ISO: Best Gumbo Recipe

[Laura B]

My husband has decided that he wants to try to make gumbo. He NEVER cooks, so I am enouraging him. I have never made it myself, so I promised I would ask the BB for recipe suggestions. The only requirement is that it not be an okra gumbo. He wants to make a file gumbo (neither of us likes okra). His vision is a seafood and sausage gumbo. So, in addition to a recipe request, I also have a question. Is there a trick to subbing file for okra in a gumbo recipe that calls for okra? What sort of adjustments would you have to make? Or should you not fiddle with that kind of substitution and just find recipes that work as is?

This can be light or not. I think he wants to go all out with this, but if you have a really tasty light recipe that would be a great bonus (I don't have to tell him it is light). Thanks in advance!

[Deanna]

Well let's see if this reply will actually POST...I've been having SO MUCH trouble...type answers and then they won't post, darn it!

My reply...

I have one of Paul Prudhomme's recipe books, and every recipe I've tried in it is FANTASTIC. However, it is one of his original books and most (all) of the recipes are high-fat. However, delicious. Let me know if you might be interested in a gumbo recipe from him.

Also, I have a New Orleans Junior League cookbook, and I'm sure there is a recipe in there, but I have not tried it.

I LOVE cajun cooking!

[Laura B]

Deanna, I would love to have a recipe from Paul Prudhomme! Have you tried his gumbo? Thanks in advance for taking the time to post it for me.

[kennon123]

My mother makes an excellent gumbo...not quite low fat...

In a large dutch oven over medium heat, combine 1 cup of flour with 1 cup of oil. Stir constantly, preventing browning. Once that colow is a rich caramel, add one bag frozen mixed pepper strips. Stir. Add 2 pounds shelled medium shrimp. Stir. Fill dutch oven with water, stirring. Add to taste garlic powder, file, salt and pepper. Turn heat to low and simmer for 1-2 hours.

Enjoy!

[Deanna]

Cajun Seafood Gumbo with Andouille Smoked Sausage

from Chef Paul Prudhomme's Louisiana Kitchen

Makes 10 main-dish or 20 appetizer servings

2 cups chopped onions
1 1/2 cups chopped green bell peppers
1 cup chopped celery

Seasoning Mix:
2 whole bay leaves
2 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon ground red pepper (preferably cayenne)
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves

3/4 cup vegetable oil
3/4 cup all-purpose flour
1 tablespoon minced garlic
5 1/2 cups Basic Seafood Stock (can substitute oyster liquor)
1 pound andouille smoked sausage (preferred) or any other good pure smoked pork sausage such as Polish sausage (kielbasa), cut into 1/2-inch pieces
1 pound peeled medium shrimp
1 dozen medium to large oysters in their liquor; about 9 ounces
3/4 pound crabmeat (picked over)
2 1/2 cups hot cooked rice

Combine the onions, bell peppers and celery in a medium-size bowl and set aside. In a small bowl combine the seasoning mix ingredients; mix well and set aside.

Heat the oil in a large heavy skillet over high heat until it begins to smoke, about 5 minutes. Gradually add the flour, whisking constantly with a long-handled metal whisk. Continue cooking, whisking constantly, until roux is dark red-brown to black, about 2 to 4 minutes, being careful not to let it scorch or splash on your skin. Immediately add half the vegetables and stir well (switch to a spoon if necessary). Continue stirring and cooking about 1 minute. Then add the remaining vegetables and cook and stir about 2 minutes. Stir in the seasoning mix and continue cooking about 2 minutes, stirring frequently. Add the garlic; stir well, then cook and stir about 1 minute more. Remove from heat.

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. Bring mixture to a boil. Add the andouille and return to a boil; continue boiling 15 minutes, stirring occasionally. Reduce heat and simmer 10 minutes more. Add the shrimp, undrained oysters and crabmeat. Return to a boil over high heat, stirring occasionally. Remove from heat and skim any oil from the surface. Serve immediately.

To serve as a main course, mound 1/4 cup rice in the middle of each serving bowl. Spoon 1 cup gumbo over the top, making sure each person gets an assortment of the seafood and andouille. Serve half this amount in a cup as an appetizer.

