I've had my eye on this recipe for a while but had to find a source (in Chicago) for whole shrimp, with heads. Found them! I did Stephanie's recipe almost exactly, except, I did not add the okra (I can't abide it). Also, I used turkey andouille sausage and kielbasa, to cut down the fat a bit. Excellent flavor and my house smelled like a cajun kitchen. The stock rules in this recipe, definitely get the whole shrimps, peel them and use the shells and heads to make the stock. I added an unpeeled, chopped onion, several garlic cloves and a stalk of celery to the stock. When making the roux, stir it constantly; it took me about 1/2 hour to get it to the dark brown color that was perfect for gumbo. My husband and I love NO, and we felt like we were there while eating this dish with cold beer and a baguette. Our neighbors are happy too because this made so much, we had to share. Thanks StephanieC for a great gumbo that I'm going to make many times!
this is simply delicious! my house smelled wonderful and i had all the ingredients from my recent visit to NO. i omitted the okra, and also used a lb of crawfish and added 2 tsp of file. wonderful stuff!
This is definately NOT a cajun recipe but it is still good, one tip though, make sure you get the roux really dark but not to burn it. The roux makes the gumbo. I've done some researching on the roux and it's a tricky thing, you have to know how hot to get it and know when to take it off the heat all the while whisking it as it continues to change colors. Much harder than it sounds. Still experimenting with gumbo recipes, this wasn't bad though.
This is NOT a Cajun recipe. Cajuns do NOT put tomatoes and certainly not kielbasa sausage. We also do NOT put okra, nor oregano. Anyway, this is not authentic and I am an authentic Cajun, from Louisiana.
I havent tried this recipe, but it looks pretty good. But just for clarification, this is not a Cajun gumbo, its creole... cajuns never put tomatoes in their gumbo! So if you want a true cajun gumbo omit the tomatoes, and personally i wouldn't put oregano in gumbo.
This is most certainly NOT cajun gumbo. Cajuns do not put okra or tomatoes in their gumbo, creoles do. We also do not use shortening.
I've made this gumbo, and it's really the best one I've had. I'm making this gumbo again today. yummy.
This was very good. I loved the smell of my house when this was cooking. I made exactly as written and it was great. My kids even found out they really do like okra....lol. I will be making this again in the future, thanks for sharing your MIL's recipe.....Stephanie
Roux does take a long time, be prepared. I was a little confused about cooking the onions and peppers in the roux...also, i couldn't get my okra to not be stringy after a long time, so i just went with it after a bit. i didn't have the crab and didn't really miss it. I will say this made a TON. I froze a bunch even after eating it day and night. Also I would like it to have more heat. I should have known that 1/2 t. cayenne was just not enough for that quantity. Will make again.
This is great, I used the bacon fat for the roux and used the addition of lefover chicken I boned out in place of the andouille sausage. I added a red bell pepper to the green because it was what I had in the house. Served this over yellow rice, with hard lemoade and french bread. Amazing! Recipe really needs the shrimp stock, its the key to the dish.