FW May 2011

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A good gumbo takes hours to make, but it literally can be made or blown during the first couple of seconds. And the reason is is that we start with absolutely the foundation flavor of a great gumbo, which is its roux. I've got a little vegetable oil here, I've got some flour. And we're actually going to dump those into This pot and start cooking them. We're essentially scorching our flower in the hot oil, the flower itself is actually going to turn colors. it scorches. I got this recipe from a bay man's wife and this recipe has been in their family for a long long time. Now down there, one of the animals they use in their gumbo is a nutria which is a 20 pound Aquatic rodents. It's just that most people don't like the idea of eating a giant aquatic rodent. So we're doing our version with un-dewy sausage, oysters and their liquor and their this gorgeous fresh crab meat. All right. So. [BLANK_AUDIO] time to add our ingredients into this pot. Our un-dewy Our red pepper, our onion, celery, our okra, our Habanero chili. All goes in there. And this is starting to sweat and break down within a matter of seconds. Anyway, you can see this almost starts caramelizing right away We're just going to let this cook for a minute or two until those onions get nice and glassy. We can add some breaded fresh tomato, our chicken stock, our clam juice, love that. Worcestershire sauce. Now we add some of the stars of the dish. freshly shucked oysters and fresh crab. About a pound in there. And we are ready. It's a nice combo. I love this. Wow. I need to be alone with my gumbo. [BLANK_AUDIO]
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FW May 2011


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