Gumbo Help for 1st Timer

[CDN Smoker]

Hi All,

I'm looking into trying my first Gumbo. Nothing over the top spicy. I found this one and asking if this recipe is missing anything. I think my first time out it will be more about making a good roo and not burning it 

Thanks for any pointers

http://www.gumbocooking.com/chicken-gumbo.html

[teesquare]

Because it is your first time - and I don't know how spicy you like things…I would wait until the end to add the Tonys…..

AND - you GOTTA get some gumbo file'  ( ground sassafras leaves ) for adding as you serve it. Otherwise - I think the basic recipe looks good to me!

Best of luck CDN - keep us posted!

T

[hikerman]

Sounds good CDN,the only thing I would add is okra!     Maybe a few Abita brews as well!

[Pappymn]

Looks solid. I would mix some thigh meat with the breast meat for variety and richness.

[pz]

Sounds good CDN,the only thing I would add is okra!     Maybe a few Abita brews as well!

I agree - love okra, and the slight thickening it tends to impart on the gumbo.  Some people use filé as a substitute - gives gumbo a distinct somewhat earthy flavor.  Some don't like it, but I'd at least give a try one time.

[TentHunteR]

It's pretty common to make Filé Gumbo this time of year when okra isn't fresh. Like Tee mentioned, see if you can get some filé powder, and add it to the bowl as you serve (just a teaspoonful).  Do NOT add it to the pot.

[deestafford]

I wouldn't add the okra too soon as it will basically cook apart. Some say  if you add okra don't add file because they are both thickeners.  I have also heard as mentioned that the file is served on the side and not in the pot.  I find the key is a good roux which is like a relucltant girlfriend--you can't rush them.  Takes  30-45 minutes of slow cooking and constant stirring to do it right.  Go to the bathroom and don't drink while stirring.  Lock the kids out of the house with instructions that you will only stop stirring your roux only for the death of one of them...ER visit requirements won't work.  Dee

[Pam Gould]

Dee is right on about the roux..but I find that the frozen okra, in the freezer section works real well if you can't get fresh. You can buy them whole or chopped up in pieces. Let us know how you did.  Pam  .☆´¯`•.¸¸. ི♥ྀ.

[TentHunteR]

Some say  if you add okra don't add file because they are both thickeners. 

That's what Ive always heard too, Dee.  Use okra when it's available, Filé powder when okra's not available (or if you don't like okra), but not both.


I'm planning to use some of my homemade Filé powder to make some Gumbo this weekend while it's c-c-cold outside!

[CDN Smoker]

Thanks all for the advice, I will give it a go sometime this wekend

[LostArrow]

It's easier to make gumbo here
You can buy roux dark, or light.
The trinity ( peppers, onions & clearly already chopped & real andouie sausage

[CDN Smoker]

Ok round one. Roux 1 - CDN 0

My measurements were 1 1/2 cups flour and 3/4 cups veg oil. When I stared it seemed to tight so I added about another 1/8 cups of oil. Stirred fine from here.

What I had was darker than peanut butter but I chickened out before dark Chocolate. I then added the trinity but then it tightened back up again so I started to slowly add the broth.

Never got to a point where it was going to work out. Almost still had the flour taste.

Stopped the mission, will re-group and try again

[RAD]

Waiting on this one. I haven't mastered the Roux yet but keep trying.

[Pappymn]

I believe roux is equal parts flour and fat. Think you shorted the oil.

[CDN Smoker]

Ok I had some time to try again. I went back to Cooks Illustrated for advice. They had a video and I like videos. Really easy to relate.

Roux,
3/4 cup plus 1 tablespoon all-purpose flour
1/2 cup vegetable oil

Ok with CI they brown the flour dry before adding the oil. I did this and it was ok. Then it was into an oven at 350F for 45 min. It came out blond but then back to the stove to darken the colour.


When you hit the colour you want add your onion, green pepper and celery.


I'm not going to tell ya'll how to make Gumbo,



The plate, rice first,


Gumbo on top,


Issues I had in trying to make this. Going to the store (many stores),
Where do you keep your okra, what's okra
Where do you keep the Andouille sausage, what's Andouille

Comments from Wife, my God you put a lot of time into cooking most would starve

She had two bowels , first bowel of Gumbo she ever had not saying mine is anywhere close to a good Gumbo.

Thanks for taking the time to view my post