Edit: Complete with shrimp
I haven’t had a proper gumbo in ages. That looks phenomenal.
Thanks. It’s been a labor of love for about 15 years. Some early trial and error, though I can say that I’ve only scorched the roux once. Always a little different, but each time fantastic. Then, of course…
I am being tormented by soup posts, whyyyyy!? This is a conspiracy I tell you . . .
Nice! Thanks for the recipe
It’s mostly an ingredients list, but then, gumbo is one of those kitchen sink recipes.
Of note:
- bacon first to render fat to help with the other meats and roux
- slice and cook sausage enough to get some crust
- cook chicken skin side down first (plus some seasoning on the back; do not fully cook, just building flavor)
- chop things in between (throw shrimp shells and veggie scraps into small pot to build out broth)
- before starting the roux (equal fat to flour at low/med heat), go to the bathroom, rest a moment, have something pleasant/familiar playing in the background, and grab a fresh beverage
- drop temp and carefully dump veggies, then reset temp to med
- drop in remaining bits, except for shrimp and simmer a few hours (make rice somewhere in this time)
- add shrimp 5 minutes prior to serving
Thanks, I’ll try to make someday. It’s really hard to find good shrimps around here. But it looks delicious!
Amazing post for amazing food! Nicely done, op!!
Many thanks. Don’t get to cook as often as I’d like currently and it’s one of my favorites, so felt the need to document and share.
That looks beautiful! Love that documentation too! 💯
Now I am exceedingly full and looking forward to tomorrow, when it will taste even better.
After all the cookies and pie and stuff a big steaming bowl of well made gumbo would be really good right now. Haven’t had it since July or August.
Leftover turkey is also great for making gumbo
Bacon, sausage, chicken, and shrimp, does the shrimp flavor not get lost in all that other meat?
Part of why I use their shells in the broth and add them last just before serving (aside from not wanting to overcook them). They feature quite prominently without overpowering the other bits.
Shrimp is a surprisingly intense flavor. There’s a reason shrimp paste is a staple in South East asia
Love the rich brown color in the roux and final product. Looks excellent - cheers!
Hol’ up, I’ll be right over. Can smell it from the pix. Got my mouth watering! And a merry Christmas to you!
Still plenty to go 'round. Merry Christmas!
Great, now I’m hungry
Looks delicious! Add some filé and I’m there.
Incredible Jim Croce reference oh my God
Looks delicious! Great color on that roux.
Thank you. Was tempted to take it further, but then my legs were getting restless and…
This looks amazing
Do you ever make this with the actual gumbo/okra? I’m a fan of that, but I’ve never been able to get hold of anduille sausages as no bugger makes them in England or Oz - have to make do with French-style garlic sausages.
Occasionally I’ll use okra, depending on availability and general opinion of those who intend to eat it. Bit of an odd, slimy texture most can’t get past.
