Gumbo

From: LeanneF

On Nov 4, 2009

Holy moly Kevin! This was AMAZING! I live in a small northern Italian village and had no Creole Spice, celery or shrimp. I subed the celery with carrot and used only italian sausage and chicken. For the spice I just added some thyme, oregano, paprika, black pepper and salt. Get this it STILL turned out really really yummy!! Even better the next day. I can't wait to make this again when I have the correct creole spices. This is a keeper mate! Thanks for posting!!

From: Chef #1427249

On Oct 26, 2009

Excellent recipe. I used chicken and shrimp and it came out perfect. Even the picky eater ate it.

From: Bruce Benjamin

On Jan 22, 2008

This is a pretty good gumbo recipe. I was a chef for many years and the last place I worked was a Cajun/Creole restaurant. I was cooking this cuisine long before I worked there but it's there that I perfected my skills. Needless to say I've made a lot of roux and a lot of gumbo. For those who are having trouble with their roux burning I suggest turning down the heat. I know stoves vary in heat output but in my opinion medium high heat is usually too high. I use a cast iron Dutch oven and start with medium heat. As the roux darkens I reduce the heat a little almost to low. The darkest roux I've ever used is a dark reddish-brown color, never almost black. In my book, you're better off with a roux that's too light than one that has a bitter burned flavor. I've also found that the roux will darken slightly when you add the veggies. I don't know why but it does for me. For the sausage the best by far is andouille sausage. It's a spicy smoked sausage. There are countless combinations of meats that can go into a gumbo but I think the use of a good andouille adds a smoke flavor that makes the gumbo taste great. If this isn't available you can substitute another smokey and spicy sausage. Regarding the use of okra, not all gumbos have okra in them. Gumbo File powder is an alternative to the thickening quality of okra and many recipes include either one or the other. I prefer the File powder because it not only thickens but adds a nice flavor. I also added a little tomato paste to this recipe as well as some cayenne pepper. If you are making a seafood gumbo, instead of using chicken stock you can use seafood stock or even bottled clam juice or a combination of these. Again, this made some pretty good gumbo and even if I didn't modify the recipe at all it would've turned out very good.

From: JazzDK

On Dec 11, 2003

Phenomenal! I was trying to "copy" a dish we had in Chicago last weekend and this recipe was it, but better! My DH & I both like more spice, so I added a little crushed red pepper and it was just wonderful. Thanks for the great recipe, Kevin!