Now that the oysters have been inhaled and the main courses ordered, here come my gumbo for me and the wife to share. What first catches my eye is that the gumbo juice is black. A surprize from what I am used too. I live in Louisiana for a time as a chile and was stationed at Fort Polk, LA for 13 months. Thought I knew about Louisiana cookin. Learn something new everyday, but I digress, back to the show.
I am always willing to try new foods, so in I dive spoon first. The wonderful aroma hits me in the nostrils first, even before my eyes can adjust to the movement of the spoon. I smelled something woody and earthy. A wafting of beef tickled my olfactory. The first bite was heaven with rice and oysters. It was wonderful.
Now being the Scrooge McGrinch that I am, I immediately when into hoarding mode. I didn't want to share but was a good husband. Rob loved it as well. Immediately we both started analyzing and reverse engineering this dish. First thoughts were immediately beef broth. We continued to devour and I shared to the end.
Ever since lunch ended my mind was turning the gears of dicovery. Once home I still focused on that wonderful gumbo.
Finally a break thru, a roux. That had to be it. A roux cooked long and dark. That provides and earthy woody flavor. After the roux is made then add beef stock. A Ha!. I jolted to the office and fired up the old google search and destroy engine. I was rewarded with the following knowledge.
There are two general types of gumbo in Louisiana, Creole and Cajun. Creole tends to be more tomato based whereas Cajun is roux based with no tomatoes. Now it all made perfect sense. I will now roux the day in a good way. I have been craving red beans and rice but that might have to wait as gumbo butts in line ahead. I love food.
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