Gumbo
I will be making gumbo for the first time at work for some co-workers. Here is the base recipe I was thinking of using. I was thinking of adding chicken and okra to the recipe. Any changes or rec...
Forum Discussion
DeanRIowa wrote:bgum wrote:
Some stores sell a roux in a jar.
Sadly, I have not seen roux in a jar in Iowa, I am going to give it the old college try and make my own, but I like the idea of using "Kitchen Bouquet" if I fail.
A few things working against me also is that I must buy frozen shrimp and okra, as it is just not practical for fresh especially in the winter.Valkyriebush wrote:
The key is the roux! Secret
Why is the roux the secret? Thickener, color, flavor(describe?), all the above?
Should have said the roux is the Key to great gumbo. The secret is use the Zaterans box mix, no one will know. :)
I plan on making everything 2 days ahead and then combining the ingredients together in the crockpot the morning of. I'll add precooked chicken, sausage, vegetables, broth, roux and cook, then closer to serving time I planned on adding cooked shrimp and frozen okra. Or could I cook two days ahead of time to allow the flavors to meld and only reheat and add the frozen okra and cook shrimp?
I appreciate all of the responses from you who have made it and seem passionate.
thank you all,
Dean
