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Gumbo Recipe
Posted on 9/12/14 at 8:59 am
Posted on 9/12/14 at 8:59 am
The last four years I was lucky enough to be attending LSU and could get a good gumbo with ease. Now I'm stuck back in Chicago, it's starting to get cold and I want gumbo. I've never made gumbo before but I want to give it a shot now. Anyone have a favorite recipe they would be willing to share with me or any tips?
Thanks
Thanks
11
Posted on 9/12/14 at 9:03 am to Chicageaux14
Check out the recipe book at the top of the page, probably find what you are looking for there. I don't follow a recipe for mine unfortunately. If I did, I would gladly share it with you.
Posted on 9/12/14 at 9:13 am to LloydChristmas
Thanks! Not sure how I overlooked it. Sounds like I need to get a coffee refill.
Posted on 9/12/14 at 9:44 am to Chicageaux14
I never use an actual recipe
Just start with flour and oil and it usually comes out great
Just start with flour and oil and it usually comes out great
Posted on 9/12/14 at 11:00 am to Chicageaux14
Find a Prudhomme recipe on line and follow it.
Posted on 9/12/14 at 11:11 am to OTIS2
Posted on 9/12/14 at 11:16 am to Zappas Stache
I like that recipe. GG ain't gonna like it, though.
Posted on 9/12/14 at 11:22 am to OTIS2
quote:
GG ain't gonna like it, though.
GG don't like anything.
I don't put sausage in my seafood gumbo and I season slightly different.....well a big difference is I drop 3 or 4 dried chipotle peppers into the gumbo and simmer for 30 minutes or so instead of cayenne...And recently I have been putting a teaspoon of miso in the gumbo. And of course I put potato salad in it when eating.
Posted on 9/12/14 at 11:34 am to Chicageaux14
I make a simple, hearty gumbo.
Savoie's Dark Roux (I like a lot)
Trinity
Chicken Stock
Andouille
Bone-in quarters
LA hot sauce
Boiled eggs
Cook trinity down.
Sausage.
Mix roux in stock w/ whisk, add to pot.
Let meld for a couple hours, add raw quarters.
Shred off bone when done and add back to pot.
Usually let it go another 30 minutes or so after chicken is added back, and put my boiled eggs in at this point.
Very easy, and very tasty.
Savoie's Dark Roux (I like a lot)
Trinity
Chicken Stock
Andouille
Bone-in quarters
LA hot sauce
Boiled eggs
Cook trinity down.
Sausage.
Mix roux in stock w/ whisk, add to pot.
Let meld for a couple hours, add raw quarters.
Shred off bone when done and add back to pot.
Usually let it go another 30 minutes or so after chicken is added back, and put my boiled eggs in at this point.
Very easy, and very tasty.
Posted on 9/12/14 at 12:38 pm to Zappas Stache
quote:
I don't put sausage in my seafood gumbo
I like that you don't put sausage in your seafood gumbo and you know that!
quote:
GG don't like anything
You know that's not true, Stache.
OP, follow the Paul Prudhomme recipe below. You can opt not the fry the chicken, though it's what gives this gumbo such great flavor. You can simply substitute boiled, baked, smoked or store bought roasted chicken without any funky flavors. I use a pound of andouille to his half pound, but I like the sausage more than the chicken and I like that flavor. Otherwise, the ingredients and measurements are good guides to follow. Once you make it, you can tweak it your personal taste. Watch the cayenne, though, because sometimes, it's quite spicy, so I'd season with the pepper last.
PP'S Chicken and Andouille Gumbo Recipe
If you don't want to make the roux on top of the stove, make it in the oven. Mix the flour and oil, put it in a cast iron skillet or other heavy pot. Put it in the oven on 350 or 375. Let it go until it's very dark, stirring every 20 minutes or so when it starts to darken a bit. You won't burn it.
Posted on 9/12/14 at 1:09 pm to Chicageaux14
I'll just lay this out here before the gumbo fight starts.
Chicken and Seafood gumbo
All my stuff
Chicken and Seafood gumbo
All my stuff
This post was edited on 9/12/14 at 1:16 pm
Posted on 9/12/14 at 1:42 pm to Gris Gris
quote:
You know that's not true, Stache
I figured that would get you in here.Posted on 9/12/14 at 1:43 pm to Chicageaux14
Whatever you do, you'd better put okra in it or it's just a Cajun stew, not a gumbo. 
Posted on 9/12/14 at 1:47 pm to Zappas Stache
quote:
I figured that would get you in here.
You were successful! I'm so glad you like me.
Posted on 9/12/14 at 2:12 pm to Chicageaux14
look up treedawgs gumbo in the stickied recipies.
the only gumbo receipe I have used for ~ 5 yrs now
the only gumbo receipe I have used for ~ 5 yrs now
Posted on 9/12/14 at 3:10 pm to Mo Jeaux
quote:
Whatever you do, you'd better put okra in it or it's just a Cajun stew, not a gumbo.
Preach on, brother!
Posted on 8/30/15 at 3:15 pm to AmosMosesAndTwins
explain this.
quote:
Boiled eggs
Posted on 8/30/15 at 3:18 pm to MeridianDog
no offense but I like mine with brown roux yours has no roux.
Posted on 8/30/15 at 3:24 pm to Chicageaux14
Posted on 8/30/15 at 3:37 pm to Chicageaux14
Serious advice -
You've been eating gumbo in Louisiana the past four years?
You need to ask a different question.
You need to ask "How can I make a really rich and delicious stock?"
Gumbo is good if you use bought chicken stock from the grocery store. It tastes like home if you make a good stock.
You've been eating gumbo in Louisiana the past four years?
You need to ask a different question.
You need to ask "How can I make a really rich and delicious stock?"
Gumbo is good if you use bought chicken stock from the grocery store. It tastes like home if you make a good stock.
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