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Gumbo is the state cuisine of Louisiana, so on a recent trip to New Orleans, trying as many gumbo recipes as possible was at the top of my must-do list. ... "But the heart of a gumbo is the roux ...
Gumbo is another staple in Louisiana Creole cuisine, known for its hearty and complex flavors. The dish starts with a roux similar to étouffée, but it can vary in color from blonde to dark brown ...
Gumbo is often used as a metaphor for the mix of cultures that exist in southern Louisiana. [5] The dish combines the culinary practices of Africans, Native Americans, German, French, and Spanish. [ 21 ] [ 22 ] [ 23 ] In the 18th and 19th centuries, people from these cultures lived within a fairly small area with minimal mobility.
The secret to making a good gumbo is pairing the roux with the protein, similar to pairing the right wine and protein. [citation needed] Light roux: A light roux is well-suited for seafood dishes, because the roux will not overwhelm the subtle seafood flavors. A light-colored roux does not support the heavier meat flavor of meat-based gumbos.
Light roux—The secret to making a good gumbo is pairing the roux with the protein. [ citation needed ] A dark roux, with its strong (dense) nutty flavor will completely overpower a simple seafood gumbo, but is the perfect complement to a gumbo using chicken, sausage, crawfish or alligator.
The biggest hurdle to making gumbo is the roux, which can take a long time to develop, but can also burn easily. ... I started by making the Cajun spice — a flavorful mix of 10 different herbs ...