{"id":114,"date":"2022-02-23T02:55:06","date_gmt":"2022-02-23T02:55:06","guid":{"rendered":"http:\/\/www.chrisvreeland.com\/blog\/?p=114"},"modified":"2022-03-07T03:07:41","modified_gmt":"2022-03-07T03:07:41","slug":"i-made-gumbo","status":"publish","type":"post","link":"https:\/\/www.chrisvreeland.com\/blog\/?p=114","title":{"rendered":"I Made Gumbo."},"content":{"rendered":"\n

A while back I was making gumbo<\/em><\/strong>, and I took a bunch of pics with the intention of making a twitter thread about the process, but you know, I’m tired of sending content down the memory hole, so I’m putting it here to languish forever. I didn’t include a recipe, because I don’t have one. I was just… taught.<\/p>\n\n\n\n

Gumbo isn’t hard especially, it’s just labor-intensive. I start the roux first — roughly 1 cup vegetable oil & 1 cup flour. I cook this over a medium high heat & stir semi-constantly. You can burn it if you stop stirring long enough, so I make sure I’m ready to stay in the kitchen for the duration. You do want it very dark brown – they say (whoever they are) that it should be the color of an old copper penny. <\/p>\n\n\n\n

\"\"<\/figure>
\n

At first inception, it’s just bubbly and off-white. I use a stainless steel pan with a pretty thick bottom – I threw down at the Le Creuset outlet store a few years back. The thick bottom helps distribute heat more evenly and it’s less apt to burn. Stir!<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

Here it is midway through the process, maybe the 10-15 minute mark. It’s thickening up and starting to turn brown. At this stage, I am chopping a few veggies, then stirring, chopping a few veggies and stirring some more.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

The roux in its final state, probably about the 30-minute mark. I imagine I could go a bit darker, but I lose my nerve.<\/p>\n<\/div><\/div>\n\n\n\n