Heat the oil in the hot pot, then gradually stir in flour to create a roux. Cook that roux until it reaches a rich, chocolate-brown colour. Then comes the “Louisiana Holy Trinity” – onions, bell peppers, and celery – which adds another layer of flavour. Finally, add the protein: chicken, hot sausage balls, andouille sausage, or possibly blue crab, shrimp, and crawfish.
This is how you make gumbo, Louisiana’s signature dish. But Chef Dee LaVigne, who is sharing this recipe for a “true New Orleans Creole gumbo” with me, adds that it’s about more than the ingredients and how you put them together.
