Page 146 - South Mississippi Living - August, 2020

DINING
I nd myself daydreaming about Cajun and Creole food almost every day, but there is one dish in particular that I always come back to: Gumbo. The art of making gumbo seems to exist on a spectrum, meaning there are so many di erent ways to make
it. For example, gumbo can be thickened with a roux or le (dried, ground sassafras leaves), or the contents can range from seafood, to chicken and sausage,
but these varieties barely scratch the surface as they are more contemporary and re ned. The origin of gumbo begins in West Africa where it translates to “okra” (a crucial element of thickening your gumbo). Gumbo is a melting pot that infuses the contributions of several cultures, while bringing all people of di erent backgrounds to sit and enjoy something beautiful at the same table.
Many people in Louisiana and Mississippi are honored to say they make the best gumbo. When
I make this claim, I am telling the truth! So, while you’re here, I will share a few of my secrets with you. First and foremost, every great gumbo begins with a roux. There are many di erent shades to a roux that range from blonde to dark. I am a fan of dark roux, even when I have to babysit it for an hour, stirring until perfect but not letting it burn. Roux can make
or break a gumbo, so I always treat mine as if it’s something dear to me.
Another crucial ingredient is the “trinity,” which consists of onion, green bell pepper, and celery. Some would call me crazy, but I like to add a little bit of fresh garlic. Now, what about stock? Typically, the most common route is a shell sh stock, my favorite being crab. Next, we have the protein. There are a myriad of choices, but I prefer the classic shrimp, crab, sausage, and oyster combo. Pro tip: ALWAYS brown and drain your sausage! Trust me on this one.
Lastly, we have our seasonings. My favorites include cayenne, le, thyme, sage, and paprika. One of my favorite qualities of gumbo is that it can be very forgiving. Measurements are not exact, and substitutions can be made. Anyone who makes gumbo can make it their own, so I encourage you to take my advice, grab a
wooden spoon, and start making a gumbo
that makes you
proud.
Gumbo
story and photo by Lauren Jo rion
THE ART OF
146 | August 2020
www.smliving.net | SOUTH MISSISSIPPI Living
Gumbo is
a melting pot that infuses the contributions of several cultures, while bringing all people of di erent backgrounds to sit and enjoy something beautiful at the same table.