Gumbo -

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.

Gumboflour -

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.