This post was featured on Today.com – Louisiana Cajun gumbo: 
{Updated version} With more cold weather on the way, it’s the perfect time to make a nice big pot of Gumbo {originated in southern Louisiana during the 18th century} for your family. Living in Cajun country, this is the stable meal that most want to know how to make, it can also be the most intimidating. However, it need not be so, you can whip up a delicious gumbo in 30 minutes or try your hand at an elaborate gumbo from scratch that takes a bit longer. Whether you go for the traditional gumbo or a quick an easy version, you don’t have to sacrifice taste for time.
Gumbo is often cited as an example of the melting-pot nature of Louisiana cooking, but trying to sort out the origins and evolution of the dish is highly speculative. The name derives from a West African word for okra, suggesting that gumbo was originally made with okra. The use of filé (dried and ground sassafras leaves) was a contribution of the Choctaws and, possibly, other local tribes. Roux has its origin in French cuisine, although the roux used in gumbos is much darker than its Gallic cousins. – Dr. Carl A. Brasseaux
Gumbo 101
Every good gumbo begins with a roux. In Cajun cuisine, roux is made with bacon fat or oil instead of butter. Clarified butter, vegetable oils, bacon drippings or lard are commonly used fats. There are varying degrees of the color of a roux beginning with blonde to dark. Blonde is for an etouffee and the darker roux is usually for gumbo, however, some do prefer a lighter roux.
Roux á la Microwave – Combine oil and flour in a microwavable cup. Start your microwave for 3 minutes. Take out and stir. Every time you take out be sure to stir completely. Then microwave 1 minute, take out and stir. Do this about 3 times. You must stir between minutes! Then go down to 30 second intervals and stir after each 30 seconds. Do the 30 seconds until the roux is the color of a copper penny or dark golden brown. Patience is key!
Stove top Roux – Put even parts oil and flour in a cast-iron or enameled cast-iron pot over medium heat. Stir slowly and constantly. After 5 minutes, the mixture will begin to foam. This foaming may continue for several minutes. The roux will begin to darken as it cooks and will have a nutty aroma. For a blond roux, cook for 10 to 15 minutes. For a medium brown roux, cook for 30 to 35 minutes. For a dark brown roux, cook for 40 minutes.
When finished, roux can be cooled, then stored for 1 month in an airtight container in the refrigerator. When it cools, the roux will separate. Before using, stir to blend and bring the roux to room temperature.
Ready made roux – Yes, you can find roux in a jar {this is my personal favorite, please don’t judge} I like Savoie’s ready made roux best. It’s simple to use and the flavor is most similar to homemade roux.
Recipe: SAVOIE’S® AUTHENTIC CAJUN TASSO, SAUSAGE & CHICKEN GUMBO (you can also make a seafood gumbo by adding shrimp and crab)
Ingredients: 4 quarts water 4 heaping tablespoons of SAVOIE’S Roux (I add more) 1 large chicken (seasoned / a rotisserie chicken will work) 1 lb. smoked sausage or andouille 12 oz. tasso (optional) 1 large onion, 1 bell pepper, 2 pods garlic 2 stalks celery 1/2 cup diced green onions 1/2 cup chopped parsley (I buy the trinity diced up and ready to go}
Instructions: Dissolve roux in water over medium heat and let boil for 1/2 hour. Add cut-up chicken, sausage, tasso and chopped vegetables. Bring to a boil, lower to medium heat and cook until chicken and vegetables are tender (about 1-1/2 hours). Add green onions and parsley about 15 minutes before done and season to taste. Serve over cooked rice.
“Holy Trinity” is even parts of bell pepper, onion, and celery, finely diced. This combination is the base of most savory dishes, more often than not added to roux as the beginning of stew, soup, sauce, jambalaya, sauce piquant or almost any other Cajun main dish.
Traditional Gumbo Recipe
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With the information and recipes provided in this article, you should be well on your way to making a fabulous gumbo for your family. If you have a favorite recipe, have tips or questions, please share them with us in the comments below!
Sources: http://www.emerils.com, http://www.realcajunrecipes.com, http://www.southernfoodways.org
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I’ve been making my roux in the oven in a large cast iron skillet. Stir one cup oil with two cups flour. in a 10-12 inch cast iron skillet. Put in 250 degree oven for about 6 to 8 hours, or even overnight, or until as dark as you like. The first time I did it, I was paranoid about stirring it every 30 minutes or so, but if you have a nice heavy skillet, it will be fine. Just let it cook! I make one gumbo with half of the roux, and the other half stays good in the fridge just about forever. If you want to cook it faster, use a hotter oven, but then I would be careful to check it and stir every now and then. It is so nice to have some ready when I need it after work. Your recipe is just about exactly how I make my gumbo. So nice to see an “authentic” Cajun recipe. I am transplanted to New Mexico, and what passes for Cajun food here is just sad.
This Left Coast Girl is lookin’ forward to makin’ me some gumbo! Thanks so much for making it understandable and easy!
Would it work to add crawfish instead of shimp? I’m wondering because I’m making my mom’s bday dinner and she likes gumbo.. But she prefers crawfish to still as they are better tasting where we live..
I like using Rajun Cajun Roux mixes (powder), in the Mason Jars, the color is a lot darker.