The DU Lounge

Last edited Sat Jan 4, 2025, 08:45 PM - Edit history (1)

I make a gumbo that has gotten rave reviews from a few dozen different people.
1. You must have okra. The muscilaginous substance in okra is a protein that is a natural thickener. Otherwise the mouth feel us like chicken soup.
2. Make a DARK roux using butter not veg oil. It should look like Hershey's chocolate syrup when you're done. Then, just turn it off. It doesn't need to be hot when you add it to the stock.
3. For many people, crawfish is too fishy. Consider replacing that with 34-40 count shrimp. Shrimp is also easier to find.
4. Don't scrimp on the andouille. That bite of the sausage is critical to texture.
5. Use a BIG onion, preferably red. Cook that before the rest of the mirepoix. You want the onions pretty brown. But, cook on medium heat & be patient. Then add the celery & carrots.
5. Don't cut the carrots & celery too small.
6. Consider another root vegetable like parsnip or rutabaga.
7. Don't be afraid of the cayenne pepper.
8. Plenty of paprika, white pepper.
9. Use some allspice. At least a teaspoon to a 10 quart batch. Add more based on taste.
10. I've had the best results using chicken stock, not beef, veggie, or seafood stock. Once the broth is in & fairly hot, add the roux.
11. Use diced tomatoes, not crushed.
12. Kick up the acid with red wine vinegar.
13. Add some cinnamon near the end. Don't be shy. It takes a pretty decent amount.
14. Add just enough turbinado sugar to create just a barely noticeable sweetness.
15. Add the shrimp or crawfish at the very end, with the broth in a boil. Then immediately turn down as described in #16. Also, add finally chopped parsley at this point. Save some for garnish. Edit: I should have mentioned that (assuming frozen), should be thawed and patted dry before adding to the soup.
16. Once everything is done, put heat down to minimum, and don't eat it for an hour.
Finally, you can add another turf protein like shredded chicken, but I don't do that.