Enjoy! Hmmmm....since this makes ten servings, may I come over for dinner? I don't recall making this particular recipe, but every one that I have tried from Prudhomme's cookbook has been "to-die-for!" How about some Hushpuppies to serve along with???

[Laura B]

Originally posted by Deanna
Enjoy! Hmmmm....since this makes ten servings, may I come over for dinner? I don't recall making this particular recipe, but every one that I have tried from Prudhomme's cookbook has been "to-die-for!" How about some Hushpuppies to serve along with???

Of course you can come over for dinner! :D We would love to have you. Thanks so much for the recipe. It does look delicious. I notice that it has neither gumbo nor file powder. Hmmm.

I think this recipe is a winner and DH will want to make this one when he sees it. I don't know when he will actually make it, but I will be sure to post our review!

[Deanna]

Well, there is one for Seafood File Gumbo, which has seafood but not sausage, I suppose you could add sausage to it. Do you want that one as well? File powder is used mainly for thickening, I guess it does add some taste, but mainly thickening..

Ask and you shall receive!

d

[Little Bit]

Subbing file for okra? Hmmm ... . I just use both. (have I been doing it wrong all these years?? Ack!! )

[Laura B]

Deanna, I would love to see the Seafood File Gumbo if it is not too much trouble. It seems that the roux must be the thickener in the first one you posted. I was under the impression that authentic gumbo had okra or file as thickeners. But Paul Prudhomme is pretty authentic, wouldn't you think? I obviously don't know much about gumbo. I showed DH the seafod and sausage one and he is excited about it. He did not seem upset that there would be no file in it. But I already have some file in the mail from Penzeys for this purpose. :rolleyes:

Little Bit, I have seen a lot of recipes that use both okra and file. However, I did read in the cookbook for Commander's Palace that you should never use both. Don't know why. The real reason I asked for just file recipes, though, is because I hate okra!

[Deanna]

Seafood File Gumbo

from Paul Prudhomme's Louisiana Kitchen

Makes 4 main-dish or 8 appetizer servings

You can substitute pieces of fish for any or all of the seafood in this recipe. Be sure to use margarine instead of butter, because margarine is oilier and seems to conduct more heat. The extra heat, plus the additional oil, develops the gumbo file to a more desirable taste, texture and color: Upon reaching a temperature above 140 degrees, however, the oil separates out and rises to the surface. Some people prefer to skim the oil off before serving.

If the gumbo is made in advance, do not add the seafood. When ready to serve, bring the gumbo to a rapid boil, lower the heat to a simmer, and add the seafood. Immediately cover the pot, turn off the heat, and let the pot stand covered 6 to 10 minutes.

1 pound medium shrimp with heads and shells (see NOTE)
5 cups Seafood Stock (can substitute oyster liquor)

Seasoning mix:
1 1/2 teaspoons ground red pepper (preferably cayenne)
1 1/2 teaspoons sweet paprika
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1 bay leaf, crumbled

3/4 cup margarine (not butter)
2 cups chopped onions
2 cups chopped celery
2 cups chopped green bell peppers
3 tablespoons gumbo file (file powder)
1 tablespoon Tabasco sauce
1 teaspoon minced garlic
1 1/4 cups canned tomato sauce
1 1/2 cups, packed, crabmeat (picked over), about 1/2 pound
1 dozen shucked oysters (about 1/2 pound), optional
1 1/3 cups hot cooked rice

NOTE: If shrimp with heads and shells are not available, use 1/2 pound shrimp without heads but with shells and substitute other seafood ingredients for the shrimp heads in making the seafood stock.

Peel the shrimp, rinse and drain well, and use the heads and shells to make the seafood stock; refrigerate shrimp until ready to use.

Combine the seasoning mix ingredients in a small bowl and set aside.

In a 4-quart heavy soup pot, melt the margarine over medium heat. Add the onions, celery and bell peppers. Turn heat to high and stir in the gumbo file, Tabasco, garlic and seasoning mix. Cook 6 minutes, stirring constantly. Reduce heat to medium and stir in the tomato sauce; continue cooking 5 minutes, stirring constantly. (During this time the mixture will begin sticking to the pan bottom. As it does so, continually scrape pan bottom well with a spoon. The scrapings not only add to the gumbo's flavor, but also decrease the gumbo file's ability to thicken.) Add the stock and bring gumbo to a boil; reduce heat and simmer 45 to 60 minutes, stirring occasionally. Add the shrimp, crabmeat and oysters (if desired); cover and turn off the heat. Leave the pot covered just until the seafood is poached, about 6 to 10 minutes. Serve immediately.

