"notbob" > wrote in message
...
> On 2005-08-26, Roberta > wrote:
>
>> anyone have a tried and true recipe?
>
> I never get tired of providing this webpage:
>
> http://www.gumbopages.com/food/soups/index.html
>
> As I understand it, gumbos were made up of whatever is available,
> whatever happens to be in the house. Learn the basics and create your
> own.
>
> nb

After reading "Sacramento Magic in a Small-Town Cafe" by Reinhart" p. 79-88,
he describes gumbo as being all in the roux. The lightest being a constant
stirring of 15 minutes and the darkest up to and no more than 45 minutes.
His roux recipe is 2-1/2 cups oil (either canola, peanut or safflower) and 1
cup unbleached all-purpose flour. THEN, you add the roux to the gumbo OR
soup stock, without getting lumps for which he gives tips.

He refers to Wynton Marsalis saying that blues in the root of all music as
"the roux is to the gumbo."

Dee Dee