Best gumbo in new orleans recipe: 59 photos

Good New Orleans Creole Gumbo

FAQ

Great gumbo starts with roux, a flavorful thickening agent made from equal parts fat and flour. Once the roux is a deep golden color, add diced veggies and sausage to the mix. Then, incorporate beef bouillon, hot sauce, tomatoes, and seasonings to intensify the flavor.
Check out this list ,compiled by Jude Walker, to ensure you never make a faux pas, on the ten commandments of gumbo.
  • I - Thou Shalt Never Use Tomatoes If we've learned anything from the Disney folks, it's this. ...
  • II - Thou Shalt Not Use Un-Cajun Sausage Sausage in your gumbo can only come from authorized vendors.
Creole cooks in Louisiana usually prepare some variation of three basic recipes: a ''Creole gumbo'' that includes sausages, beef, veal, ham, chicken, whole crabs or shrimp and is thickened with roux and file powder; a simpler ''okra gumbo'' thickened with okra and including a variety of shellfish; and a ''gumbo aux ...
Gumbo consists primarily of a strongly flavored stock, meat or shellfish (or sometimes both), a thickener, and the Creole holy trinity – celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves).
In order to develop a deep roasted flavor in your gumbo, you should cook your roux — being careful not to burn — until it is a deep dark brown color. Roux needs to be cooked low and slow to bring out the nutty flavor and rich dark color without burning it, says Chef Dickensauge of Houndstooth Saloon in Chicago.
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