Cajun Gumbo With Chicken and Andouille Sausage Recipe

. Toast the flour more , and it progresses through shades of darkness until it's the color of chocolate, just shy of black., as the starch in the flour toasts, it becomes less and less effective as a thickener; this is because the starch molecules themselves break down into smaller pieces, reducing their thickening ability. That means the darker your roux, the more of it you'll need to get the same level of thickening power.

You can make the most of that time by using it to dice your trinity of aromatic vegetables, bouncing back and forth between stirring and chopping. But, once again, multitasking adds to the risk: Get too caught up in the bell pepper you're cutting up, and you may accidentally burn your roux. Think of it this way. You can make the gumbo step by step, all in the same pot—browning the meats, then cooking the roux, then adding the aromatics, and finally simmering it all together. This takes forever.

I have a thought about why: A roux acts as an emulsifier, holding the oil molecules evenly dispersed throughout the water and not allowing them to separate. When the roux is in the pot from the beginning and simmers throughout the entire cooking time, the emulsion is more likely to break, allowing fats to pool on the surface and leaving a thinner liquid base behind. Those pooled fats can then be skimmed off completely, leaving a cleaner-tasting and clearer broth behind.

Okra is a seed pod. When stewed, it becomes mucilaginous, an unappealing word if ever there was one—meaning that it turns slimy. Many people despise okra for its sliminess, but in gumbo, that slimy quality can help to thicken the cooking liquids.

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