Gumbo Poll - Thinking of Working on a Gumbo Calculator Again

What are the 4 top kinds of gumbo? Please ID by ingredients (ex: chicken & sausage, okra etc)

1) Chicken and Sausage
2) Seafood
3) Smoked Duck and Andouille (oysters added as an option)
4) Gumbo Z'Herbes


Please name the best chef, source or recipe for each kind.

1) My own recipe
2) Again, my own recipe, but i got kick started on seafood gumbo years ago when I saw a recipe from Fine Dining magazine.
3) My own. Smoke ducks, collect fat. Use rendered duck fat/bacon/lard for roux.
4) Leah Chase

ETA:

In general all of gumbo's base ingredients are the same for how much i make. I use a 10 qt. cast iron pot. My roux color is dependent on the gumbo.

1 1/4 - 1 1/2 cups flour
1 cup or more of oil/fat/lard
12-14 cups stock
2 onions
2 bellpeppers
3 stalks celery
3-4 cloves garlic
A little salt
Pepper
little bit of cayenne
Little bit of garlic and onion powder
2-4 bay leaves

1 Seafood and okra
2 Chicken and andouille

Those are the two standards

3 A combination the above (not recommended)

4 Gumbo Z’herbes.

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I use a 10 qt. cast iron pot.

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12-14 qts stock

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Am I missing something?? Just curious.

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I think everyone would be happy with just a simple gumbo calculator for traditional chicken and sausage gumbo. People could replace the chicken & sausage w/ their seafood of choice as they see fit.

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That's the problem - each type of gumbo requires its own calculations and especially directions.

People have wildly different ways to prepare gumbo.

1 - Chicken & Sausage
2 - Teal Birds
3 -
4 -
5 -Seafood if I have to

1 - Mine

Keep it simple to start, just use chicken and sausage/andouille. Everyone’s recipes will be different. You just have to pick the basic recipe and do it. Then worry about other recipes later.

Chicken
Sausage
Trinity
Roux
Water/stock

I would add okra too (as optional) for those who want it in chicken. Some have to have it, others don’t.

It’s actually pretty simple if you keep it basic.

Cups of raw rice needed can be beneficial for larger pots. That’s simple X ounces cooked rice in Y ounces gumbo. A ounces raw rice = B ounces cooked rice.

Begin with X ounces of roux for Y ounces water. Then figure out the conversion of that in flour and oil for roux from scratch.


I’d be more than happy to make a spreadsheet with the conversions for you (based off my measurements of course) if you’d like, just let me know. The issue would be whether or not others agree with it. I have produced gumbos for fundraisers and measured all raw ingredients and servings for 20 gallons, 80 gallons, etc. if you want me to type up the basic measurements and send them, I’d be happy to.

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People have wildly different ways to prepare gumbo.

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The last one I made, was for a gluten intolerant colleague so I used chopped okra as my thickener, no roux.

I cooked the okra down until it charred the bottom of my pot, then deglazed with water. Repeated this step over an hour or so until I had a thick black mass.

It had a depth of richness that was very pleasing. I may employ this practice and incorporate a roux the next time I make a gumbo.

Now some may say the it ain't gumbo since it didn't start with roux but, my perspective is that the dish I cooked, harkened back to a time when gumbo was in it's infancy and the understanding of roux making may not have been in the original preparer's lexicon.

how many cobs of corn per gallon of shrimp stock? TIA

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Chauvin Gumbo in the recipe collection

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Thanks for the info. I'll have to look that up.

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think this kind of gumbo is heavily influenced by Native Americans in the bayou area

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It felt very nostalgic making it this way. Like making bechamel for the first time.