This recipe makes the best gumbo that we have ever made!! The first time I made according to directions and it turned out ok....a little on the bland side. The next time, I made the roux super dark...like milk chocolate and that did it!! It was the best gumbo ever. I add chicken stock that I have either gotten at the store or made previously and this cuts back on the time factor. I add fresh shrimp and crab claw meat at the very end. Then I serve it with the file powder which is a must and with Louisiana hot sauce so my guests can really spice it up! We love hot and spicy foods so we can go pretty far. One trick I learned was to get the oil screaming hot but not smoking, then whisk flour in quickly and turn heat down. THe flour will brown quicker and easier. I also never turn the heat down to low...I have a gas stove so it can get pretty low. I always leave a med and just whisk til my arms hurt...a great workout!! I like my roux a nice milk chocolate color...don't be afraid!! You will love this recipe and it is definitely worth it.
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This recipe makes the best gumbo that we have ever made!! The first time I made according to...