Yes, we are still on a New Orleans soul food kick in this house. I just can’t help it. The food we had in New Orleans was outstanding. I had a bowl of crawfish etouffe that knocked my socks off. I ate it quickly in silence, and Brian turned to me and said “that’s the first time you’ve ever finished your food before me.” I had a bowl of gumbo at Court of Two Sisters that left me speechless, as well. I sopped it up with butter biscuits and rubbed my tummy like a glutton.
I recreated this gumbo at home, but without all the leftovers. Welcome to: a small pot of gumbo for two. Even better: you don’t have to stand over the stove and stir the roux until it turns a copper color. We’re going to pre-toast the flour instead. I suggest making a big batch of pre-toasted flour and keeping it in the fridge for the times when you need a quick roux. When added to the oil in the pot, the roux is instantly light brown, and only minutes away from the perfect coppery hue.
Here’s what flour looks like before and after toasting.
I learned this method in a recent issue of Southern Living, and they indicated to toast the flour til it’s the color of pecan shells. I realize that not everyone grew up with pecan trees in their backyard (and subsequently did not watch squirrels bury pecans—a great Southern porch pasttime), I thought I’d take a photo before and after. Several hours passed between my toasting and photographing, which explains why the green towel appears to have been toasted, too. (Sunlight changes throughout the day, it’s true!)
I hope you enjoy this small pot of gumbo. I worked my way through many gumbo recipes to make the most authentic tasting version. This one is spot on.
You can find my recipe for a small pot of Chicken, Sausage and Shrimp Gumbo, head on over to Food Fanatic today.
LOVE a good NOLA gumbo!! my SIL is a native of NOLA and she taught me how to make gumbo and oh man, am i thankful for her!! yours looks so good!!
We LOVE Gumbo!!! What a great recipe! Seriously, I can not wait to make this! The gumbo recipe I have serves like 25, No joke! So I am vary happy to see this recipe! YUM!
Can you believe I’ve never made gumbo before? That really needs to change soon! Heading over to get the recipe!
I hope this spicy kick y’all are having never stops – love it!
I’ve actually been meaning to make gumbo all winter and never did…! But it’s still chilly enough here to get down on a small pot of it, so maybe this weekend!!!
I love gumbo! What a great recipe! :) I also love for “2” recipes.
OOO I love gumbo! Hubby doesn’t so a small pot of gumbo will be perfect for me!
I haven’t had gumbo in years!!! This sounds fantastic. I
Love this recipe, Christina! Toasted flour is definitely the new browned butter. You heard it here, first. You did all the hard work for us with the recipe development and testing batch after batch to come up with an authentic Gumbo…with toasted flour to speed up “Ol’ Faithful”, dark roux. (Who knew? Southern Living Magazine? LOVE. THEM.) And, this Gumbo is just for two! WICKED PERFECT. The Big Lug adores Cajun-Creole dishes. He won’t know what hit him. Thank you so much, Christina! *mwah!*
I became a fan of NoLa 30 years ago. Got the hubby to go with me (6 times, yay) – Have been pre-toasting my flour for 25 years. Love innovating. Have eaten at least 147 meals in NoLa and only had 1 bad meal. Can’t say that too often!