Emilie Meyer
Gumbo is a popular dish with many variations, and there are many ways to cook it. Some people prefer to use a stock pot, while others swear by cast iron. Cast iron cookware is favoured by those who want to use only one pot, and it is also a good option for making the roux, a key ingredient in gumbo. However, cast iron holds heat, so the roux will continue cooking even after the stove burner is switched off. Acidic ingredients like tomatoes also react with cast iron, so this is something to keep in mind when choosing a pot.
| Characteristics | Values |
|---|---|
| Pot type | Dutch oven, cast iron, stock pot, ceramic-coated cast iron, stainless steel, aluminum, magnalite, enamel cast iron |
| Pot size | 5-quart, 7-quart, 9-quart, 10-gallon, 12-quart, 16-quart, 20-quart |
| Ingredients | Chicken, sausage, okra, tomatoes, rice, potatoes, onion, bell pepper, celery, garlic, thyme, bay leaves, Worcestershire sauce, Creole seasoning, hot sauce |
| Techniques | Simmering, skimming excess oil, browning, sautéing, making a roux |
| Temperature | Not a full boil, lower temperatures are better |
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What You'll Learn
Gumbo recipe for a cast iron pot
Gumbo is a type of soup that can be made in a variety of pots, including cast iron. Cast iron is a popular choice for cooking gumbo as it is great for browning roux, the base of gumbo, and creating gravies. However, cast iron is not recommended for tomato-based dishes as the acid from tomatoes does not react well with the metal and can cause an unpleasant, rusty taste.
If you are making a seafood gumbo with shrimp, crabs, and fresh fish, a cast iron pot may not be the best option due to the likelihood of an odd taste. Instead, consider using a stainless steel pot.
If you are making a chicken gumbo, a cast iron pot is a good choice. Here is a recipe for Chicken Sausage Filé Gumbo, adapted from the book 'Cajun Men Cook':
Ingredients:
- Chicken
- Smoked Sausage
- Filé powder (for serving)
- Rice (for serving)
- Pepper
- Parsley
- Green onions
- Worcestershire sauce
- Browning sauce
- Corn starch
- Water
- Salt
Instructions:
- Make a roux in your cast iron pot.
- Add in the vegetables and meat, ensuring nothing sticks to the bottom of the pot.
- Pour in the stock and bring to a simmer. Do not let it reach a full boil.
- Add seasonings and sauces to taste.
- Dissolve corn starch in water and stir it into the gumbo.
- Simmer for 5 minutes, then turn off the heat and cover the pot.
- If needed, skim off any excess oil.
- Serve over fluffy long-grain rice.
- Add filé powder to each serving of gumbo for thickening.
Note: If you are short on time, you can use meat from a rotisserie chicken instead of cooking the chicken yourself.
Gumbo is a versatile dish, and you can adjust the recipe to your preferences. Enjoy your homemade gumbo!
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Cast iron pot advantages and disadvantages
Gumbo is a type of stew that can be cooked in a cast iron pot. In fact, many people prefer to use cast iron for cooking gumbo.
Cast iron cookware has several advantages. Firstly, it is durable and long-lasting, often being passed down through generations. It is also inexpensive and improves with age. Cast iron is a good heat conductor and retains heat well, making it ideal for searing and creating a crisp, brown crust. It is also versatile, suitable for use on any stovetop and in the oven, and can withstand high temperatures. Cast iron is also safe and non-toxic, and cooking with it may increase the iron content of food, which can be beneficial for those with low iron levels.
However, there are also some disadvantages to using cast iron. It is heavy, which can make it difficult to handle and manoeuvre, especially for smaller or weaker individuals. The handles can get very hot and must be handled with oven mitts or a dish towel to avoid burns. Cast iron also requires seasoning to become non-stick, and even then, it may not be as non-stick as other materials. It is sensitive to acidic foods, which can damage the seasoning and impart a metallic taste to the food. Cast iron takes longer to heat up and cool down, and it is not dishwasher-safe, requiring diligent hand-washing and drying.
Overall, cast iron cookware has several benefits, such as durability, heat retention, and versatility. However, it also has some drawbacks, including weight, heat sensitivity, and maintenance requirements. The decision to use cast iron depends on individual needs and preferences, as well as the type of food being cooked.
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Gumbo roux in a cast iron pot
Gumbo is a popular dish with many variations, and it can be cooked in a cast-iron pot. Some people prefer to use a stock pot for gumbo, but cast iron is a great option for browning meats and making a roux, which is an essential base for gumbo.
A roux is made by combining flour and fat (oil, butter, or meat drippings) in a pot and cooking it until it reaches the desired colour, which can range from a light blonde to a deep brown. The challenge of making a roux in a cast-iron pot is that it's harder to gauge the colour due to the dark surface of the pot. However, with careful monitoring and adjusting of the heat, a delicious gumbo roux can be achieved in cast iron.
