I live in south Louisiana and have been making gumbo for 40 years. Thsi is absolutely the best gumbo recipe I have made and actually the only time that I have used a recipe for years. My husband loved it and he is a true cajun. Don’t leave anything out. Since I don’t like to stand a long time with the roux, I have started using Savoie’s Real Cajun Roux, it is a dry browned flour and comes in a pint jar. You cannot tell the difference from the roux that you make yourself. I wish I would have had it years ago. Anyone that wants a real southern cajun gumbo, just has to make this one.
This was fabulous! I made it last night exactly by the recipe, and it turned out great! We served it over rice with crusty french bread, and it made a hearty meal. Anyone planning to make it needs, to set aside several hours, but it’s WELL worth it. My only advice is to wear comfortable shoes because you’ll be stirring the roux for a looooong time. Stir it until you think nothing’s going to happen, then stir it a while longer, and it will be ready. Enjoy!
Excellent recipe – but you can take it up another notch by using homemade stock made from crab, shrimp or crawfish shells instead of the water. Lobster shells would work too. I save all the shells and heads and cook them for about an hour with the trinity and some peppercorns and then strain. I keep the shells in my freezer until I have a bunch. Then I store the stock in 1-2 cup portions.
I have been looking for a good gumbo recipe. This is it. I am not into high levels of heat, preferring to savor the flavors and textures that comprise a good gumbo, so there were no chile peppers in mine and rather less of the other forms of chemical heat. I substituted cilantro for the parsley just because (I generally have cilantro in the fridge and any parsley not used in the recipe would have been tossed) and used a large can of sliced stewed tomatoes that I had purchased by accident. I had to laugh at myself when I realized that one of my saucepans contained “stewed tomatoes and okra”, a dish I despise! Not sure whether my roux ever achieved the proper chocolate color, but the end result was fantastic!
I loved this recipe! I only used half the amount of water because I like it thicker and I didnt spend as long on my roux, about 15 minutes but still was great.
Ingredients:
1 pound smoked sausage links, cut into
1/4-inch slices
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Ingredients:
1 pound smoked sausage links, cut into
1/4-inch slices
1/4 pound bacon, chopped
2 cups chopped okra
1 (14.5 ounce) can diced tomatoes with green chile peppers
1/2 cup unsalted butter
2/3 cup all-purpose flour
2 cups chopped onion
1/2 cup chopped green onions
2/3 cup finely chopped green bell pepper
2/3 cup finely chopped celery
2 tablespoons chopped fresh parsley
2 tablespoons minced garlic
2 cups watersalt to tasteground black pepper to taste
1/4 teaspoon cayenne pepper
1 teaspoon dried thyme
2 bay leaves
6 cups water
2 pounds uncooked medium shrimp, peeled and deveined
Directions:
Brown the sausage in a skillet over medium heat, discard the fat in the skillet, and drain the sausage slices on paper towels to absorb any excess grease. Set the sausage aside. Cook and stir the chopped bacon in the skillet until crisp, 6 to 8 minutes, remove the bacon, and set aside. Stir the okra into the hot bacon drippings, and cook and stir until the okra is tender, about 5 minutes. Drain the okra in a colander, and discard bacon drippings.
Place the okra and diced tomatoes in a saucepan over medium heat, and bring to a simmer. Reduce heat to medium-low, and simmer the okra mixture for about 10 minutes.
In a large soup pot, melt the butter over medium heat, and cook and stir the onion, green onions, green pepper, celery, parsley, and garlic until the onion begins to turn brown, about 10 minutes. Remove the vegetables but leave the butter in the pot. Stir in the flour, reduce heat to low, and cook the roux, stirring constantly, until it turns the color of milk chocolate, 30 to 45 minutes. Do not let the roux burn.
When the roux reaches its correct color, whisk in 2 cups of water. Raise the heat to medium; stir in salt, pepper, cayenne pepper, thyme, and bay leaves, bring the mixture to a boil, and stir in the sausage, bacon, okra-tomato mixture, and 6 more cups of water. Reduce heat to medium-low, and simmer the gumbo, stirring occasionally, until the soup has thickened and the flavors are blended, about 45 minutes. Stir in the shrimp, and simmer until they turn pink and opaque, 6 to 8 more minutes. Discard bay leaves and adjust the seasonings, if desired, before serving.
source :allrecipes.com