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Started By
Message
What odd ingredients do you add to your gumbo?
Posted on 1/4/14 at 11:31 am
Posted on 1/4/14 at 11:31 am
I add a pinch of basil, oregano and thyme and a couple bay leaves. Not sure if this is common or not but I dint see it in most recipes.
18
Posted on 1/4/14 at 11:31 am to mouton
Thyme is common
Posted on 1/4/14 at 11:34 am to mouton
I don't consider thyme or bay leaves to be uncommon.
Oh, and inb4 tomatoes.
Oh, and inb4 tomatoes.
Posted on 1/4/14 at 11:34 am to Powerman
I also sometimes add a small splash of crab boil to a seafood gumbo.
Posted on 1/4/14 at 11:38 am to mouton
Squirrel, rabbit, whatever other wild game we might have
Posted on 1/4/14 at 12:51 pm to mouton
I crack eggs in mine while it's boiling at the end.
I also put a peeled baked sweet potato in my bowl.
I also put a peeled baked sweet potato in my bowl.
Posted on 1/4/14 at 1:03 pm to mouton
No odd ingredients. I'm an admitted purist. Love the pure flavor of gumbo more the Cajun way, I suppose. Heaven on a spoon. 
Posted on 1/4/14 at 1:10 pm to tigerdup07
Mirliton to seafood gumbo on occasion
Posted on 1/4/14 at 1:18 pm to Gris Gris
quote:
No odd ingredients. I'm an admitted purist. Love the pure flavor of gumbo more the Cajun way, I suppose. Heaven on a spoon.
Not even bay leaf.
Posted on 1/4/14 at 1:30 pm to mouton
I have used dried shrimp in seafood gumbo when I didn't have shrimp stock. I remove the dried shrimp before serving. Is that strange?
Posted on 1/4/14 at 1:52 pm to Darla Hood
You can get ground Dried Shrimp at some stores. Deepens the Stock. Beware of Salt Content, though.
This post was edited on 1/4/14 at 1:53 pm
Posted on 1/4/14 at 2:07 pm to mouton
Just cooked a gumbo yesterday for a party tonight.
Smoked turkey
2 wild ducks
1# Andouille
1# smoked sausage
Dark, dark Roux.......
put a little oregano, thyme and about 5 bay leaves.....
Tastes great without adding anything to it.
Will put out file, tabasco, tabasco-garlic, schriracha, S&P for each to add on their own.
Smoked turkey
2 wild ducks
1# Andouille
1# smoked sausage
Dark, dark Roux.......
put a little oregano, thyme and about 5 bay leaves.....
Tastes great without adding anything to it.
Will put out file, tabasco, tabasco-garlic, schriracha, S&P for each to add on their own.
Posted on 1/4/14 at 2:09 pm to mouton
quote:
Not even bay leaf.
No bay leaf. I don't want an Italian flavor in my gumbo. It doesn't need it. I like file' in seafood and turkey gumbo at serving time, but that's it.
Certainly no basil. It's too sweet. Doesn't belong in gumbo.
Thyme is okay in seafood gumbo, but it's close to file', which I prefer to thyme in gumbo.
Just a matter of personal taste. I love that dark roux flavor with the veggies and the proteins. Luscious.
Posted on 1/4/14 at 2:18 pm to Gris Gris
I'm with you, Gris. No basil, thyme, or bay leaf in my gumbo. Filé only in individual servings, if desired.
Posted on 1/4/14 at 2:33 pm to mouton
Girl I work with swears on adding vinegar at serving time (to the bowl)
Posted on 1/4/14 at 2:34 pm to madamsquirrel
quote:
adding vinegar
I use a lot of peppered vinegar. didn't think that it was that rare though.
Posted on 1/4/14 at 2:35 pm to mouton
Corn
Posted on 1/4/14 at 2:52 pm to mouton
quote:these items are well used in a good seafood gumbo.
I add a pinch of basil, oregano and thyme and a couple bay leaves. Not sure if this is common or not but I dint see it in most recipes.
Posted on 1/4/14 at 2:59 pm to mouton
I like mine standard as well. No herbs please. Only thing I like that may be different is a lard based roux.
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