Gumbo recipes please.

Do you have Paul Prudhomme 's Louisiana Kitchen. It has several gumbo recipes and all are good blueprints for good gumbo.

It'll crash the Board, unless he adds an okra restriction...then it'll just pull up her "Cajun stew" recipes...

I can envision the vacuum created on the band width of the board and all of the admins being perplexed as to what the hell is going on.

I don't measure or have recipes. I have various procedures depending on the type of meats or seafood I'm using.

In answer to your question, I would recommend googling Paul Prudhomme's version with the fried chicken. Lots of flavor and if you're trying to step up the flavor, this one will do it for you. The key is using the oil from frying the chicken to make the roux. The flavor from doing this is excellent. I use skinless bone in chicken. After I strip the bones of the meat, I simmer all the bones in water or stock if I have it. You'll notice his recipe calls for water. That's fine for his recipe because the flavor from the crust on the chicken and roux in addition to the andouille is enough.

Keep in mind that crust from the chicken will dissolve when it simmers in the gumbo making the gumbo a bit thicker so you should decide how much body you like to your gumbo. His measurements are generally 7-10 cups of water/liquid to 1/2 cup oil and 1/2 cup flour for the roux. I don't like mine too thick so I would go closer to the 10 cups. I always make a little extra roux to adjust. The darker the roux the thinner the gumbo, but in this case you have the crust from the chicken.

After you skim the oil from the andouille, drop in a bunch of chopped green onions just before serving and stir those around.

Don't go crazy salting the chicken or using too much cayenne. Remember that the andouille will be salty and if your andouille is spicy, you could have gumbo too spicy for some. It's easy for individuals to add hot sauce or whatever to their own bowls.

If you're using smoked meats, I usually simmer the bones and sometimes a little skin in the water or stock, but not too much if the meats are heavily smoked. Too much smoke can ruin it.

This recipe is like the one I use. I do not use the meat or poultry magic seasonings. Once he came out with those, he redid most of his recipes to use the products. The original recipes are better. I sometimes put some garlic powder on the chicken pieces as well.

LINK

Also, as you can see from the recipe, it's not necessary to cook the hell out of the gumbo all day long to get flavor, particularly after adding the andouille or sausage. I do things differently from this recipe. I add the chicken after the roux and it simmers for about 30 minutes or so. I do that because I want the fried flour on the chicken to dissolve in the gumbo providing further flavor. I then add the andouille/sausage and it simmers for no more than 30 minutes. Turn it off and let the andouille grease rise. Remove that, taste it for salt and seasonings and then add the green onions. It will taste better the next day. Keep that in mind. I always make it a day ahead of when I'm going to serve it.

(This recipe uses no okra or tomatoes. You're on your own if you go that route.)
Bon Appetit!

google+treedawg+gumbo