Anyone have any tips or secrets to making authentic gumbo?

[Elessar Zappa]

I’ve never had Cajun food and I’d like to try making a gumbo. Anyone have any pointers?

[cachukis]

1. The roux has to start to brown. At least 20 minutes

of stirring.

[AltairIV]

2. Wish i could help but would love to hear from people on this

Would love to see some recipes on here from people willing to share!

[hlthe2b]

3. The roux is everything. I have made it twice. The last time I followed these instructions:

Last edited Sat Jan 4, 2025, 05:43 PM - Edit history (1)

https://tastesbetterfromscratch.com/authentic-new-orleans-style-gumbo/

That recipe and instructions came out well but I did add okra as she suggested at the bottom of the recipe. I received thumbs up-- even in the mind of a friend/former NOLA long time resident.

All the ingredients are important so don't skip or swap too much if you want it to be authentic--albeit fresh crab is terrific if you have access. GOOD LUCK.

[bamagal62]

5. Good recipe!

I think fresh crabmeat, if you can find it, always makes the gumbo better.

[hlthe2b]

8. Yes. Fresh crabmeat would be the one addition I would add, if I could get it.

[electric_blue68]

11. I never knew what a roux is, or maybe I forgot since it been decades since I watched Emeril!

Ha! It's the kind of patience you need like for making carnelized onions!

I have enjoyed cooking.

Then I looked up what a general Cajun spice/herb seasoning mix was. Tasty. Thoigh I'd probably lessen the cayenne amount. (but the kick is the point 😄 )
(too much heat for me!)

Thought it was interesting that if you couldn't get anndoule sausage, a Polish kielbasa would do well. (for Ukrainian-American Easter we'd go to a Polish meat store in "Little Ukraine": The East Village in NYC, and get kielbasa from there) Kind of nice for a part of my food history to lend a hand to another's.

[bamagal62]

13. Most grocery stores now have andouille sausage.

I do use kielbasa in my red beans and rice along with the andouille. YUM!

[electric_blue68]

14. It DOES sound yummy!

[Elessar Zappa]

15. Thanks!

[AltairIV]

21. Thanks for posting that link.

Bookmarked.

[SARose]

26. That's my recipe, too!

I totally cheat, though. I buy the roux! 😬 I like to use Kary’s Roux. I can also buy frozen gumbo base. My sister-in-law really cheats - she buys gumbo base from a seafood restaurant and adds the “goodies.”

Serve with some rice or potato salad. I know, I know it sounds weird but trust me on this. Leave out the eggs and pickles and use russet potatoes not red. Kinda mash it up. Yum!

[bamagal62]

4. The roux is the most important.

Be patient. Stir constantly. The darker the roux, the better it will taste.

[irisblue]

28. Low low low stir stir stir. Time it takes time to make a good roux

[DinahMoeHum]

6. There are two kinds of gumbo cooks re roux. . .

1) Those of us who have burnt the roux and had to start all over again

and

2) Those of us who will eventually burn the roux.

Your best bet is to not try to cook it so that it turns brown/black; leave that to the Gulf Coast folks who are real pros at this.
Better to cook it until the roux is the color of dark peanut butter or milk chocolate. Turn off the heat then throw in your "Holy Trinity" (chopped onions, chopped peppers, chopped celery)

[Kali]

7. make jambalaya instead?

[LudwigPastorius]

9. It takes time.

https://www.food.com/amp/recipe/justin-wilsons-gumbo-461033

The saturnes and Louisiana hot sauce are essential imo.

[Oneear]

10. Take a Weekend Trip by Car or Airplane and go to New Orleans LA

Bourbon Street is the place to go hear some music Food

[ProfessorGAC]

12. Yes!

Last edited Sat Jan 4, 2025, 08:45 PM - Edit history (1)

