1/2 Cup Vegetable Oil
1/2 Cup Flour
(or equal amounts of each)
Brown the flour in the oil to make a roux.
Making a roux is serious business. If not
done correct, your entire gumbo will be
In a heavy bottom pot, heat the oil on a
medium heat and slowly stir in the flour,
ensuring there are no lumps.
using a whisk or a roux/blunt spoon,
continuously stir the mixture until the
flour is dark brown to your preference.
It can be golden toasty or dark like milk
chocolate, but not too much darker and
definitely not burnt. Once this is done
add your aromatic vegetables.
1/4 Cup Chopped White or Yellow Onion
1/4 Cup Chopped Celery
1/4 Cup Diced Carrot
1/2 Cup Minced Bell Pepper
Once the roux is good and brown, add the
Once the vegetables are soft, add liquid
of choice such as chicken or shrimp broth.
Water or wine may be used also.
Stir until smooth.
Add your choice of vegetables such as
okra, tomatoes, and corn. Use what
you like. It's your gumbo. Also add
the meat or fish that you prefer.
For best results in the flavor of
your gumbo, use a combination thus:
Pork such as diced ham or sausage.
Shrimp, oysters, or crawfish.
Finally include one poultry item
like turkey wings, chicken breast
Remember, it is your gumbo so put
the things you like in there.
Add the meats that require the most
cooking time first and finish off with
the fish because it doesn't take as
long to cook.
You don't want your fish to taste
like rubber, so take care not to
Making gumbo takes practice but
once you have done it a couple of
times you may consider yourself an
expert and invite your friends over
to eat gumbo with you.
Make sure that you season everything
to your liking and once it's done it
is time to chow down. Serve the gumbo
over rice, with some nice crusty bread,
and/or potato salad.