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Wednesday, February 14, 2007
Why a really good gumbo’s hard to find
The Atlanta Journal-Constitution
When it comes to gumbo, there is only one thing everyone can agree upon: no one makes theirs the same as the next. Not only does it matter what ingredients you put into it, but, just as important, it depends upon your skill at making the roux — that flour-and-fat mixture that is cooked and stirred for what seems an eternity in a big skillet over a flame until it reaches the desired shade.
Cook it a minute too long or a degree too high and you could get those dreaded black specks of char that will turn your gumbo bitter.
Given those variables, it’s no wonder that so many gumbos fall way below the gold standard.
Do you have the key to great gumbo — or know someone who does? Is there any restaurant you know of that produces a superior gumbo?
To help give you some guidance, see our stories, recipes, video and slide show: at ajc.com/food with step-by-step roux-making instructions.
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