Creole Gumbo I Made It

creole Gumbo

laurieg 15 years ago

I made www.grouprecipes.com/63305/creole-gumbo.html
I thought it was okay, but i am not a connisour of gumbo. Hubby didn't like it. I usually make big charlie's gumbo from AR which is awesome and this one just couldn't compete. I thought it lacked the meat. and hubby thought it had to do with the cooking time. I followed the recipe with one alteration. The recipe called for green pepper...now who ever had a gumbo without Okra??
That was my substitution and I really don't think it could have taken away from the recipe.

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lilliancooks 15 years ago said:

I've actually never made Gumbo. Did you use the file' powder?

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laurieg 15 years ago said:

I didn't use the file' powder. but I never have used it any other time either. My husband is a big fan of gumbo.

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keni 15 years ago said:

I wouldn't think that would take away from anything, Laurie, because it's meant to be a "sub" for okra...so, if you don't use file but use okra, you've just improved it by traditional definition :)...there just doesn't appear to be enough layers of flavor for this to be the full bodied stew that gumbo is meant to be....

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laurieg 15 years ago said:

Thats what I was thinking keni. I actually added some cooked chicken I had on hand to give it one more "layer" of flavor.
I made the gumbo for my husband and he said he didn't like it. It just couldn't compare to the other recipe.

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jimrug1 15 years ago said:

Laurie, I can understand why the recipe you used did not meet your expectations. I agree with Keni.. not enough layers of flavor.. You need a least a couple of hours simmering time.

The AR recipe you usually use sounds much better. However....;-)~~ A true Cajun Gumbo.... (there could be exceptions) would never use beef. Classically you would either do a total seafood gumbo or a combination of shrimp or crab with chicken, duck or goose. Some kind of smoked sausage, (andoulle, Chorizzo

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jimrug1 15 years ago said:

Laurie, take a peek at the Super Bowl gumbo I posted. If you are not using duck or chicken, you can whisk in the beer and broth and skip step 8 and 9. The method is there. Use canola oil and flour instead of butter. It will be much easier to get a chocolate roux without burning. I typed you a lot more but GR didn't see fit to paste what I copied and I lost it all. If you have and questions.. please feel free to pm me. I am so sick of this site. It is becoming quite user UNFRIENDLY.

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keni 15 years ago said:

mmmmmmm andouille...yes, Jim...that's my sausage of choice...

I do use butter for my roux, but I've been doin' it long enough that I do fine with it...never have cared for an oil roux....

anyway, I'm gonna take a look at your Super Bowl gumbo, myself, but I really hope Laurie gives a real authentic recipe for this classic dish....

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jimrug1 15 years ago said:

Keni, I do understand your reservations regarding an oil roux. There is always that bit of lingering aftertaste. Thats why I always try to skim as much oil back out as I can before my final additions of meat, seafood etc...

I use butter to do lighter rouxs but admittedly only tonce ried to do a dark one with disaterous results. Can you do a dark roux with butter??

Thank you for taking the time to look at my gumbo. I would really appreciate your feedback....

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angelinaw 15 years ago said:

Ok guys, I am watching this almost glued to my monitor... I make a roux with butter, but it is like Jim says, a light roux. I would be very interested in how to make a dark roux using butter.

Thanks for the discussion.... I'm sure I am not the only one learning from listening...

Keni, your crawdad fondue is coming to the Big Game at my place on Sunday!!

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laurieg 15 years ago said:

Jim I am going to check out your gumbo recipe.
i usually omit the beef in the AR recipe I use. Hubby loves scallops (I could live without them) so the last two times I made it I added them instead of the beef for a more seafood gumbo.

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lilliancooks 15 years ago said:

http://allrecipes.com/HowTo/Making-Roux/Detail.aspx

Angelinaw...check out this link...its says the color of the roux will get darker the more heat and time you give it.

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angelinaw 15 years ago said:

Thank you...what a great link!!! I'm sure I will be referring to it numerous times before the weekend is over!

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notyourmomma 15 years ago said:

http://www.grouprecipes.com/12985/i-did-it-seafood-gumbo.html

I used a different technique on the roux when I made the gumbo above. I have since made a couple more times with no ill effects. I have however, added a link of smoked sausage to the veggie mix when I'm cooking it now. The sausage adds a nice flavor and greater depth to the gumbo. Still my favorite and it is warming all the way down to your toes and it qualifies as comfort in a bowl.

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keni 15 years ago said:

yes, as Lillian said, the roux will get darker the longer it cooks BUT, a butter roux can't stand up to the heat that oil ones can...

how do I get a darker one with butter? Very carefully...but, how do I make my darkest roux? Bacon grease :)

angelinaw.....I'm so excited that you're gonna try it...I sure hope it goes over well....we LOVE it, here :)

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jimrug1 15 years ago said:

Great link Lillian ... good roux basics..

Tina ... your gumbo recipe rocks... Lots of layers of flavor... I left a comment on your page.. I had a thought about doing a dark roux with butter. (for those of you so opposed to oil... Keni's bacon grease would work well.

I really havn't persued it that much, but a friend of mine from "Nawlins" said his mom would toast the dry flour in the oven before she make her roux. If you could get it dark enough (without burning it) before adding the fat, you may be able to make a darker roux using butter because you would not need to cook it so long....

Also, the Lebanese side of me would say that if you clarified the butter. (we use nothing but) You significantly raise the smoking(or burning) point.... Ghee (One step up from clarified butter) can almost compete with oils. Maybe that would allow you to get a much darker roux with butter. Only the shadow knows.....;-)~

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keni 15 years ago said:

ugh...burnt flour....blech :)

I think I just shuddered outwardly :)

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lilliancooks 15 years ago said:

Angie and Jim...you are very welcome!

All this talk about gumbo has me craving southern cooking! I think I'll try some jambalaya next week! I also have a lot of rice to get rid of! LOL! I've never made jambalaya so it should be fun!

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jimrug1 15 years ago said:

Here is some interesting reading about the making of oven roux. I will do some experimenting this weekend and report back.......;-)~

http://www.realcajunrecipes.com/recipes/cajun/oven-made-roux/927.rcr

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Good4U 10 years ago said:

Creole Gumbo

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