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Great recipe. Simple to follow and delicious. Made it for 35
Yum! This was delicious, thanks for the recipe. My first attempt at gumbo, and it turned out great.
Love this recipe, have made it multiple times! Great for Wisconsin winter Sunday afternoons!!!
I’m so glad you like it Katie!
I’ve noticed that some peanut oils available for purchase are thinner than others, such that the first time I tried this oil/flour ratio the roux turned out perfect, while the second time it wouldn’t thicken and I ended up slightly burning it (still turned out okay). Perhaps a thinner oil might do well with slightly more flour than otherwise?
Hi Loren, that’s weird, I’ve never noticed some peanut oils thicker than others. That said, adjust the flour to fat ratio to your needs to get the roux to form.
This is a solid basic recipe to start with. I made shrimp stock, added smoked ham, fresh parsley, thyme, and paprika. I simmered the base for 2 hours. It’s always a hit!
Europeans add paprika to everything. Gumbo? Really?
I think I should have sautéed the andouille sausage before adding. The grease from it was overwhelming. I did add okra and clams along with the shrimp. Will be making it again, simply delicious!
I made this last night. I could not get the roux as dark as a penny. I am going to reheat today for dinner and put the shrimp in shortly before we eat. IT seems thick. Can I add more chicken broth?
You do not cook gumbo for an hour, it takes me at least three hours to cook gumbo because you need to cook the flour. I live in South Louisiana and have made hundreds of gumbos. I never use shrimp and andouille together. It is either shrimp and okra or chicken and andouille. It depends where you grew up.
Yes, even though overall excellent and inspirational, needs okra!
The recipe I have always used calls for file and okra. It also has andouille and shrimp. It has crawfish meat and instead I sub a pound of cooked B/S thighs and it is really good that way. I got the recipe out of the Bee so many years ago and it was from Ale Marys in Fell’s Point. I may have to try yours and just add okra because we would miss it. We also add the File per bowl and not to the pot. The recipe I use has crushed tomatoes and cayenne and bay leaves no Worcestershire. On the fence here as my kids are big on tradition and hate it when I try new recipes for Fat Tuesday!
I am from New Zealand and have not heard of File Powder. Is this for thickening?, and if so, can I use cornflour instead? If it is for taste, what is a good alternative? Very hard to find Andouille sausage too. Specialty stores recommend Chorizo or Kransky.
Don’t know about Kransky, but Chorizo is too greasy. Polish Kielbasa is best if you can’t find Andouille.
File is made from sassafras leaves. Both for taste and thickening. If you can’t find file, use sliced okra.
Growing up in South Louisiana, we all learned that the color of the roux depends on what type of protein you’re using. For instance, gumbo with crab meat (very light in color) gets a very, very dark roux the color of dark chocolate. Chicken gets a roux the color of milk chocolate. Etc. And gumbo made with okra doesn’t get a roux at all, since the okra is the thickener in this dish.
FYI – While I don’t have the exact recipe, many health-conscious cajuns make a roux by baking the flour in the oven with no oil (and no stirring) at all.
I’ve heard of baking it too but haven’t tried it.
I am chuckling! Remember decades ago when a good friend, who’d gone home to Lafayette [LA} for a visit, brought me bags of defrosting frozen crawfish. Can you imagine what a stir that would cause now with TSA? He taught me how to make Crawfish Etouffee….which involves roux. And he taught me to brown the roux almost to the point of (my) exhaustion. The crawfish came out so good, but I have never forgotten stirring and stirring and stirring…. and his enjoying the whole thing!
nice recipe! i’m glad it shows how easy making gumbo really is (for some reason most folks think it’s a daunting task). that roux just tests your patience. as far as the roux goes, the lighter the color, the more thickening it provides, but i think the darker color adds more flavor. i’ve made gumbo with blonde roux and don’t like it as much.
what i love most about gumbo is, like chili, it’s a “kitchen sink” stew in that you can pile in the ingredients (chicken, crab, crawfish, oysters, mussels, lobster, clams) as long as you have enough pots on hand! one note: i like to brown my andouille a bit which renders some of the fat out of it and lessens the greasiness in the finished product (i brown my chicken thighs in this rendered fat which adds even more flavor!).
My boyfriend and I would like to make gumbo sometime. Since I’m a HUGE fan of shrimp, is it possible that I can use frozen, but without the tail on? Thanks, Elise. :-)
This was my first time eating or making gumbo, and it was delicious ! Another successful recipe, thank you for this site Elise !!
I’m so glad you liked it Rose!
If you wanted to make this the night before, then reheat, when would you pause? Just before the shrimp? I fear rubbery overcooked shrimp.
Yep, I would probably wait and put the shrimp in at the end.
can scallops join the party and, if so, how and where to introduce them?
I love gumbo and make it once in a while. It is a lot of work, but once it is ready you have a huge pot. It freezes well. This is a great recipe
This taste sooooo good. I made it for my family and they absolutely loved it. I had to improvise a little because I forgot to buy some of the things you listed, but even then, this is awesome. You lead me to a victory and a new household favorite.