Paprika in C&S Gumbo?

Never used Paprika.

But I do add Worcestershire Sauce, depending on the batch about a half cup. Many chefs do that.

I think it adds a nice flavor profile.

I've never put Thyme or Basil in my gumbo either.

Interesting.... had never even considered it but can definitely see the appeal to it...

Thank you for the feedback

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I typically use Creole seasoning

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Creole seasoning usually has paprika in it. I see no issue with adding more of it.

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Creole seasoning usually has paprika in it. I see no issue with adding more of it.

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Right which is why I have never added extra

I usually add salt, black pepper, garlic powder, cayenne, bay leaves, worcestershire sauce, possibly some creole seasoning, that's about it

It really depends on what YOU like in your gumbo flavor profile.

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So it sounds like you use a very minimal amount of seasonings....

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I don't use a minimal amount so much, but I don't use a large variety or all those herbs. John Folse's recipe has all of those herbs I believe and I don't care for his gumbo very much. Paul Prudhomme doesn't use those and I love his versions. Emeril uses his rustic rub recipe which has oregano and thyme in it. I don't want that flavor in my C&S gumbo, but many folks probably like it.

I'm not saying what is right or wrong, but I grew up with a good strong dark roux, trinity, garlic, stock, etc... It was never "herby". We add a lot of green onions at the end of cooking time and to the bowls when serving. A good sausage also makes a difference, so that may be a component you might want to change to experiment.

This is Paul Prudhomme's original recipe and this is what I follow pretty much whether I'm making this fried chicken recipe or using smoked chicken or turkey. Always very good.



Makes 6 main-dish or 10 appetizer servings

One 2- to 3-pound chicken, cut up
Salt
Garlic powder
Ground red pepper (preferably cayenne)
1 cup finely chopped onions
1 cup finely chopped green bell peppers
3/4 cup finely chopped celery
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper
(preferably cayenne)
Vegetable oil for deep frying
About 7 cups chicken stock
1/2 pound andouille smoked sausage
(preferred) or any other good
pure smoked pork sausage such as
Polish sausage (kielbasa), cut
into 1/4-inch cubes
1 teaspoon minced garlic
Hot cooked rice

Remove excess fat from the chicken pieces. Rub a generous amount of
salt, garlic powder and red pepper on both sides of each pieces, making
sure each is evenly covered. Let stand at room temperature for 30 minutes.
Meanwhile, in a medium-size bowl combine the onions, bell peppers and celery; set aside.
Combine the flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon red pepper in a paper or plastic bag. Add the chicken pieces and shake until chicken is well coated. Reserve 1/2 cup of the flour.
In a large heavy skillet heat 1 1/2 inches of oil until very hot (375 to 400 degrees F). Fry the chicken until crust is brown on both sides and meat is cooked, about 5 to 8 minutes per side; drain on paper towels. Carefully
pour the hot oil into a glass measuring cup, leaving as many of the browned particles in the pan as possible. Scrape the bottom with a metal whisk to loosen any stuck particles, then return 1/2 cup of the hot oil to the pan.
Place pan over high heat. Using a long-handled metal whisk, gradually stir
in the reserved 1/2 cup flour. Cook, whisking constantly, until roux is dark
red-brown to black, about 3 1/2 to 4 minutes, being careful not to let it
scorch or splash on your skin. Remove from heat and immediately add the
reserved vegetable mixture, stirring constantly until the roux stops getting
darker. Return pan to low heat and cook until vegetables are soft, about
5 minutes, stirring constantly and scraping the pan bottom well.
Meanwhile, place the stock in a 5 1/2-quart saucepan or large Dutch oven. Bring to a boil. Add roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Return to a boil, stirring and scraping pan bottom often. Reduce heat to a simmer and stir in the andouille and minced garlic. Simmer uncovered for about 45 minutes, stirring often
toward the end of the cooking time.
While the gumbo is simmering, bone the cooked chicken and cut the
meat into 1/2-inch dice. When the gumbo is cooked, stir in the chicken
and adjust seasoning with salt and pepper. Serve immediately.
To serve as a main course, mound 1/3 cup cooked rice in the center of a
soup bowl; ladle about 1 1/4 cups gumbo around the rice. For an appetizer,
place 1 heaping teaspoon cooked rice in a cup and ladle about 3/4 cup
gumbo on top.

My preferred taste for gumbo has shifted over a few decades of cooking it in Baton Rouge. Initially I used a Canjun spice mix and Worcestershire sauce. Now I am heavy on allspice and apple-cider vinegar. Both mellow out during prolonged simmering, so I may add an additional small amount shortly before.

To me it seems like the trinity seasonings have lost some flavor. I've replaced bell peppers with poblano for a deeper flavor and low heat. I add celery seed, onion powder and garlic powder if a boost is needed.

If the sausage I use lacks enough smoke, I add a small amount of smoked Spanish paprika which also boost the peppers. There is a wider variety of paprika available now... find something you like.

For condiments I keep Trappey's and Worcestershire on the table.

My son is new to gumbo cooking and likes Toups Thunder Dust!

Thank you for this - will pivot a bit to what is posted here on the next batch and give it a shot :).

Thank you to all for the responses, and happy holidays!

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Thank you for this - will pivot a bit to what is posted here on the next batch and give it a shot :).

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Let us know what works out for you and what you liked and didn't like. We can all learn new things!

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simply following what seemed like a good recipe.

But this post has me wondering if instead of missing something I am trying to do too much....

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I am not saying to use or not use store bought Roux, but if you look at the directions on a Roux jar it will tell you what you need for a good gumbo.

Adjust from there as needed.