Our 14 and 11 yo children just made this, our first Gumbo, for Christmas and it was a big hit. We used shrimp, crab claws, scallops and crawfish tails. I'm from Louisiana and never dreamed we'd be able to make an authentic gumbo, but thanks to this recipe,we were able to recapture a family treasure from back "home". Most of the 5 star seafood gumbos share common traits but you can't go wrong with this recipe. We plan to make it again for New Years. Be sure to have a dark roux and don't overdo the crab boil and your golden. Will post a pic if I can figure how. Thank you, thank you.
5 stars for taste and ease of preparation, 3 for presentation. It was such a shade of green!!! I guess we probably cooked the okra for too long, which I'm guessing is how it got that color. We used shrimp, crab, Chilean Seabass and scallops, and left out the oysters. The seafood was great. We couldn't find the file powder at the grocery store, but they had it at the seafood store. Check there with the boil seasonings and such. We'll do this again, but would really like to find something to do about the color. It was just kind an off-putting shade of green. It didn't stop us from enjoying the wonderful taste of this gumbo!
This was the first time I've cooked a proper Gumbo. Thank you for the instruction to cook the roux to a dark color. I think this was the KEY to the perfect sauce. I cut the recipe in half. Used 1 lb large shrimp, 1/2 lb crab claw meat, 1/2 lb sea scallops, 1/2 lb craw fish tails. The okra melted into the sauce and the crab meat gave a wonderful background richness to the entire dish. Dear Husband said Gumbo was more soup- like than this ( this being more stew- like) but his final comments were, "fantastic, delicious, excellent!
Leave out the crab...too expensive and you really can't tell the difference. Use shrimp shells for stock instead of chicken stock. Much richer. This is a lot of seafood for one gumbo. Shrimp and oysters are usually all we have in New Orleans for our seafood gumbo.
I made the roux in the oven instead of on the stove - it is impossible to burn the roux that way. I put it in a casserole dish and included a tablespoon of bacon grease with the oil and baked the roux for 1 hour and 15 minutes at 325 degrees. I bouled all the shells from the shrimp in the chicken stock for an hour, adding chicken stock as it reduced. The flavor was absolutely stunning.
Excellent! I added wild duck meat.
The best gumbo i ever made and eatten the only difference of how i made is i also put a pound of crawfish tails and i used scallops instead of fish. flavor is awsome eaten with crackers is just as good as with rice. BIG JIM
Great gumbo even though I cheated and used roux from a jar. I added about 1 t. of ground thyme and a can of tomato sauce at the end. Everyone enjoyed it immensely!
This was my first attempt at gumbo and I think I will stop right here. Thank you very much. Really yummy!! Didn't use the oysters (my grandpa used to gross me out w/oysters when I was little). Used shark for the fish filets. Could have sworn I had some file powder in my cupboard but I couldn't find it. Next time. And there will be a next time.
Thank you for my new gumbo recipe! Love it, love the flavor that the crab boil gives it. FYI, I happened to have some Zatarains crab boil in powder form which I decided to use so that I wouldn't have to cut open my bag of regular crab boil - I used about 1 1/2 T. and the seasoning/spiciness was perfect for us. Also, prefer my gumbo without okra so left it out and only used the crab and shrimp (no fish or oysters). Perfection, but may add the oysters next time for DH. Yummy, and a keeper!