May 10, 2007
1st gumbo i made and haven't had to try any others...made this multiple times, by the book and with alterations, personal best is as such... use 1/3 cup flour and butter and take your time when making the roux (until deep brown), do stir constantly, it will be fine... fresh okra, venison rather than beef, vegetable juice instead of water, dbl the cayenne pepper, dbl the hot sauce (a habenero xxx or hellfire), add a extra 14.5 oz can of diced tomatoes, use high grade andouille sausage (ordered from jacob's in louisiana on-line, hard to get top-line in michigan), king crab, extra 1/2 cup celery, and although cognizent of the ol cajun addage, "never add file when using okra, as they cancel each other taste" i do add a tspn of file just as cooking is finished as well as encourage addition to individual bowls before eating...the finished product has a bite as cajun should but is not uncomfortable by any means...this recipe is always a big hit at group gatherings and expect recipes requests...thanks eric
—rdd
