VIDEO HERE (15:53 minutes)
I don't know shit about making gumbo, so I don't know how true this recipe is.
I like gumbo but I can say I've never had any that were any better or any worse than any other, even while they tasted completely different.
I'm pretty sure that gumbo's like chili when it comes to everybody having their own special recipe.
Bruce is pretty good, and he knows what he is talking about when he says that everyone makes it differently. The basis of every gumbo is the roux, and the richer the roux, the better the gumbo. I'll link to my basic recipe below, and I live in central Louisiana. Add or subtract from it as you like, but the roux is the heart fo the gumbo.
ReplyDeletehttps://pawpawshouse.blogspot.com/2010/02/gumbo.html
What pawpaw said, it’s the roux.
DeleteMadMarlin
Agreed! Although I do my roux in a cast iron pan. But I'm not selling griddles either.
DeleteAmen to papaw. It’s about the roux. I never use Okra but some swear without okra, it’s just soup. I will eat all the raw oysters Yiu can serve but the slimy ass okra, no can do
ReplyDeleteBorn in New Orleans, and grew up on Gumbo and Red Beans & Rice. I'll sign on with Bruce and Pawpaw. Personally I prefer Seafood gumbo, with shrimp, crawfish, crabs and whatever. Gotta have okra. By their roux shall ye know them.
ReplyDeleteYou're right, bunch 'o different versions of gumbo, and most are all good. Interesting this guy is doing most of it on his flattop grill, which I'm sure Blackstone appreciates the product placement. I do disagree with him adding the crawfish meat to the chicken and sausage, those last two are going to overpower the flavor...but then again, it's his gumbo. It's more of a cool weather meal for us so we're waiting for the summer temps to break.
ReplyDeleteAs you commented, like chili, there's a different, tasty recipe in every kitchen. It's all about the roux.
ReplyDeleteI wonder if you can make a brown gravy this way. Brown the flour then add some butter and maybe broth. I love Loco Moco but the gravy is important. I've tried package, canned and the only gravy that works for me is from a roast. Loco Moco, big scoop a sticky rice in a bowl, throw a hamburger on top, Then top that with two fried eggs then smother with gravy. Mighty fine eating if the gravy is right. I've know how to make the butter, flour and broth gravy. I just wonder if browing the flour dry makes for a better gravy.
ReplyDeleteYes, it is most definitely the way to make brown gravy
DeleteI read Pawpaw's blog with interest. I've been going to Louisiana, mostly southern Louisiana on business for well over 25 years and Pawpaw's basic recipe matches up well with some of what I've found there. Unlike some uninformed folks, I've learned that there is no "one true gumbo" and frankly, thank God for that. Kenner Seafood in Kenner lists four or five different ones on the menu. Dear Lord knows I love that Loozy-anna cooking but it's a good thing I don't live there because I'd weigh 400 pounds.
ReplyDeleteI was down there one time a cold front blew thru and the customers I was visiting at Crowley were all shivering and hunched up with the cold. Me too. Finally, about 930 one of them asked, where we going to eat the gumbo today? Everybody had a different idea about where to go, and work stopped for about a half hour while they hashed this out and came to a consensus. We were out the door going to lunch before 11. Is serious business in that part of the world.
I worked with a guy from Louisiana that was also a chef, he would visit relatives a couple of times a year and bring back the spices and stuff you could only get down there. Was good stuff, but like Wirecutter said, not that much of a gumbo connoisseur to really call it, I know when I like it.
ReplyDeleteGumbo, like chili, is different for each person. I've tasted a few different versions in the Mobile area. For me: The best was in a town called Fairhope. Restaurant closed. Can't get it anymore.
DeleteHoly cow!!! Guess what I am cooking this weekend!!! Thanks so much Ken!!
ReplyDeleteEvil Franklin Gumbo, chili, chowders and soups in general are all to the taste of the chef. When you're starving everything that fits into a pan that's edible serves up as dinner. Even some things that aren't.
ReplyDelete