You know, Frank, gumbo is a little like bbq and chili which all seem to trigger large amounts of testosterone production in certain wannabe cooks. This results in dozens of low info posts and much colorful language. And the same is true of the Cajun vs. Creole thing. You don't want to go there. So, to answer your post, here's a post of mine from some years back. Enjoy, D.M.
There are cookbook writers who would have you believe that there are such rules and definitions. But, as in language as a whole, cookery usage is not that consistent. In southern Louisiana gumbos are thickened with roux, fileÍ powder, okra or any combination thereof. In my experience, roux is the most common. Okra seems to be most commonly used in seafood gumbos, usually along with tomatoes. Gumbo has become widely used outside of Louisiana and I suspect there are other variants. The word okra also has an African origin: nkruma. It is much more widely used than gumbo to describe the vegetable. Enough of this pomposity! How about a recipe?
Lastminute guests, revisited 3601Wayne Boatwright I think I am slowly getting the picture. Despite the fact that she is a stay at home mother the house is embarrbuttingly messy and...
Good eats- D.M.
Lastminute guests, revisited 3602Except... This guest had been invited the day before and would have every reason to expect that the information was known for well more than 24 hours...
Okra Gumbo
from Mrs. Ernest Morial of New Orleans (wife of the former mayor)
Lastminute guests, revisited 3603On Wed 04 May 2005 01:43:35p, Dave Smith wrote in rec.food.cooking: Just because a situation is acceptable to you does not automatically make it acceptable to...
2 lb. of fresh okra, sliced crosswise 2 Tbsp. cooking oil 6 medium onions, chopped 2 Tbsp. cooking oil 6 pieces of ham 1-2 lb. smoked sausage 1 small can of tomato sauce 3 lb. of shrimp, peeled and deveined 2 cleaned crabs
In a medium skillet over medium heat, fry the okra in 2 Tbsp. oil while
constantly stirring to dry the okra out (cook until all the slime is gone). In a large pot, saute onions until glazed in 2 Tbsp. oil. Steam the sausage until they are done, about 15 or 20 minutes. Add the okra, ham, sausage and tomato sauce to the onions. Simmer for about 20 minutes. Add the crabs and shrimp and cook until the shrimp are pink and tender, about 5 minutes. Do not overcook shrimp. Serve hot over rice.
1 tsp. cooking oil 1 1-2 lb. andouille or other smoked sausage cut into 1-2" slices 1-4 cup chopped celery 1-2 cup chopped green pepper 1-2 cup chopped onion 2 qt. chicken broth 1 cup dark brown roux 1 bay leaf 1-4 tsp. thyme 2 lb. peeled shrimp salt and pepper to taste cayenne pepper to taste cooked rice cooled to room temp. (about a cup a person)
Heat a thick pot big enough to hold the works. Add the oil and then the sausage and brown slightly. Add the Holy Trinity (onion, pepper, celery) and cook until soft. Add the bay and thyme. Add the broth and bring to a slow boil. Add the roux in tablespoon size pieces while stirring. Keep stirring until smooth. Turn down the heat to a simmer. Add the seafood and season to taste. Simmer 1-2 hour. Serve by pouring over the rice in generous size soup bowls.
In case you've forgotten about roux, you simply brown flour in cooking fat. Use 1-2 volume of fat or oil to 1-2 volume of flour ( 1:1 ). Heat the fat in a skillet to around 350 F. Don't let it get hot enough to smoke. Gradually stir in flour with a whisk or gravy stirrer. Keep stirring as you slowly get it to a medium brown color. Turn off the heat and keep stirring until it stops cooking. I like to make a large amount ahead of time and store it in the fridge. I you do this, bring it up to room temp. when you are ready to use or it will be difficult to spoon out.
