re: What makes a great gumbo?

I'm pretty positive that by 26 I've learned that nearly every one who has managed to make one pot of gumbo without burning a roux thinks their gumbo is above average.

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Message Posted by kfizzle85 I'm pretty positive that by 26 I've learned that nearly every one who has managed to make one pot of gumbo without burning a roux thinks their gumbo is above average.

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I think everyone that makes a gumbo likes their own the best. I know I do, and that's why I usually never order gumbo in a restaurant. I know I'm usually disappointed.

My question about gumbo is this- how is it that you can use the same ingredients time after time, yet a gumbo usually tastes different every time? I swear the last one I made was the best one ever.

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Proper roux to stock ratio is important.

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So what is your ratio then?

I don't have a ratio memorized. I decide what kind and size of gumbo I want, and then I pull a Prudhomme recipe for a similar gumbo and extrapolate from his numbers (roux volumes and liquid). The large gumbo recipe in the Recipe Thred is an example of this....created it from PP's recipe for a gumbo of less than a gallon. Sounds like you have another charting project ahead, SR...

All the answers are here (in the thread). My order if importance:

1. Stock. You can get by with store-bought stock or water, but a great gumbo starts with a good, rich homemade stock. For chicken and sausage gumbo I'll roast (or buy) a whole bird, reserve the meat, then roast the bones (rubbed down with a little bit of tomato paste) and a few onions. This is the base. Easy on the carrots (can make the stock too sweet) and make sure to include herbs here as well (thyme sprigs, parsley stems, bay leaf). For seafood a shrimp stock with heads and tail peelings sweated in a bit of oil first, and parsnips substituted for carrot. Very short cooking time - 30 minutes, tops. NEVER salt your stock.

2. Roux. You either know how to make one or you don't. If you don't, use store bought, which isn't the grave sin (IMO) that many espouse. I agree that the best part about making gumbo is the 2-3 beers I drink while making the roux. As previous poster said have your trinity ready for the hot roux once it's done.

3. Season early and fine-tune the heat (spicy) at the end. Once stock is added to roux/trinity mixture at a minimum you should be seasoning with thyme, cayenne, salt and pepper. I add Wooster, hot sauce and liquid crab boil (very small dash) here as well.

4. Finish strong. About the time you put on the rice, make your final tweaks. If using sausage, skim / absorb (with paper towel) any grease on the surface. Adjust seasonings for proper heat. Add green onion tops and fresh parsley. If a seafood gumbo, work out your shrimp and oyster timeline - understanding that these will exude some moisture so adjust the consistency of your pot accordingly. A friend's mom from Hessmer taught me the trick to use dehydrated onion to slightly thicken up a gumbo or frick, if needed. Tread carefully, tho.

quote:

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All the answers are here (in the thread). My order if importance:

1. Stock. You can get by with store-bought stock or water, but a great gumbo starts with a good, rich homemade stock. For chicken and sausage gumbo I'll roast (or buy) a whole bird, reserve the meat, then roast the bones (rubbed down with a little bit of tomato paste) and a few onions. This is the base. Easy on the carrots (can make the stock too sweet) and make sure to include herbs here as well (thyme sprigs, parsley stems, bay leaf). For seafood a shrimp stock with heads and tail peelings sweated in a bit of oil first, and parsnips substituted for carrot. Very short cooking time - 30 minutes, tops. NEVER salt your stock.

2. Roux. You either know how to make one or you don't. If you don't, use store bought, which isn't the grave sin (IMO) that many espouse. I agree that the best part about making gumbo is the 2-3 beers I drink while making the roux. As previous poster said have your trinity ready for the hot roux once it's done.

3. Season early and fine-tune the heat (spicy) at the end. Once stock is added to roux/trinity mixture at a minimum you should be seasoning with thyme, cayenne, salt and pepper. I add Wooster, hot sauce and liquid crab boil (very small dash) here as well.

4. Finish strong. About the time you put on the rice, make your final tweaks. If using sausage, skim / absorb (with paper towel) and grease on the surface. Adjust seasonings for proper heat. Add green onion tops and fresh parsley. If a seafood gumbo, work out your shrimp and oyster timeline - understanding that these will exude some moisture so adjust the consistency of your pot accordingly. A friend's mom from Hessmer taught me the trick to use dehydrated onion to slightly thicken up a gumbo or frick, if needed. Tread carefully, tho.

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Somebody knows what they're doing. THAT there is next level gumbo.

So, what's the ratio then?

I know how much roux I need for the pot I use, but if I use a different pot I might have to break out a calculator

I've screwed up a few...try pouring the stock in slower, stirring well as you go.

So should I not put sausage in a shrimp and crab gumbo?