This is basically my recipe for gumbo with a couple of changes.....I make a microwave roux. mix the oil and the flour in an 8 cup PYREX glass bowl..stir well.....cook for 7-10 minutes until dark as you would like. Be very careful,, burns easily... Use thighs in making my stock. Use Tony Chaceres Creole seasoning.....DO not add salt till after tasting. ..add 2 t. thyme, 1-3 t. cayenne pepper. Use chicken, andouille sausage.... add 1 pkg frozen okra (sliced) as soon as broth is added. Cook for 2-4 hours....When you can no longer see the okra, the gumbo is done....I may need to add more broth. Keep an eye on the thickness, Then add the peeled shrimp and turn off the heat....The shrimp doesn't need to boil....... I like to use a cast iron dutch oven for cooking this.....I learned this in NO, liven in LA for 35 years....LOVE MY GUMBO!!! GEAUX SAINTS!!!
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This is basically my recipe for gumbo with a couple of changes.....I make a microwave roux. ...