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Cajun Gumbo |
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Traditional Cajun Gumbo and other dishes are prepared with a roux made of
flour carefully browned in butter. Even seasoned (sorry!) Cajun
cooks can be baffled at times when making a roux. Plus, the butter adds
unwanted fat to dishes. We've borrowed the browned flour substitute
from Paul Prudhomme's Fork in the Road cookbook and TV
series. |
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Use medium heat and a dry, small skillet. Brown flour stirring constantly with a fork until medium brown, about the color of walnut shells. Watch carefully, to prevent burning. If it does burn, throw it out and begin again with fresh flour. Heat a deep cast iron skillet or Dutch oven over medium-high heat. Test the temperature of the pan by lightly gently tapping the top edge of the pan with the tip of your index finger. Heat the oil in the hot pan until it begins to sizzle and turn heat down to medium.* Add the chicken cubes or shrimp, vegetables, garlic, herbs and pepper and stir until lightly browned. Add the browned flour and stir until all ingredients are evenly coated with the flour. Reduce the burner temperature as required to keep from burning ingredients. * If you are using an electric range, you may need to take the pan off the heat for a minute or two, allowing the burner temperature to cool. Add the chicken broth and Worchester sauce; turn the burner heat up to medium-high and bring liquid to a boil. Reduce heat and simmer covered, stirring occasionally, until meat is cooked. Add okra and cook until it is done to your liking. Frozen okra requires less cooking time. As always, fresh, when available, is best. Same with the shrimp, but we Californians are not always privileged to have fresh okra and, hardly ever, fresh shrimp. Correct the seasoning. Add salt if needed. Serve over cooked rice or pasta with bread on the side. Place a bottles of
hot sauce file' on the table so diners can add to suit their tastes--mild,
medium hot or native Cajun Wow! |
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