For a main course, place about 1/3 cup of rice in each bowl and top with about 1 cup gumbo. For an appetizer, serve about half that amount.

Laura: If you would like the "recipe" for making Basic Seafood Stock, let me know and I'll post that one for you, too.

[Little Bit]

Thanks for the info Laura, this thread is teaching me some things. My dad, it appears, is not a fan of 'file gumbo' but will tolerate some in his okra based gumbo, which I guess is why I'd never experimented further. (That's what I get for never asking him about his preferences til now, LOL!!!)

[Laura B]

Oh, Deanna, I hate to ask but (since you offered so nicely :) ) I would indeed love the recipe for the basic seafood stock. I am really starting to look forward to this gumbo experiment!

[Deanna]

To Make 1 Quart of Basic Stock

from Paul Prudhomme's Louisiana Kitchen

About 2 quarts cold water

Vegetable trimmings from the recipe(s) you are serving, or
1 medium onion, unpeeled and quartered
1 large clove garlic, unpeeled and quartered
1 rib celery

Bones and any excess meat (excluding livers) from meat or poultry, or shells or carcasses from seafood, used in the recipe(s) you're cooking, or

For Fowl and Game Stocks: 1 1/2 to 2 pounds backs, necks and/or bones from chickens, guinea hens, ducks, geese, rabbits, etc.

For Beef or Turtle Stocks: 1 1/2 to 2 pounds beef shank (preferred) or other beef or turtle bones

For Pork Stock: 1 1/2 to 2 pounds pork neck bones (preferred) or other pork bones

For Seafood Stock: 1 1/2 to 2 pounds rinsed shrimp heads and/or shells, or crawfish heads and/or shells, or crab shells (2 1/2 to 3 quarts), or rinsed fish carcasses (heads and gills removed), or any combination of these. (You can also substitute oyster liquor for all or part of seafood stock called for in a recipe.)

NOTE: If desired, you can first roast meat bones and vegetables at 350 degrees until thoroughly browned. Then use them to make your basic stock. (When you brown the bones and vegetables, the natural sugar in both caramelizes on the surface, which gives the stock a fuller taste and adds color when it disolves in the stock water.)

Always start with cold water -- enough to cover the other stock ingredients. Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 (unless directed otherwise in a recipe), replenishing the water as needed to keep about 1 quart of liquid in the pan. The pot may be uncovered or set a lid on it askew. Strain, cool and refrigerate until ready to use. (NOTE: Remember that if you are short on time, using a stock simmered 20 to 30 minutes is far better than using just water in any recipe.)

To Make a Rich Stock

Strain the basic stock, then continue simmering it until evaporation reduces the liquid by half or more. For example, if your recipe calls for 1 cup of rich stock, start it with at least 2 cups of strained basic stock. (Rich stocks are needed when a sauce requires lots of taste but only a limited amount of liquid, but are also excellent for general use.)

[Laura B]

Thanks a million, Deanna! Will give a full report as promised when DH makes his cooking debut. :)

[Deanna]

You're welcome, Laura!

With all the chopping, simmering, and stirring, the two of you should have a great afternoon in the kitchen! Have fun!!!

[Laura B]

Well, it took a shamefully long time, but we finally made the gumbo today! We made the Basic Seafood Stock and then the Cajun Seafood Gumbo with Andouille Smoked Sausage. We didn't use any sausage, though.

I am not a fan of gumbo, so I didn't get a vote. DH declared it the best gumbo he has ever had! We had fun cooking together, too.

Thank you so much, Deanna, for typing these recipes.

[aliwally]

Can anyone tell me where I would get oyster liquor from? Which aisle in the grocery store would it be? And do you think using bottles of clam juice would be an acceptable substitute - I would love to make Paul's Gumbo recipe, but this oyster issue is confusing me...

[Little Bit]

Not sure what to tell you about the recipe, but oyster liquor is just the liquid/juice that you drain off the oysters. (Make sure to strain it, it can be gritty!)

I'm not sure I've ever had enough oysters around to leave behind 5 CUPS of oyster liquor though. Hmmm ... .

