food Gumbo

poypoyking

poypoyking

So who has a good gumbo recipe they would be willing to share?  There are a ton on the recipe websites but I would love to get one from someone down in the south that knows how to make it right.
 
Thanks!
 
Ben
 
Gumbo is all about the roux. If done right gives a nice nutty flavor profile. I like to use rendered bacon fat and veg oil combo. Low and slow when cooking the roux longest part of making gumbo. Cajun napalm. Be careful.
 
I make a seriously kick ass gumbo, but I couldn't begin to give you a recipe. It is all a little of this and a little of that. I don't measure much. I will tell you that I use a very dark roux and a healty amount of file powder at the end.
 
LoL ,
Go get you Paul's book , we call it the bible ! It will teach you a lot of dishes !!!!
http://www.amazon.com/Chef-Paul-Prudhommes-Louisiana-Kitchen/dp/0688028470
 
Without clicking, I know you are talking about Paul Prudhomme, and I learned from his nephew David Prudhomme, because he now lives and owns a restaurant here in PA.
 
Without clicking, I know you are talking about Paul Prudhomme, and I learned from his nephew David Prudhomme, because he now lives and owns a restaurant here in PA.

You got it bud , all Paul's books have taught me a lot . I have lived in New Orleans and always at Paul's rest !
 
I make gumbo from what's available at the time.  After 25 years of making it I like to kickstart the roux in the microwave while I prep veggies and meat.  I can still get that dark color and nutty almost burnt popcorn smell in the micro without standing over the skillet for 30 min hoping it don't burn.  I like to brown all the meat instead of boiling it.  Then I infuse the roux with veggies and meat before adding it to boiling stock.  This make it good fairly fast instead of waiting for the flavors to blend a day later.
 
I insist on green onions.  The peppers, onions and celery can be omitted if I'm out out of something.  Some like med grain rice, some like long.  I had a neighbor in Lake Charles that put it over hot mashed potato salad.  Her husband liked lots of file and hot pepper vinegar.  It can be anyway you like.
 
I just made a batch with bacon grease and oil.  I used what the garden gave me and I had in the freezer.
 
Prep

 
Microwave roux....I don't care if you think it's wrong....you do your thing and I'll do mine

 
Roux and veggies carmelizing

 
Product

 
 
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