I'm searching for a good recipe for chicken and sausage gumbo. I had tasted many and I thought Crazy Cajun there in Seabrook had the best. Any suggestions?
"Ngombo" is Swahili for Okra, bastardized by the Cajun patois.....it's not 'gumbo' without okra.......
'gumbo' is swahili for 'okra'.......
everything else some sorta soup or stew
stay tuned!....... i'll be back to add a little more to this thread hopefully between now and the end o'the yearI ate a lot of "gumbo" but it never had okra. I was told that they were using file as their thickener and okra was a SE Louisiana thing.
Now I want to be very clear on this. I am in no way calling out Bill Fisher and HP. Both of those guys have demonstrated superior culinary ability and aesthetic recognition, I'm just curious whether I was getting "company" gumbo or the real deal. Over the years since my marsh adventures we have evolved 2 very different recipes, one with okra which we have been calling creole (possibly in error) and the sans okra Cajun version. They're both excellent but very different. Maybe I need new labels, but the recipes are darn good. Of course, what can a guy who grew up in Hidalgo County really know about Cajun anyway?
I'm sorry but buying bottled roux has to be some sort of sin against nature. It's not that hard to do if you've got some patience. BF, that oxidized penny trick is a darn good one. I can't tell you how many times I have tried to explain the difference between chocolate and peanut butter roux.
Blake, next gumbo I'm giving your recipe a shot. We have a lot of overlap but mine has never been anywhere near white wine and there are some other differences. I'll give you a full report.
calling 'gumbo' w/o okra "Gumbo" i guess is more of a pet peeve with me........ i still think it's wrong like calling a canada goose a canadian goose (damned-near all geese are 'canadian') or people asking for 'advise'20+ years ago when I was working the marshes around Sabine NWR and Rockefeller SWR in extreme SW Louisiana I was lucky enough to dine in the kitchens of the local guys who were working for me. I ate a lot of "gumbo" but it never had okra. I was told that they were using file as their thickener and okra was a SE Louisiana thing.