I'd suggest just using a nice rich stock. I like ham stock in my gumbo, but chicken broth is great too, and easier to find/make than some other things. HTH!!

[lindrusso]

I just wanted to thank Deanna for posting this wonderful gumbo recipe! Awesome!

We have been trying to do some special dishes on the weekends (usually Sunday, but today was chilly and damp - perfect gumbo weather), and DH requested that we try a gumbo. I searched the internet, but of course I had to come here to my favorite source for great recipes. I decided on the recipe that Deanna posted. I've eaten at Paul Prudhomme's restaurant in New Orleans and LOVED it, so I figured this was a good source for gumbo!

The color was a deep, gorgeous brown and the flavors were wonderfully rich and spicay. It also had just the right amount of heat for our tastes, but for true lovers of heat, probably not quite hot enough.

Our only complaint (aside from burning my hand from getting splattered by the roux :eek: )was that it was quite oily. We had lots of oil swimming on top which was not very appealing to me. I don't know if my oil separated from the roux (is that supposed to happen?) or if it was because we used more andouille sausage than the recipe called for (we were short on seafood). After it chills in the fridge tonight, I'm going to skim off all the fat - that should help quite a bit.

Anyway, this was very, very yummy. Thanks for sharing this, Deanna! :)

Alysha

[Deanna]

Okay I'm either going to start blushing or hide under a rock, so ashamed from my bout of whining. I'm so glad you enjoyed this recipe, it is indeed a favorite -- so flavorful!

Lindrusso, I have had that problem with the oil separating sometimes with Paul P's recipes. I think he just uses an awful lot of fat! Quite often I cut back some (try using just 1/2 cup or even a little less) and that will help some.

Mmmm....now I'm hungry for gumbo. Sounds like an excellent Christmas dish, Laura!

d

[Laura B]

Deanna, no need to be ashamed. I just wanted to be sure you felt the gumbo love! :)

[dlaboriel]

I use Paul's recipes for gumbo, his are the very very best. However, I must caution you on the amount of pepper in his gumbo. Oh, so very hot for some tongues:D



Dell

[myrnas]

We think Emril's gumbo is the best ever. I got the recipe from the ABC, Good Morning America recipe archives. It is easy and quite authentic. My husband is from the Lake Charles area of LA. and he thinks it is the most authentic of all the recipes I have tried.

[lindrusso]

Originally posted by myrnas
We think Emril's gumbo is the best ever. I got the recipe from the ABC, Good Morning America recipe archives. It is easy and quite authentic. My husband is from the Lake Charles area of LA. and he thinks it is the most authentic of all the recipes I have tried.

Would you mind posting it? I'd love to compare the two. :)

[dlaboriel]

Myrnas didn't say which gumbo recipe she uses, so I'll post the two that I have.

Recipe for Seafood Gumbo by Emeril Lagasse

3/4 cup vegetable oil
3/4 cup flour
2 cups chopped onion
1 cup chopped bell peppers
1 cup chopped celery
1 tablespoon salt
1 teaspoon cayenne
5 bay leaves
8 cups water
8 gumbo crabs, broken in half (optional)
1 pound medium shrimp, peeled and deveined
1 pound lump crabmeat, picked over for shells and cartilage
2 dozen oysters, sucked, with their liquor
1/4 cup chopped green onions
1/4 cup chopped parsley
Filé powder
1. Combine the oil and flour in a large cast iron or enamel cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.
2. Add the onions, bell peppers, celery, salt, cayenne, and bay leaves. Cook, stirring occasionally, for about 10 minutes, or until very soft. Add the water and mix to blend with the roux. Add the crabs and simmer, uncovered, stirring occasionally, for about 1-1/2 hours. If you are not using the crabs, simmer the roux mixture for the same length of time. Add the shrimp and crabmeat and cook for 15 minutes. Add the oysters, green onions, and parsley and cook for 2 to 3 minutes, or until the edges of the oysters curl.
3. Remove from the heat. Remove the bay leaves.
4. Serve with the filé powder passed at the table for guests to thicken the gumbo to their personal taste.


