1) A deep, rich roux waits for no man. Or woman. It refuses to be abandoned, even for a minute.
2) Leave the iPhone in the other room. Concentrate on the slow and steady stirring and quit trying to multitask all the time.
3) Between Twitter, Facebook, Pinterest, the radio or TV constantly playing in the background and the neediness of our dogs, I get distracted often and easily. I need to work on this.
4) Use those 25-30 minutes of roux making to brainstorm, clear your head and/or just be.
5) Patience pays off. Especially when it comes to gumbo.
The recipe is Chicken and Smoked Sausage Gumbo from Emeril Lagasse.
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17 comments:
Do we get the recipe? I have the time, I think I can even manage the patience part, but the ingredient list is missing....
I had a moment kind of like this earlier in the week, making a braised chicken dish. Sometimes just focusing on the cooking (and maybe a glass of wine or a nibble of cheese) is so satisfying. We all need to remember to turn everything off and live in the moment now and then.
Loulou
Are you off work at the chateau these days? I guess it must be closed for winter
What a gorgeous deep color and I love these roux-making lessons -- I think that forced disconnection is the reason I have my best ideas in the shower or while washing dishes. No i-Phones allowed in the water!
I'd love the recipe too! I was drooling all day when you were Tweeting the step-by-step yday... even when you dropped the phone in the roux. :)
Lovely, would appreciate the recipe.
All the best!
Ah and Crystal hot sauce is the best!
Comfort food during those cool days! But 1 cup vegetable oil? Isn't that a bit much?
Erin
I added the recipe for you. :)
Camille
So very true!
I would love to have your chicken recipe if you don't mind sharing...
Beaver
Yes, I'm off for a few months. It isn't closed though, so my colleague is there holding down the fort.
Ann
Some of my best ideas come when I'm out walking or in the bathtub.
:)
emiglia
I almost did drop the phone! AHHH!
That's when I decided to put it in the other room and concentrated on what I was doing.
La Torontoise
Let me know if you make it!
Liza
Absolutely the best!
Nadège
It is a lot, but if you read the recipe is says to skim the fat off as it rises to the top during the two hours of simmering. I must have removed about 1 cup of oil by the time it was finished.
Thanks for the recipe! I'm going to make it this weekend--it looks perfect for the cold weather.
Loulou, thank you millions! I was traveling and only now read your post, with the recipe. I love Emeril's art of cooking (and while living in America, I was privileged to be on regular basis in New Orleans and enjoy the dinner menus at his restaurant in the French Quarter). I'll make it this week, too bad I found this post at the very end of my weekend... Would have made it today...
Anyways, I' m excited to rediscover Emeril and look forward to it!
Erin
Hope you enjoyed your gumbo!
La Torontoise
You're very welcome! I've had the Louisiana Real and Rustic book for about 15 years and still love it.
Enjoy your gumbo!
We made three huge batches of gumbo for a party last night and I got Henry to make the roux. I gave him a US copper penny to compare. He did a great job and the gumbo turned out amazeballs. Merry Christmas, Jennifer!
Kate
Thanks for telling me about your gumbo. Bravo Henry!
Hope you had a wonderful Christmas and Happy New Year!
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