Best Gumbo Recipes

[DuneAHH]

Gumbo! . We love Gumbo! Here are some pix of us cooking up a roux for a seafood gumbo a few year's ago. http://sowal.com/bb/showthread.php?t=1082&highlight=gumbo+riley. We prefer the dark roux for gumbos and the lighter roux for shrimp or crab etoufee. The best recipes for gumbo I have seen are in Paul Prudhomme's Louisiana Kitchen.

When we want to do a gumbo in a hurry, without making roux from scratch, we've tried a few packaged products. For years, we've liked Bayou Magic's products www.bayoumagic.com/, but recently the gumbo base has become too salty for our tastes. Tonite we tried a new product, Cajun C.J.s http://http://www.cajuncjs.com/ and it was GREAT! A dark roux, seasoned well. This was for a chicken and andouille gumbo.

In SoWal, I believe Shrimper's has frozen andouille (maybe tasso,too) and I think Destin Ice might have andouillie as well.

THANK YOU-THANK YOU!! I had no idea about packaged roux (though I still plan to master that dark roux from scratch!!). And definitely will stop @ Shrimpers (are they open thru the winter??) for andouille & tasso.

 

[DuneAHH]

Check out www.nolacuisine.com recipes, pictures, commentary. I'm getting chills just thinking about it. Recipe links are on the right column down a bit. I have been inspired to make my own tasso and andouille..after I build a smoker (may take a while ). There are a couple different gumbos the darker roux one being more classic I guess, though I prefer the gumbos from the brick roux. Plus I think there is a gumbo z'herbes there as well..all greens. I haven't tried it yet but it will happen soon it looks great. Good luck! Maybe experiment and use duck fat for the roux. Now I can't go to work today, I am off to the store.

Thanks!! I'll check out the site. Funny that you mention duck fat for roux...I've been thinking about also trying to cook duck for the 1st time in my life...so I'll definitely make that one of my experiments.

Are you sure you want to build your own smoker ???? I have a friend who bought a giant smoker (on a trailer) from some guy near Baton Rouge that builds 'em...he's been delighted with it. I'll send you the maker guy's name if you want it.

 

[DuneAHH]

I'd like the one for summer beer too! That was very tasty. It's never to early to start planning!

SUMMER BEER
6 cans of beer (I used Miller High Life)
12oz can of lemonade (or limeade) concentrate
12oz can of vodka (or rum or tequila)

Optional addition:
12oz can of Water, Sprite, Ginger Ale, Tonic or Soda

 

[elgordoboy]

Thanks!! I'll check out the site. Funny that you mention duck fat for roux...I've been thinking about also trying to cook duck for the 1st time in my life...so I'll definitely make that one of my experiments.

Are you sure you want to build your own smoker ???? I have a friend who bought a giant smoker (on a trailer) from some guy near Baton Rouge that builds 'em...he's been delighted with it. I'll send you the maker guy's name if you want it.

Check out http://www.pochesmarket.com/ for andouille and tasso mail order and other stuff. I didn't like the stuff at Destin Ice plus it was the same stuff Winn-Dixie had next to the ball park franks. Or if you are in Atlanta near Howell Mill-Star Provisions- incredible products. Thanks for the thoughts on the smoker but we built one at my Dad's and then at my brother's. Looks like this with a vertical smoker built out of brick into the side or back. Vertical rotisserie too maybe for Tacos al Pastor and gyros.

 

[DD]

SUMMER BEER
6 cans of beer (I used Miller High Life)
12oz can of lemonade (or limeade) concentrate
12oz can of vodka (or rum or tequila)

Optional addition:
12oz can of Water, Sprite, Ginger Ale, Tonic or Soda

Thanks! No wonder I was feelin' so good!!

 

[NoHall]

This friend of mine makes gumbo--it's his grandmother's recipe, and it's AMAZING. (I can't say that I'm crazy about gumbo, but I love what he makes.) I'll see if I can steal it for you.

