When I say I want gumbo I’m talkin bout like this
Listen, there is nothing remotely aesthetically pleasing about the process that is cooking gumbo! It truly is a labor of love! Gumbo takes hours in the kitchen, if done correctly. However, the ending product is worth it! The juice is worth the squeeze! If I can do it, you can too!
Here’s how I cook mine (emphasis on ME😂):
Step 1: Prep - Make sure your home is cold, as in the tempature in your home must be cold if you do not live in a place where it is already cold outside. The heat will accelerate the rate at which your gumbo could spoil. Once it’s spoiled, you cannot eat it!
Have everything out and ready to put in the pot as soon as the roux is done or else you’ll burn the roux.
Dice green bell pepper, onion, green onion, and celery (or buy Guidry’s mix or something similar to Guidry’s), brown your sausage and chicken, chop/saute your okra, clean your seafood, and start your seafood stock.
Step 2: Roux - Roux is simply equal parts flour and oil cooked down in a good pot. Good pot meaning a nice pot. Cutting corners with the pot you use could mean burning your roux or your roux never reaching that dark chocolate brown color that is needed to make gumbo. Heat your good pot on medium heat. Allow pot to heat up completely. Add oil, then add flour. Stir immediately and continuously until chocolate brown color is reached. Warning… this could take an hour or longer. Don’t plan anything else for the day.. LOL! You can always take a short cut and buy a gumbo base or a premade roux to save time but it truly doesn’t taste the same imo.
Step 3: Once Roux is chocolate brown or slightly darker, add in your holy trinity (diced mixture of celery/onions/green bell pepper/green onion). I personally use Guidry’s mix already diced and ready to go. Allow hot roux mix to soften/saute holy trinity. Do not stop stirring.
Step 4: Add browned andouille sausage, chicken (preferably chopped chicken thighs), and okra. Continue to stir.
Step 5: Add stock. I used the heads and shells of my shrimp and crab to create a seafood stock by boiling their shells in a stock pot with water and a couple of teaspoons of crab boil seasoning. I also used chicken stock. You can use whatever stock is to your tastes.
Step 6: Add your seasonings. I personally used Tony Chachere’s Original Creole Seasoning (just a little bit as the stock has sodium and Tony’s can get super salty), cayenne pepper, garlic powder, onion powder, a small dash of gumbo file (do not use a lot of this), a dash of the liquid crab boil (do not use a lot of this), a few bay leaves, and a dash of accent. I will not even attempt to provide measurements. Please use your ancestors accordingly.
Step 7: Simmer - Let simmer for for about an hour or so on low so all the flavors can melt together.
Step 8: Seafood - I don’t use fresh seafood. I get my crabs and shrimp already boiled from my local seafood store (I live in Louisiana so boiled seafood is not just seafood boiled in water fyi). Reason being is due to gumbo spoiling fast from fresh seafood (a friend from New Orleans taught me this). Whether you use fresh or preboiled seafood is up to you, however the thing you need to remember is that adding seafood is your very last step! Add your seafood and remove the pot from the hot eye on your stove to a cold one. Gumbo can spoil faster than you can count to 10 if not handled properly!
Allow hot gumbo to gradually cook seafood and cool down. You can enjoy as soon as your seafood is cooked! You can eat with crackers or add some potato salad as I have done with mine. Once gumbo is cooled, put away in the fridge or freezer to enjoy later.
I forgot to tell you to cook the rice of your choice to go with the gumbo but I feel like that’s implied!
I can’t provide measurements other than the fact that I use the 1 cup of flour to 1 cup of oil ratio for my roux. Tap into your ancestors and let them guide you or you can let google lead the way. Practice makes perfect with gumbo so take it one pot at a time, have fun, and eat good!
Building on my gumbo journey, let's talk more about seasonings and how they truly define that authentic Louisiana flavor. While I swear by Tony Chachere's for that classic Creole kick, exploring other brands for your 'Guidry's fresh cuts creole seasoning' vibe can be a fun adventure! Many local stores in Louisiana offer their own blends, and sometimes, a little experimentation is key. Remember, the goal is balance – not overpowering the rich flavor of your dark roux and fresh ingredients. Speaking of the roux, which you saw me stirring to that beautiful chocolate-brown in my photos – it’s the soul of your gumbo! Don’t rush it. That patience pays off with a depth of flavor you just can’t get any other way. And once you’ve mastered the base, the possibilities for your Louisiana-style gumbo are endless. While I love a hearty mix of shrimp and sausage, some days I might go for a chicken and sausage gumbo, or even a pure seafood delight with crab and oysters. Each variation brings its own unique character to the pot. Using those fresh crab shells, like I did for my seafood stock, really takes the flavor to another level, adding to that authentic taste. And when it comes to serving, oh, the joy! As you saw in my picture, a scoop of potato salad is non-negotiable for me – it adds a cool, creamy contrast that’s simply divine. But if that’s not your thing, a sprinkle of fresh green onions or a side of crusty French bread for soaking up every drop of that rich liquid is equally fantastic. Of course, perfectly cooked white rice is the classic foundation for any gumbo. It really rounds out the meal. One thing I’ve learned on my gumbo quest is that preventing spoilage, especially with seafood, is crucial. That tip about cooling it down quickly and getting it into the fridge was a game-changer for me. If you’re making a big batch (and trust me, you'll want to!), dividing it into smaller containers before refrigerating helps it cool faster. Reheating slowly on the stove ensures it stays delicious. If your gumbo ever seems too thin, a common rookie mistake, you can simmer it a bit longer to reduce, or for a quick fix, melt a tablespoon of butter with a tablespoon of flour, cook for a minute, and stir it into the simmering gumbo to thicken. This creates a quick 'beurre manié' that can save a watery pot! Ultimately, each pot of gumbo is a journey, a reflection of the cook's passion. Don't be afraid to adjust the seasonings to your personal taste, just like I mentioned with the Tony Chachere's. It's about finding that sweet spot that makes your taste buds sing. So gather your holy trinity – those diced onions, bell peppers, and celery – get that roux to a perfect shade, and embrace the process. You'll be rewarded with a truly soul-satisfying meal that tastes like home.
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