It’s practically soup season!
At least it probably is where you live. Here, it’s supposed to be in the high 90s, low 100s for the rest of the week. Still, there’s something about gumbo this girl loves.
There are a million different ways to make gumbo, and I can’t think of a single version I’ve seen that didn’t sound great. Key elements of gumbo are the roux and okra, which are used as thickeners. Gumbo uses a brown roux, made from oil and flour, which takes a little bit more time than a traditional butter/flour roux for thickening cream sauces, but develops a smoky, deeper flavor that goes perfectly with the other gumbo ingredients.
If you’ve never tried okra before, this is a good recipe to eat it in. Flavor-wise, okra is pretty mild and absorbs other flavors like a dream. I have a hard time finding fresh okra to use, but every grocery store (and even Wal-mart) I’ve ever been in sells frozen cut okra, so it shouldn’t be too hard to locate.
As many soups and stews do, I find gumbo appreciates with time. (I loved it better the second day even more than the first). You can serve this stew-style over white rice or eat it more like a soup. It freezes really well and makes a nice, big, steamy pot. I like to freeze it in small containers for a quick, warm lunch on days where soup just feels right. Oh, gumbo…I love you. Drool.Print