Sunday Night Soups: Gumbo Recipe

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   ["First, make the roux. You can do this ahead of time, but you cannot slack. Melt butter over low heat and brown an equal amount of flour in it. A stick of butter and a cup of flour is a good starting point. Stir constantlyif black flecks appear, throw it out and start over. You want the roux to be about the color of a paper bag. Be carefulthey call it ""Cajun Napalm"" for a reasonspatters will give you nasty little burns. You can make the roux ahead, and refrigerate.", "Sweat the celery, pepper, and onions in the roux.", "Add three quarts of stock. Reduce to a simmer.", "Add your meats and seafoodandouille and such sooner, shellfish and such just long enough to cook. It is traditional to add either okra or file as a thickener, but I find that I can get satisfying results without either.", "Serve over rice, and pass the Tabasco."]

* Per serving · 4 servings · Values may vary.

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