Thirty-five years ago when I started on this gumbo odyssey, I combined several recipes from at-the-time famous Louisiana chefs and came up with one colossus recipe. And for the first five years of married life, that is the recipe that I made.
Making Gumbo from scratch gives you certain bragging rights. I have done it, can say that I have done it but believe me, I have moved on. I value my time and I no longer spend an hour watching rue darken….or sautéing vegetables. In the original recipe you were to chop and sauté bell peppers, onions, garlic, tomatoes, a hot pepper. Seriously…my friends, that is just chunky salsa…. Purchase the Medium spicy…
Now I use Louisiana Purchase Premium-All Natural Gumbo Mix- You can follow their liquid directions on the back of the box for family size. (I never use oil like they do. Bump up the stock/water.)
Remember, this is soup and you make soup from leftovers. So make yours with what your family likes.
I make Gumbo for New Year’s Day and I make a lot of it so adjust your recipe accordingly. That is the best I can tell you.
During the summer, as I grill, smoke, etc, I freeze a couple pieces of that meat. In yesterday’s Gumbo went:
Grilled boneless pork ribs
Turkey from Thanksgiving
Ham from Christmas
A rotisserie chicken (purchased the day before.)
A mild fish (frozen)…I used (6) filets of tilapia but have used Haddock and Whiting in the past
Celery, about four stalks, chopped and cooked in the micro wave for 4 minutes
A bag of frozen clams (I have used canned)
A bag of frozen shrimp
Corn on the cob (x two bags)
Okra (x two bags)
(1) 24 oz MEDIUM chunky salsa,
(3) Louisiana Purchase boxes Gumbo mix
Okay, that is the ingredients. You will need to adjust for the amount you are making.
You do not have to cook this on top of the stove. I know someone who bakes it in the oven. Yesterday I used an electric roaster. (I made about three gallons of Gumbo. So I used three boxes of the gumbo mix.)
Place the Gumbo mix in about a quart of cold water. Stir to dissolve and pour into pot. Add ingredients. I like mine sorta soupy so I add more water/broth. Others like theirs really thick.
Cook until fish is done and shrimp are pink. Serve with rice and a bottle of Tabasco.
I wish I could be more specific. But I don’t measure the meat ingredients when I make this. It is strictly this and that. And if there are a lot of wursts left over from our Oktober Fest get together, it is heavy on the wursts. Keep in mind, this is not to be a heavy tomato dish. Think the color of the Mississippi River in flood stage.
I have a friend who only makes this with seafood and he hates celery and NO to spicy and he follows the directions on the back of the package. It is still a nice meal….