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Gumbo Secrets

novella

novella

Active Member
Hey y'all,

I'm making a gumbo today and I need everyone's secrets. I don't have any file powder, but, well, I can't get it, so that's that. Going for a shrimp, andouille, okra gumbo.

What do you say, cajunmama? What's your secret? How about laboi? Are you a gumbo man?

Post back soon! I'm bringing it to someone tonight.

Thanks!
 
I can tell you how to make really good clam chowder, but I've only had gumbo maybe once or twice. (was just feeling bad as a cooking thread was looking lonely) :D
 
Okay, here's my gumbo recipe for all to see (and worship :D ). Now, mind you, another Cajun may have a slightly different recipe, there are as many gumbo recipes are there are gumbo cooks. I usually do chicken and sausage, so I'll give you that one and you can alter it to suit yourself. One hint about okra, though. Cook it down in a separate pot until it isn't slimy any more. Also, I don't use file, but most Cajuns I know put it on thier gumbo at the table, not in the pot.


CHICKEN AND SAUSAGE GUMBO

1 cup flour
1 cup oil
1 onion, diced
1 bell pepper, diced
2 stalks celery, diced
2 cloves garlic, minced
ready supply of hot water
1 chicken, cut in pieces
1 pound smoked sausage of your choice, cut in pieces
steamed rice
Put about a gallon of water to boil in a large pot, put in chicken and cook until done. Remove pieces, save the cooking water, and let meat cool, remove skin and bones. In another large pot over a medium to medium-low heat, mix oil and flour together, stirring constantly.When this (roux) has reaches a dark brown, add half of the reserved chicken water and stir vigorously (be careful, the large amount of steam produced at this time can cause injury). Add chopped veggies, and let simmer, stirring occassionally until veggies are very tender. Add remaining chicken water, chicken and sausage. Check for seasoning, add salt and pepper to your liking. Simmer a little more so flavors can combine. The consistency should be between that of a soup and a stew. If too thick, add more hot water. For extra flavor, I have been known to cheat and use chicken boullion cubes. Serve over rice. Best with warm French bread and potato salad.
 
Well, there's some surprising info here, cajunmama. Thanks for the tip about the okra. I always thought the file was a thickening agent, so it needed to cook in for a bit.

Nice brown cajun roux, I see. But I'm surprised at the quantity of roux relative to other stuff. Looks like a good recipe to feed a gang.

Also, do you use Worcestershire Sauce or Tabasco?

mehastings--ha ha, thanks for keeping my thread company. Do you have a chowder secret? I use littlenecks, but they're in short supply this year around here. Are you a milk person or a cream person? New potatoes or Russets? Thick or thin? My sis likes chowder you can stand a spoon in, but I'm more of a clambroth type.
 
novella said:
Well, there's some surprising info here, cajunmama. Thanks for the tip about the okra. I always thought the file was a thickening agent, so it needed to cook in for a bit.

Nice brown cajun roux, I see. But I'm surprised at the quantity of roux relative to other stuff. Looks like a good recipe to feed a gang.

Also, do you use Worcestershire Sauce or Tabasco?
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The roux is your thickener. If you want the gumbo thicker, use more. You can make a bunch, use what you need, and store the lefover stuff in the fridge or freezer. I actually avoid tabasco, it tends to give a vinegarry flavor to stuff. And yes, it does feed a crowd! You will probably have to use more than just one gallon of water, this is one of the few recipes I have that I don't measure. :eek:
 
Stewart said:
cajunmama, where's the crab meat and fish stock? :eek:
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My husband makes an excellent seafood gumbo. I rarely mix seafood with any other kind of meat, as all the others tend to overpower the taste of the seafood. For seafood gumbo, just substitute seafood for the meat. Easy. :D
 
I always thought "Gumbo" was the French word for "yeah, throw that in!" :D


love me some gumbo! Thanks for the recipie, CM!
 
novella said:
ha ha, thanks for keeping my thread company. Do you have a chowder secret? I use littlenecks, but they're in short supply this year around here. Are you a milk person or a cream person? New potatoes or Russets? Thick or thin? My sis likes chowder you can stand a spoon in, but I'm more of a clambroth type.
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You're welcome. I love to cook and I was sad to see this thread all alone. I thought perhaps with a little bump someone who knew something about Gumbo would notice it.

