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Seeking Bayou City Seafood Gumbo Recipe

They have the most amazing gumbo. Does anybody have a copy cat recipe or one similar to the chicken and sausage gumbo at Bayou City?

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  1. Chicken and Sausage Gumbo
    This gumbo is awesome. It does have tomatoes.
    4 tbsps vegtable oil
    1 pkg frozen sliced okra thawed
    1 lb sausage sliced into 1" rounds
    1 chicken cut into pieces
    1/3 cup flour
    1 cup each onion, celery, green onion, bell pepper
    2 cloves minced garlic
    2 cups canned whole tomatoes
    2 tbsp tomato paste
    1 1/2 quarts water
    2 bay leaves
    1 tbsp worcestershire sauce
    1 tsp thyme
    1 tsp salt
    tabasco sauce
    Hot white rice in bowls
    "Heat 2 tbsp oil in large stock pot. Add sliced okra and cook stirring
    constantly 10-15 mins until tender and lightly browned. Remove from
    pot and set aside."
    "In the same pot heat 1 tbsp of oil and brown the sausage, remove and
    set aside. Add the chicken and brown on all sides (about 10 mins),
    remove and set aside."
    "Measure fat remaining in pot. If needed, add more oil to make 3 tbsp.
    Stir in flour and cook over medium heat, stirring constantly until dark
    brown, about 20 mins."
    "Add onion, bell pepper, green onion, celery and garlic to the roux.
    Cook until tender, about 10 mins. Add tomatoes, tomato paste, okra,
    water, bay leaves, worchestire sauce, thyme, salt, and a couple splashes
    tabasco. Simmer uncovered 10 mins."
    "Add chicken and sausage. Cover and simmer 45 mins or until chicken
    is tender."
    Remove from heat, remove the bay leaves
    Either add File now (after the pot is off the stove), about 6 tsps, or ladle
    into bowls over hot white rice and pass around the table to flavor.
    You can use this basic recipe and subsitute to make shrimp or seafood
    gumbo. This is just a little variation on gumbo #1

    1. My Nanny's Traditional Seafood Gumbo
      This is a dark, rich gumbo with no tomatoes
      "I have never measured this so I looked at recipes and tried to come as
      close as I could!"
      3/4 cup vegtable oil
      3/4 cup flour
      2 tbsp oil
      1 pkg defrosted, sliced, frozen okra
      2 cup chopped onion
      1 cup chopped bell pepper
      1 cup chopped celery
      salt
      cayenne pepper
      4 or 5 bay leaves whole
      8 Cups water
      small gumbo crabs (optional)
      1 1/2 lbs peeled, deveined medium shrimp
      1 lb crabmeat picked for shells & cartlidge
      2 dozen shucked oysters with their liquor
      File powder
      Hot white rice in bowls
      Heat 2 tbsp oil in large, heavy pot, add okra, stir constantly until light
      brown and tender, 10 mins or so. Remove and set aside. Never cook
      okra in cat iron pots because it will turn black.
      "Combine oil and flour over medium heat, stir constantly until you have
      the beginnings of a chocolate roux (25 mins?) or so. Add the onions,
      bell pepper, celery, salt, cayenne, and bay leaves. Continue to stir about
      10 mins or so until veggies are tender. Add the water (hot) and the
      okra. Mix to blend with the roux. Simmer uncovered stirring
      occasionally for 1 1/2 hours. Add the gumbo crabs now if you are
      using them. Long slow cooking is the secret."
      Add the shrimp and crabmeat and cook for 15 mins.
      Add the oysters and cook 5 more mins.
      Remove from heat, remove the bay leaves
      Either add File now (after the pot is off the stove), about 6 tsps, or ladle
      into bowls over hot white rice and pass around the table to flavor.

      1. these are my "real " gumbo recipes , hope they help

        1 Reply
        1. re: houstontxgirl

          Don't know about the OP, but they'll certainly help me. Thanks for posting them!

          So, which one should I start with?

        2. Thank you! I compiled a cookbook several years ago for my kids, neices, nephews, etc. My grandmother was a superb cajun cook and i learned all I know from her. I was afraid these things would be lost with me because nothing was written down. After numerous calls from family and friends over the years I just said what the heck and wrote a cookbook lol I hope its not too much but I am going to copy a couple of excerts from the book that may help. Gumbo is a very individual thing but the Bayou City Gumbo is the real deal so thats why I posted my recipes.

