When cooking there are a few dishes that I am convinced can’t be made as good in my kitchen as in restaurants. Or I’ve tried to make a dish and failed every time.
Gumbo was always one of those dishes. I was just convinced that it would be 1) too much work with making a roux and 2) just not taste as good despite my efforts. Well, one day something convinced me to try a Gumbo recipe. It was from Cook’s Illustrated, which is my one recipe source that can gives me hope that it will turn out. But then it was a lightened up/healthier gumbo, so I was skeptical all over again. Anyone who knows gumbo is that “light” is not typically a word you read to describe it.
Well, don’t be skeptical about this recipe. This is not a traditional roux in any sense, but it is so much easier and the taste is spot on. I have adapted a few things based on what ingredients I have had around