Rep!

I am going to try making Gumbo tonight, never made it from scratch before so hope its not terrible lol.

Use the gumbo calculator that could come in handy for more gallons than pots. Also a Justin Wilson cookin Cajun video is in order.

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Here's the thing about Gumbo—it's not made any one way, not even in New Orleans. There's seafood, chicken and andouille sausage, or crawfish. You don't even have to use filé powder particularly if you use the okra. You also don't have to use okra. You can fine tune your gumbo to your preference. The key is making a good rich roux which can take up to an hour. There's Cajun gumbo, Creole gumbo, Nawlins etc. etc. etc. At least, this is what my New Orleans cookbooks says and I looked at various You Tube's and recipes. They all say the same and no recipe is exactly alike another's.

It's quite a bit of work. I took a whole afternoon and had no time left to even make cornbread so made some quick biscuits.

Shrimp was easy but takes 45 minutes to simmer and then about 15 mins to cut up a mirepoix, devein and clean my shrimp. It took me awhile to find the seafood I wanted —up to three stores. Finally went to the docks.

The roux took an hour and can take longer depending how rich you want it. Mine was a nice tan brown. I also had to make my own Creole seasoning mix and used fresh herbs for part of that. That took a bit more time too. Then the gumbo has to simmer for about an hour. There's a minimum of 3 hours right there.

You don't have to make a fish stock or shrimp stock for seafood, you can use chicken or water....but I thought shrimp stock was a better choice for a seafood version of gumbo that had shrimp as the dominant seafood.

Easy way to make a brick roux without standing over the stove for an hour... http://www.foodnetwork.com/recipes/a...bo-recipe.html'

Also keep in mind the darker the roux, the less thickening power it has.

You carnivores!!! I can tell y'all from or in the MidWest! That's okay his steak looked mighty good!

I started on the stove for twenty minutes and then put mine in the oven in my Le Crueset for 45 minutes.

I never read that about the roux being darker the less thickening power. I read you want the roux a rich dark reddish brown.

I got one more hour to get out of here for a long 2.5 hour drive. So I just had a salad, half a roast beef sandwich ( with tomato, lettuce, harvarti cheese, mayo and horseradish sauce) with some snap pea crisps and a handful of grapes with two Excedrins.

I sauteed up some zucchini, red pepper, onion and spinach 'cause they'd go bad while away. Left some for the SO for when he gets home tonight. Also left him a rotisserie chicken, lots of salad material, fruit, lots of Boar's Head rare roast beef and English white cheddar cheese. That should hold him over. I'll probably still find Lean Cuisine packages in the trash still when I get home. Still.

So easy prep tonight.

That makes it even more pathetic for him. :)

It's true. The darker it is, the richer and more flavorful, but the less thickening it can do.

http://allrecipes.com/howto/all-about-roux/

Please dont add the skrimps to gumbo until the last 5 minutes.

Does anybody have a spicy salsa recipe? Checked online but blah

It was a lot of work, it wasn't ready until 830. It turned out OK, the Chicken and Sausage were good but the roux was a bit overpowering. I did make it with Bacon grease so maybe next time I will use less or try a Bacon Grease/Olive Oil mix roux. The rest was good but next time I am adding more Tomatoes and Okra to the mix.

All the fresh ones I know about are basically tomato, jalapeno, cilantro in varying amounts.

I know it is crazy expensive, but I am in love with this shit.

http://ecx.images-amazon.com/images/...pL._SX466_.jpg

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