One thing I’ve noticed is that everyone’s gumbo taste’s different. I tried a recipe from another site but it was really bland. I ate gumbo once in New Orleans but I haven’t been able to make it as they did. Any suggestions would be appreciated?
DC
after all your ingredients are simmering add a Tblspn per gallon of louisiana hot sauce works for me.
SEAFOOD OKRA GUMBO
1 qt. okra, cut into 1/2 in. peices 2 cloves garlic, chopped
2 Tbls. oil 1/4 cup parsley, chopped
2 qts. water 1 16 oz. can stewed tomatoes
2-3 lbs shrimp 2 bay leaves
2/3 cup oil 2 Tbls. Worcestershire
1/2 cup flour 2 small boiled crabs
2 medium onions, chopped Salt to taste
1 bell pepper, chopped 1/2 tsp. Black pepper
2 ribs celery, chopped 1/2 tsp. Cayenne pepper
Peel and devein shrimp. Set aside in refrigerator. Boil shrimp shells in 2 qts. water for several hours to make a stock. Set aside.
In a heavy skillet, heat 2 tblsp. oil and saute the okra until all the ripeness is gone, about 1/2 hour. Set aside.
In a large (6-8 qt.) heavy Dutch Oven make a dark brown roux with the oil and flour. Add onions, bell pepper, celery, garlic and parsley and saute until tender. Add tomatoes and cook 15 minutes. Add sauteed okra, shrimp stock, crabs (broken into quarters), bay leaves, Worcestershire sauce, black pepper and cayenne. Bring to a slow boil and simmer 2 hours, stirring occasionally. Add salte to taste. Add the peeled shrimp and continue cooking until the shrimp are done.
Serve over steamed rice. This dish is best if cooked a day in advance and refrigerated overnight.
CHICKEN ANDOUILLE GUMBO
1 Chicken 2 1/2 LBS. 1LB. Andouille sausage, sliced
3 qts. water 1 bay leaf
1 1/2 lbs. fresh okra 1 tsp. thyme
1/2 cup flour 1 tsp. basil
1 large bell pepper, chopped 1 tsp. cayenne pepper
2 ribs celery, chopped 1 tsp. black pepper
2 cloves garlic, minced 2 tsp. salt
1 16 oz. can tomatoes 1 tsp. file
Cut chicken into eight pieces; cover with water and simmer approximately 1 hour until chicken is tender and easily removed from the bones. Pour off stock and set aside. Allow chicken to cool; remove from bones and set aside.
Meanwhile, slice the okra and saute in about 2 tbsps. of oil until all ripeness is gone (about 1/2 hour.)
In heavy Dutch Oven, combime 1/2 cup oil and 1/2 cup flour. Cook over medium heat, stirring frequently to make a dark brown roux. Add onion, celery, bell pepper and garlic and saute until vegetables are tender. Add sauteed okra, tomatoes and sliced sausage. Cook for about 15 minutes. Add bay leaf, thyme, basil, pepper and salt. Add the chicken stock, mix well and bring to a slow boil. Simmer for about 1 1/2 hours with the pot loosely covered, stirring occasionaly. Add cooked chicken and simmer an additional 15 minutes. Remove from heat, skim off excess fat. Slowly stir in file. Do not reboil after adding file as this tends to make the gumbo stringy. Serve over steamed rice.