Gumbo recipes anyone?

I was trying to explain what frogmore stew was to DH the other day and it got me thinking about gumbo. I'd like to make some, but don't have a recipe that I know is tried and true. Anyone got a good one they'd share?  I'm not particular if it's chicken, seafood or sausage.  Just wanted to give it a whirl.

The gumbo recipes on gumbo pages are good. They're tasty and authentic.

Thanks!

A propos of nothing really, but...

Gumbo is a little like religion and a lot like sex: you should never know when you're gonna get it next

Oooh, now, this is just tempting me something awful!  I really, really want crab and corn bisque now...

But where do you get gumbo filé here?  And is it essential or not?  That is the question.

Do you have anything against okra? Filé is ok but it can't be reheated.

The Gumbo du monde from the above pages is wonderful... if you make the broth that comes with it it's even better.  We made it for a get together at BarbaraG's one year and it went over very well.  :-)


I haven't seen file that I can remember, but Okra is available at many larger supermarkets like Sainsbury's and Tesco.  Or your local Asian/African place.

You can leave both out but might want to figure out another way to thicken the Gumbo a bit if you want it thicker. 

I personally love it with Okra.

Okra is good - we can usually get it at the green grocer or the city market.

In our parts fresh okra is mega expensive. However in our Tesco you can buy bags of sliced, frozen okra in the Asian/World food section that is substantially cheaper.

Filé gets fibrous and stringy once reheated. Its taste isn't bad, but the consistency is awful.

I love a good gumbo, but many good ones are so labor intensive I'd rather make a huge batch and have leftovers available.

Thanks for posting that the file can't be reheated. I almost always make things so we have leftovers and I would have been so disappointed!

I'm going to have to try a couple of different ones, but the Gumbo du monde does sound really nice.

I think the local butcher carries the andouille sausage otherwise is there a preferred substitute?

If your local butcher doesn't do andouille, you may want to print out this recipe, take it to your butcher and get them to suggest a close alternative.

If you're cute your butcher may make you some andouille without you having to buy a case at a time. 

Alright, here is my Momma's Gumbo per her recipe

Ingredients:
2 medium onions, diced
12 pieces garlic, chopped
oil
butter
file (you can order it online)
flour
white rice
3 cans crab meat
3 cans clams
3 cans oysters
shrimp (as much as you want)
2 cans okra (or equivalent fresh - I had my family ship some cans over)
2 cans chopped tomatoes
1 can (equivalent) tomato pasada

The rue is the most important.

Saute 2 med onion, 12 pcs garlic in 1/4 cup oil and 1/4 cup butter.

Add flour to pan and brown.  (just sprinkle it in until it starts looking lumpy - amount is unknown because we've never measured).  Stir, stir, stir.  Brown to darkness desired.  If you burn it, start over.

Boil fresh shrimp in the shell. Retain stock for use in gumbo

Once rue is brown, add stock and then all other ingredients (rice is on the side).  Cook for about 30 minutes.  Serve over the rice and sprinkle the file on top.

This is enough to feed about 8-10 people. It makes a huge pot.  If you add the file to the individual bowls, you can freeze the rest without problem.

Good luck.  Enjoy.

~BEG

Thanks for posting that the file can't be reheated. I almost always make things so we have leftovers and I would have been so disappointed!

I'm going to have to try a couple of different ones, but the Gumbo du monde does sound really nice.

I think the local butcher carries the andouille sausage otherwise is there a preferred substitute?

I use the Polish kabanos which most supermarkets have

If anyone's looking for file powder in the UK , Seasoned Pioneers do one, available at Lupe Pintos.

http://www.seasonedpioneers.co.uk/product.aspx?seasid=61&cuisine=cajun