Gumbo

[The Emancipated Freak]

I'm eating some seafood gumbo right now. It's awesome, and has lots of stuff for people trying to gain weight.

Anyone have a decent recipe to share?

[Oldster]

I'm eating some seafood gumbo right now. It's awesome, and has lots of stuff for people trying to gain weight.

Anyone have a decent recipe to share?

I LOVE gumbo! Used to have an employee that would bring in a big crock pot full and another full of rice and it would cook all day until quitting time. The most delicious stuff I had to good fortune to eat. I would also be interested in a recipe for it.

[tzanghi]

I LOVE gumbo! Used to have an employee that would bring in a big crock pot full and another full of rice and it would cook all day until quitting time. The most delicious stuff I had to good fortune to eat. I would also be interested in a recipe for it.

Gumbo is frigging awesome. I <3 cajun and creole food. It's cousin Jumbalaya, I find to be even more delicious. Don't have a good recipe, though.

[The Emancipated Freak]

I see... Do you guys have any idea of what thickener to use? Because me dad used file yesterday and it was still pretty watery, so does anyone have an opinion on whether to use okra or a roux?

What kind of meat did that guy use, Oldster? We made it with catfish and shrimp, but I thought it should have had beef or pork too.

[tzanghi]

I see... Do you guys have any idea of what thickener to use? Because me dad used file yesterday and it was still pretty watery, so does anyone have an opinion on whether to use okra or a roux?

What kind of meat did that guy use, Oldster? We made it with catfish and shrimp, but I thought it should have had beef or pork too.

I'm pretty sure they use a healthy amount of butter down in LA. Not sure about okra v. roux.

With regards to meat, it's usually a mixture of chicken, andouille sausage, and shrimp for Jumbalaya, I wanna say it's chicken and shrimp only in gumbo, though. Not sure on that.

[Marlin]

You might try this http://www.evoamerica.com/cooking/ev...-sausage-gumbo

I go to a Chinese BBQ Joint close to my office which has whole roasted Duck and subsitute the duck for the chicken.

Try making your own roux. It's an art, but you have to start somewhere.

[veryhrm]

I made a version of this Alton Brown recipe last year. http://www.foodnetwork.com/recipes/a...ipe/index.html
(i just did chicken and sausage instead of the shrimp, iirc)

Making a roux in the oven, while perhaps non-traditional, was easy. (several years ago i made two attempts at stove-top roux and ... it didn't work out so well: it turned into a paste that stuck to the pan. maybe i didn't use enough fat, don't know).

The final product was definitely like other gumbo i'd had though it was a bit sharper than i'd have liked w/ the flavor from either the peppers or the roux (i should have set aside some roux to taste once it cooled down, but i forgot). I've been meaning to make it again w/ maybe a lighter roux.

The Good Eats ep. on the subject is pretty entertaining and informative. First half here:

[The Emancipated Freak]

I heated up some more gumbo and I made some roux, it actually turned out pretty well. Next time I have some I'll just make some more roux, it worked out way better than file powder