I'm with you on the Chowder. THIN. Thick chowder is full of flour and corn starch, there's no need for that. I use mostly milk, but will add cream if it's a little too thin. Potatoes aren't important to me, I use whatever is kicking around my kitchen (except those gross little red ones). Always quahogs (little necks are a type of). Historically our family has dug the quahogs ourselves from the river in my hometown. Lately though the polution is out of control and it's unsafe even for veteran Coles River food eaters. Our big secret is fresh dill. It totally changes the taste of any chowder. In a desperate pinch (burned chowder) I even added it to canned (gross) chowder with some milk, potatoes and extra clams. Everyone thought it was homemade.

Stewart said:
cajunmama, where's the crab meat and fish stock? :eek:
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Actually, I was pretty happy to see that there wasn't crab, shrimp, or "fish stock" in there. I live with someone allergic to shellfish (which really sucks for me). If I'm cooking something with shellfish he can't have any. This gumbo looks perfect though, I think I will try it.
 
Let me know how it turns out. Feel free to tweak it any way you choose. It is my oldest nephew's favorite dish and he requests it every year for his birthday. Unfortunately, its in mid-July, so Iinstead, I cook it for his "half-birthday" in mid-January.
 
cajunmama said:
Let me know how it turns out. Feel free to tweak it any way you choose. It is my oldest nephew's favorite dish and he requests it every year for his birthday. Unfortunately, its in mid-July, so Iinstead, I cook it for his "half-birthday" in mid-January.
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I can't even fathom eating something like that in Louisiana in July. I wouldn't even cook it hear in July. Must be because he's a kid and has no concept of having to cook something like that in July.
 
mehastings said:
I can't even fathom eating something like that in Louisiana in July. I wouldn't even cook it hear in July. Must be because he's a kid and has no concept of having to cook something like that in July.
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He knows that, we know that, but its his favorite and he has to ask, even though he gets the same answer every year. :rolleyes: I think maybe the next time I cook it, I'll make a double batch and freeze a bunch in individual serving sizes then when his birthday rolls around, hand him an icy package and he can have some any time he wants. :p
 
Yum, I haven't had gumbo since I was home last and that was 2 years ago :eek:

I'm not much of a wiz in the kitchen but I may have to try this, thanks cajunmama, oh and I prefer chicken and sausage to seafood gumbo so this is perfect :)
 
I prefer seafood gumbo. Unfortunately for me, it seems like most cajun restaurants prefer to serve sausage gumbo.

Here's a question for you, Cajunmama. What is boudin? I'm not really from Louisiana.
 
Unsophisticated northerner that I am, I've only made and heard of seafood gumbo. The chicken and sausage gumbo sounds yummy. I've already cut and pasted the recipe into my online Recipes folder. Thanks cajunmama. Can't wait to try it.

ell
 
geneviv said:
I prefer seafood gumbo. Unfortunately for me, it seems like most cajun restaurants prefer to serve sausage gumbo.

Here's a question for you, Cajunmama. What is boudin? I'm not really from Louisiana.
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Boudin is rice, and ground up meat and seasonings stuffed into a natural casing. Think of it as cajun fast food. It is very portable, and cheap.
 
Wow, I didn't know that about LA boudin, cajunmama. We can't buy that up north, but I've heard of people bringing it back. Boudin here is usually boudin blanc, a mild French veal sausage.

So, my gumbo had more stuff in than your classic. I put in bay leaf and thyme and carrot, on top of the Holy Trinity of cajun cookin (onion, pepper, celery). Plus some tomatoes and okra. Andouille and shrimp. Not the authentic, I guess, but a tasty combo-gumbo.

Thanks, cm.
 
novella said:
Wow, I didn't know that about LA boudin, cajunmama. We can't buy that up north, but I've heard of people bringing it back. Boudin here is usually boudin blanc, a mild French veal sausage.

So, my gumbo had more stuff in than your classic. I put in bay leaf and thyme and carrot, on top of the Holy Trinity of cajun cookin (onion, pepper, celery). Plus some tomatoes and okra. Andouille and shrimp. Not the authentic, I guess, but a tasty combo-gumbo.

Thanks, cm.
Click to expand...

Native Ohioian here. We aren't exactly known for our cooking prowess! What is andouille?
 
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