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Gumbo Question
- Thread starter jglass
- Start date
chubbyalaskagriz
New member
Janie, for me Gumbo is one of those hodge-podge kettle-delights that is kind of a lot of this and that- no real recipe.
Most gumbos are thickened by either file or okra- or both. Or thickened w/ a nice rich brown mohogony roux.
I usually start out making my slow-cooked mohogony roux in a heavy-bottomed pot. To that I add loads of chopped onion, celery and green bell pepper and saute/cook well.
Next I add chicken, turkey or seafood stock and get that hot and simmering. Then meat (I love chicken and smoked sausage gumbo best... also like shrimp gumbo) and I usually also add diced tomatoes too.
Then I season it accordlingly- and fairly strongly too, depending on what kind of meat I choose to use.
Sometimes I either ladle it all over a bowl of rice- sometimes I add the rice right into the gumbo itself.
YUM!
Most gumbos are thickened by either file or okra- or both. Or thickened w/ a nice rich brown mohogony roux.
I usually start out making my slow-cooked mohogony roux in a heavy-bottomed pot. To that I add loads of chopped onion, celery and green bell pepper and saute/cook well.
Next I add chicken, turkey or seafood stock and get that hot and simmering. Then meat (I love chicken and smoked sausage gumbo best... also like shrimp gumbo) and I usually also add diced tomatoes too.
Then I season it accordlingly- and fairly strongly too, depending on what kind of meat I choose to use.
Sometimes I either ladle it all over a bowl of rice- sometimes I add the rice right into the gumbo itself.
YUM!