 

[DuneAHH]

I'm sure you'll get lots of good recipes, but I want the one for the "BOIL" you did at your house last summer. And while you're at it, can you send me the one for the summer beer. I know it's winter, but I'm a planner!
Sorry to hijack..

Shrimp Boil
6-8 servings
In a large heavy bottom stockpot:
1. Saute in 1/4 C. butter + 1/4 C. olive oil (approx. 15 min.)
3 C. onions - chopped
2 C. celery - chopped

2. Add 4 cloves of chopped garlic (or MORE to taste)
1/2 tsp. red pepper flakes
3 T. lobster base
Saute & Stir briefly for flavors to blend

3. Layer 1-1/2 lbs. small potatoes (I use red)
1 T. Kosher Salt
1/2 T. Coarse Ground Black Pepper

4. Layer 2 lbs of kielbasa (sliced into 1 " pieces)
*NOTE - 1/2 can be added @ step 2 if preferred.

5. Layer 6 ears of fresh corn, broken into smaller pieces
1 T. Old Bay Seasoning
2 tsp. garlic powder
Orange Zest to taste (apprx 1 T.)

6. Pour in:
16oz. fish stock or clam juice
24oz. Foster's Lager beer
*NOTE - some people prefer white wine as all the liquid.

7. COVER & cook on MED-HI just until steam begins to escape lid (approx 15min.)
8. LOWER heat to MEDIUM & cook another 10 minutes.

*Test that potatoes & corn are tender & then

9. ADD 2 lbs. of unpeeled shrimp & cook until shrimp turn pink (approx. 3-4 minutes)

With Slotted Spoons remove Shrimp, Corn, Potatoes, & Sausage to large bowl (or scatter in center of wax paper / newspaper covered table).
Season broth to taste & serve in bowls....

With: crusty french bread slices, melted butter & cocktail sauce.

 

[DD]

Thanks, honey, but can I just come to your house again....:funn:
Wow! Lots of steps...but totally worth it...delicioso!!
Thanks again!

 

[DuneAHH]

Check out http://www.pochesmarket.com/ for andouille and tasso mail order and other stuff. I didn't like the stuff at Destin Ice plus it was the same stuff Winn-Dixie had next to the ball park franks. Or if you are in Atlanta near Howell Mill-Star Provisions- incredible products. Thanks for the thoughts on the smoker but we built one at my Dad's and then at my brother's. Looks like this with a vertical smoker built out of brick into the side or back. Vertical rotisserie too maybe for Tacos al Pastor and gyros.

Wow...impressive looking smoker & impressive project to build & then smoke your own meats. I'd be happy to help with the project... as a taste-tester !

 

[Smiling JOe]

I love to make gumbo in the winter, but I wing it each time. Some people use Okra for a thickening agent, in lieu of a roux, but I think that version has too slimy a texture. First, I make a shrimp stock using the heads and shells of the shrimp. Then, I make a dark roux using bacon grease and flour (never said I made healthy gumbo), while cooking up the rest. I will often use sausage and shrimp for the meat. I brown the sausage in a large pot, then add to it, onions and a bit of celery, green and or red peppers, hot peppers, white pepper (spice), black pepper, a little Crystal hot sauce, maybe a little red wine, or other good stuff that is around. let cook for 5-10 minutes, add a boat load of maters (if you use canned, try the Stewed Tomatoes). cook a while more. Add the shrimp stock, return to boil. Add peeled shrimp, and cook until just before shrimp turn completely pink. They will finish cooking rather quickly. Remove from heat. Let rest for about 1 hour. Sometimes I will cook a little white rice and add that into the mix, but I don't want rice gumbo. I want shrimp and sausage gumbo, so i not too much rice. After resting for an hour or so, put it in the refrigerator and forget about all that cooking until tomorrow. Then, when tomorrow comes, I will cook up some home made cornbread, reheat the gumbo, and BAM! all the flavors come together. Eating Gumbo on day one should be illegal.