The roux. I think its the most important thing. You need to be patient and careful, make a really dark, but not burnt, roux. That deep flavor, along with everything else, separates Gumbo from all the other soups and stews.
The other thing to keep in mind is that you don't make a gumbo, you have a gumbo. Its about friends and family - don't get too wrapped up with cultural authenticity.
Smoked oysters in gumbo sounds great! They would go great with the okra!rhamilton said:Also,
I like to add a few tins of smoked oysters you can find near the canned tuna at the store. They also have jumbo oysters that are in a jar but I haven't tried them yet.
Are there any spices that go in?Make your own stock. Use andouille sausage. I use one stick of butter plus one cup of flour for the roux. I stir 'dat roux in a frying pan over medium-low heat fir a least 45 minutes.
Use either filet or okra or both, they add to the thickness. If you use filet, put it in at flame out.
Once the roux happy, I add it to chopped and sweated onion, celery, and garlic. Toss in the stock and stir over high heat for a minute or two. Then add any and all other ingredients (excepting shrimp) and bring to a boil. Once you have a nice rolling boil, crank the heat back to a steady simmer.
After about an hour, I add the filet (I hates okra) and transfer it to a crock pot to let it hang out on low until serving. If you can manage to let it hang for an hour or two, lawdy lawdy, you got some fiine gumbo!
The 'Holy Trinity' of cajun cuisine -- onions, green pepper, and celery!Are there any spices that go in?