Does anyone have a good gumbo recipe they are willing to share ?
- GrassyLv 79 years agoFavorite Answer
This is a GOOD Louisiana seafood gumbo recipe
Ok.. first off, you DO NOT put chicken in seafood gumbo.. its just a big no no. Chicken and sausage or seafood and sausage.
1. ALWAYS us a thick aluminum (like a magnalite or club aluminum, or a black iron pot) pot. If you use a thin pot you will burn it every time. The heat is distributed evenly in a thicker pot.
2. Before you begin your roux, prepare your "greens" which consist of 1 finely chopped onion, 1 finely chopped green bell pepper, 1 stalk of finely chopped celery and about 1/2 cup of chopped chives.
3. Depending on the size of your gumbo, will determine the size of your roux. You do not want to make too little, because your gumbo will be "clear" and have no taste. The common ratio that I have used all my life is 1 1/2 large cooking spoons of cooking oil, to 1 large cooking spoon heaping of flour. My gumbo usually consist of 3 large heaping cooking spoons of flour to about 7 or 8 cooking spoons of oil... but remember mine are always very large... the pot I use is a 5 quart magnalite. It is better that you make the roux to large, and keep one or two spoons out after it is made and if you need to add it you can after it is cooking.
3. Heat your oil to a point that when you drop a few pinches of flour it sizzles. Then cut your heat back to medium... this is very important.
4. Constantly stir the roux, it takes a little time, but its better that you do this on a lower temperature than a high one. This way you will not end up with that burnt taste.
5. You can raise the temperature a little, but continue stirring, if it starts to brown too quickly cut the temperature back. The roux should have a smooth consistency, not a clumpy one. If it is clumpy add a little more oil.
6. Bring your roux to a peanut butter color... This is my grandmother's instructions!
7. Once you have the roux to this peanut butter coloring add the "greens"... remember you have to constantly stir, or it will burn. And be very cautious, where ever a roux splashes on your skin it will burn you to a blister.
8. Keep your heat on medium at this point. Reduce your greens until they are softened and slightly browning. When this is done you are ready to start adding your meat.
9. Since the sasuage is the toughest you want to add your sasuage first, mix very well with the roux, stirring constantly. Once you have simmered the sasuage in the roux for about 10 mins, add your shrimp. Shrimp will naturally expel water, so do not add water yet. Mix this well, simmering. Once the water starts to expel from the shrimp add 2 cups of HOT water. The hot water will stop the roux from separating and the onions from floating (only thing I can tell you about this is I know it from experience). Drop your heat a little and simmer this mixture (again experience), for about 20 minutes, watching it and adding a little water at a time if necessary. Once your roux has simmered with the meats for about 20 minutes add your water... I would say about 8 cups of HOT water again. If you need more water, add it. Now you can add your crab meat.
Bring the gumbo to a boil, and then lower the heat a little, keeping it boiling but a slow boil. Seafood gumbo does not take as long as chicken and sasuage, but the key to a great gumbo is patience. Cook the water down some, and remember the more "stuff" you have in it the better.
My grandmother adds ham cubes, and oysters. If you have access to fresh oysters they are the best. All you need is a pint. My mother actually runs them through a food processor, and it will give your gumbo the richest taste ever.
I am interested in how your gumbo turns out. Email me!
Oh and if you want chicken and sasuage, just change out your meats.. use chicken instead of seafood. And a great side with this is potato salad.. actually is a must!
EDIT NO. 1 - I certainly could have cut and pasted a recipe from the internet, but I gave you what I know from experience. Please remember to be patient, take your time, use the right pot, and even experiment with smaller roux's before making one and ruining your seafood and/or chicken.
This came from a lady naturally born native of Southern Louisiana.... 32 miles south of New Orleans, Louisiana actually. Who was eating gumbo since before she could talk!