We made this for New Years dinner. It was the BEST meal! So delicious we wished we had company. This may become an annual tradition. Just the right amount of spice, fantastic stock, awesome seafood. Perfect! PS - there is actually a roux of sorts in here - it's with a large amount of File and oil. YUM
This title of this recipe is absolutely correct…this is the most time-consuming recipe I’ve ever made. I do think the prep and cook time is a little misleading because the time to chill the stock was not factored in the total time of 7 hours to prepare. It actually took me about 10 hours to prepare this recipe. By the time I finally got the gumbo finished, I was thinking to myself that it ought to be the most fantastic gumbo I’ve ever tasted. Well it was! This is without a doubt the best gumbo I’ve ever had the pleasure to eat. I followed the recipe exactly as written except I didn't have fresh parsley for the stock. I used 1 T dried parsley. I also omitted the crawfish tails because I couldn't find any. The blend of flavors was superb with just the right amount of kick. I had never made gumbo before using a stock and I believe this was the key to such a delicious taste. I’m throwing out all the other gumbo recipes that I have. This is the only recipe I ever care to use again. Thank you so much for sharing this wonderful recipe!
I have used this recipe for the last three years for Thanksgiving and Christmas. It is perfection.
It takes me longer than this to make a gumbo. Of course, when you make stock, you should make a lot. It freezes well. I would not make a gumbo without a roux. I don't think anyone in Louisiana would consider it a gumbo without a roux. My other suggestion is to fry off the okra. Use butter or oil at low/medium heat until the okra is no longer ropey/slimey. I have eaten gumbo with okra that has not been fried off and it always seem slimey to me. For the roux, I would use a cast iron skillet, but not to fry off the okra.
Very time consuming indeed, but oh, so worth it! I added the Trader Joe's frozen seafood mix (shrimp, scallops, calamari) in place of the crayfish, and it was perfect. Definitely a keeper!
This was great OUTSTANDING!
This is a great gumbo! I especially liked the recipe for the stock with the roasted shrimp shells.I think this is what makes this gumbo so good! In addition to the seafood/meats listed here, I also added 26 oz. of oysters and their juice. Thanks for posting this, Grace Lynn- it's a winner in our books!
I have only had gumbo once before & it was tasty, but that broth was much lighter & clearer than this one. I'm not sure what gumbo is supposed to taste like so I can't say whether it is worth all the trouble. However, I like to be in the kitchen so I enjoyed the prep. The result was really delicious, but I need more sampling to determine a favorite.
I was drawn to this recipe because as a transplanted cajun, I have sought to reproduce the best cajun food I can here in Indiana. I know from experience that good gumbo takes a long time. What is missing here is a Roux. For me, it's not Gumbo without a roux. The tips for making the stock seem good and I may try them. I usually only make Chicken and sausage Gumbo. I'll try this stock for seafood gumbo.