Gumbo

What do you use for flavor? Crystal, Tabasco, or another Louisiana hot sauce?

I thought I would thaw the shrimp and okra, then heat both and serve.

No worries on the frozen ingredients. Be careful to not overcook the shrimp. The okra will melt away if cooked too long but that is ok too.

Valkyriebush wrote:


Come on now. The word Gumbo means Okra!

I always thought the difference between Cajun Jambalaya (rice) and African Jumbo (Okra) was in fact those ingredients. The rest is basicly the same.

Yes I know...true gumbo served on top of/with rice. Jambalaya cooks the rice in the pot with all the other goodies.

Of course both have as many twists as there are cooks. I have never used a crook pot, it is the stove top for me....Jambalaya OF COURSE.

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?



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

Roux for Gumbo requires four beers. Not for the roux, it is to time how long it takes to brown the roux. Do not burn it. It has to get very hot and will slowly go through the various colors. I like mine to be dark chocolate. You must keep stirring. Okra can be the pre cut frozen type. Put it in towards the last. You can use any meat you want. Or seafood of course. Clean out the freezer.

DeanRIowa wrote:
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 recommendations?

thanks,
Dean

Come on now. The word Gumbo means Okra! The key is the roux! Secret, use Zaterans. No one will know unless your from NOLA.

bgum wrote:
Half cup flower and half cup veg. Oil in black Dutch oven cook stirring constantly until dark brown. This is called a roux. Some stores sell a roux in a jar. If you get tired of stirring Kitchen Bouquet is your friend. Add peppers onions etc cook until wilted. Brown sausage. Add stock and chicken and okra. bring to boil reduce to simmer about 15 minutes before serving add peeled shrimp. Serve with steamed white rice. See jfolse.com

Love me some chocolate roux and didn't know it comes already made in jars.

DeanRIowa wrote:
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 recommendations?

thanks,
Dean

Nice reading recipe and ingenious what with not making a true roux but still browning the flour. I suspect your co workers will be very happy.

When I add okra to gumbo I use the whole version since it takes longer to cook and gets less mushy than the cut version. As for chicken I prefer Creole seasoned browned thighs since the meat has a little more fat than white meat. Just brown the chicken in a saute pan for nice colour and carmelisation before placing in the crock pot. I make my own seasoning mix and add a bit more basil than some think is traditional

This is the type of rice I like to serve with gumbo:

Creole Boiled Rice

Half cup flower and half cup veg. Oil in black Dutch oven cook stirring constantly until dark brown. This is called a roux. Some stores sell a roux in a jar. If you get tired of stirring Kitchen Bouquet is your friend. Add peppers onions etc cook until wilted. Brown sausage. Add stock and chicken and okra. bring to boil reduce to simmer about 15 minutes before serving add peeled shrimp. Serve with steamed white rice. See jfolse.com