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.
Erin | The Law Student's Wife says
Waiting for flour to turn "coppery" is one of my least favorite parts about making a thick sauce, and your idea to pretoast flour is genius! So smart girl. Thanks for sharing and keep those NOLA recipes coming. I feel like I'm on a mini-southern vacation with each one!
Amanda @ Once Upon a Recipe says
Oh hells yes! I know I've said it before, but I just love you for making these delicious things to feed a (very) small crowd. Namely, me (+ leftovers)!
claire @ the realistic nutritionist says
Their food is the best, it really is!! Love this Christina!
dixya@food, pleasure, and health says
this is why i love your blog - you have amazing tip and small servings perfect!!!
Jersey Girl Cooks says
I love how you toast the flour. Looks delicious!
Stephie @ EYHO says
I was 10 when we went to New Orleans, and I'm not even kidding when I say that I STILL remember exactly our brunch at Three Sisters. Also, one word: beignets. Please recreate those next? kthanksloveyou.
Kiran @ KiranTarun.com says
I've never had gumbo before and I can't wait to try it! Looks so delish!
Nutmeg Nanny says
My husband and I love gumbo, yours looks so tasty :)
Georgia @ The Comfort of Cooking says
A Southern classic! Ashamed to say, living in Texas for years now, I haven't made this! I'd love to try your recipe, Christina.
Paula - bell'alimento says
Gurl ... Wowzer