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stevenb's avatar

Anyone have an awesome Gumbo recipe?

Asked by stevenb (3805points) April 25th, 2008 from iPhone

I have been making gumbo for a while now, mostly chicken and andouille, and was wondering what other people have in theirs.

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26 Answers

Hollister0221's avatar

buddy you can almost put whatever u want in gumbo. Try seafood gumbo. Shrimp crawfish crab meat

stevenb's avatar

my wife doesn’t like fish, forgot to mention that fun fact.

dithibodeaux's avatar

I cook very simple and my family loves my gumbo. By simple I mean don’t go overboard on extra seasonings… Just the basics, Salt, black and red pepper, heavy on the red pepper, (we like it spicy). Our favorite is Chicken, Sausage, and Okra. Make sure you cook your okra down before you put it in the gumbo, so that it isn’t slimmy. Bake the okra and stir often in the oven for best results. And of course, put lots and lots of white and green onions. That really gives it a pleasant flavor. And if you really like it spicy, try some chopped jalapenos too.

breedmitch's avatar

Whatever you do don’t forget the gumbo file. If you ever have bad gumbo, it’s most likely that they left this out.

stevenb's avatar

I do use file, as well as onion, celery, red pepper, salt, pepper, chile powder, chicken, andouille, chicken broth, and bay leaves. Also parsley and scallions for toppings.

dithibodeaux's avatar

Sorry, I disagree… I NEVER put gumbo file. My gumbo doesn’t need it. I usually cook my gumbo pretty thick… not as thick as a stew gravy, but thicker than most. Hey,
you should trust me…. look at my name…. a true cajun.

stevenb's avatar

I read that the Ocra thickens it so that you cant use both. It will make mud. They both contain muselage I think it was and serve the same purpose. Bad things happen if you use both.

breedmitch's avatar

I use both and – no mud. But I’m just a Texan. Perhaps it is better to take advice from someone with “eaux” in their name. :)

Hollister0221's avatar

are all of you from Louisiana?

Hollister0221's avatar

don’t forget to make your roux first.

Response moderated (Spam)
stevenb's avatar

I make a brick roux first, sorry. I am from Montana orig. Wash. Now.

mzgator's avatar

Our gumbo is pretty thick. We put andouille, chicken, chicken gizzards, tasso and okra along with onions, bell pepper and garlic.

During the summer we buy okra and smother it with tomatoes and onions and seasonings. We freeze it in gallon size bags and add it to gumbo.

Sometimes we add eggs. Whole eggs which absorb the gumbo juice and seasonings.

I know how to make it, but my husband is the gumbo chef in our family and for his fire department. It’s the best.

My maiden last name is Seaux and my married last name is Gauthier. We are Cajuns too!

gooch's avatar

Mais yea I am de best Cajun cook what dey got! I am pure bred Cajun. Ma wife is mzgator and she tell no lie. The only thing what she left out in her list is chicken livers.
I start wit da roux
Den I add me some Cajun trinity – onion garlic bellpepper chop fine
Saute dat
Add some water(alot)
Add da meats
add caynne pepper
cook bout two hour
add okra
cook nuther hour

stevenb's avatar

Thank ya kindly suh! Dat is close to mine. Cept ma misses don go for no gizzards, an I use chicken stock stead o water, an I’m gonna have ta try dat ocra. Any secret to how you prep an use it?

gooch's avatar

okra cut Ito wheel 60%
add 20% tomato diced
add 20% onion diced
add salt and red pepper to taste
add to a big pot with a lil bit oil at the bottom
stir till the okra stops making slime
let cool add bag it

stevenb's avatar

what does ocra taste like. Other than ocra I mean.

gooch's avatar

That is a hard one. It just taste good if cooked right. Smothered okra is good just like that or added to gumbo.

stevenb's avatar

Thanks for all the tips! I love gumbo, but have only used file powder so far. Adds good flavor, and thickens nicely.

gooch's avatar

okra is so much better trust me

stevenb's avatar

I will try to find some fresh stuff. I haven’t seen much this far north. (an hour from Canada)

teacher_mom2's avatar

I lived in Louisiana as a kid and get a craving for gumbo from time to time. We use a very simple recipe for family of 4.
4 tomatoes, chopped
1/2 large onion, chopped
1 tsp. basil
1 Tbs. oregano
5 or 6 shakes of tabasco
salt and pepper to taste
Okra – about 20 medium sized, sliced into “wheels”

Add everything but okra into saucepan over medium heat while you are getting okra ready. Tomatoes take a little longer than okra. Add okra and simmer for 25 -30 minutes. Taste and make sure you have enough salt, pepper, and tabasco. I usually serve it over white rice. You can add chicken, sausage (like eckridge), and/or shrimp to this recipe.

gooch's avatar

don’t listen to teacher mom2 that’s crazy talk! Please where in LA did you live? Obviously not Lafayette aka Cajun Country

mzgator's avatar

I will second my husband Gooch….South Louisiana gumbo is the best. All of the others are “wannabes’ that can’t measure up.

teacher_mom2's avatar

I lived near Shreveport, but thanks for being so kind.

stevenb's avatar

There is room for everyones opinions! No fighting over the Gumbo please! I plan on trying Goochs this week. I will report on the verdiict. I will try teachers if I can in a week or two. I think she was meaning hers to be a simplified version for a family who doesn’t have the time for the more complex version like hooch has. I welcome all answers!

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