I've learned to appreciate gumbo in profound ways. Good gumbo takes time to make. My partner and I enjoy cooking gumbo together, and it can take all day. Years ago, we learned the basics: making a rich stock, choosing tasty combinations of seafood, vegetables and spices, and gradually heating the right ratio of flour and fat to make roux. Over time, we've experimented with different ingredients. But even when we don't vary much from our favorite recipe, our gumbo is always a little different each time.
Making gumbo is a lot like the struggle for equality. To advance equality, you need the right combination of ingredients prepared in just the right way. You start with your base of supporters (your stock). Then you add allies to join the cause (a diverse mix of ingredients). When it's time to advance your cause, you engage in the struggle. To me, the struggle is a lot like making roux over a hot stove. If you're not careful you can burn your roux - or yourself! But with patience, constant stirring and a watchful eye, the results can be so satisfying. When done right, gumbo is a labor of love.
Laissez les bons temps rouler!
- Jonathan Cole
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