Making some gumbo per K.A.M's recipe

Flickster · BBQ Fan Joined: 02 Jun 2008 Posts: 366 Location: Houston

Maybe a Gumbo Throwdown could be in the future....

A bowl from my last batch:

Shrimp, Crawfish, Scallops, Andouille
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jeepdad · Posted: Dec 20 2010 Post subject:

Charlie that looks fantastic I gotta try it. I went back and grabbed the recipe from one of k.a.m.'s old post. Is this the recipe you used? I need to find out how to make or buy "file".

--Dan

k.a.m.�s Shrimp Chicken Sausage Gumbo

First start boiling the chicken, sausage and veggies.

6 quarts of water
1-chicken 4 to 5 lb, cut up
2lbs smoked sausage, sliced, reserve 1 cup cubed for Roux
1/2 cup parsley, finely chopped
1 cup green onion, chopped
1 cup white onion, diced
3/4 cup bell pepper, diced
1 cup celery, chopped
6 cloves of garlic, minced
4 bay leaves
2 Tbsp Tony Chachere's
Let chicken boil for 45 minutes, pull chicken, cool and then debone.

ROUX
1 cup vegetable oil
1 1/2 to 2 cups all purpose flour

Over medium heat in a cast iron skillet, heat oil, then slowly add flour, stirring constantly, until you achieve a pancake batter consistency, cook until paper bag brown and starting to smoke a little, reduce heat to simmer add:

1/8 cup parsley, finely chopped
1/4 cup green onion, chopped
1/2 cup white onion, diced
1/2 cup bell pepper, diced
1/2 cup celery, chopped
1 cup sausage, cubed (that was reserved)
2 cloves garlic, minced

Then stirring occasionally until vegetables caramelize and Roux takes on a deep dark rich color. (Don't Burn Your Roux!)

Let Roux cool and add to the chicken and sausage stock. Bring to a boil.

Add deboned chicken then bring down to a simmer. Simmer for 1 hr stirring often so it doesn't stick to bottom.

If at this point my Gumbo is to thick, I make up some chicken stock from Bouillon Cubes.

At this point I season to taste with Tabassco Sauce, Gumbo File, Tony Chachere's, Red Pepper, and 4 fresh Cayenne Peppers.

From this point my Gumbo normally cooks for 5 hrs, it should achieve a nice dark color.
This is the basics for my Gumbo. You can substitute chicken for shrimp, crab, or turkey. I also like boiling eggs and then peeling them and dropping them in my gumbo's. Enjoy.

Cranky Buzzard · Posted: Dec 20 2010 Post subject:

That's the one I followed.

I didn't use any of the file in mine simply because it didn't need it after using the roux. It was plenty thick already.

Charlie
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fish&q · Posted: Dec 20 2010 Post subject:

VW addict the roux is the secret to a good gumbo. boy that gumbo looks good
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BUGSnBBQ · Posted: Dec 21 2010 Post subject:

Yep, the roux is the magic.

Nice work CB! I've made a few bazillion gallons over the years, and yours looks outstanding.

And File is ground Sassafrass root, added to your bowl, at the table. Personal preference, kinda like BBQ sauce.
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Cranky Buzzard · Posted: Dec 21 2010 Post subject:

Rayzer · Posted: Dec 21 2010 Post subject:

OMG, it's dinner time here, and I really, really shouldn't be looking at those pictures.... It is pron! I hope I don't go blind from it!
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Limp Brisket · Posted: Dec 21 2010 Post subject:

Generally, if okra is used filet is not, just generally speaking.

I like a good small cut potato, potato salad scoop right in the middle of my gumbo, no rice. I know, I know, old habits are hard to break though.
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DJW · Posted: Dec 21 2010 Post subject:

Just did the search,K.A.M's recipe is there...
COPIED AND PASTED......thank you K.A.M..
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Soapm · Posted: Dec 21 2010 Post subject:

erniesshop · Posted: Dec 22 2010 Post subject:

yardman5508 · Posted: Dec 22 2010 Post subject:

This might actually be a new thread, but what about the age old question about gumbo...."okra or not to okra"?
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k.a.m. · Posted: Dec 22 2010 Post subject:

smoking g8tr · Joined: 17 Dec 2010 Posts: 14

That looks like some fine gumbo. Luisiana has been made proud!

Soapm · Posted: Dec 23 2010 Post subject: