(recipe, rich boyett)
Introduction
By Karoline Boehm Goodnik, Globe Correspondent | February 4, 2009 Serves 8 Sometimes called the national dish of Louisiana, gumbo has as many versions as the state has cooks. Seafood gumbo, thickened with okra, is often served in the warmer months. Heartier meat or game gumbos typically make an appearance when temperatures aren't surging into the hundreds. The soul of gumbo is the roux, a mixture of fat and flour, which lends richness and texture. Gumbo roux differs from others by its long cooking time over low heat. If the roux gets too dark while you're cooking it, discard it and start over. File powder, made from sassafras leaves, is another element that thickens gumbo (most recipes don't use both file and okra). Ladle the dish over rice and splash with hot sauce. By Karoline Boehm Goodnik, Globe Correspondent | February 4, 2009 Serves 8 Sometimes called the national dish of Louisiana, gumbo has as many versions as the state has cooks. Seafood gumbo, thickened with okra, is often served in the warmer months. Heartier meat or game gumbos typically make an appearance when temperatures aren't surging into the hundreds. The soul of gumbo is the roux, a mixture of fat and flour, which lends richness and texture. Gumbo roux differs from others by its long cooking time over low heat. If the roux gets too dark while you're cooking it, discard it and start over. File powder, made from sassafras leaves, is another element that thickens gumbo (most recipes don't use both file and okra). Ladle the dish over rice and splash with hot sauce.
Ingredients
Steps