Louisianna Gumbo

Discussion in 'Recipes' started by shermar, Apr 11, 2002.

  1. shermar

    shermar

    Messages:
    1
    Likes Received:
    10
    Looking for a "Killer" recipe for Gumbo to serve about 20 people.
    Suggestions?:lips:
     
  2. shroomgirl

    shroomgirl

    Messages:
    7,375
    Likes Received:
    63
    Exp:
    Professional Caterer
    Seafood or chicken andouille?

    I make chicken and andouille on a regular basis....

    make a dark brown roux using equal parts oil and flour about 1 cup of each....make sure to stir so it won't burn but you want it just shy of black.

    add minced garlic
    chopped yellow onion, red bell pepper, celery
    Tony Chacere seasoning salt or thyme, black pepper, red pepper, salt
    wilt

    Add chicken stock.....stir
    add andouille....your gumbo will be either phenominal or ave depending on the andouille you use.
    Chicken cut into 1" chunks......
    top with flat leaf parsley, green onions serve on popcorn rice or
    jasmine.
    (no tomatoes)
    Paul Prudhomme serves his on a scoop of potato salad....not bad, though sounds gross.
     
  3. suzanne

    suzanne

    Messages:
    3,853
    Likes Received:
    11
    Exp:
    Food Editor
    Shroom -- no okra?
     
  4. shroomgirl

    shroomgirl

    Messages:
    7,375
    Likes Received:
    63
    Exp:
    Professional Caterer
    Seafood gumbo....

    less roux, same veg, but add shrimp, crab, oysters and maybe alittle andouille OKRA and tomatoes.....that is where the okra goes. I'm not a file person, but you could use it instead of okra.

    I make the Gumbo without the seafood and add it at the very end.....use seafood stock or shrimp stock.