I make a gumbo that has gotten rave reviews from a few dozen different people.
1. You must have okra. The muscilaginous substance in okra is a protein that is a natural thickener. Otherwise the mouth feel us like chicken soup.
2. Make a DARK roux using butter not veg oil. It should look like Hershey's chocolate syrup when you're done. Then, just turn it off. It doesn't need to be hot when you add it to the stock.
3. For many people, crawfish is too fishy. Consider replacing that with 34-40 count shrimp. Shrimp is also easier to find.
4. Don't scrimp on the andouille. That bite of the sausage is critical to texture.
5. Use a BIG onion, preferably red. Cook that before the rest of the mirepoix. You want the onions pretty brown. But, cook on medium heat & be patient. Then add the celery & carrots.
5. Don't cut the carrots & celery too small.
6. Consider another root vegetable like parsnip or rutabaga.
7. Don't be afraid of the cayenne pepper.
8. Plenty of paprika, white pepper.
9. Use some allspice. At least a teaspoon to a 10 quart batch. Add more based on taste.
10. I've had the best results using chicken stock, not beef, veggie, or seafood stock. Once the broth is in & fairly hot, add the roux.
11. Use diced tomatoes, not crushed.
12. Kick up the acid with red wine vinegar.
13. Add some cinnamon near the end. Don't be shy. It takes a pretty decent amount.
14. Add just enough turbinado sugar to create just a barely noticeable sweetness.
15. Add the shrimp or crawfish at the very end, with the broth in a boil. Then immediately turn down as described in #16. Also, add finally chopped parsley at this point. Save some for garnish. Edit: I should have mentioned that (assuming frozen), should be thawed and patted dry before adding to the soup.
16. Once everything is done, put heat down to minimum, and don't eat it for an hour.
Finally, you can add another turf protein like shredded chicken, but I don't do that.

[Elessar Zappa]

16. Wow, thanks for writing out all of that!

Is it difficult to avoid burning the butter when cooking the roux? I’ve had burnt butter disasters in the past lol.

[bamagal62]

17. I use bacon grease for the roux.

[ProfessorGAC]

23. I Can See That

We don't eat enough bacon here to have any appreciable amount.
I suppose lard would be ok, but it wouldn't have any smoke flavor like bacon grease.
But, I'm such a butter user in cooking, I reflexively reach fir that.

[Elessar Zappa]

34. Butter/bacon grease combo sounds good!

[ProfessorGAC]

18. Keep Stirring

While the flour is cooking in the butter, enough energy is being used to keep the butter from burning.
1:1 butter to flour. So, 2 sticks of butter, one cup of flour, assuming you're making a batch that needs 2 of the normal size boxes of stock
You don't have to stir continuously, but quite regularly. Medium heat helps, too. Takes a little longer, but safwr.
When the roux starts to change color, it goes from tan to brown pretty quickly. So, a little more attention, a but more stisafer. At this point, we're more worried about charring the "bread" than the butter. Don't want to charge the roux, itsekf.
If the butter scares you, use a veg oil. Given the strong flavors, olive oil might not be a bad choice.
Also, I've hear about cooking a roux in the oven, mixing the flour with microwave melted butter,am & laying it into a cake pan.
But, I forget what oven temperature was suggested, or how much time. Alton Brown does it this way.
I cook with butter a lot, including making brown butter. So, I'm kind of past the butter burning stage. I do it so often, I've got a feel for it.

[AltairIV]

20. This sounds absolutely terrific!

Bookmarked!

[ProfessorGAC]

22. I Left Out 2 Secrets

Strictly seasoning. But, I did reveal the allspice!
One other thing, near the end, keep tasting by just dipping a butter knife into the broth. Add pinches of salt until all the flavors wake up & meld.
The right amount if salt is super important.
Finally, serve with cornbread. Fantastic pairing.

[AltairIV]

24. Thank you!

[darkstar]

31. kingombo is the Angolan word for okra

and source of the term gumbo. So yes, okra is critical.

[ProfessorGAC]

32. I Tried Fil

Sassafras powder. It works well, but it's a bit less silky & I ended up missing the okra as one of the veggies.
Now, I've got to find a different use for the filé I have left!
But, I stick with okra now.

[no_hypocrisy]

19. You need file powder

[cachukis]

25. Fresh Market andouille is very good.

[Unwind Your Mind]

27. I haven't made it myself but

I like to bring a cup home when I get the chance and eat it with scrambled eggs for two in the morning

It’s so good

[Texasgal]

29. For Authentic Lousiana gumbo

Don't forget to add a scoop of prepared potato salad on top of your bowl!

[Elessar Zappa]

33. Interesting!

I always figured rice would be the natural accompaniment but potato salad sounds good!

[Hotler]

30. New Orleans Cajun, Justin Wilson - Gumbo

[malthaussen]

35. Step 1: fill a pot with water.

Step 2: throw in anything at hand.
Step 3: heat.

-- Mal