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[Mayonnaise]

My son has been wanting to try some. Found a few online, seafood, chicken and sausage. Some are combinations but, I was wondering if anyone may have one.
I'm mostly looking for a good authentic recipe.

Better yet, if anyone knows of a restaurant that has it? That would work.

Thanks

[Griff]

My son has been wanting to try some. Found a few online, seafood, chicken and sausage. Some are combinations but, I was wondering if anyone may have one.
I'm mostly looking for a good authentic recipe.

Better yet, if anyone knows of a restaurant that has it? That would work.

Thanks

Do you want a gumbo made with fresh okra as the thickening ingredient? This method is great with tomato and seafood.

Or, do you want a gumbo made with file' (dried sassafras leaves) as the thickening ingredient. This method is great with game such as rabbit, squirrel or duck.

Or, do you want a gumbo made with a roux (flour cooked in an oil) as the thickening agent? Great with sausages, chicken, ham, or combinations.

My favorite recipe for gumbo....


Chicken and andouille (smoked sausage) gumbo

Ingredients:

1 whole chicken--boiled and deboned (save stock)
1/2 cup vegetable oil
1 cup all purpose flour
3 cups chopped white or yellow onion
1 cup chopped green onion
1/2 cup chopped green bell pepper
1/2 cup chopped parsley
10 cups chicken stock
1 tablespoon garlic
1 cup white wine (I prefer dry like a Vouvre, but haut sauterne works well)
1 pound andouille sausage, sliced 1/4 inch thick
salt to taste
Louisiaana Hot Sauce or powdered cayenne to taste

In a heavy pot, over medium heat, heat the oil, then stir in the flour to make a roux. (should be the color of the Maumee River near the Cherry Street bridge in Toledo at spring high-water stage--a deep brown).

Once the roux browns, stir it constantly until reaches that dark brown color. Immediately add the onions, bell pepper and parsly, stirring after each addition. Continue cooking until the onions turn clear.

Add one cup of stock to the roux forming a thick paste. Then add remaining stock, garlic and wine. Add chickenm and andouille. Bring back to boil. Add salt and Louisiana Hot Sauce.

Reduce heat to low, cover and cook at least three hours ( OR UNTIL YOU CAN'T WAIT ANY LONGER) stirring occasionally.

Server over white rice. Sprinkle with file'powder if you like... (don't add the file' to the cooking gumbo...it won't reheat effectively, it will become stringiny).

Crack open your favorite beverage and eat.

ca c'est bon, o ye yaille!

peace
Griff

[cc]

Griff -

the gumbo sounds wonderful but I have 2 questions.

1.  I wont use wine in cooking - what can I can substitute that with that will give good flavor?

2.  What is file powder? 


Thanks

[Griff]

Griff -

the gumbo sounds wonderful but I have 2 questions.

1.  I wont use wine in cooking - what can I can substitute that with that will give good flavor?

2.  What is file powder? 


Thanks

Some of the alcohol-free drinks like Sutter Home Fre' White is a great substitute for the wine in this recipe--so is Welch's white grape juice. If you use the Welch's I suggest you cut it 50/50 with water to reduce the sweetness.

File' powder is the dried leaf of the sassafras tree. Oh, it is good on a serving of rice, then ladle the soup or gumbo over it....mmmm good!

BTW--gumbo is from an African language that is more correctly prononced gombo, and refers to okra as a thickener and flavor source.

peace,
Griff

[cc]

Some of the alcohol-free drinks like Sutter Home Fre' White is a great substitute for the wine in this recipe--so is Welch's white grape juice. If you use the Welch's I suggest you cut it 50/50 with water to reduce the sweetness.

File' powder is the dried leaf of the sassafras tree. Oh, it is good on a serving of rice, then ladle the soup or gumbo over it....mmmm good!

BTW--gumbo is from an African language that is more correctly prononced gombo, and refers to okra as a thickener and flavor source.

peace,
Griff

Thanks Griff - I am adding things to my next week grocery list now!  MMMM sounds great!

[arpydave]

You really don't have to start from scratch.  I have some of the best luck going to Kroger, etc. and getting a prepackaged mix. At Kroger, House of Meats and some such you can get a premix. Gumbo, Etofflile (-2 sp), Jambalaya mixes are there.  I use Jambalaya all the time, it's just easier.

If you insist on an "all from scratch", Griff's sounds good.

If this is your first (as it sounds like it), avoid sea food, esp. shrimp.  Too easy to wrapped up in cooking, and overcook them.  Your shrimp will be rubbery, fish too (or not) flake y.

Kroger's Smoked Sausage is fine, even better than Eckrich.  I just do the Griff thing on cutting, but sear them in seasoned oil ahead of time.  Chicken in that oil (but not seared, just white) in that same oil.  Not sure on the wine, but just keep using and re-using that pot-oil as much as possible.  It's Pot-Likker, git it. 

File' is a seasoning, sorta.  Got ours down at the Anderson's in Toledo.  Really should be served on the side, as a thickener.

Where did the son suddenly come up with this?  If it's from suthren gal, watch out.  You may not be able to match her expectations first try.

These are some hints to "jazz it up" and personalize it for out of the box stuff.  Like I said, I have no problem with the box mix.  Do your own thing, and 6 drunk guys won't know watching the Lion's go 0-16. 

A suthren gal will, likely, know, however.  Like the difference between instant grits, etc.

I'd give ya my recipe for gumbo "from scratch", but I think I gave you enough hints to make it through the box stuff.  Some of my secrets are reserved.

[Mayonnaise]

Thank You Griff.

I was still looking and my son decided to try one so I printed it out.
Then I read your posted recipe. It was kind of funny because they were nearly identical
Thanks again.