Louisiana Kitchen Stories
Stories, photographs, and recipes from Louisiana kitchens.
roux(less) gumbo for halloween
Halloween has always been synonymous with gumbo in my mind, because we usually ate it on Halloween – and many other cool nights during the fall season. This version comes from Melissa M. Martin’s Mosquito Supper Club cookbook. I was intrigued by the recipe because it doesn’t use a roux (sacrilege!), but she says this is common in parts of Louisiana, like her hometown in Terrebonne Parish. Instead of darkening a mixture of flour and oil, you slowly cook an exorbitant amount of onion (3 pounds!) for a long time. The result is a rich, brothy gumbo that tastes both lighter and earthier than the kind I grew up eating, but is equally delicious.
Louisiana Kitchen Stories 