• Skip to main content
  • Skip to primary sidebar
Dessert for Two
menu icon
go to homepage
  • Home
  • Recipes
  • About
  • Store
  • My Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • About
    • Store
    • My Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Dinner Recipes for two

    Dinner For Two: A small pot of gumbo

    Published: Apr 2, 2013 · Modified: Nov 8, 2013 by Christina Lane · This post may contain affiliate links · 30 Comments

    Pin
    Facebook
    Email

    Gumbo - DessertForTwo.com

    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 - DessertForTwo.com

    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.

     

    Pin
    Facebook
    Email
    « Irish Triple Threat Cookies
    I have wedding photos for you. »

    Reader Interactions

    Comments

    1. Julie @ Table for Two says

      April 03, 2013 at 9:34 pm

      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!!

      Reply
    2. Tieghan says

      April 04, 2013 at 12:28 am

      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!

      Reply
    3. Chung-Ah | Damn Delicious says

      April 04, 2013 at 1:39 am

      Can you believe I've never made gumbo before? That really needs to change soon! Heading over to get the recipe!

      Reply
    4. ashley - baker by nature says

      April 04, 2013 at 7:25 am

      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!!!

      Reply
    5. Sandy@ReluctantEntertainer says

      April 04, 2013 at 9:51 am

      I love gumbo! What a great recipe! :) I also love for "2" recipes.

      Reply
    6. Angie @ Big Bear's Wife says

      April 04, 2013 at 12:53 pm

      OOO I love gumbo! Hubby doesn't so a small pot of gumbo will be perfect for me!

      Reply
    7. a farmer in the dell says

      April 04, 2013 at 4:55 pm

      I haven't had gumbo in years!!! This sounds fantastic. I

      Reply
    8. Stacy | Wicked Good Kitchen says

      April 05, 2013 at 4:49 pm

      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!*

      Reply
    9. ELIZABETH YEAPANIS says

      July 26, 2019 at 1:25 am

      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!

      Reply
    10. Lydia D says

      November 14, 2020 at 8:03 pm

      Hello, can you please review this post? It appears the recipe is missing. It stops after the image set of toasted flour.

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Christina! Christina Lane is the author of 4 cookbooks all about cooking and baking for two. She has scaled down hundreds of recipes into smaller servings so you can enjoy your favorite dishes without the leftovers! Valentine's Day is her favorite holiday.

    More about me →

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • FAQ

    Copyright © 2022 Dessert For Two