I'm the bomb...

We all LOVE Cajun food...and usually I cheat and use Zatarians. But have long since run out from my last trip to US. I have been jonesing for a Gumbo. My oldest son's 1st babysitter was a nice Cajun grandma type...her name was Ponkie Thiboudeaux. Anyway she taught me to make it from scratch...except for the Roux. She said that she could not even manage to get that right...and bought big jars of it in Louisanna. But I wanted it so bad...I just had to try. And believe it or not...I made Roux. My Dutch oven of chicken gumbo is slow cooking on the back burner right now. I am so excited. Can't wait to impress DH.

YUMM!!!  I hate making roux...and my grandma just sent me file so now I HAVE to make gumbo   ahhh  I need to find okra   

Congrats on your gumbo...It will taste amazing!

This is a recipe which must be shared.....

Vicky

In my new terracotta Dutch oven that I got on sale at Tesco...and which is the absolutely most perfect pot I have ever owned...on medium heat...

Sautee the following in a touch of oil:
Celery
Onion
Green pepper
Polish sausage

Then add:
A whole chicken cut up
A can of crushed tomatoes
Water
Extra spicy Cajun mix

While that simmers in the covered pot, make your Roux...which is going to sound completely disgusting...but is nothing except flour which has been fried in oil/butter until it is a rich brown. It took me over 20 minutes of constant stirring...and I though my hand was going to fall off. This mixture added to the pot will thicken it up nicely.

If you like you can also add...okra, corn, crab meat, shrimp, the kitchen sink. DH HATES okra so I didn't add it this time, but in the past I always put it in...because I love it.

Then serve in a bowl over rice.

I didn't even know you could get okra here!  Someone needs to give me the scoop on where to find it...
Props to you on making gumbo, it isn't easy.  My dad made the best gumbo ever, but unfortunately I never paid attention to how he did it, and now I have missed my chance to learn from the master... 
My grandma's family is cajun, and my great-grandma used to make the best Thanksgiving dinner-- fried turkey, gumbo, jambalaya, red beans and dirty rice, biscuits, and all sorts.  *sigh*  I'm not that brave, so I will be doing the regular deal this year!

You can get okra in tons of places if you are in London.  The best places are probably Carribean grocers in Brixton, or Elephant and Castle Market.

All I need to do now is work out a veggie option 

Vicky

I am not sure about other areas, but I live in north London. We have a HUGE Afro-Caribbean population (including my beloved in-laws). So almost every shop that carries veg has okra. You can even find the cut stuff frozen at Tesco.

I have been sampling the goods...and I can't believe how good it has turned out. One good thing about my life experience is the number of ethnic foods I have learned to cook. Ex-husbeast was upper class American so I learned Posh stuff. Former partner was Mexican-American so I can actually make a decent tamale for a white girl. DH is Afro-Caribbean so I can cook a mean rice & peas and fried chicken. Add in there...Maw-maw for cajun and of course my southern roots...and I can do better good.

Need to make Indian friends...cause no good at curry.

Vicky, since it is heavy on veg anyway...how about just substituting the veg sausages? Then add the extra okra, corn and the like. It might not even bad with just the vegs come to think of it.

I think I will!  I need more veggies in my diet.

Vicky

Biggest challenge is getting the Roux right. It has to be just the right color...and in your veggie version it is going to be even more important. The proportions is equal parts oil and flour. Then bring to full boil on medium heat and turn down to low heat and stir constantly. This is as close to the colour as I can find:

http://images.search.yahoo.com/images/view?back=http%3A%2F%2Fimages.search.yahoo.com%2Fsearch%2Fimages%3Fp%3Dwood%2Bstains%26vc%3D%26fr%3Dyfp-t-501%26toggle%3D1%26cop%3Dmss%26ei%3DUTF-8%26fp_ip%3DUK&w=700&h=503&imgurl=www.amishfurnituresite.com%2FImages%2Fwood_stains.jpg&rurl=http%3A%2F%2Fwww.amishfurnituresite.com%2Findex.asp%3FPageAction%3DCustom%26amp%3BID%3D31&size=128.5kB&name=wood_stains.jpg&p=wood+stains&type=JPG&oid=ba1d2f1da8c41b16&no=1&tt=17,922&sigr=127725omj&sigi=11hvifmv1&sigb=13evpfvu8

Sorry that didn't work right...scroll down to Northern Red Oak...and it is the dark one.

I make light roux when making bechamel sauce...I didn't knwo there was such a thing as a dark roux.  I love new cooking facts!

Vicky

Yeah...just slightly less red...than the navigation bars on here. Then you know you have it right.

Seeen okra in plenty of supermarkets round here - also in local market

If you live anywhere near Asian markets, you'll find it in spades - okra (known as bindi) is big in Indian veg cooking (love the main meal my MIL makes from it).