Louisiana Lagniappe Cajun Gift Baskets  

The Indians were the originators of this Cajun delicacy.  They thickened it with Sassafras leaves File' (pronounced feelay) and served it with rice.  The French added the Roux (pronounced roo), which gives Gumbo is distinctively dark and mysterious flavor.  The Roux is carefully browned oil and flour.  The slaves from Africa used an alternative thickening agent, Okra and perhaps gave Gumbo it's name.  The Spanish added the peppers to give it a bite.  To this basic stock you put anything and everything in any combination.  You can try different game, chicken, shrimp, ham, sausage, or oysters.

Either file' or okra can be used as a thickening agent.  Okra is added according to the recipe instructions.  File' is powdered sassafras leaves.  When it is used, it is never cooked.  It is added at the last minute before serving, and never brought to a boil.  Approximately 1 pound of okra is equal to 1 tablespoon of file'.

"First you make a Roux" - This phrase begins almost every Creole and Cajun recipe.  A Roux is a mixture of oil and flour, cooked until the flour has turned an even, nutty-brown color.  It has to be cooked in a heavy pot, very slowly, carefully, and evenly.  If the flour is burned, it will not thicken the sauce, and the unpleasant flavor will ruin the dish.

Equal parts of flour and oil (oil, bacon grease, shortening, butter, or margarine)

Melt the butter, or slightly heat the oil, in a heavy saucepan over a low heat.  Stir in the flour and cook over a low heat, stirring continuously, until a rich brown Roux is formed (about 20 to 25 minutes).

Roux can be prepared, then refrigerated or frozen, and kept for months.