Page 43 - South Mississippi Living - Ocotber, 2022

The “Holy Trinity.”
TIPS AND GUIDELINES
• Roux takes time to thicken. Don’t rush it. Adding more flour to your roux is going to end up ruining it or causing you to make more than you need. Equal parts of oil and flour are required – no more of one than
the other.
• Do not substitute stock for water. Homemade stock is the best option, but store-bought will suffice.
• Andouille sausage is normally the “go-to” option, but I use gator sausage when I can find it!
• Gumbo doesn’t have to be basic – you can add oysters, chicken, crab legs, fish, etc. The possibilities
truly are endless.
• Green onions and fresh parsley make great garnishes.
• Cornbread, saltine crackers, and Louisiana hot sauce are some additions
that can amplify your bowl of gumbo.
• If you don’t like rice, try serving your gumbo over a grits.
Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home-cook. Cooking has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great-grandmother taught her
the basics and she is ever so grateful to have been able to learn from her. Since then, she has honed in her craft a great deal and continues to. Instagram: @Southrngritskitchen
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