          Just FYI, something funny: my 50 something brother was watching me make gumbo the other day and told me I was ruining the pot! He watched me pick the stems and ends and dump the okra in the pot. He will tell you he does NOT eat okra lol I realized after all these years he didnt know it was in there! It actually acts as a thickener so when the pot sits on the stove all day you cant even see it.

          1. Xtra: Cajun Cooking Terms
            There are as may ways to make Gumbo as there are cooks. True cajun
            gumbo (the way I was taught) starts with a roux, always has okra, never
            has tomatoes, and is topped with File (feelay) before it served at the
            table. It is always served over steaming white rice. Poor mans gumbo
            is made with chicken and sausage. Seafood gumbo is the most widely
            known. Real gumbo is dark and sultry like the Louisiana bayous. It
            can simmer on the stove all day and just taste better as it cooks.
            Sometimes I do add tomatoes, just depends on my mood that day. I
            also usually use frozen okra which works well. Just pick through it and
            take out any hard ends. The following recipes have seasonings listed.
            You can always leave them out and use one of the spice mixes on the
            previous page.
            File - Spice used as a thickening agent. It is never added to the Gumbo
            pot while cooking. After the Gumbo is ladled into bowls it is sprinkled
            on the top to taste. Some people will add it to the pot after it has been
            removed from the fire. I usually don't because gumbo taste even better
            on the second day and I prefer to always add it fresh. File does have a
            shelf life, make sure it is fresh.
            In cajun cooking almost all dishes contain the "Holy Trinity"This is
            sauted onion, bell pepper, and celery.
            Etouffee - "aytoofay" means smothered. Purist say this dish is made
            with no roux, no tomatoes. Once you add a roux, you have a fricasse. I
            vote with the purist on this one. This dish is a gravy with seafood and I
            love the rich flavor.
            Jambalaya - This dish does have tomatoes and the rice is actually cooked in the pot

            1. Xtra: How to Make A Roux
              All great cajun cooking starts with a roux. Equal parts of flour and oil
              are slowly cooked and constantly stiirred until the mixture is brown.
              There are three colors of roux determined by the amount of time you
              cook it. It is used as a thickening agent for gumbo, bisque, & gravies.
              It isn't hard to make but, I can tell you from lots of experience when
              you say stir constantly that means don't stop! I use a whisk to stir, and it
              takes time and patience. If brown or black bits appear it has burned and
              will have a bitter taste. Throw it out and start over.
              Blond roux - the color of sandpaper, used in some gravies, mostly in
              delicate soups
              Peanut Butter roux - the color of peanut butter, preferable for gravies
              Dark Brown or chocolate roux - the color of a Hershey bar, used in
              most gumbos and stews
              The Real Way
              1 cup vegtable oil
              1 cup flour
              Heat the oil in a heavy pot, when hot gradually add flour and lower the
              flame to to medium. Stir slowly and constantly. Don't stop stirring!
              After 5 mins the mixture will begin to foam. This foaming may
              continue for several minutes. The roux will begin to darken as it cooks.
              For blond roux cook 10 mins, peanut butter roux cook for 20 mins, for
              chocolate roux cook 25-30 mins. When you add water to the roux make
              sure it is hot so the roux will properly dissolve. The times will vary
              depending on your pot and heat source. The only true measure is color
              The Cheaters Way
              "With all that said, there is a wonderful product called Tony
              Cachere's Instant Roux and Gravy Mix. You just put 2 cups of cold
              water into a bowl, add 1 cup mix and whisk until dissolved. For
              Gumbo just pour the mixture into the pot after your vegetables are
              sauted, add the rest of the water, bring the pot to a boil, and then the rest
              of your ingredients, reduce heat and simmer."
              A true coonass (such as myself) can tell the difference, but it does
              make a mighty tasty Gumbo when you are short on time and energy.
              "The mix is in a tall yellow shaker can with a red lid, and is
              readily available in grocery stores. There is an easy Gumbo recipe on the back

              16 Replies
              1. re: houstontxgirl

                I was once somewhat famous for my gumbo in that I started my chicken stock before dawn and we didn't eat until after dusk. I did it the ole fashin' way, which included the constant roux stirring.

                However, Alton taught me the shortcut of cooking the roux in the oven. Equal parts oil and flour, 350' oven and stir every half hour until you get the roux you want.

                Two great helps are that you don't have to constantly stir and won't burn since it never gets over 350'.

