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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


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



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



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

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