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| the holy trinity |
Chef got roux'd up today and prepared a Cajun gem, gumbo.
The essence of gumbo, in case you weren't aware, is built upon the backs of the following:
- the roux. the R-O-U-X, roux. "Cook it dark,"says Chef, "to develop the flavor."
- the holy trinity: the New Orleans mirepoix, the celery, the onyawn, and the bell peppa
First, chef developed the roux, and blessed it with the holy trinity. Chef then added a broth mixture - he has an infinite stockpile/arsenal of assorted broths in the freezer. Today, he chose his big hitters: a shrimp selection made from our leftover shrimp peels, and the famous fumet, that's fish stock (ala rockfish, see my fish fumet friday post on March 2nd) made a couple of weeks ago. The second part of the 'bo: Chef added frozen okre, cooked shrimp, and get ready for it -- drum roll -- have you guessed it yet? Oysters!! These shelled filterers of nasty polluted water (mmm!! biology is so cool and delicious!) were Chincoteagues from the Chesapeake Bay region. From the Chef's Resources website, "True Chincoteague oysters ... have a distinctive briny flavor followed by a sweet finish." 'Briny,' now there's something that makes me salivate! After the addition of the shellfish, Chef continued the cook on low, low heat in the cast iron dutch oven.
Plated up and presented to moi, the gumbo adorned a hearty scoop of Jasmine rice and was graced by chopped parsley. Ah yes, let the good times roll! 
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