We have to be the only household in Brandon, SD or even Sioux Falls, to have roux mix in my kitchen. For those not from the south or specifically Mississippi or Lousinana here is a definition.
Description:"First you make a roux" is an old cajun saying. Basically, a roux is a mixture of flour and fat (oil, butter or lard), cooked until it becomes brown (some light, some dark) which creates a nutlike flavor and aroma. Roux is the base for gumbos, etouffees, stews and gravies.
Kyle has been itching to make a pheasant gumbo since this past fall after hunting season. Me, not excited since neither of us had made gumbo before, only had it prepared at the house in Leland several times by our dear canjun friends. So when Kyle found this site,Canjun Grocer, I knew the day was near when pots and pans would come alive in our kitchen (Luckily the celaning lady comes tomorrow).
Side note, this website will send fresh crawfish over night to you at a high price. And the roux was like 4 dolllars a bottle but they kill you on frieght. Check it out when you have time. http://www.cajungrocer.com/
Anyway, after 10 business days of waiting, Kyle's roux arrived and this weekend while taking a nap on the couch and Ella snoozing for a three hour nap, Kyle started his gumbo. I helped, cleaned the birds and chopped a few things. I only messed up the rice once, and the second try was better. The gumbo was good, and though the gumbo boiled over twice on two different burners, the kitchen didn't suffer to much!!!
So a nothern bird, the pheasant was met by the southern taste of a true gumbo! I think we would have made our friend in Mississippi proud and next time I will invite someone over to eat it, since I have four freeze bowls full of it right now. I have a feeling Kyle will be doing some more cooking now.
No comments:
Post a Comment