The Great Debate

The great debate rages on annually in Louisiana, Texas, and across the country over how cold it needs to before you can make Gumbo.  Some Cajuns say the temperature must drop below 60^o before the first Gumbo of the year can be cooked.  Others say football season has to have begun.

Some people say it doesn’t matter how hot or cold it is outside.  Gumbo is good anytime.  When you’re hungry for it, it’s always Gumbo weather.

Dispelling The Myth

Made from scratch Gumbo is an investment in time.  Because it simmers on the stove for hours, it was perhaps a means to keep the kitchen and the chef warm when the Mercury dropped, and the north wind was blowing outside.  But that was in the past.  A relic of a bygone era.

In today’s modern world, and its proliferation of air conditioners, there’s just no reason not to cook whatever you want, whenever you want.  Crank the A/C down if you must, but don’t perpetuate the myth.  It’s your choice… dare I say, your right… to eat Gumbo all year long.

Year-Round Comfort Food

A classic comfort food, Gumbo is a taste of home for many of us.  For others, it’s simply a big, heaping bowl of feel good.  But whether it is loaded with chicken and smoked sausage or overflowing with seafood from the coast and the bayou, it’s a reminder of the crackling of Granny’s fireplace on a cold January evening, or a cooling, late afternoon breeze on the front porch in August.

Regardless of the weather and how much we complain about it, the priceless memories from our past, and the hopes for even better times to come, spur us on to make the most of the present.  So, no matter the temperature outside, be it icy cold or blistering hot, the weather is always perfect for Gumbo!

Summing things up:

Should you silently stand idly by, depriving yourself of what you love, simply because someone else boisterously offers their opinion of the way things should be?  We emphatically say, “No!”  Stand up and be free.  Don’t bow to conformity or yield to the misguided and misinformed ignorance of others.

Eat Gumbo whenever you want!

Any time is Gumbo time, according to award-winning Cajun author Cherie Claire.  Beryl Stokes of CajunCookingTV.com says, “Truth be told, we don’t need autumn’s chill or winter’s cold to cook up a Gumbo.  We enjoy it year-round.”  And so should you.

Good Gumbo… and love… cures everything!  A fact that’s as true in June and July as it is in November, December, and January.

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Who we are:

We are Susan Armand and Wes Pate; a brother and sister team.  We were born and raised in Houston by a native-Houstonian mother and an East Texas father.  Susan married an LSU grad (Geaux Tigers!) from just outside Baton Rouge, and when Ken joined the family, he brought his Cajun heritage and culinary proclivities with him.  Susan wanted him to be happy in his new hometown of Houston, and though she knew she would never replace his momma’s cooking, she set out to try.

Over the years Susan mastered the Cajun classics:  crawfish etouffee, shrimp creole, red beans and rice, jambalaya, steak-and-rice-and-gravy, shrimp and grits, turtle soup, fried catfish, and – the centerpiece dish of any self-respecting Cajun cook’s repertoire – Gumbo.  It became tradition in her house to make a huge batch of seafood Gumbo every New Years Eve.  It was so good that her friends began bringing their friends to the party, and before she knew it, she was feeding 100 people out of her home kitchen.

The cook-off circuit:

Back in 2005 or 2006, neither of us can remember for sure, Susan heard about a Gumbo cook-off being hosted by the Cajun Festival at Medina Lake in the Texas Hill Country.  We thought it would be fun; a diversion; a departure from the weekend norm.  We needed a name for the registration, and our cousin and a member of the cooking team, Leslie, came up with Wantsumeaux Gumbeaux.  We worked hard, the Gumbo was excellent, and we finished in first place!

That was our first taste of success and it served as a launching pad for what became both our passion and our obsession.  In 2007 the Wantsumeaux Gumbeaux cooking team took first place at the Clear Lake Crawfish Festival & Gumbo Cook-off near the Johnson Space Center, between Houston and Galveston, and we never looked back.  Since then we have competed all over Texas and Louisiana, winning or placing each and every time, including the World Championship Gumbo Cook-off in New Iberia, Louisiana.

What we’re up to now:

A couple of years ago, a friend of Susan’s with Celiac Disease asked if she could develop a gluten-free Gumbo for her, which she did.  There were a few trials and errors, but in the end, what she came up with was almost indistinguishable from the original, award-winning Wantsumeaux Gumbeaux.  But more than that, it planted a seed of an idea that sprouted and began to grow.

