Dumbo Gumbo!

Gumbo is delicious!  Fishbone’s in Detroit has my favorite restaurant version of the this flavorful Louisiana style stew.  And back in the winter when I made a New Orleans birthday feast for my friend Andy (read about it here) I had included a delicious gumbo.  My taste buds started to water when I opened up the next cookbook in line and saw a gumbo recipe was tagged.

As I stated the recipe tagged was for gumbo, yum!!  I started by make a chicken stock.  Chef Michael Smith has a recipe in the book for stock which I followed.  I’ve learned that  a broth doesn’t really need a recipe, and all stock recipes out there are pretty much the same.  For chicken stock take chicken, carrots, celery, onion, herb sprigs, a few bay leaves and cover with water.  Bring to a boil and then reduce to simmer for 2 hours.  Then strain.

stock in process
stock in process

After the stock was complete I got to work on the roux.  Roux is combination of fat and flour used to thicken.  Roux happens to be used in 3 mother sauces of French cuisines.  In classic French cuisine the roux is made with butter, but this recipe called for oil.  I heated the oil in my dutch oven and slowly whisked in flour.

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I continued to whisk until the roux became a deep golden color, which was about 5 minutes.

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I then stirred in the “Holy Trinity” as Chef Michael Smith says of New Orleans cooking diced onion, bell pepper and celery.  I also included a few crushed cloves of garlic.

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Once the veggies were softened a bit I added chicken stock and cooked that until it thickened slightly.

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I then added sausage, shrimp, tomatoes, okra, paprika, onion powder, garlic powder, dried oregano, dried thyme and cayenne pepper.  I was also suppose to also add sassafras(gumbo file powder) but I was unable to locate it in the 4 stores I shopped at.

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I seasoned with salt and cooked for about 10 minutes when the shrimp were cooked through.  Then I added green onions and served.

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The Verdict: Nope!  This gumbo was SO thick!  It was really not nice to eat.  I looked up sassafras I found out is used to thicken gumbo, so since my gumbo was already almost solid it’s a good thing I was unable to locate it.  But since I do have an actually great recipe for gumbo, which I made for Andy’s birthday, I have included the recipe for it below and next time  I have a craving for gumbo I will make the one below.

Recipe for Yumbo Gumbo

 

 

 

One thought on “Dumbo Gumbo!

  1. I make a chicken gumbo and found out that adding more stock makes it more soup like. I put mine over rice and it’s most like a stew.

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