                Love it. It usually takes about an hour, hour fifteen to get the chocolate roux I want for my gumbo, but it is virtually foolproof.

                (I say "virtually" because there's always a smarter fool...)

                1. re: DoobieWah

                  Ah Doobie Wah I must agree, always a "smarter fool" out there somewhere lol My intent on my cajun recipes was to give the kids an idea of the "real" way then teach them how to cheat! The oven method is an awesome way to shortcut that works really well based on past experience. Thanks

                  1. re: houstontxgirl

                    "My intent..."

                    I get that.

                    What are the chances of getting you to share your cookbook, (or at least some more of those recipes)?

                    I recently obtained a couple of my grandmother's handwritten recipe books that I am scanning for the family, so I know it's a big project.

                    I, for one, would L-O-V-E to see it!

                    1. re: DoobieWah

                      Doobie Wah, I would love to share it. I used a website called heritage cookbooks to make it so I actually have the pre-print version in pdf format. I have always believed the joy of food should be shared with others. It is a huge file (274 pages I think) so I am not sure I can send it all at one time. I will experiment with emailing, I may have to send it in parts.

                    1. re: houstontxgirl

                      OK I got the cookbook broken down into sections. I am not sure I should do this, but here goes, please only use this for your personal benefit because this was a labor of love to be shared, not for profit. E-mail me at babineaux9993@yahoo.com and I will send the book. It is an editors copy so there is a shadow in the background which shows when printed, however, you can see the recipes no problem. Happy cooking to all

                      1. re: houstontxgirl

                        Email sent.

                        THANKYOU!THANKYOU!THANKYOU!THANKYOU!THANKYOU!

                        1. re: DoobieWah

                          Me, too.

                          THANKYOU!THANKYOU!THANKYOU!THANKYOU!THANKYOU!

                    2. re: DoobieWah

                      Roux can be such a long, hot, tedious process. I have cooked my roux in the microwave for years now and you cannot tell the difference. It only saves about two hours every time I make gumbo :-)

                      1. re: texasredtop

                        Right. I do it in the microwave, too. Huge time (and elbow) saver.

                        1. re: Jaymes

                          Do either of you texasredtop or Jaymes care to share your micro-roux technique??

                          1. re: Lambowner

                            I'm happy to. I posted this for some NO Chowhounders about a year ago:

                            In a heavy glass measuring container, about 3 times larger than the amount of roux you're making (it will bubble up at first), mix equal cooking oil and flour. I haven't tried this with other fats, only the cooking oil. Stir it well until the lumps are dissolved. Have your wooden spoon handy and a trivet or somewhere to put the hot glass container for stirring.

                            Place the mixture in the microwave for about 3 minutes (for a roux to make gravy). If you're making a larger roux for gumbo, you can bump the time up to about 4 or 5 minutes. Take it out, stir, put it back in and cook for a little less time. Each time you repeat this, knock 20 or 30 seconds off of the time until it starts to get brown. The roux will burn from the inside and you won't see it so if you're uncertain, cook it for smaller amounts of time. When you stir, you'll see the center browning faster. I sometimes have to add more oil towards the end. It takes me about 4-5 times in the microwave, decreasing the cooking time each time I stir it and put it back in. As it gets darker, you might just want to put it in for 30 - 45 seconds at a time.

                            It's something you have to play with and get a feel for. I've burned one or two and had to start over. No biggie. It's much easier than spending 2 hours making a gumbo roux and have it burn and have to throw it out and start over.

                            Lamb - let me know if you try it. I can't tell you how much simpler it's made cooking gravy or gumbo for me. You might try it for a gravy first then graduate to a larger one for gumbo. After the roux browns enough, I put it in my cast iron skillet that has been warmed a little and add some broth, water, salt, and pepper. Bring to a boil and eat me some rice and gravy :-)

                                1. re: texasredtop

                                  My method is basically the same. Frequent checking and stirring is the key. I've done it with butter and lard as well.

                                  Sometimes, when I want a really dark roux, I get it to a fairly dark stage in the microwave, then pour it into my cast iron skillet, and finish it up there.

                                  1. re: Jaymes

                                    Yes, I've done that too. But as mine gets close to the darkness I am looking for, I just cut the cooking time down to 30 seconds or less until it gets where I want it. I've found if I'm careful, I can finish it up perfectly in the microwave. I have a dread of stirring roux in the skillet anymore :-)

                  2. i want the recipe for their Crab Bisque! Anyone have it?