Any one know a good web site I can find one preferably written by someone from new orleans!
authentic chicken and shrimp gumbo recipe
- Thread starter lionelzeus
- Start date
Google? 
Google?
Yeah I goggled it a lot of different ones came up and people have varying opinions just trying to get some more recipe ideas. I am going to make it tomorrow for the first time so I want to have it authentic as possible!
u talking gumbo and authentic wtf the same person can cook a gumbo using the same recipe and hav a completely different taste every time
unless u doing sum str8 generic shit
u talking gumbo and authentic wtf the same person can cook a gumbo using the same recipe and hav a completely different taste every time
unless u doing sum str8 generic shit
No making from scratch brother but I know everyone has there little theories on how it should be made. I just want to see if anyone else has a good recipe they follow!
While you're at it, anyone know if there's any decent Vegetarian gumbo recipes out there?
Seafood Gumbo ------------------------------- Super Simple Super Bowl Gumbo!
[FLASH]http://www.youtube.com/v/fsFS01DJQlI?version=3[/FLASH][FLASH]http://www.youtube.com/v/BpazTWx6A98?version=3[/FLASH]
[FLASH]http://www.youtube.com/v/fsFS01DJQlI?version=3[/FLASH][FLASH]http://www.youtube.com/v/BpazTWx6A98?version=3[/FLASH]
Seafood Gumbo ------------------------------- Super Simple Super Bowl Gumbo!
[FLASH]http://www.youtube.com/v/fsFS01DJQlI?version=3[/FLASH][FLASH]http://www.youtube.com/v/BpazTWx6A98?version=3[/FLASH]
good looking out much appreciated!
that shit isnt authentic
that shit is the reason y i dont eat alot of folx so-called gumbo
wish i could tell u how i cook it but i dont use measuring instruments and the ingredients vary depending on my taste at the moment
but i can tell u this use any recipie you want but no real black creole uses celery(the taste is too overpowering to the rest of the flavors) or rotel
Gumbo Recipes can and do contain just about any kind of meat you want to add. Typically the recipes will have a theme based on the region that it is made in. In the gulf states seafood (typically crab and shrimp or crawfish,smoked turkey necks). In the mid west gumbo recipes to be more fowl based (typically duck, quail, chicken), and other meats Standards used as seasoning tend to be sausages of some type based on the taste of the cook. There is also a traditional gumbo recipe made from greens called gumbo herbs, which is a French word for gumbo aux herbs. It is essentially a gumbo of greens thickened with roux. One of the main ingredient of the greens gumbo is okra, and okra is how gumbo got is current name as the word gumbo comes for the West African word for okra.
Although not a popular gumbo recipes can be beef based, but the thing that sets gumbos apart tend to be the characteristics of the type of stock used and the thickening agent used.
As most of the flavor well come from the stock it is always as rich as possible, made with what complements the theme of gumbo being prepared (seafood stock for seafood gumbo, chicken stock for chicken gumbo, etc.) This typically means spending time at the stove making a full flavored stock and it is really worth the time.
http://www.gumbocity.com/
that shit is the reason y i dont eat alot of folx so-called gumbo
wish i could tell u how i cook it but i dont use measuring instruments and the ingredients vary depending on my taste at the moment
but i can tell u this use any recipie you want but no real black creole uses celery(the taste is too overpowering to the rest of the flavors) or rotel
Gumbo Recipes can and do contain just about any kind of meat you want to add. Typically the recipes will have a theme based on the region that it is made in. In the gulf states seafood (typically crab and shrimp or crawfish,smoked turkey necks). In the mid west gumbo recipes to be more fowl based (typically duck, quail, chicken), and other meats Standards used as seasoning tend to be sausages of some type based on the taste of the cook. There is also a traditional gumbo recipe made from greens called gumbo herbs, which is a French word for gumbo aux herbs. It is essentially a gumbo of greens thickened with roux. One of the main ingredient of the greens gumbo is okra, and okra is how gumbo got is current name as the word gumbo comes for the West African word for okra.
Although not a popular gumbo recipes can be beef based, but the thing that sets gumbos apart tend to be the characteristics of the type of stock used and the thickening agent used.
