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    You are in: Home / Community Forums / Community Cafe / The best Gumbo EVER! (brag)
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    The best Gumbo EVER! (brag)

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    Chipfo
    Thu Feb 21, 2013 9:33 pm
    Food.com Groupie
    Last night I decided to make gumbo, just a put-together, not following any recipe. I am a Cajun food fan, so I know the basics. I sat down to eat with a couple of big pieces of crusty garlic toast, after a few bites I realized that this was the best gumbo I think I have ever eaten!

    I hate it when I do that icon_eek.gif And I do it more than I like.

    That is, make something excellent and NOT take notes while I am making it. icon_redface.gif

    Luckily, though, I started writing it down while I was eating and fresh in my mind, I started with a dark roux I made, set it aside, then in a big pot seared the chicken and onions, peppers and garlic, deglazed with chicken broth and added the rest, waiting to the last few minutes to throw in the seafood mix, it has okra and everything. Served it over rice.

    When will I learn to write things down as I go. I think I remembered everything, I will post it, but I am going to have to make it again with what I wrote down to make sure it is right.

    Don't you hate it when you whip something up and it turns out to be excellent but you didn't takes notes while doing it icon_eek.gif
    Molly53
    Thu Feb 21, 2013 9:42 pm
    Forum Host
    Did you leave any leftovers? I'm available for supper tomorrow! yummy.gif
    Chipfo
    Thu Feb 21, 2013 9:59 pm
    Food.com Groupie
    Plenty of leftovers, but you better hurry, there not going to last long. I am heating some up right now, to make sure I wasn't just extra hungry or something last night.

    Do you ever do that? Make something from what you have around, not take notes and wished you would have? I do it a lot.
    CindiJ
    Fri Feb 22, 2013 12:40 am
    Food.com Groupie
    Yummmm!! Love gumbo and especially with okra!!

    To answer your question, yes - I do it all the time. But for me it's a one hit wonder when I do it...it's never as good as the first time for me! I now keep a roll of adding machine paper in the tool drawer for that purpose.easier notes and doesn't take up much space.
    Pot Scrubber
    Fri Feb 22, 2013 1:58 am
    Food.com Groupie
    Gumbo and crawfish etoufee are my two favorite meals EVER!!!!

    I need to start writing the recipe down on paper. I've got it to down to an exact science after making it for 20+ years.

    I just throw in a handful of this and a smidgeon of that and a tsp of something and a Tbsp of my secret ingredient. Serve over white rice with Louisiana Hot Sauce on the side.

    I can't tell you my recipe or my family would have no reason to keep me round. They love my gumbo.

    Yep @ Cindi... it has GOT TO HAVE OKRA!
    Chipfo
    Fri Feb 22, 2013 7:16 pm
    Food.com Groupie
    I just hope that I remembered everything when I wrote it down while eating it, I love gumbo as well and have made it may times, this time I just through it together and didn't think about keeping track as I went.

    And as far as the okra, in my opinion it isn't gumbo without it, but, I do have family raised in Baton Rouge and they say it is an option.

    Okra comes from Africa and what I have come to believe is that the word gumbo or gombo is a translation of an African word for okra and thats where gumbo gets its name, so how could it be gumbo without okra, that would be like making chicken soup without chicken icon_biggrin.gif

    I re-heated my gumbo last night and it was just as good as the night I made it, I may have to jar this stuff and sell it icon_biggrin.gif

    Pots, I have to at least see your recipe since you talked about it.
    Pot Scrubber
    Fri Feb 22, 2013 8:32 pm
    Food.com Groupie
    Chipfo wrote:
    I just hope that I remembered everything when I wrote it down while eating it, I love gumbo as well and have made it may times, this time I just through it together and didn't think about keeping track as I went.

    And as far as the okra, in my opinion it isn't gumbo without it, but, I do have family raised in Baton Rouge and they say it is an option.

    Okra comes from Africa and what I have come to believe is that the word gumbo or gombo is a translation of an African word for okra and thats where gumbo gets its name, so how could it be gumbo without okra, that would be like making chicken soup without chicken icon_biggrin.gif

    I re-heated my gumbo last night and it was just as good as the night I made it, I may have to jar this stuff and sell it icon_biggrin.gif

    Pots, I have to at least see your recipe since you talked about
    it.

    Yum. Gumbo makes me smile.

    I only get to make it 1-2 times a year because I MUST save and hoard enough raw shrimp shells when they are peeled, crab carcasses, and fish bones. It takes quite a bit of time for a single bachelor to save up enough scraps to make a homemade seafood broth. The fresh broth is the most important part.

    Ya gotta have sassafras! It ain't gumbo without sassafras/file powder.

    If I don't have okra I won't bother making gumbo. That is just wrong on so many levels. It thickens it up nicely without having to use too dark of a heavy roux. But... ya gotta use some roux or it ain't gumbo... I prefer a light blond colored roux.

    I also use a can of stewed tomatoes. Technically, that makes it Creole and not Cajun. Creole cuisine uses tomatoes and Cajun food purists would never use tomatoes. But I'm a Southern rebel and will never be any damn good.

    Justin Wilson and Paul Prudhomme are my Cajun cooking gods.

    My secret ingredient is a tiny cap full of Kitchen Bouquet. It's a concentrated gravy seasoning. It gives an earthy flavor like a dark roux.
    K9 Owned
    Fri Feb 22, 2013 8:38 pm
    Forum Host
    Nothing at all to do with Gumbo but I 'winged it tonight with a main course salad and it was awesome!!!! One of those things that you will never duplicate icon_sad.gif
    Zeldaz
    Fri Feb 22, 2013 8:39 pm
    Food.com Groupie
    Why not get a small recorder and narrate the recipe as you make it? Hands-free, and you can transcribe it later.
    Pot Scrubber
    Fri Feb 22, 2013 8:50 pm
    Food.com Groupie
    Zeldaz wrote:
    Why not get a small recorder and narrate the recipe as you make it? Hands-free, and you can transcribe it later.

