So this is pure memory for a 2-4 gallon pot full....you can always add more water and don't forget it's better tomorrow and will freeze for six months
Roux...the graavy base is everything......
I cook in a 100 year old cast iron Dutch oven pot but any all clad heavy steel pot will work but cast iron for the roux is de riguer
Heat up flour and oil or oil and butter in 2-1 flour to oil at fairly warm to hot heat till it starts mixing well stirring pretty much constantly with a wooden spoon...you keep adding both to get final consistency....it'll be like melted brown to almost Nutella meets dark ox blood and singing on edges while you stir in little burnt beads which absorb in the roux....you'll see what I mean...this is the beauty of seasoned cast iron...the burnt peeling as you stir keeps getting re absorbed into the mix while making roux and gives it the best nutty long lasting nature of the aroma .....and you'll need the pot bottom covered to about 1/8 to 1/4 inch in very smooth not grainy very hot silky roux
Even though I cook creole I lean Cajun in very dark roux..it's the type I prefer but it takes a long time....45-60 minutes of steady work over a hot stove stirring....do not over oil it'll be greasy roux...some fancy chefs only use butter but for light roux like etoufèe
I use crisco....palm is a great oil for a roux but this is the South not Brasil...and no cottonseed or peanut oil.....we ain't frying catfish
I don't mean to go on about roux....you just have to practice....and no question savoie bottled roux you can order online will work plus it'll give you a hint what you're shooting for if you live up north
https://shop.savoiesfoods.com/savoie-sr-old-fashioned-roux-dark-152#.WoKGriBMGf0
I recommend it for beginners and you can learn to make your own from. It..is 90% like grandmas
Now into the sizzling roux you throw .
Chopped onion....two cups minimum
Chopped celery.....ditto
Chopped bell pepper.....same
2-4 Can of chopped or crushed tomatoes....it doesn't have to be fancy like a pomodoro sauce.....Red Gold from piggly wiggly is fine....no hipster tomato fetish please
Two pounds peeled big shrimp.....no smaller than 25 count.....they will disappear..lol
A pack of nice Louisiana made andouille....no Italian sausage,.....which I love but the fennel will kill it
Kielbasa wil work....no brats either or chorizos
Chop the sausage in eighth inch slices......beam wise
Bottled oysters ....this might be tricky..your fish guy can get them....from the gulf...do not buy hipster three dollar apiece oysters...it's a waste
Fresh crab meat
Okra...two frozen packs.....maybe four
Garlic chopped and powder for later
Salt and pepper....
Bay leaves....not the super minty ones...just regular California style
Have all this ready more or less before roux marathon
When roux is done to satisfaction...dark dark for my taste......throw the vegetable stuff in on top and mix it all up on medium heat so you don't scorch
Once everything is roux coated add water or a nice fish stock or even a chicken consommé if you like.....but not me....this ain't bouillabaisse
I sometimes add two cups of the water the shrimp boiled in which has plenty old bay or zatarains shrimp boil powder in it or I throw raw shrimp in the gumbo if in a hurry but they lose consistency quick
Add enough water inc shrimp water to cover veggies well.....
And to cover the meats to come soon
Bring to boil stirring a good bit....do not cover
Add garlic to taste...don't over garlic....maybe a teaspoon....you can add garlic powder later to taste when simmering
Throw in bay leaf and sliced andouille
Simmer at least an hour of two till okra is barely visible....the okra is the thickener ...if you use a quick light roux it'll be thick too but tasteless.....roux negra is delicate and opaque but rich rich in taste.....that nutty taste of graavy that makes gumbo....I keep ground sassafras on the table too when served for those who like that....filè
When it's all simmering and taste like you want...pour some on French poboy bread... leidenheimers or binders if you're so lucky or Cuban locals in a pinch...French baguettes are too thick and dense and sour doughish
If it tastes like it oughta to you then add shrimp and cook another 15 minutes
Or if you thrown in raw shrimp then cook a bit longer but remember shrimp will disappear in a slow cooked roux
Add oysters for last 5 minutes.....they are optional btw....I like them
Fancy crab meat I usually sauté separate and add to gumbo in a big lump when served otherwise the crab is assimilated by the gumbo borg
Serve over a spoon or more of jasmine or basmati rice....nice non gummy rice
Or just eat with a bunch of French bread....you can garlic butter the French bread if you want it's preference....I go plain or that it depends
Salt and pepper is to taste.....I like both and add a lot of good quality pepper but minimum salt and let my friends ad more salt at table cause everyone doesn't season as much as I do....I made this to share...if not it's salty and hot
Speaking of which....you do need some cayenne....not like Thai but some heat
You can also use duck meat or chicken parts or venison which works great in a non seafood gumbo...turkey too
It's the roux which also figures albeit lighter in red beans and rice and shrimp creole or crawfish etoufèe
That's totally on the cum from memory....hope it helps
If it's too hot or salty add sugar....no kidding ....tablespoons to start
My biggest advice is dark roux and add seafood late...especially crab or fish....fish works too but has to be at the end ....and don't over garlic or use bay leaf too strong
I'm open to suggestions btw.....you can always learn
ANYONE SAYS LIGHT ROUX IS GOOD ENOUGH FOR SEAFOOD GUMBO IS COUCH LOCKED