It got legitimately chilly this weekend in Alabama! Not so much in Key West where I was, but it got me thinking about cold-weather food. Gumbo, for me and for soooo many of our guests at LuLu’s, is year-round proposition. Hot-weather, cold-weather, and everything in between. But if you’ve been thinking of making it yourself, a chilly fall day with maybe some football on the TV is a perfect time to try it.
In GUMBO LOVE, I discuss all the ins and outs of making gumbo. But perhaps the most important element of the simmering goodness is the roux. Worry about getting the roux just right stops a lot of people from trying. One way to approach it is to get a little personal with it.
Think about a person you know who may be a little challenging to deal with but whose bold and flavorful company is always worth the patience and extra care they require.
In GUMBO LOVE, I call the roux “a little bit of a diva”…
If you rush her, she will rebel, and you’ll end up back where you started. She wants to take her time getting ready, and she wants to see just how far you’re willing to go to witness her magic.
She will reward you for all your stirring and patience—after a final little show of hissing and spitting, she will start to come around and take the trinity of onions, celery, and peppers you’ve offered into her velvety embrace and, like a fairy godmother, turn those humble ingredients into the luxurious magic that is gumbo.
I can tell you from a long friendship, the diva roux makes excellent company on a chilly day. Don’t be afraid to get to know her.
All my Gumbo Love!
Photo by Angie Mosier
