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Gumbo should be served with Filé powder at the end. I’m surprised it wasn’t mentioned.
Hi there! When you say “added at the end”, when in the cooking process do you mean? I’ve seen recipes that call for adding it and then simmering for an hour. Does it lose thickening power if it’s simmered too long? It’s my understanding that not all authentic gumbos have file, but yes, it is worth mentioning in a gumbo discussion!
I’m in Ohio, so there’s not file powder a the stores…but we have plenty of sassafras trees, so I am tempted to make my own. I harvest roots in the spring and dry them to brew tea with leaves.
It’s usually added at the end of cooking but I like to serve it at the table and let each person add it over their gumbo. It acts as a bit of a thickener and adds a light bit of flavor. I would never add it to gumbo and “simmer for an hour.” I thought all supermarkets carried Zatarain’s. If yours doesn’t, try on line.
I make my own gumbo. One up flour and oil and I stir for 45 minutes till it is dark chocolate. I let it sit for a while. Then add 2 stalks celery, 1-2 bell peppers, one big onion and dice them up and put in pot for 3 min. and then add sliced andouille and stir then add 2 cups chicken broth bring to a boil and simmer for an hour. Oh add spices to the pot before broth. I use cayenne, chili powder, 2 bay leaves, salt, pepper garlic powder. Use the same spices for the chicken let sit while the sausage simmering. Add chicken simmer for two hours. Serve over rice with French bread or biscuits with some green onions. That’s it. Enjoy
Cooked this for my Louisianan wife and daughter and my daughter’s Indian boyfriend and they loved it! A great way to celebrate Mardi Gras!
This was definitely a labour of love. The prep wasn’t bad except the roux. It was my first time attempting one. The first one I read the measuring cup wrong and it was like dough. 2nd attempt too much oil- never got thick. And finally my third attempt and 40 minutes of babying it on the stove it turned out decent. I gave up once it looked like coffee with cream. I wasn’t able to find okra (fresh or frozen). But it turned out just fine without it and my husband didn’t even notice. He said it was better than the gumbo at our local Cajun/New Orleans restaurant and possibly the best thing I’ve ever cooked for him. My old gumbo recipe is getting thrown out. This is the only gumbo I want to make from now on.
Fantastic recipe and strong flavours. I made more of a seafood gumbo by adding prawns, crab, redfish and clams and a clam and chicken stock. My roux came out quite doughy and paste like, it wasn’t glistening like in the picture, but I don’t think I put in enough oil. Also after 5-10 mins of stirring it didn’t go much darker than a sand colour. But it was my first time doing it. Thank you for this recipe, it was fun to make and everyone enjoyed eating it.
Any suggestions for gluten free options? Which alternative flour might work best?
I used rice flour but half the amount. It was great.
If using store bought spice, I’m guessing your “half” would be 3 Tbs?? This looks good and fun.
You can use the microwave to make roux without all the stirring. I use a 8 cup pyrex dish’. Google it, there several good recipes. Never stir again. Careful though,,,gets very hot.
Thanks for the tip!
Once comment about the oil…while the gumbo is simmering late in the process, the oil will come to the top and you can skim some of it off.
Not that it’s now healthy (heh) but it’s better.
Great recipe. Thanks!
You’d be as welcome as beads at Mardi Gras or as crayfish in a seafood etoufee!
I just finished making the gumbo…..except for adding the extra large white shrimp. Will add those just before serving. I pretty much followed directions….varied when I added a chicken neck and some gizzards and a liver I had in the freezer…..(“if it swims, crawls, walks, crawls or flies…it can go into gumbo). My roux came out beautifully but it didn’t seem to thicken the gumbo enough….so I made a blonde roux and used that too…..I think I over did it because it got too thick….so I added more water and a can of diced tomatoes with the juice…..it looks like gumbo now. The shrimp will be the’ pierce d’ resistance”. Bienvenu au chez moi!
I’ll be right over!
Hi, How about only making it only with the roux, celery, onions, and bell pepper? Then when youre done cooking it, add your cooked meats. Instead of water, use chicken stock. Adding all the other stuff is just too much. Nice simple gumbo.
I made a 6 qt pot of Shrimp, Crayfish, Italian and Andouille sausages Gumbo last Thursday. Four pounds of medium and Jumbo Shrimp, 1 pound of Crayfish, 3 links of each sausage half cooked on the grill then cut into 1/2 thick slices. Gave 2 qts. to neighbors and the rest is All Mine! That hit the spot.
I would like to use chicken breasts instead of thighs. Would I follow the same thigh cooking procedure using breasts, or should I do something different? Thanks from Nashville!
I would not put the breast meat into the gumbo until about 20-30 minutes before cooking time. That would keep the meat moist. ~Hank
From a native Louisianian, yes, I brown myou breasts in the oil and set aside until I have simmered the gumbo for about an hour. I add it and the sausage about 30 minutes before ready to serve. I’ve tried putting it all in once it gets to a simmer and leaving it, but it gets tough unless you cut it up small.
wondering if i can use a different sausage in place of andouille that wont take away the flavor? i cant seem to find andouille here in asia as much as i have looked everywhere?
Yeah, I bet andouille would tough to find in Asia. Substitute with any spicy smoked sausage you can find. ~Hank
Perhaps you can find the spice combination used and take it to a butcher and have it ground for you.
so im about half way through the recipe. just put chicken in. i started at 1pm and it now 442pm, im hoping ill be done by 630 for my family. a few problems came up. and by a few i mean it happen more than once. THE ROUX. it burned on me 3 times and i basically ran out of oil on the fourth/final try and only had a little over half a cup of oil eft. on the laft try i babied that roux like it was a child. i put a chair in the kitchen, put my timer on 30 minutes and whisked that bad boy every 2 minutes making sure it didnt burn.
by the end of the 30 the roux had a peanut butter color and since time was running out i was satisfied with it. put my cellery and stuff in and thought i f’ed up since it was clumpy. added stock and everything came together. playing wait game now. thks
This, in a word, is DELICIOUS! I followed the recipe to a T and didn’t need any peanut oil. I’m thinking, tho, that I probably babied the roux a bit because it took more than a half hour to cook but I took it off when it was the color of black coffee with just a tad of cream. Not serving it tonight… going to wait until tomorrow and serve it with some shrimp over rice for a truly decadent New Orleans-type feast. We had gumbo in NO and this, I’m sure, will be as good as any we had there. But as it is, I’ll be dreaming about it. Just hope I don’t sleep walk. :) Thanks, Hank and Elise!! :)
When you add the 1/2 cup of peanut oil, are you adding it to the fat in the pan or are you draining it first?
You add it to the pan. ~Hank
I made this Gumbo Saturday as we experienced Hurricane Irene. We had no power but I have a gas stove so it was no problem. My husband said it was one of the best things I have ever cooked! I was a little nervous when making the roux because all I had for light was my propane lantern but it came out perfect! Thanks so much for the recipe!
I made this in Sunday, and while it was cooking I was thinking, there is no way this would be worth spending 4 hrs on. Well, about 4 hrs later when we sat down to eat…OH MY GOD! It was sooooo good! I am glad I was patient to cook for that long (I have a 3 mo old baby and look for things that dont need constant stirring, etc). It was totally worth it.
I did cheat a little bit though, used prosciutto instead of bacon and took the skin off of the chicken thighs because it has the most fat. Maybe it would have been even better with those! Thanks for sharing such an awesome recipe!