Seafood Gumbo Recipe?
 

My girlfriend has been begging me to make her some good old cajun seafood gumbo. Her mother's family is from Delcambre and she has always told me how she remembers the great gumbo that her grandaddy used to make her. Anybody care to share a good recipe with me? I am from Mississippi and gumbo is not my specialty. Thanks in advance for the replies.


Cameron

ASk her this question for us. Did granddaddy make her okra gumbo, or roux gumbo, or gumbo verde??? that narrows the gap lots.

Roux gumbo. Sorry about that.

you can get a bazillion recipes but it will be how YOU put it together that will be the key. google it and you'll get more info than you can digest. just pick a recipe and give it a shot, then start tweaking.

1st tip Learn to make a roux. no jarred stuff. If you have never cooked a gumbo ,i would start w/ a chicken and sausage gumbo. It's not as critical on the timing of adding your ingredients as a seafood gumbo is.

agree 100%.....chicken n sausage , aunduille , hard to mess up....DON'T BURN THE ROUX and long as you don't over salt n pepper you good.....Smoking chicken first is helpful also....

Paul Prudhomme's recipe is a great starting place for roux method and gumbo recipe.

Thanks guys. I am going to give it a try this week.

Good luck and let us know how ya make out. Once ya start making the roux get ya gal pall to tell ya when it looks dark enough. Taste vary from family to family how dark they like their gumbos.

If you want a really dark roux and can't get it right get w/ me and i'll give you the secret.

Don't be cheatin with no dam onions

Some cook 2 pounds of Bacon, then discard the bacon, and use this grease to start the Roux.

Don't you mean eat the bacon? Bacon wasting is a serious crime...

I'm like Grand mere i keep a small lard can of bacon grease. she kept hers on the back of the stove. i do keep mine in the fridge.;)

I don't use just onions and it aint cheatin unless you don't know the trick. i have been accused of using kitchen bouquet as someone would look at my roux and it's a caramel color. come back three min later and it's as dark as coffee and not a burnt taste anywhere.
luckily someone that happened to be on the committee that was putting on the contest had been watching me the whole time.
i had told him about "the trick" and he wanted to see it in action.
he could not believe the change in such a short time.

Seriously. We need to do the gumbo throwdown.

I nominate myself as an official taster and judge