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Mushroom Gumbo with Extra Dark Roux
A hearty, mushroom‑forward gumbo that uses an extra‑dark Cajun roux for deep, coffee‑like flavor. Three types of mushrooms are browned in oil, then simmered in a rich, smoky broth with the holy trinity, garlic, and classic Cajun seasonings. Served over rice and finished with scallions and hot sauce.
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Cost Breakdown
Critical Success Points
- • Achieving the extra dark roux without burning – constant stirring and temperature control are essential.
- • Browning mushrooms in hot oil in batches to prevent sogginess and ensure maximum flavor extraction.
Safety Warnings
- • Hot oil can splatter – keep a lid nearby and add mushrooms slowly.
- • Rouxs can burn quickly; never leave unattended.
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