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Gumbo recipe???

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Hello fellow hounds! Do any of you have a good recipe for Gumbo?

Ciao, hounds!

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  1. It is all in the roux..what kind of gumbo do you want to make??

    1. I made the one after of the commander's palce cookbook.. they have several and I morphed them into what I was looking for, but the flavor was very good.

      1. This is my all time fav. gumbo recipe, from Emeril. It's time consuming, but worth the effort.

        http://www.foodnetwork.com/food/recip...

        1. Here's mine -- it's not much, but we like it.

          onion
          celery
          bell pepper
          -- 4 cups total of the above, diced. I use roughly equal amounts of celery and bell pepper, and slightly more onion.

          some garlic, minced
          -- I use between 1-10 cloves, depending on size and how garlicky I feel.

          thyme
          cayenne powder
          oregano
          salt
          pepper

          -- about a tsp each of thyme, oregano and cayenne, salt and pepper as tasting demands.

          meat.
          -- 1-2 lbs of what ever you like. I like sausage and boneless skinless chicken thighs, chopped. I like sausage and crawdads too.

          stock
          --2-4 cups, depending on if you want a thick or a thin gumbo.

          file, 1 tsp, sprinkled on after the gumbo is done

          roux
          -- I make my roux with 1 cup ap flour, and 1/2 a cup of oil, and cook it until just browner then hersheys milk chocolate bars.

          How:

          Make your roux. Throw the chopped vegetables and garlic into the roux when it is dark enough for you and stir all around really well -- this will send up an amazing smell, stop the roux from burning, and cook the veggies a little. Let it cook like this for a few minutes, then add the meat if it is sausage and chicken -- I brown them ahead of time, then make the roux on top of that, but you don't have too. Add the stock and spices except salt and pepper, give it a good stir, then turn the heat down low, cover it up, and leave it alone for a while. 30 minutes is good. Taste for salt and pepper, season as needed, cover it up and leave it alone again. 30 minutes is still good. At this point, I put in the crawdads or shrimp if I used them -- they don't stand up to long cooking so well, and I start my rice. When the rice is done, we eat. file powder is stirred in just before serving

          1. My favorite is in recipegullet at egullet. I believe it is Fifi's?

            Here it is: http://recipes.egullet.org/recipes/r7...

            It is perfect for me, and I am from Louisiana :).

            1 Reply
            1. re: Becca Porter

              Isn't that a great discussion?? I developed my recipe from that thread. I think I must have made about 20 gumbos working it out. *lol* My husband got so sick of it....

              edit: ooops! you linked directly to the recipe, not the massive gumbo thread. my bad.