We hunkered down and put our heads together.  Knowing that “it’s all about the roux,” we set out with a monumental goal of developing something that would be quick, easy, and – most importantly – true to the appearance, consistency and flavor of the original Wantsumeaux Gumbeaux.  After months and months of experimenting with different ingredients, and more than a few failures along the way, the end result was a dry roux-based Gumbo mix that is not only delicious and authentic tasting, but also gluten-free.

What the future holds:

After more than 10 years, we decided to take a break from the frantic pace of the cook-off circuit, but not from cooking Gumbo.  We are as passionate about Wantsumeaux Gumbeaux today as we have ever been.

But we are also passionate about making it available to people from all walks of life, including those with restrictive diets.  It is important to us that we not sacrifice flavor or appearance by using anything less than the best ingredients available.  We think you are going to love our products, not just because they are gluten-free, but because they taste good.

C’est si bon (it’s so good), you’re gonna want some more!

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A brief history of Gumbo

Of all the dishes in the grand cookbook that is Louisiana cuisine, Gumbo is the most famous and, quite possibly, the most popular.  It is often cited as an example of the melting-pot nature of Louisiana cooking, but trying to sort out its origin is speculative at best.

The name derives from a West African word for okra, “guingombo,” suggesting that Gumbo was originally made with okra.  The use of filé, which is dried and ground sassafras leaves, was a contribution from local native tribes.  And roux originates from French cuisine.

Dr. Carl A. Brasseaux of the University of Louisiana at Lafayette, author of the definitive history of the Cajuns, found that the first documented references to Gumbo appeared around the turn of the 19th century.  In 1803, it was served at a gubernatorial reception in New Orleans, and in 1804 Gumbo was served at a Cajun gathering on the Acadian Coast.

What’s in it?

Though this question has almost as many answers as there are self-proclaimed experts, Gumbo is typically made with chicken or seafood stock, meat or shellfish, a thickener, what Louisianians refer to as the “Holy Trinity” of vegetables – onion, celery and bell pepper – and seasoning.

Most people are familiar with seafood Gumbo and chicken and sausage Gumbo, but almost any type of meat can be used.  Many family recipes, handed down from one generation to the next, merely call for “whatever you shot that day,” or “anything you find in the icebox.”

Ingredients used to thicken Gumbo vary widely, as well.  Okra is popular in many quarters, and filé is also common, though not as much as it once was.  But the standard for most chefs is roux – flour that is browned in hot oil or animal fat.

It’s all about the roux!

Roux is typically made from equal parts of flour and fat.  The flour is added to the melted fat or oil on the stove top, whisked until smooth, and cooked to the desired level of brownness.  Butter, vegetable oil, bacon drippings and lard are commonly used fats, but in Cajun cuisine, vegetable oil and bacon fat are the most common choices.

As the flour cooks, it browns; the longer it cooks, the darker it gets.  Light brown roux is thicker, but a dark brown roux has more richness and flavor.  When it comes to Gumbo, many chefs agree that the darker the roux, the better.  But there’s a fine line between dark brown and burnt.  And once a roux is burned, the only solution is to start over. 

Where can I get Gumbo?

Gumbo is on the menu at many seafood restaurants, particularly in the southeast U.S.  Such eateries as Commander’s Palace and Arnaud’s in New Orleans, Brennan’s and Goode Co. Seafood in Houston, Hambone in Mandeville, LA, and Little Daddy’s Gumbo Bar in League City, TX have become widely regarded, boasting huge throngs of loyal followers.

But like anything else, personal taste will dictate your own favorite.  And with the plethora of choices available, never forget the old adage, “Life is too short to eat bad Gumbo.”  How will I know if it’s bad? you might ask.  You’ll know!

Gumbo, Gumbo base, Gumbo mix, and Gumbo seasoning have become common place on the shelves of your local grocer in recent years as more and more people develop a taste for the Cajun delicacy.  Grocery and specialty stores are looking to provide products people want, and that includes low sodium varieties, and even a gluten free Gumbo mix for those who love Gumbo, but are looking to eat healthier.

Summing things up:

Gumbo has been around a long time; it’s been on menus, in cookbooks, and served to dignitaries for well over 200 years.  But just because you may have eaten Gumbo once or twice doesn’t mean you’ve experienced all the Gumbo arena has to offer.

There are as many variations as there are fine-dining seafood establishments, rustic coastal shacks, and specialty retailers.  There are Gumbo cook-offs throughout the south that provide venues for the mélange of home cooks and backyard chefs to compete to see who is #1, but even if they are awarded the coveted First Place Trophy at the World Gumbo Championship in New Iberia, Louisiana, it’s still up to you to decide.

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