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Not sauteing the Trinity first was counterintuitive…..but LAWD… This turned out thick, rich and wonderful! The roux is a must. Will make this again and again!
Hey Elise, thanks for posting this recipe. It is boss!
You’re welcome, Regina, I’m so happy you like it!
This recipe was wonderful! I cannot wait to make it again. I did add some extra Cajun seasoning, 2 bay leaves and a tsp of dry thyme. Absolutely loved it.
Could canola oil be used in place of peanut/vegetable oil?
Sure! Just check that it is fresh. I find that canola oil can go rancid rather quickly. If any cooking oil smells like old peanuts, it’s old and shouldn’t be used.
Yum! I made this for my husband and I while we were “Glamping” (Camping) lol – not sure of the spelling- It looked difficult, but it was really easy and, we both Loved the flavor… really, really Good!!!! I will definitely make this again! Thank you for the recipe… it’s a keeper ~ YUM!~Doris M
That’s some good glamping you guys have going on, Doris! Thanks for your comment.
Nobody thought flour to oil ratio was off? I was not able to come up with a paste texture for the roux. Flavor was still really good though
Tony’s brand has a pre-made roux, use a cup of it and with 2 cups cold water. So much easier. Great brown thick mixture
Hi Monica, I re-tested the recipe and agree that the ratio was a little off. I’ve adjusted the recipe to add 2 more tablespoons of flour to the roux. I usually think of a roux as a 1:1 ratio of fat to flour, but then I more often make roux with butter. When you sub oil, you need a little less. Note when you make the roux that it will thicken up quite a bit initially, but as the flour browns more deeply, it loses its thickening power and the mixture will loosen up quite a bit.
came out great!
I added chicken thighs and I did use gumbo file. Came out beautifully!!! Thank you!
Very similar to my Gumbo so it should be very good. One major difference is I like to cook the flour to a brownish roux and then add the oil to finish cooking it. Less chance of burning it and goes a little faster. Also, it should always be made in a cast iron pot. There’s supposed to be something about doing it in cast iron that enhances the flavor. BTW, I live in Louisiana.
When making your roux think the color of a Hershey Chocolate bar. Your looking at 15-20 min of stirring time. Cooking the sausage in advance and adding it and the pan juices really make a difference. Okra of course needs to be in there. I do add File Gumbo powder twice. Once 1/2 way thru and again about 1 min before removing it from the heat.
Where is the okra???
Not all gumbos have okra…but if you like it, nothing’s keeping you from adding it! ;)
You are right. But all Creole Gumbo’s have Okra.
some people dont like okra..
Excellent! Add okra if you like, it is great in this recipe. I use crab shell broth. Whenever we can find whole crabs, i make stock from the shells. Delicious in gumbo and any fish or shellfish soup or stew.
Sorry! It isn’t gumbo without okra!
This is my 2nd or 3rd time making this recipe for Mardi Gras and have enjoyed. The homemade shrimp stock was new to me this time around and it was amazing!! Completely elevated the dish. I made a Southern Living Jambalaya recipe in the instant pot a few days ago, which was good, but the gumbo was the hands down winner. I do also add the file to individual bowls.
Thank you SR for being my daily resource for feeding my family homemade meals for the past 6 years!!
I made it with okra added. Yum!!!
Perfect ! Except I would not leave the tail shell ends on my shrimp and remember stock is not always necessary in dishes if not homemade it adds a lot of sodium and when adding the shrimp or the chicken or the sausage , it makes it’s own stock as it’s cooking , so it’s okay to just add water . Also many of us smother okra and put in our seafood included gumbos add such a great flavor.. but if one doesn’t care for okra leave it outI just made my seafood gumbo last night mmmmm
This was amazing! And easy. I followed the instructions to the letter (except I didn’t have file powder and I added a pound of scallop pieces that had been lurking in my freezer. ). This was delicious. And easy to make.Did I mention that it was delicious?
Awesome Emily, I’m so glad you liked it!
This is the third gumbo recipe I’ve tried. Roux is way too thick. I needed to add some tomato sauce and a touch of vinegar to brighten. I’ll keep on searching.
Sorry to hear this was a disappointment. Were you able to get your roux nice and dark? As the flour browns in the roux, it loses its thickening power. I’m wondering if your gumbo was too thick because the roux wasn’t dark enough. A more pale roux will give you a thicker soup.
This gumbo is awesome! This was my first time making anything with a dark roux and the photos here really helped. Instead of andouille I used cajun chicken sausage. Will definitely make again!
THIS IS THE STUFF!