Rainy, rainy this morning, and I decided that it was time for the first gumbo of the season. Gumbo is a cold-weather food, a Cajun stew, and even if it's not quite cold enough yet, it's time.
When making gumbo, I always start with my grandmother's advice. I can still hear her saying it, "First, make a roux.". You can go to the link for the whole story. Roux-making is a staple of Cajun cooking, and everyone has their own peculiar way of making roux. I prefer a peanut-butter roux, but some make it almost black. (I'm referring to the color of the roux. I don't make it with peanut butter).
We get out the big crock pot. If necessary, we'd get out two big crock pots. Now that the gumbo is assembled, all that's left is the simmering, and a crock pot does that perfectly. If I had been cooking over a campfire, I'd have made adjustments so as to not run out of pot-space.
I'll let that simmer for a couple of hours, and closer to noon, I'll make a pot of rice.