As most of the flavor well come from the stock it is always as rich as possible, made with what complements the theme of gumbo being prepared (seafood stock for seafood gumbo, chicken stock for chicken gumbo, etc.) This typically means spending time at the stove making a full flavored stock and it is really worth the time.
http://www.gumbocity.com/
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maaan i hav soo many places to go for gumbo tomorrow
oh and if any1 comes at you talkin bout puttin celery or cheap ass sausage in it disassociate yourself from the person
u talking gumbo and authentic wtf the same person can cook a gumbo using the same recipe and hav a completely different taste every time
unless u doing sum str8 generic shit
damn....you are contributing NOTHING to this man's thread but then hate on the next person at least trying
@ OP: http://www.gumbocooking.com/
Good Luck!!!
my fault 4 takin too (this is x-mas eve ) long i started to type a quick recipe but i found a decent linkdamn....you are contributing NOTHING to this man's thread but then hate on the next person at least trying
@ OP: http://www.gumbocooking.com/
Good Luck!!!
but where did i hate on masterbaker?? i watched the videos and made a comment on them not masterbaker why would i knock him for tryna help but if dude say he wants authentic and i kno that shit aint authentic imma respond soo he and others who may b tryna follow these recepies dont get the wool pulled ova their eyes thinking thats wut we(real creoles ) giv such high marks to.
if sumone was cookin sumthin u grew up with and loved dearly incorrectly would u not speak on it ?
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I disagree with you homie. All my peoples use celery as its apart of the holy trinity. My daddy side is from Vasherie, Gonzales, New Orleans, etc... My momma side from Donaldsonville, Reserve, Lutcher, etc... The taste aint overpowering, at least the way I cook it, and I've learned from them.
Start with your roux. Wait til it gets a nice brown. Add the holy trinity (onion, bell pepper, celery, garlic). Brown your un-seafood meat on the side (smoked sausage, hot sausage (Patton's), aundoie sausage, chicken, ham, chicken giblets). Add your stock (chicken stock or seafood stock). Drain the oil from your meat before adding to pot. Once everything is added, add some bay leafs and some file'. Let it boil over low-medium low heat for bout 1 - 2 hours. Serve over white rice.
My grandmother made file' for everybody in Donaldsonville and down the river. I remember helping her bring in the branches with the leaves to dry them out. Shit was way better than what you get in the store. RIP Iola.
Glad to see some knowledge being dropped in this thread keep it coming!
One thing I decided is to make my roux with butter and flower. I see a lot of vegetable oil roux but I think butter will taste better.
One thing I decided is to make my roux with butter and flower. I see a lot of vegetable oil roux but I think butter will taste better.
Butter does make it taste better, but remember to stir, stir, and stir. Make sure you don't burn your roux or you'll have to start all over. And you constantly have to stir. Fuck going to the bathroom, answering the phone, etc... Stir until it has a nice rich caramel brown to it. May take 15 min.
try this one:
http://www.emerils.com/recipe/6791/Emerils-Classic-Seafood-Gumbo
it really doesnt have to be exact
just be real patient with your roux...if u try to cook it too fast u will burn it
cook the flour over medium heat and stir constantly...u really cant look away...its taken me over 30mins to make a milk chocolate color roux
once u master that ur gumbo will be amazing
http://www.emerils.com/recipe/6791/Emerils-Classic-Seafood-Gumbo
it really doesnt have to be exact
just be real patient with your roux...if u try to cook it too fast u will burn it
cook the flour over medium heat and stir constantly...u really cant look away...its taken me over 30mins to make a milk chocolate color roux
once u master that ur gumbo will be amazing
everything in that holy trinity boils down to barely nothing cept 4 that celery
i honestly would not eat it w celery
and i like celery by itself with pnut butter or ranch jus not in my food
fuck no man. folks from louisiana love grease and different types of meats. shit they have meat markets in gas stations.
unfortunately my heritage will quicken my demise
Man I ate a stuffed chicken today with boudain in it today from Rabideuax's in Louisiana. They have some excellent food there.
thanks for the link today is D daydamn....you are contributing NOTHING to this man's thread but then hate on the next person at least trying
@ OP: http://www.gumbocooking.com/
Good Luck!!!
I will report back how everything goes
why ole girl gotta be all ghetto and shit?
'yawls dont wont inni uv dis.'
