What is in your Gumbo?

With the cold weather coming in, it's that time to cook more gumbo. I always make my own roux. I realize that gumbo is something different to everyone. I, put okra and tomato in mine, and the file' in the roux.

So what are yalls gumbo secrets? It's seems gumbo is different in each region.

We can try your gumbo.
I don't cook.
Gumbo tasting contest
Pretty momma.

I make my own roux too. I make mine cajun praire style. Trinity (belle peppers, onions and garlic). Chicken, smoked sausage, andouille and tasso. I like to make a base with a smoked turkey leg first. I dont eat rice anymore so I’ll throw in some boiled eggs to eat with it.

With the cold weather coming in, it's that time to cook more gumbo. I always make my own roux. I realize that gumbo is something different to everyone. I, put okra and tomato in mine, and the file' in the roux.

So what are yalls gumbo secrets? It's seems gumbo is different in each region. Originally Posted by April Cox

You are right about regional. Okra, tomatoes and file' seem more creole, or east of the Mississippi. Us prairie cajuns do it a little different. And then we have the coastal, webbed foot seafood gumbos.

Try cauliflower rice Pirate.

I like some oysters in mine and use seasonings similar to Emeril's mixture (I forgot what he calls it).


And of course topped with a spoonful of potato salad.

Used to believe roux had to be made with bacon grease. Found out I was diabetic and mom learned how to make a roux with no oil in the microwave, started doing that and gumbo tasted the same. Now use jar roux and still tastes the same. I boily roux for a couple hours before adding anything. Use chicken stock instead of water. Trinity. MEAT and lots of it, cook until falls off the bone then take all bones out before serving. And don't forget the okra!

April you can have my recipe if you want to write it down while I cook, I'm one that it is never exactly the same....

[QUOTE=CWS91;1056125439]Try cauliflower rice Pirate.

I’ll have to try that.



I’ll bring home some ducks, dove or geese after hunting and make it wild game every once in a while too.

Yum yall, this is why I asked, everyone makes it different, I use the trinity also, just not in my roux, I saute it and then use it when cooking meat for the stock ( chicken) and andouille. I'll have to try it in the roux next time. My gumbo is always a little different, I never really measure, just eyeball. This last pot was just a little off, not as usual. I really didn't do anything different.

Tasso sounds good in it, I use it in white beans, maybe I'll try it my gumbo next time.

And I do loves me some cold creamy potato salad on top

Oh yes potatoe salad in the bowl is a must! The trinity can be added to the roux or after roux is boiled.

Damnit! I know want gumbo and April.....

"And I do loves me some cold creamy potato salad on top"

...and she just keeps getting better and better.

Lol, I'm hungry now too. I may make another pot and this weekend.

Home made roux in the trusty magnalite. Andouille from Jacobs in the Andouille capital and smokes turkey necks and chicken.

Lol, I'm hungry now too. I may make another pot and this weekend. Originally Posted by April Cox

Tonight I'm making chili, takes too long to make gumbo after work. Will be cold enough to burn a fire in the fireplace too, be it will probably have to open the kitchen door while cooking to keep it cold enough inside for the fire. Louisiana doesn't allow us too many good cold nights for fires!

No the real gumbo ingredient answer in respects to Hobbying would read something like April, Raquel, Lil Red, Skny, Dallas, Gia, Nicolet, Lisa, Sammie Jo......Damn what a fine meal!!!!

Damn! a beautiful woman and she can cook!! you must be related to chef Giada De Laurentiis from the food network.

She does much more than cook and look beautiful!!

Damn! a beautiful woman and she can cook!! you must be related to chef Giada De Laurentiis from the food network. Originally Posted by el guero