Gumbo recipes?

[LuBowhunter]

In a gumbo cook off this weekend any tips or pointers? It's for charity so I can careless about winning just would like to compete.

[Traildust]

In a gumbo cook off this weekend any tips or pointers? It's for charity so I can careless about winning just would like to compete.

Make your own roux....needs to be chocolate color.
Saute all of your vegetables
Old Bay seasoning and bay leaf are a must!
Only use chicken broth....no water.

Roux is the key!

[Split Arrow]

Make your own roux....needs to be chocolate color.
Saute all of your vegetables
Old Bay seasoning and bay leaf are a must!
Only use chicken broth....no water.

Roux is the key!

^^What he said, plus PM my wife, her screen name is 'elf feet'. She has a recipe for the best gumbo I've ever had!

[Jaybo31]

I dont do the make my own roux thing anymore. Go to the grocery store and get this. The dark one.

http://karysroux.com/

[SaltwaterSlick]

Go buy yourself a jar of Savoie's Dark Roux and just follow the simple instructions on the lable... Makes the best dang gumbo I've ever et! ... Ol' Cajun buddy of mine tole me 'bout it many years ago and it's hard to beat. Secret just like others have said is the roux, and Savoie's has fixed it for you. The other secret is the seafood you put in it. MUST BE FRESH, shrimp, oysters, crab, etc. I personally do not like Creole style gumbo with okra/tomoto, sausage and chicken... but that's just me.

[Jaybo31]

Oh do not use okra. blech! Love fried okra but okra in gumbo has the texture of snot to me

[RaginCagin]

I cook alot of gumbo and have won several gumbo cookoffs and always use Kary's dark roux in the jar and always use water. I've done the homemade roux thing plenty and notice little to no difference but some people enjoy making it and if you do go for it. Definetely not worth the time to make it imo. Gumbo is fairly simple, it's the ones that try and add all the fancy ingredients and the ones that under season it thar ruin it.

[coachk43]

Yes, keep in mind I do not measure anything. There is a simple way that I would do and still do ... I go to Heberts Specialty Meats there are two in Houston and get their Chicken and Gumbo stock premade it is AWESOME!!! If that is not something you want to do go and get the following ....Jar of premade Roux (I prefer Savoie's)
1 chicken hen cut up
Andoille sausage (that is the key)
Onion

- You will season your chicken the way you like and put in a pan on the stove with a little bit of veg. oil and slightly brown to get color on the skin.
- In a gumbo pot take about half of the jar of roux and put in with water ... This part is the hardest you don't want to add to much water because this is the base of your gumbo. I always stir in a ltlle of water at a time a season while I am cooking it.
- Cut up onion and put in roux or gumbo base
- Add your browned chicken to your gumbo base
- Let it sit and cook for about an hour and then add your sausage.

Cook on a medium to low heat until your chicken is tender to your liking and serve over rice.


Make a creamy Potato Salad (Like Mashed Potatos), 2lbs potatos, 1 1/2 cups Mayo, 2 teaspoons of Mustard, 2 teaspoons sugar, 2 teaspoons apple cider vinegar.

Chill potato salad! Add a scoop of potato salad to your bowl of rice and gumbo! Trust me, it's the Coon Arse way to eat Gumbo and it's freaking awesome!

[coachk43]

1 1/4 cup mayo, sorry not 1 1/2 cups. Also, you will use all the roux but start with half and add slowly with water

[Tmag]

I dont do the make my own roux thing anymore. Go to the grocery store and get this. The dark one.

http://karysroux.com/

I cook alot of gumbo and have won several gumbo cookoffs and always use Kary's dark roux in the jar and always use water. I've done the homemade roux thing plenty and notice little to no difference but some people enjoy making it and if you do go for it. Definetely not worth the time to make it imo. Gumbo is fairly simple, it's the ones that try and add all the fancy ingredients and the ones that under season it thar ruin it.

My wife uses Kary's dark and it is some good stuff. She got her recipe from friends from New Iberia, chicken and sausage gumbo. And don't forget a side of cajin tater salad with ConRico seasoning in it.

[Bobby_G]

I'm cajun....here's what I do for some AWESOME seafood gumbo...

Make your own roux (preferred) ...however Karis and Savoi work but just be careful...they are very dry and take a bit longer to dissolve. If a lump gets on the bottom of your pot, it can scorch the lump and you WILL taste it. fresh roux is a bit more pliable and dissolves quicker.

I prepare in a pot that is bigger than a dutch oven pot...but not overly huge...couldn't tell you how much water I start with but it's about 1/2 way up the pot

I use the following ingredients:

Freshly made roux
1-2 lbs FRESH shrimp 25-30 count
LUMP blue crab meat
5 stalks of celery - sliced about 1/4 per slices
3 bunches of green onions chopped (green only)
1/4 bell pepper
3-4 toes of garlic sliced fairly thin
3-4 bay leaves

First take the shrimp and coat with garlic powder and Tony Chacheries (not too much but a decent coat)...and let sit while you prepare the gumbo itself...

Bring water, roux and veggies to a boil, stirring regularly to keep roux from scorching (usually about 40 to 45 minutes) - you want the celery and bell pepper to be semi-soft in consistency...not crunchy...not falling apart

Once you have the consistency you like (adding the appropriate amount of roux) add the shrimp and lump crab meat (oysters are also great...makes it very sweet tasting...but you gotta like oysters)....boil no more than 7-8 minutes....test for salt and pepper... add as needed....shrimp will salt gumbo up so I always wait until I determine how much salt if any is needed...

Once shrimp are done...take off of heat and cover and let simmer for about 45 minutes

Serve over rice....awesomeness awaits

[Cajun Blake]

C&S or Seafood ???

live seafood gumbo thread http://discussions.texasbowhunter.co...hlight=seafood




email me for this recipe .... blake @ raginblaze (dot) com

[dbaio1]

C&S or Seafood ???

live seafood gumbo thread http://discussions.texasbowhunter.co...hlight=seafood




email me for this recipe .... blake @ raginblaze (dot) com

Blake,

What store bought sausage do you recommend for your C&S gumbo ? I am usually a Seafood gumbo guy but need to make one for an office get together and will have a variety of picky pallets. Something not as greasy.

Thanks,
David

[Low Fence]

My Duck Gumbo recipe is around top of first page in "Recipe" forum. I got it from the Stuttgart World Championship Gumbo Cook Off. They won with it, and taste great to me.....plus I know you need to get rid of a few birds

[Cajun Blake]

Blake,

What store bought sausage do you recommend for your C&S gumbo ? I am usually a Seafood gumbo guy but need to make one for an office get together and will have a variety of picky pallets. Something not as greasy.

Thanks,
David

I use Andouille, tasso, and smoked sausage . I dice chicken breasts b/c I hate digging thru bones and fat / skin

meat : savoie's, Richards, or from your meat market of choice in SW LA