Originally Posted by LPBeier
Thanks, Selkie and GW. Those are both wonderful stories and food. Selkie, are you willing to give us the recipe or a picture?...
For what it's worth...
, (common to all gumbo):
4 Tbl. Oil
4 Tbl. Flour
1 Large Onion, Diced
1 Can (14.5 oz.) diced tomatoes (Rotel (Mild) also works well.)
1 Bell Pepper, Diced (I prefer the red or yellow, but green is traditional.)
1 Stalks Celery, Diced
1/4 Cup Chopped Parsley
1/4 tsp. Thyme
1 Tbl. Basil
1/2 tsp. Worcestershire Sauce
1 tsp. Louisiana Hot Sauce
2 Quarts Water (or as an option, 1 qt. Chicken Stock + 1 qt. Water)
2 Tbl. Gumbo Filè (pronounced fee-lay)
Salt & Pepper to taste
, Add your previously diced and cooked protein(s) and a simmer for at least an hour. Again, the longer the better, (except in the case of Seafood Gumbo. Only add the shrimp two minutes before serving.).
: Shrimp, oysters, crab, lobster.
Make a dark roux by browning the flour in the oil, constantly stirring over medium-low heat (15-30 minutes - the slower the better).
Add the finished roux to a stock or crock pot.
Add everything else in Part-A to the pot and stir to combine with the roux.
Bring to a low simmer.
Add your previously cooked and diced protein(s) and simmer for at least an hour. (except in the case of Seafood Gumbo. Only add the shrimp two minutes before serving.)
Serve in a bowl on a bed of rice and make additional Gumbo Filè available for seasoning.