To make a gumbo roux in a cast-iron pot, start by heating your oil or fat of choice over medium-high heat. Once it's shimmering, turn the heat down to medium. Gradually whisk in the flour, a little at a time, until it's fully incorporated. Keep the heat at a steady medium and stir continuously, making sure to reach all corners of the pot. A darker roux will take longer, around 20-30 minutes, and it's crucial to prevent burning. If you feel it's getting too hot, reduce the heat and keep stirring until you're comfortable with the process again.
Some people prefer to use cheaper bleached flour for their roux as it's easier to work with, and it's important to season the roux with Cajun seasoning, salt, and pepper to taste. You can also add hot sauce for an extra kick. Once your roux is ready, you can proceed with the rest of your gumbo recipe, adding stock, vegetables, meat, and any other ingredients you desire.
Cast-iron pots are excellent for making gumbo, but it's important to monitor the temperature and adjust the heat as needed. Scaling up or down a recipe to fit your pot size is also crucial to ensure your gumbo turns out perfectly.
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Gumbo serving suggestions
Gumbo is a classic Louisiana dish, a hearty and rich stew that is somewhere between a soup and a stew. It is made with a dark roux, vegetables, and chicken, andouille sausage, okra or seafood, and is served over rice.
When serving this iconic comfort food, it is important to pair it with sides that complement its bold flavours and provide contrasting textures. Here are some serving suggestions to accompany your gumbo:
Rice
Rice is a staple when serving gumbo, and it is traditionally served over cooked white rice. However, any type of rice goes well with gumbo, including jasmine rice, which is light and fluffy and pairs perfectly with the hearty dish. If you're looking for a low-carb option, cauliflower rice is also an excellent alternative.
Potato Salad
Potato salad is another classic side dish to serve with gumbo. It can be served on the side or added directly to the gumbo itself. A non-traditional potato salad made with sweet potatoes, shallots, celery, and a tangy dressing is also a delicious option.
Bread
French bread or garlic bread is perfect for dunking into the gumbo. Cornbread, a staple in the South, is another great option to serve on the side or for soaking up the last bits of gumbo in your bowl.
Hush Puppies
These golden fritters, made with a cornmeal batter and fried to perfection, are a popular appetizer in New Orleans. They pair perfectly with gumbo and can be dunked right into the dish.
Salads and Vegetables
A fresh salad, such as a fried oyster salad or a creamy coleslaw, can lighten up the meal while still providing contrasting flavours and textures. Pickled vegetables or fried okra are also great options to serve on the side.
Appetizers and Desserts
Deviled eggs, especially Cajun shrimp deviled eggs, are a great appetizer to start off your gumbo dinner. For a larger spread, a muffuletta sandwich cut into mini servings or chargrilled oysters spiced with Cajun flavours can be a tasty addition.
There you have it! These serving suggestions will surely enhance your gumbo and make it a memorable meal.
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Other pots for cooking gumbo
While a cast-iron pot is a good option for cooking gumbo, other types of pots can also be used. Here are some alternatives:
Dutch Oven
A Dutch oven is a type of pot that can be made from various materials, including cast iron. It is recommended by a New Orleans restaurateur, Edgar "Dook" Chase IV, for making gumbo. Dutch ovens are available in different sizes, such as 7-quart and 9-quart capacities.
Stock Pot
A stock pot is a common choice for cooking gumbo. They are typically made from stainless steel or other materials and come in various sizes, such as 8-quart, 12-quart, 16-quart, and even larger capacities. Stock pots are suitable for simmering gumbo and can be used with a heat diffuser to prevent scorching.
Ceramic-Coated Cast Iron
Some people prefer using a ceramic-coated cast iron pot for cooking gumbo. This option combines the benefits of cast iron with a non-stick ceramic coating, which can make cleaning easier.
Stainless Steel
Stainless steel pots are another alternative for cooking gumbo. They are known for their durability and ease of maintenance. Stainless steel pots can be found in various sizes and often feature stay-cool handles for safe handling during cooking.
Thick-Bottomed Pots
Some cooks prefer using thick-bottomed pots, such as those made by All-Clad, for making gumbo. These pots distribute heat more evenly and can be useful when making a roux, a key ingredient in gumbo, as they prevent burning or sticking.
When choosing a pot for cooking gumbo, consider factors such as the volume of gumbo you need to make, the ease of cleaning, and how well the pot distributes heat to avoid scorching or sticking.
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Frequently asked questions
Yes, gumbo can be cooked in a cast-iron pot. However, cast iron holds heat, so the roux will keep cooking even after you switch off the stove burner. It is recommended to pull the pot off the fire before the roux reaches the desired colour.
Both Cajun (brown) and Creole (red, tomato-based) gumbos can be cooked in a cast-iron pot. However, it is advised to avoid cooking with tomatoes in cast iron due to the leaching aspect and the potential for metallic flavours.
It is recommended to use a Dutch oven, specifically a cast-iron one, for cooking gumbo. The size of the pot will depend on the batch size, with a 7-quart Dutch oven being suitable for a standard batch. For larger batches, a 9-quart or 10-gallon pot may be needed. Additionally, it is important to monitor the temperature when cooking gumbo in cast iron, as it takes longer to cool down compared to thinner pots.
