The Fool represents a person who is about to set off on a long journey. They are often depicted on a high cliff, ready to step into the unknown with a young, loyal animal who pushes him to charge forward and learn from his mistakes. They make no plans, nor give thought to the complications along the way. They are aware that the journey will have bumps and roadblocks and trials and tribulations–but they simply decide to begin the journey anyways. Always happy to try something different, they blindly set out where others may fear treading, joined by his trusted companions.
The Fool indicates the asker is about to mark a new start in life. It is the beginning of a new cycle and there is fresh energy bursting through the air. This card invites the asker to tap into optimism, light-heartedness and play. Life is an adventure and your potential is limitless!
Because of The Fool’s manta in treasuring the journey, and all of the infinite possibilities found along the way, it is fitting that this card be represented by none other than a dish whose potential is equally limitless: Gumbo!
Potentially the most famous dish to come out of South Louisiana, Gumbo is as famous for its rich flavor as it is infamous for its absolutely terrible recipes–it is true that 90% of all recipes you’ll find of this dish are amalgamations of every negative consequence that cultural appropriation has to offer. However, part of what makes Gumbo so great is that, at its core, there is no wrong way to make it . . . so long as you protect the integrity of the dish as well as each and every one of its many ingredients.
Want to add okra? Make sure to wash it. Shrimp? Devain! Andouille?! Buy from a local butcher. Gumbo is a dish centered around cooking as much food as possible for as many people as possible, stretching it out to yield as many servings as you can fit in the pot and utilizing the scraps of Trinity and Chicken you have in your refrigerator. It’s a dish that often symbolizes the first chill of the Autumn season, ushering in a cycle of rest and reprieve for Mother Earth.
Even though you may not know where you end up, the journey is what’s important–the stories shared at the dinner table, the memories held within the hands that stir the pot, the spirit of those who have cooked and nourished your ancestors long before you were born. The Fool is an omnipresent figure in our lives; the Major Arcana is often depicted as The Fool’s journey through life and therefore requires no finite number–and what better dish to represent that than a Gumbo ^_^
0 – The Fool: Gumbo
0 – The Fool: Gumbo
Ingredients
ROUX
- 1 Cup All-Purpose Flour
- 1.5 Cups Vegetable Oil
GUMBO
- 4 Sticks Celery
- 1 Yello Onion
- 2 Green Bell Pepper
- 1 Red Bell Pepper
- 3 Cloves Garlic
- 2 12oz Cans of Diced Tomatoes
- 1 12oz Can of Stewed Tomatoes
- 3 Qt Chicken Stock
- 2 Rotisserie Chickens
- 3 Packs of Sausage
- 4 Bay Leaves
- Okra (Canned, Fresh or Frozen-Optional)
SEASONINGS
- Cayenne Pepper
- Chili Powder
- Worcestershire Sauce
- Basil
- Season All
- Black Pepper
- Cajun Seasoning
- Crystal Hot Sauce
Instructions
ROUX
- In a bowl, mix your flour and vegetable oil together. I use more flour than oil because it lends a nuttier flavor and aroma to the gumbo than if they were in equal parts.
- Set your oven to medium and preheat a large cast iron pan. With no distractions and approximately one hour of your time, pour the Roux mixture into the hot pan.
- With a long wooden spoon, begin to stir your Roux. By constantly stirring your Roux, you are ensuring that it cooks evenly and that it does not burn.
- Continue stirring, making sure to scrape the edges and sides of the pan, as well.
- At about the half-hour mark, you will begin to see the Roux darken. At this stage, you can begin to alternate between one minute of medium-high heat and five minutes of medium. This increase in temperature will lend a nuttier aroma to the Roux and, in turn, to the gumbo. (Feel free to remain at a lower temperature your first few times. It’s more crucial that you do not burn the Roux. If you burn it, you have to toss it and start all over. Remember that part of the journey is accepting your mistakes and learning from them–don’t be afraid!)
- At this stage, your Roux will develop into a shade of mahogany. Most people stop here, but more experienced cooks will keep going until they achieve a rich, chocolatey color.
- From this point on, you must cook purely on instinct, relying on your sense of sight and smell. Once satisfied, turn off the heat and continue stirring.
GUMBO
- While your Roux is still hot, throw in your diced celery, bell peppers, and onions; this is known as the Holy Trinity of vegetables (plus garlic ;]). When you do this, the Roux will react to the water in the vegetables and create a thick, dark blob. Don’t panic!
- Once the Roux sautes the vegetables, you will notice that it has cooled significantly. At this point, transfer the mixture into a pot and add your chicken stock, stirring for a few minutes and homogenizing the mixture as best as you can on a medium-low heat. Let it sit for about ten minutes.
- Stir it again and add all of your spices and bay leaves–allow yourself to cook intuitively, adding the spices and additional flavors as you see fit; be sure not to overspice it, though, as the flavors will marry and intensify over the course of the cooking process.
- It’s at this point the dish becomes a free-for-all, and the reason why I feel it best represents the infinite possibilities of The Fool. Though I did add a list of ingredients that I personally use in my gumbo, the nature of this dish allows you to use whatever you see fit; chicken and sausage, seafood, andouille–gumbo is a dish meant to utilize whatever ingredients you have lying around.
- Add in your meat slowly, being careful not to splash yourself with the liquid. Stir, then add your tomatoes. Add 6 cups of water.
- Cover and simmer for about 30 minutes. Uncover and skim the grease off the top of the gumbo (alternatively, you can gently pat the grease and absorb it with a paper towel). At this point, add your okra. If canned, rinse HEAVILY before adding. Cover and simmer for 30 minutes.
- *At this point, it is all up to you. You can stop and serve it now or you can keep cooking it.Traditionally served thicked, you can increase the size of the gumbo by simply adding more water, allowing yourself to feed larger groups for no additional cost. This gumbo makes a fantastic option for lower-income households or larger familites. The more water you add, the longer you should allow it to simmer.
- *Throughout this process, you should be constantly tasting the gumbo, adding spices as you see fit. The longer you allow the gumbo to simmer and the flavors to marry, the more rich and intense the gumbo will become. I typically cook mine for about six hours–gumbo is not a last-minute dish, for sure!
- Once satisfied with the consistency and flavor, you're ready to eat your gumbo. Serve over rice and argue with your friends on Facebook about whether or not you put potato salad in it. Enjoy!
Many (many, many, many) people argue about whether or not tomatoes “belong” in gumbo. Whether or not someone decides to put them in, it does not change the fact that gumbo, at its core, is a dish of accessibility. It’s like I said before; there are as many gumbo recipes as their families in Louisiana, and I think that is what makes this dish so beautiful.
Next up on our list is The Magician! This card represents a connection between the Spiritual and the Physical and is known as The Master of Manifestation. What dish do you think it will be? Any other dishes you feel embody The Fool? Let me know in the comments below!
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