Thread: Let's eat Gumbo!

Gumbo without okra to flavor and thicken the soup?????? Hearsay!!!!!! Hearsay!!!! Hot dogs and no okra and you choose to call this gumbo????

No chicken stock or tomatos? The rue looks good but thats just a start...some sausage, onion, cilantro, garlic, celery (stalk and leaves), tomatos with fresh ground pepper, a bay leaf or two, pinch of marjoram.

Throw all that shit in a pot on medium and let the broth get going. The okra should help thicken the soup. Towards the end throw in some shrimp, fish fillets (boneless) and some crab claws (if you can afford them!) and you've got gumbo!

Originally Posted by El Gibbon

A couple of things on Gumbo, a staple food of the Miss. Delta region.

Gumbo is generally meat based - Spicy sausage is a necessity, then beef, chicken or pork.

Creole' gumbo is seafood based - lobster, clams, mussels, crawdads, shrimp and occasionally fish fillets.

There are nearly as many recipes for gumbo as there are red-necks in La., but the basic roux is the most important. Once you've got your roux built then you add a broth of your choice depending on which style your making. Once you got a good stew brewing (roux, meat, veggies) at a slow boil and your meat is almost cooked, now its time to add the soft veggies (tomatoes etc. shrimp if your doing Creole) add your LONG grain white rice, cover turn off the heat and leave tightly covered for 20 or so minutes. This is ultra important - DO NOT REMOVE THE COVER JUST TO """CHECK"""! Leave it alone or it will cool too quickly.

Add the rice in your normal ratio of liquid to rice that you normally use.

When finished you should have nice fluffy rice with your meats/fish mixed throughout, just fluff it up like you would a pot of rice. Perfect gumbo!

EDIT: I've never seen a potato anywhere near a plate of gumbo....

E. G.

Sort of up-market Paella then - sounds good to me !

^ yep same method of cooking but much spicier.

E. G.

Never saw Gumbo as thich as is being mentioned, seems like always had some juice, but ain't anyone mentioned the Gumbo spice yet,, didn't anyone ever hear of Filae [sp] never a coonass kitchen with out it.

most of the ingredients look good but why fry flour and oil together I can understand using flour as a thickner but not this way it all seems rather strange I suppose the end piece is tasty nevertheless,as for Hotdogs there bad enough at the best of times.............................Happy Eating

Must be a yank dish or something? At first I was expecting some delicious African dish, but remembered that that the Africans aint renowned for their food. Doesn't the Swahili "Gumbo" mean hello?

Theres a job waiting for you with Campbells Sharon.

Nope, not no flavorless, tasteless Thai sweet water shrimps,, buy some salt water shrimps and then bring that gumbo over my house and we eat it,, but none of them nasty ass Thai weiners either,,make a man puke having to read that shit this time of the morning. Fuck, ain't no one ever been in NOLA?
Bad as Pizza with Thai weiners on it,, fucken hell..

it may have tasted good but its not a gumbo. You need okra for that. Also you need the "holy trinity" of spices, celery, onions,, and bell peppers to make a good gumbo. Should have rice cooked into it as well.

Nice spice rack.

Originally Posted by aging one

Nice rack.

you cheeky old git AO, I didnt know you had it in you!

doing my best there bro!!

Originally Posted by sharon

Followed by these stuff;

LOL ...... nice move

Details of a good gumbo recipe are often taken to the grave

We cooked Gumbo again this weekend and we put Okra in there too.




It's thickener and even more delicious this time.

looks good SHaron. who is 'we' ?

Her and some old git.

What's the British translation for Okra? I wanted to cook gumbo years ago but none of the local veggie shops had any idea what okra was. And where can I buy it in Bangkok as I want to cook it again now.

Also Sharon with your mashed potato's try Whole Grain Mustard (lots of) yellow mustard (little bit) and then milk and butter. Mashed up well and then back on the heat briefly (without burning the base) to get the heat back into it from adding the milk. Or just warm the milk first.

Best Mash, very tasty.

Originally Posted by The Fresh Prince

What's the British translation for Okra? I wanted to cook gumbo years ago but none of the local veggie shops had any idea what okra was. And where can I buy it in Bangkok as I want to cook it again now.

Ladyfingers.

Originally Posted by kingwilly

Ladyfingers.

Very good. I've still never seen it in the shops though. I've just found a pic of it so I know what to look for.

Warn me now if it tastes like shit and I won't bother. It didn't look so good in the pics.

Originally Posted by The Fresh Prince

Warn me now if it tastes like shit and I won't bother.

gumbo or ladyfingers?

The latter are delicious with tomatoes, the former, I have no idea....

Okra is Gra-Jiab in Thai... methinks.