New Orleans Style Gumbo

[ecu1984]

I think I make a pretty mean, restaurant quality seafood gumbo,
Had a remote office in New Orleans for 15 years and went there two or three times a month,
eating Gumbo any and everywhere that served it.
Sometimes I cheat and take shortcuts in making it, but today I didn't.
Homemade stovetop roux, seafood stock from shrimp heads and tails, file powder.
Andouille sausage, fresh okra, tomatoes, fresh garlic, sautéed the trinity veggies, etc
added a pound of cleaned crawdad tails, a pound of shrimp. About to put the rice on in just a second
Possibly the best batch I have ever cooked. Will ne even better for tomorrow's lunch
Crawfish tails.jpg
File Powder.jpg
Gumbo spoon.jpg

[MolliesMaster]

That looks delicious!


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[Cwaysvt]

Nothing says authentic Norleans like a seasoning made in San Francisco.

Joking aside that looks great.

[ecu1984]

Nothing says authentic Norleans like a seasoning made in San Francisco.

Joking aside that looks great.

File powder is hard to find local these days, Publix, Kroger, Food Lion, Walmart don't stock it in-store.
The only place I can find it locally is The Fresh Market in Forest Acres

[bitesize]

Biggest thing I miss about living in Venice is the Gumbo- just not the same when I make it now!

[willk]

I like gumbo quite a bit.

[JABIII]

File powder is hard to find local these days, Publix, Kroger, Food Lion, Walmart don't stock it in-store.
The only place I can find it locally is The Fresh Market in Forest Acres

Isn't file just ground up sassafrass? How much you need? That looks good Rick...

[tsigmon]

I'm jealous!

[FEETDOWN]

5400 Augusta Rd
Lexington

I’ll trade you a couple bags of corn for a quart.

[Black Bart]

Please tell me about your roux technique.

[ecu1984]

Please tell me about your roux technique.

cup of oil and one cup flour (always equal amounts if increasing or reducing the batch)
heat oil in cast iron skillet, gradually whisking in flour, once all the flour is whisked in
turn heat down and whisk/cook constantly stirring until it turns the color of peanut butter at a minimum.
Old school is darker and cook until it gets chocolate color.......i find the color of a copper penny is perfect
You are looking at 45-60 minutes
The roux is your thickening agent, coloring agent and it also has a nutty aroma/flavor that is desired.
You will notice the aroma of like roasted nuts when the color starts changing, that is what you are looking for

[drwilly]

Posts like this are the only thing that make you tolerable in the sports forum. That looks delicious.

[cajunwannabe]

Looks incredible Rick!

Homemade roux takes time but pays off big when it's done right!

[Tater]

Looks soupy

[ecu1984]

Looks soupy

I can't stand a soupy seafood gumbo
I will go thinner if a chicken and sausage gumbo but seafood gets tightened up

[murraywader]

Looks soupy

Pre rice. Looks good!

[nitro5x6's]

Looks good. Personally, I don't put Andouille in a seafood gumbo . Pork fat kinda detracts or even negates from the "Seafood" aspect. I prefer crabmeat and oysters.

Not saying I wouldn't tear up a bowl of that. Just personal preferences on gumbo.

Andouille goes in a gumbo made with chicken at my house.

[Gunning Bird]

You can find file here: https://www.cajungrocer.com/zatarain%27s-gumbo-file

Amazon carries it as well albeit at twice the price.

[Lawdog]

Got to make the roux out of bacon grease

[Black Bart]

^^^ That sounds like it could be amazing.