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We make homemade andouille sausage and tasso ham. One of our go to gumbo recipes is chicken and andouille sausage using a Paul Prudhomme (RIP) recipe. I've also made a crab gumbo that I thought was great, but it is a "get your fingers dirty" recipe where you need to pick the crab. Both of these are roux based gumbos.
A friend from Louisiana gave me her recipe for the gumbo she makes and I think its pretty good.
Louisana Seafood Gumbo by Phail Dean
1. Make roux
1 c. flour
1c. veg oil
2. Add and cook celery, onions bell peppers,about 30 min.
3. Add chicken stock,okra,ham, and crab. Cook about 40 min.
4. Stir in tomatos,parsley, lemon juice,sugar,oregano,thyme, Old Bay, salt and pepper. Cook
about 30 min.
5. Stir in shrimp, cook about15 min.
6. Serve over rice,add file as desired.
Don't add file to whole pot.
t= teaspoon
T= tablespoon
c= cup
Ingrediants
3 cups celery diced
3 cups onions diced
3 cups bell pepper diced
7 cups chicken stock reduced sodium
3 cups okra sliced horiz, 1/2 in long. Fry about 4 min.
1 lb smoked ham diced
1/2 lb crab meat
2- 28 oz cans crushed tomatoes
1/2 cup fresh chopped parsley
1 T lemon juice
1 T sugar
1 t dried oregano
1/2 t dried thyme leaves
1/2 t Old Bay
1/2 t salt
1/4 t black pepper
1/4 t red pepper
2 ib shrimp fresh or frozen
1/2 t gumbo file
9 cups cooked rice
I've always preferred seafood gumbos. I make a shrimp and sausage gumbo that's pretty good. I cut quite a few corners by using packaged chicken stock and sometimes even the pre chopped packages of holy trinity etc, but I still consider it to be one of my homemade dishes. I don't add crab, but I do use local Gulf shrimp from the boats, so I'll give myself credit for that, LOL.
A friend from Louisiana gave me her recipe for the gumbo she makes and I think its pretty good.
Louisana Seafood Gumbo by Phail Dean
1. Make roux
1 c. flour
1c. veg oil
2. Add and cook celery, onions bell peppers,about 30 min.
3. Add chicken stock,okra,ham, and crab. Cook about 40 min.
4. Stir in tomatos,parsley, lemon juice,sugar,oregano,thyme, Old Bay, salt and pepper. Cook
about 30 min.
5. Stir in shrimp, cook about15 min.
6. Serve over rice,add file as desired.
Don't add file to whole pot.
t= teaspoon
T= tablespoon
c= cup
Ingrediants
3 cups celery diced
3 cups onions diced
3 cups bell pepper diced
7 cups chicken stock reduced sodium
3 cups okra sliced horiz, 1/2 in long. Fry about 4 min.
1 lb smoked ham diced
1/2 lb crab meat
2- 28 oz cans crushed tomatoes
1/2 cup fresh chopped parsley
1 T lemon juice
1 T sugar
1 t dried oregano
1/2 t dried thyme leaves
1/2 t Old Bay
1/2 t salt
1/4 t black pepper
1/4 t red pepper
2 ib shrimp fresh or frozen
1/2 t gumbo file
9 cups cooked rice
Are you using jumbo lump? I would think that cooking the crab for 40 minutes would make it disappear into the broth, or is that the intention, to use it as a flavoring?
Never made it the same way twice. It's my "clean out the fridge" recipe. It's a dark roux with the trinity, then from there it goes about anywhere.
My fav is seafood, like shrimp/scallops/crab or krab meat/andouille/okra.
Gumbo is like chili for me, use what I got.
I'll take gumbo over chili any day.
Is your roux a dark red brown or do you take it to the black roux stage? For crab or seafood gumbo, I take the roux to the red brown stage, but for chicken and andouille gumbo, I prefer a black roux.
Are you using jumbo lump? I would think that cooking the crab for 40 minutes would make it disappear into the broth, or is that the intention, to use it as a flavoring?
In most part of Louisiana, they use the entire crab after it has been cleaned.
Are you using jumbo lump? I would think that cooking the crab for 40 minutes would make it disappear into the broth, or is that the intention, to use it as a flavoring?
I don’t remember if its lump. My wife bought it and it was in a can, probably the cheapest on the shelf. I live about 250 miles from the coast.
We make homemade andouille sausage and tasso ham. One of our go to gumbo recipes is chicken and andouille sausage using a Paul Prudhomme (RIP) recipe. I've also made a crab gumbo that I thought was great, but it is a "get your fingers dirty" recipe where you need to pick the crab. Both of these are roux based gumbos.
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