Quote:
Originally Posted by RWebb
you used canned okra -- Philistine!
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Quote:
Originally Posted by Rusty Heap
Philistine? So show me the way roux boy.
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Well, he does have a point, even though he doesn't really make it...
If I might offfer a few suggestions on gumbo...
First, pick the basic type of gumbo, chicken or seafood. One or the other, not both. You can put andouille in either of them.
Then, it looks like you have too much roux, there. Some of the thickening comes from the okra, thus the need to use fresh okra. Have some file powder on hand and use it also.
I'm not seeing any stock. Dark chicken stock for a chicken-based gumbo, shrimp or seafood stock for a seafood gumbo. Make it from scratch, nothing out of a box, please...
Your vegetables need to be diced fine, maybe 1/4 inch. Half of them goes in the pot with the roux, when you have the roux as dark as you want it. The other half is used to deglaze the pan that you brown the sausage (and chicken, if used) in. I'd probably skip the mushrooms. Make sure you have a little garlic in there.
Use a deep pot, not a skillet.
If you are making a seafood gumbo, don't pre-cook the seafood. Add it at the very end, as it cooks in a couple minutes.
Way too much tomato. Try a few tablespoons of paste instead.
Serve it with rice...
Carry on,
JR