Shrimp and Sausage Gumbo
I made this dish way back in 2012 and have since then, but never thought to take another photograph until I cooked it this weekend. This is a solid recipe that I got from a cookbook I have by Emeril Lagasse and it's my go to gumbo recipe. I hope you all enjoy it.
The key to any gumbo is the roux. Definitely it's all about the roux. So, to make any kind of gumbo, you need to start out by making a Roux. A roux is equal parts flour and butter (or oil of some kind). There are 3 main stages of a roux - blond, peanut butter and dark. The longer you stir and cook the roux, the darker it becomes. Basically, the roux becomes the thickening agent and the beginning flavor of the gumbo. For this dish I used my dutch oven. The second key is that in any gumbo you must include "The Trinity". The trinity is equal parts onion, celery and green bell pepper. It is the sister to the French mirepoix which is celery, onions and carrots.
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The key to any gumbo is the roux. Definitely it's all about the roux. So, to make any kind of gumbo, you need to start out by making a Roux. A roux is equal parts flour and butter (or oil of some kind). There are 3 main stages of a roux - blond, peanut butter and dark. The longer you stir and cook the roux, the darker it becomes. Basically, the roux becomes the thickening agent and the beginning flavor of the gumbo. For this dish I used my dutch oven. The second key is that in any gumbo you must include "The Trinity". The trinity is equal parts onion, celery and green bell pepper. It is the sister to the French mirepoix which is celery, onions and carrots.
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