Best Gumbo Recipes

Did someone say Gumbo?

Tonite MrsSvelte had a business Christmas party, so I decided to eat leftovers - the gumbo I made Tuesday. Hey, somebody's got to do it!

I did not make it from scratch, but used a new product by http://www.cajuncjs.com/ which turned out to be just as good as home-made. I like to test out these packaged Cajun products but find most of them to be disappointing, but this C.J.s was really very, very good. I think I'll try out their jambalaya.

I also add okra and corn to my gumbos. Tuesday I used an andouille packed by Veron's, probably the most popular sausage in SE Louisiana. Veron's andouille looks like one of those fake "fire logs" that are sold around this time of year -- its about 2 1/2" in diameter! The Hulk Hogan of andouille. I don't think I've seen Veron's in SoWal, however.

DrSv...Just checked the web site and the gumbo pic definitely looks good. Tell us more about this package of stuff ... what's in it & how does it work?
I may have to try it on your word!

By the way...my 1st gumbo was indeed a culinary TRIUMPH if I do say so myself!

DrSv...Just checked the web site and the gumbo pic definitely looks good. Tell us more about this package of stuff ... what's in it & how does it work?
I may have to try it on your word!

By the way...my 1st gumbo was indeed a culinary TRIUMPH if I do say so myself!

Was at a Christmas party last night, the caterer had on a Saints ball cap and of course we had to talk. Got around to roux and he said that he sometimes makes it in the microwave, heat, remove and stir, heat, remove and stir, etc. Claims it is quicker and won't burn.

I think I'd miss the standing there stirring and refreshing myself with some adult beverages.

Dune--Congrats on your first gumbo. The next one will be a breeze!

DrSv...Just checked the web site and the gumbo pic definitely looks good. Tell us more about this package of stuff ... what's in it & how does it work?

It comes in two packages. One is the gumbo base/seasoning mix and the other is rice. Dump the gumbo base package in a pot and add cold water (I tossed the instructions but it was maybe 8 cups. I also tossed in some chicken stock I had). Heat to a boil. Add andouille and reduce heat to simmer. I also added my okra, corn, and tomatoes at this point. Prepare rice. Simmer gumbo another 20 minutes and add chicken. Simmer another 20 minutes. (If you're doing a seafood gumbo you'll not want to cook the shrimp and crab as long as the andouille and chicken). Serve gumbo over mound of rice. Easy, foolproof, and surprisingly very good.

Was at a Christmas party last night, the caterer had on a Saints ball cap and of course we had to talk. Got around to roux and he said that he sometimes makes it in the microwave, heat, remove and stir, heat, remove and stir, etc.

That might be the reason why my gumbo always tastes better than any I've eaten in a restaurant. If he's cooking it in a microwave, it is because he screwed it up on the stove. Real chefs don't cook in microwaves.

That might be the reason why my gumbo always tastes better than any I've eaten in a restaurant. If he's cooking it in a microwave, it is because he screwed it up on the stove. Real chefs don't cook in microwaves.

Probably so, but the stuff he had last night was really good.

Probably so, but the stuff he had last night was really good.

Ahhh...But was last night's gumbo one of his "sometimes in the microwave" versions???

Dune--Congrats on your first gumbo. The next one will be a breeze!



It comes in two packages. One is the gumbo base/seasoning mix and the other is rice. Dump the gumbo base package in a pot and add cold water (I tossed the instructions but it was maybe 8 cups. I also tossed in some chicken stock I had). Heat to a boil. Add andouille and reduce heat to simmer. I also added my okra, corn, and tomatoes at this point. Prepare rice. Simmer gumbo another 20 minutes and add chicken. Simmer another 20 minutes. (If you're doing a seafood gumbo you'll not want to cook the shrimp and crab as long as the andouille and chicken). Serve gumbo over mound of rice. Easy, foolproof, and surprisingly very good.

I'm definitely going to try this. Fresh & Scratch is almost always a hands-down winner ... but ONLY when it actually gets made .
I'd like having a "quick" version backup... although the microwave method sounds ... TOO quick :shock:.

Interesting talk about roux. I've had some formal cooking classes at CIA Hyde Park, NY, and we talked about the correct way to add roux, but I forgot and just wing it now. I do remember one time when I added some water to the roux, hoping to add that mixture to the soup, but that was not good. It was lumpy and I had to throw it out and make a new roux to thicken my soup. After that experience, I just add in small portions of the roux (usually warm, but not hot) to the entire batch of soup, and it dissolves very nicely.

As for measurements for roux, I just throw some fat or oil into the pan, and add flour slowly, until I get the consistency for which I'm looking. I learned that from my grandma.

The slow cooking is the only way to make a good roux. I usually heat the pan over medium heat to start, but after i stir in some flour, and the heat is up, I adjust the heat to low, and cook. Always make starting the roux the first thing you do. It will have plenty of time to cook while you peel shrimp, chop veggies, make stock, cook soup.

Ran across this at egullet:
The Professional Chef 8th edition states, "Roux can be combined with liquid in three ways. Cool roux may be added to hot liquid, cool liquid may be added to hot roux, or warm roux may be added to liquid of the sauce temperature."

Ahhh...But was last night's gumbo one of his "sometimes in the microwave" versions???

Didn't have gumbo. Had beef tenderloin, an artichoke/seafood casserole, a corn pudding thingie, a whole bunch of appetizers,and deserets out the yang yang: Pecan bars, black botom pie, pralines, fudge, ches bars, little chocolate mousse in chocolate cups, etc.

There was a lot of wine too.