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.
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) gumboIngredients:
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!