Gumbo Cooking Class

Gumbo season starts now! Cast Iron Skillet had a blast at the home of Glenn and Rhonda Robinson. We truly were privileged to provide a culinary experience to some the medical professionals at Baylor Scott & White and Baylor University.

Our guests enjoyed a creamy Hot Crawfish Dip, Boudin with peppers and shallots served with Alabama Fire Crackers.

We had a great time telling stories, making gumbo and doing some wine pairings. Our first tasting with the appetizer was a Washington State Chardonnay by Mirth. the crisp fruity taste complemented our spicy appetizers very well.

While the guest enjoyed their appetizers and wine, I demonstrated a new version of the Louisiana Bread Pudding recipe I have prepared for years. The original was my mother's recipe, but I decided to use coconut milk this time with grilled pineapple on top for a more modern take. The result was divine! I prepared the traditional Bourbon Sauce to top it off. Tres Bien!

Next we tackled their first Southwest Louisiana Seafood Gumbo, ever! Gumbo comes from the Creole word for okra - Gombó kló or Gombo fevi - okra gumbo. Which is a blend of the original language of the Congo region of Africa, quillobo and the mistranslated Portuguese version, quingombo. * Each team worked on a specific aspect of the Gumbo as I went around and helped. I am overjoyed to say, they were successful. Our beautiful gumbo was served with piping hot fluffy white rice and a dab of Southern Style Potato salad. And for those newbies who were brave enough, right in the bowl of course!.Mmmm...a bowl full of goodness.

I love it when a plan comes together and I make new friends in the process. Thanks to all of my new sous chefs out there. I look forward to your return to the Creole Table of Cast Iron Skillet & le pain de vie cooking school. Bonjou!

* Texas A&M Agrilife, TAMU System

Chef Sheri's Tips

#1 

Each Mother Sauce produces two to three secondary sauces and host of derivitive sauces.

 

#2

The key to developing rich sauces is in mastering the art of making a Roux.

 

#3

Over-hydrated or thin sauces can be saved by making "slurry"; part cool sauce or liquid plus starch for thickening.