It echoes throughout the bayous and across the prairies.  Its lore is known from the Gulf’s edge to the red dirt of the north.  Gumbo is the quintessential Louisiana dish.  It is that wonderful one pot dish with a unique flavor. Is it a soup? Yes.  Is it a stew? Yes.  Is it unlike anything else in the culinary world? Yes.  Is it hard to make? No! 

In order to understand gumbo, you must first understand its humble beginnings.  The word gumbo is an African word which means a thick okra based stew.  Cajun gumbo shares only its consistency with the African version.  Gumbo, as most Cajun foods, was always cooked as a poor man’s dish.  It was designed to feed the maximum amount of people at the minimum cost.

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 Gumbo is also a dish which requires minimum attention once the initial cooking is completed.  It was cooked on the turn rows of fields over open fires, as well in kitchens.  Cajun people were far to busy to sit nursing a pot most of the day.

Another distinction that needs to be made is between Creole gumbo and Cajun gumbo.  Cajun gumbo incorporates more meats and, or, seafood and shellfish in a dominate roux base, whereas Creole gumbo uses meats and seafood but more vegetables in a roux and tomato base.  This article will concentrate on the Cajun style gumbo.

Roux is the base of gumbo.  Roux is simply equal parts flour and oil cooked until the flour is the color of dark chocolate and yields a nutty scent.  Roux is not only a flavoring agent, but also a thickening agent.  In order to make a good quality roux, constant attention must be paid to the cooking process.  Caution while cooking roux as the mixture will get extremely hot and the oil may pop and burn you hand.  An oven mitt may be used, although no self-respecting Cajun would ever admit to using one.  In South Louisiana roux is produced locally and sold in grocery stores.  It is of excellent quality.  For those who cannot find prepared roux locally, the recipe follows.

Start by mixing one cup of all purpose flour and one cup of oil in a heavy sauce pan.  A three quart sauce pan should be used as it will have enough room to stir without spilling.  Place the pan over medium heat.  Avoid the temptation of turning the heat too high as the roux will cook too fast and burn. 

As the oil starts to fry the flour stir constantly.  It is important to note that the stirring need not be vigorous, but smooth and constant.  Take care to in all areas of the pan keeping constant contact with the bottom.  After roughly 10-12 minutes have passed, the mixture will start to change colors.  A dark tan color similar to peanut butter should be seen, keep stirring.  Another 5-7 minutes along and the mixture will start to smoke slightly.  This is normal and the mixture should have a very dark brown color similar to dark walnut wood.  Keep stirring.

Three to four minutes later the mixture will have a very distinct scent.  The scent should resemble roasted nuts, but not entirely.  Keep stirring.  When the color reaches that of dark chocolate, remove the pan from the heat.  Stir for another two minutes to prevent sticking then let it rest and cool completely.  It is normal for the mixture to darken one or tow more shades after it has been removed from the heat.  The mixture is now dark roux.  

Cajun gumbo is quite easy, but much time is needed as there is no such thing as a quick gumbo. 

The following recipe is for authentic chicken and sausage Cajun gumbo:

Ingredients

• 1 cut Chicken (Fryer or Hen)
• 2 large yellow onions (diced)
• 3 bell peppers (diced)
• 3 ribs of celery (chopped)
• 3 garlic cloves (chopped)
• 2lbs.  Cajun Sausage and/or Andouille (Sliced)
• 1 recipe dark roux or 1pt. Certified Cajun store bought roux
• Salt, Cayenne, and Black Pepper to taste

Method

Fill a 12 quart stock pot with water ¾ full.  Place the pot on high heat with the cover firmly in place.  Once the water is boiling, start to add the roux one tablespoon at a time.  Stir each addition of roux until it is completely dissolved.  The heat may have to be reduced as the mixture will start to foam.  Add roux until the consistency is such that it will coat the back of a clean spoon well. 

DO NOT COVER THE POT as its contents will boil over! Add the onions, bell peppers, celery, garlic, salt, black pepper, cayenne pepper, and sausage.  Cook for as little as 30 minutes and up to 3 hours.  Add the chicken and cook for 1-1 ½ hours.  The heat should be adjusted so that the liquid is boiling very slowly.  The gumbo should move from the bottom of the pot to the top then gently crest and exit to the sides.  The chicken is done when the thigh meat pulls easily away from the bone. Adjust seasoning to taste.  Gumbo can take a good amount of salt as the roux is quite bland.

Traditional gumbo is served in large soup bowls over cooked white rice (preferably medium grain).  Gumbo can also be served with a hearty piece of crusty French bread, or saltine crackers.

It is important to understand that ingredients can be changed to suit the taste of those who eat it.  If celery is not a preferred ingredient, simply exclude the celery.  Being creative is encouraged, but the basic Cajun gumbo is simply the best.  Stay hungry.