your gumbo. It is a tightrope wander involving just-dim-more than enough and acrid, and heading very low and gradual can make it a lot simpler to get it right.
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Or, you could potentially endeavor to nest the tasks, creating the roux in a single pot while you brown the meats, sauté the aromatics, and simmer anything with each other apart from the roux, then including the roux when It can be carried out.