I don't make gumbo very often but maybe once or twice a year, especially after Thanksgiving cuz I'll use leftover turkey, and it's typically coldish outside. Seafood gumbo is fair game year-round, especially during shrimp season. Definitely not a midweek meal but you can make quick versions. That's funny though because once you know how to do it, that's not hard whatsoever, and you can use whatever the hell you got on hand, for use up leftovers of any sort.
I found that a if you take a good seasoned cast iron skillet, just put a bunch of flour in it, and roast the dry flour in the oven at maybe 250/ 300 for a while, stirring on occasions, you'll toast it. You can get a really dark color on the flour, and it picks up that chard and nutty notes.
Just let it cool, and throw it into some mason jars. Use that flower to make your roux, and you can get pretty close to the real experience pretty quick. Works with etouffee as well which is a thicker gumbo basically, more gravy than anything. Also, that roasted flour works for any sort of gravy you want to make for whatever dish but just adds that smokier flavor.
Does she use the proper pork fats when making beans and rice? If she's a Cajun Queen, she should know what I mean.
