It’s all in the roux, according to the winner of the Alpine VFW-Bert Fuller Post 9578’s inaugural Gumbo Cook-off, Nancy Bailey. The Gumbo Cook-Off was held before Fat Tuesday’s official Mardi Gras day on March 5. The post’s Mardi Gras party and cook-off were on March 3 at their clubhouse on Tavern Road.
“The roux. My secret is the roux,” said Bailey. “It has to be dark. I put shrimp, sausage and chicken in it. It took four hours to make.” Roux is a mixture of fat and flour used in making a sauce.
Bailey’s trick? Cook it four hours, cool it off and refrigerate overnight to blend the spices.
“My secret is the roux as well,” said second-place winner Bonnie Meenan. “Oil and flour and cook the heck out of it, but don’t burn it.” Meenan put chicken, shrimp and andouille sausage in her gumbo.
“This is our first Gumbo Cook-off,” said Bailey. “It raised $100.” The post is a veterans organization. Bailey is an auxiliary member. The post has 400 members, according to Gloria Guerrero.
“Nothing like coming to your local VFW and getting some drinks and outstanding gumbo,” said Kris Goland of Alpine.
“Whenever I’m cooking my roux my husband stands over me,” said Bailey, “He says ‘It’s not dark enough yet, it’s not dark enough yet.’ You cook it right to the point it’s going to burn, then add the veggies.”
The gumbos were accompanied by red beans and rice, cookies, chocolate muffins and a homemade cherry-with-cream-cheese pie.
“We sold tickets for $5 to taste and vote,” said Bailey. “The winner was chosen by popular vote.”
True to the spirit of a Mardi Gras party, a man yelled about his chest, “Not the boobs you want to see?” The traditional bead necklaces were handed out free as part of the party.