'yawls dont wont inni uv dis.'
[FLASH]http://www.youtube.com/v/DsLrChbQxqk?version=3[/FLASH]
This totally made my day! Thanks for making me smile! I was looking for vegetarian gumbo recipes and I found a great recipe, zombies, AND the lobbing of corn muffins! I'm totally going to make this this week.....althouth it does seem a bit dangerous.
Well I made the Gumbo and it came out really good everyone loved it.
I used a seafood stock recipe provided from the Emerald link that turned out real good. I made my roux with butter and flour only problem was I burned one of my fingers....that shit is hot!! lol
Used the holy trinity (onions,green pepper, and celery) added some garlic.
Added Okra
meats I uses shrimp,chicken and turkey kielbasa.
Spices Creole seasoning,Red Cayenne Pepper, and file' powder.
So basically I just borrowed from different recipes and it worked out real good. Next time I will make it better because I know what to expect the preparation is the most time consuming part. Anyway thanks for everyone's contribution hopefully we can keep this thread going.
I used a seafood stock recipe provided from the Emerald link that turned out real good. I made my roux with butter and flour only problem was I burned one of my fingers....that shit is hot!! lol
Used the holy trinity (onions,green pepper, and celery) added some garlic.
Added Okra
meats I uses shrimp,chicken and turkey kielbasa.
Spices Creole seasoning,Red Cayenne Pepper, and file' powder.
So basically I just borrowed from different recipes and it worked out real good. Next time I will make it better because I know what to expect the preparation is the most time consuming part. Anyway thanks for everyone's contribution hopefully we can keep this thread going.
Well I made the Gumbo and it came out really good everyone loved it.
I used a seafood stock recipe provided from the Emerald link that turned out real good. I made my roux with butter and flour only problem was I burned one of my fingers....that shit is hot!! lol
Used the holy trinity (onions,green pepper, and celery) added some garlic.
Added Okra
meats I uses shrimp,chicken and turkey kielbasa.
Spices Creole seasoning,Red Cayenne Pepper, and file' powder.
So basically I just borrowed from different recipes and it worked out real good. Next time I will make it better because I know what to expect the preparation is the most time consuming part. Anyway thanks for everyone's contribution hopefully we can keep this thread going.
First time and it came out good? I definitely want to try it, those pics are making my stomach grumble. 
Is the Okra essential?
u talking gumbo and authentic wtf the same person can cook a gumbo using the same recipe and hav a completely different taste every time
unless u doing sum str8 generic shit
i was just telling this to one of my friends the other day.
my Mom & I always hook-up the gumbo for the holidays; we make a combination chicken & sausage AND seafood gumbo, and sometimes we use a chicken stock and sometimes we use a seafood stock... just depends.
every single pot we've ever made has ALWAYS BEEN different. sometimes we make the roux damn near black, sometimes deep chocolate brown... sometimes it's cayenne powered, sometimes not so much-just depends.
bottom line: the roux is your key... it is ESSENTIAL in your gumbo's outcome. take your time and get it as dark as possible without burning it, or just buy a roux if you keep fucking up.
i'm not posting any recipes cause gumbo's are a LOT of work.
yeah, rabideaux's is good, but if you want a really, really good stuffed chicken, try Hebert's in Maurice, La. I think they marinate theirs longer BEFORE stuffing them so the seasoning runs all the way thru the meat.
btw, the last time i stopped at rabideaux's, they had a PAWG working the cracklin and boudin... was she there? if she was, you would KNOW... FO SHO.
oh hell yeah... this man here knows the truth.
you gotta brown, brown, brown everything, and make sure you dice that trinity real nice and uniform... at best, there should be little soft specs of trinity in your gumbo, NOT big chunks of vegetables floating around.
and dat Patton's. yes sir... gotta have that or that D&D sausage, esp. the hot. they make that sausage with that "funk" you just can't find anywhere else but bogalusa.
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man once you make that good roux you can do whatever u want wit it playa!
you ain't lying about that bro shit taste better today then it did yesterday.....and yesterday it was off the hook
Is the Okra essential?
not really...it does make the gumbo thick
the great thing about gumbo is the recipe is flexible..put in it what you like
Why was she usin' Rotel for gumbo??? 