Emeril Lagasse's Chicken and Smoked Sausage Gumbo

Ingredients
• 1 cup vegetable oil
• 1 cup flour
• 1 1/2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped bell peppers
• 1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2 inch slices
• 1 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 3 bay leaves
• 6 cups water
• 1 pound boneless chicken meat cut into 1-inch chunks
• 1 teaspoon Rustic Rub
• 2 tablespoons chopped parsley
• 1/2 cup chopped green onions
• 1 tablespoon filé powder

Directions

1. Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.

2. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sauage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the water. Stir until the roux mixture and water are well combined. Bring to boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.

3. Season the chicken with the rub and add to the pot. Simmer for 2 hours.

4. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and filé powder.

5. Remove the bay leaves and serve in deep bowls.

Makes 4 servings

[Jazzmatazz49]

I'm a Louisiana native, have made lots of gumbos. For the last couple of years, I have used roux readymade from a jar. It's darker than what I can make, and a whole lot faster. I usually pour off the oil that has risen to the top. It's traditional here to add the file to the bowl, or at least after the gumbo is cooked to prevent a slimy texture. Apparently that's an old wive's tale as some of your recipes call for adding the file and then cooking for a while. I always brown my sausage and get rid of as much grease as possible before adding it to the gumbo. I don't really use a recipe, but always use a dark roux, chicken or seafood stock, onions, celery, bell pepper, Tony Chacere's Cajun seasoning, and usually sausage and chicken. When I make a seafood gumbo, I just use shrimp. We often serve gumbo with a baked sweet potato on the side, and in parts of the state, a scoop of good potato salad is plopped in the middle of the bowl!

[myrnas]

lindrusso, the Chicken and Smoked Sausage recipe is the one we use. It is really worth a try, I am sure you would like it.

[cluan]

I really like to suck down those oysters so I think I'll try E's seafood gumbo... (sorry, I couldn't resist after reading the recipe...)

[sneezles]

Originally posted by myrnas
lindrusso, the Chicken and Smoked Sausage recipe is the one we use. It is really worth a try, I am sure you would like it.

Well, I made this today using leftover turkey and I have to say that I don't really care for it. It smells great and the roux cooked up very nicley but it's so so heavy that I'm still feeling overly full and fairly nauseous an hour after dinner. And no way is this 4 servings unless your on the line of the New Orleans Saints!!!

[lindrusso]

Thanks myrnas and jazzmatazz49! :)

[sneezles]

I went looking for some other of Emeril's gumbo recipes and found this one and I find the difference in the rouxs vs number of servings to be quite interesting!

Turkey Bone Gumbo

Ingredients

3/4 cup vegetable oil
3/4 cup all-purpose flour
2 cups chopped yellow onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
1 tablespoon salt
1 teaspoon cayenne
1/2 pound smoked sausage, such as andouille or kielbasa, chopped
2 quarts Turkey Broth
Reserved turkey meat from broth
Reserved onions and celery from broth
2 tablespoons chopped parsley
2 tablespoons chopped green onions
Steamed white rice, accompaniment (can be boxed instant, make as much as you like)

1 loaf French bread, accompaniment
Filé powder, optional accompaniment (powdered leaves of the sassafras tree, available in the spice section of some supermarkets)

Directions

1. Combine the oil and flour in a large cast-iron pot or Dutch oven. Cook over medium heat, stirring slowly and constantly with a heavy wooden spoon for 20 minutes to 25 minutes, to make a dark brown roux the color of chocolate.

2. In a bowl, season the onions, bell peppers, and celery with the salt and cayenne. Add to the roux and cook, stirring, until soft, about 5 minutes. Add the sausage and cook, stirring often, for 5 minutes. Add the cooled broth and bring to a boil.

3. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 45 minutes. Add the reserved turkey meat and the reserved onions and celery and cook for 15 minutes. Add the parsley and green onions.

4. Remove from the heat and adjust the seasoning to taste. Spoon rice into the bottom of large soup bowls and ladle the gumbo on top. Serve with hot French bread if desired, sprinkle filé powder into the gumbo at tableside according to personal taste.

Yield: 8 servings

[sassysonja]

Thanks for the posts. I am going to try your posted Paul Pruhomme's gumbo recipe this weekend (Cajun Seafood Gumbo with Andouille Smoked Sausage)! You guys have all made me hungry for GUMBO! I will keep you posted on how it turns out! OOOOOOhhhhh, I can't wait! :)