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Home Cooking 23

Gumbo "tricks"

rudeboy | Mar 21, 2014 11:22 AM

No recipes, please.....

I'm wondering, for people who regularly make S Louisiana style gumbo - what are your tricks? Here's mine:

I chop up carrots very fine and hydrate the roux with that prior to adding any other veggies.

For the latter veggies, I chop them up very fine and reserve half to add to the gumbo later so that there are to the tooth veggies in the final product.

I use fish sauce for salt in some gumbos, if not all. And/or worcestershire.

In a duck gumbo, I'll use allspice and cloves. Even chicken and sausage gumbo. Not enough to where people know.

I don't usually put fish in gumbo, if I want fish, I'll just make courtbouillon (cajun style). Wish there were nonfarm redfish, though.

If I do, then I use cod and throw it in after turning off the fire. Cod's not cajun, but I like the texture of it in gumbo.

And of course, lobster base for a shrimp and crab gumbo, chicken stock for chicken, etc.

Always file on the table for the taste if nothing else.

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