    What is this "recorder" of which you speak? Are you a sorceress?

    It sounds like witchcraft to me. I just pretty much make it up as I go merrily along. icon_biggrin.gif
    K9 Owned
    Fri Feb 22, 2013 8:53 pm
    Forum Host
    LMBO! It makes total sense! Just 'talk in to the mike' icon_lol.gif
    Cell phones have recorders
    Chipfo
    Fri Feb 22, 2013 11:34 pm
    Food.com Groupie
    Pot Scrubber wrote:

    Yum. Gumbo makes me smile.

    I only get to make it 1-2 times a year because I MUST save and hoard enough raw shrimp shells when they are peeled, crab carcasses, and fish bones. It takes quite a bit of time for a single bachelor to save up enough scraps to make a homemade seafood broth. The fresh broth is the most important part.

    Ya gotta have sassafras! It ain't gumbo without sassafras/file powder.

    If I don't have okra I won't bother making gumbo. That is just wrong on so many levels. It thickens it up nicely without having to use too dark of a heavy roux. But... ya gotta use some roux or it ain't gumbo... I prefer a light blond colored roux.

    I also use a can of stewed tomatoes. Technically, that makes it Creole and not Cajun. Creole cuisine uses tomatoes and Cajun food purists would never use tomatoes. But I'm a Southern rebel and will never be any damn good.

    Justin Wilson and Paul Prudhomme are my Cajun cooking gods.

    My secret ingredient is a tiny cap full of Kitchen Bouquet. It's a concentrated gravy seasoning. It gives an earthy flavor like a dark roux.


    I didn't have seafood broth, I used my home made chicken broth.

    I have and use File` (sufferin succotash I have ground sassafras) I add it to the piping hot bowl when serving, so not to cook it too much

    I like my roux dark and I make it myself. (so no bouquet needed)

    I did and do, also like you, add a can of petite cut stewed tomatoes. But it is not enough to make it tomato-y, or even creole-like in my opinion.

    Secret ingredient - a splash of beer here and there

    I have 2 of Prudhomme's and one of Wilson's cookbooks icon_smile.gif

    And, as someone else stated, I alway have Louisianna hot sauce on the side, the bottle with the red dot is the only one for me. I usually add a drop or 2 to the spoonful while I am waiting for it to cool right before it is plunged into my mouth icon_smile.gif

    I am as full as a tick on a fat dog but I just made myself hungry again.

    Hmmm, Pots, we just might have to have a gumbo "Throw Down", I would take on Bobby Flay with this batch.
    Pot Scrubber
    Fri Feb 22, 2013 11:56 pm
    Food.com Groupie
    Chipfo wrote:
    Pot Scrubber wrote:

    Yum. Gumbo makes me smile.

    I only get to make it 1-2 times a year because I MUST save and hoard enough raw shrimp shells when they are peeled, crab carcasses, and fish bones. It takes quite a bit of time for a single bachelor to save up enough scraps to make a homemade seafood broth. The fresh broth is the most important part.

    Ya gotta have sassafras! It ain't gumbo without sassafras/file powder.

    If I don't have okra I won't bother making gumbo. That is just wrong on so many levels. It thickens it up nicely without having to use too dark of a heavy roux. But... ya gotta use some roux or it ain't gumbo... I prefer a light blond colored roux.

    I also use a can of stewed tomatoes. Technically, that makes it Creole and not Cajun. Creole cuisine uses tomatoes and Cajun food purists would never use tomatoes. But I'm a Southern rebel and will never be any damn good.

    Justin Wilson and Paul Prudhomme are my Cajun cooking gods.

    My secret ingredient is a tiny cap full of Kitchen Bouquet. It's a concentrated gravy seasoning. It gives an earthy flavor like a dark roux.


    I didn't have seafood broth, I used my home made chicken broth.

    I have and use File` (sufferin succotash I have ground sassafras) I add it to the piping hot bowl when serving, so not to cook it too much

    I like my roux dark and I make it myself. (so no bouquet needed)

    I did and do, also like you, add a can of petite cut stewed tomatoes. But it is not enough to make it tomato-y, or even creole-like in my opinion.

    Secret ingredient - a splash of beer here and there

    I have 2 of Prudhomme's and one of Wilson's cookbooks icon_smile.gif

    And, as someone else stated, I alway have Louisianna hot sauce on the side, the bottle with the red dot is the only one for me. I usually add a drop or 2 to the spoonful while I am waiting for it to cool right before it is plunged into my mouth icon_smile.gif

    I am as full as a tick on a fat dog but I just made myself hungry again.

    Hmmm, Pots, we just might have to have a gumbo "Throw Down", I would take on Bobby Flay with this batch.

    Ha! Bring on your gumbo "throw down." I ain't scared of you. LOL.
    Chipfo
    Sat Feb 23, 2013 12:18 am
    Food.com Groupie
    Time and place ole buddy



    Wouldn't it be fun though, to have a Gumbo throwdown and the folks here could come and do a blind taste test.

    Me and my family has done throwdown type cooking contests, I think it's fun.
    K9 Owned
    Sat Feb 23, 2013 9:54 am
    Forum Host
    A Throw down! Yippee.
    I can feel the testosterone surge from here icon_smile.gif
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