Life is a Gumbo

Two main variations of gumbo exist, Creole and Cajun.  Creole uses tomatoes and Cajun is thicker and based on a dark roux, it is also spicier.  Many people think a gumbo has to have okra and seafood.  This isn't true. Tonight I made a Cajun mushroom, chicken and smoked sausage gumbo.

The secret to a great gumbo is the roux and the secret to a great roux is getting it as dark as chocolate without burning it.  It does take practice, but if you are doing it for the first time, be patient and keep the burner on a lower setting.  There is a fine line between a great roux and a burnt roux.  With patience you can make it great.

There are a lot of recipes on the web.  Start with one of Emeril Lagasse's recipes. I really love his duck and andouille sausage gumbo.  Once you cook your first gumbo start experimenting.  Like life, gumbo is about putting good things together and enjoying the results.  Laissez les bon temps roule!