Happy weekend.
Hubby had wanted to try a Cajun gumbo recipe for a while. We gave it a shot this past weekend. He watched a YouTube video by Brian Lagerstrom and found the recipe on his website.
I didn’t think the recipe was hard, but it involved a lot of chopping and stirring. The base of Cajun gumbo is a dark roux made from oil and flour, cooked and stirred for about 45 minutes. The higher the heat, the shorter the amount of time. But the catch is, the roux burns if not stirred nearly constantly, especially if the heat is high. Roux isn’t new to me, but I have only cooked a light roux with butter, flour, and milk, which is much quicker. We worked together, one of us chopped and prepped while the other stirred the roux.
We did change Lagerstrom’s recipe slightly, omitting the gelatin in the stock and using chicken breast instead of thighs. The recipe was halved as the original is huge. We kept it authentic by using okra, which is brand-new to me. I roasted the leftover okra and ate it with my lunch over a couple of days. Roasting is one of my favorite methods for vegetables. Okra doesn’t have much flavor on its own. It’s not bad roasted.
We enjoyed it! The gumbo had lots of flavor, and it was fun to try something new. Hubby had several servings left over for lunches.
Also
Not to be dramatic, but I wouldn’t want to live in a world without navigation systems. My brain and maps never got along. Before navigation, our road trips were an adventure. We have become fans of Apple Maps as the navigation systems in our vehicles can be out-of-date.
I shared a link a few weeks ago about this year being bad for allergies. I can confirm. Ugh.
Have a good weekend.