It all starts with a proper roux!

The roux IS the key, and damn that looks good, Dan!

That looks great.

I love Gumbo and I can make a pretty mean batch if I do say so myself.

Even though I don't cook crossover** gumbo I'd certainly try yours. I'd need more juice in that serving though. For me gumbo is much more of a soup than a gravy.


** Chicken/sausage and seafood. Around here it's more often an or proposition.





Here's a chicken, andouille and tasso gumbo pic borrowed from Savoie's website. I've used so much of their andouille and tasso over the years I doubt they would mind me borrowing it to show what a serving of mine looks like.

juice= sauce

I don't follow.

I make a decent gumbo. Don't really use a recipe though. Dan's looks good to me, and I could enjoy a bowl.
I usually wind up with Shrimp and sausage, no chicken, and yes, the ability to make a decent roux is the key.

“Is your mama Catholic, and can she make a roux?

Remember the guy that always said "BAM" ? Chef Emeril Lagasee ?

He said that it takes two good beers to make a decent roux...

Emeril- How to make a roux

Emeril video- How to cook a Gumbo

Emeril Seafood Gumbo

Kick Butt Gumbo

I LOVE GUMBO - Yum Yum...

THAT looks great. Definitely on the next weeks menu now!!

So much for my recent 16 lb weight loss!!

I've never met a bad bowl of Gumbo. Looks good Dan.

I can say I've come across some that didn't suit my taste. I don't care if gumbo is the African word for okra, keep it out of mine along with the tomatoes seen in some recipes.

If those are in the OP gumbo then the picture provided hid them well.

HA! I doubt they even sell okra in upstate NY.

I have added a little sliced fried baby okra to the top of mine. More of a garnish.

Mighty fine.

I met a bad bowl of gumbo......nearly killed me. Lol

I had made a Christmas gumbo with smoked frog legs and sausage. Came out beautiful! So good in fact I had at least a cup of it a day for the next several days. I just let the pot sit on the stove overnight to cool, and since I kept eating out of it, hadn't moved it to the fridge. About day 3 I thought I better get it in the ice box, but of course had one more helping.

That was it.

The next 36 hours I was pretty sure I was going to die. Tried to get some work done the next day and ended up on the side of highway 18 with my pants around my ankles spraying my azz all over the side of the road.


That was just over a year ago and am just now starting to think I'd like to enjoy a bowl of gumbo again.

Anyway - yours looks wonderful, Dan. I hope you put it in the fridge as soon as it was cool!

Mine has butter sautéed okra and tomatoes as gumbo should

David you know Wegmans sells everything even fresh okra

Haven't you heard? Now on the Fire boycott list. Only about 5 places left in the US that we can shop at.

Pic' en's are getting pretty slims there boys!!

Happy cookin'!!!

I would like try the gumbo dish, on my own, I'd not know if I had it right.

Like steak, and kidney pie, if you have not tasted it done correct, how is one to know?

I was giving those duller green pieces the benefit of the doubt, passing as cooked down bell pepper.

The quoted statement is anathema.

There are cooked down green peppers but fresh sauteed baby okra also

I've had guinea gumbo before, which to me is gumbo made with guinea hens.

Apparently guinea gumbo also means adding tomatoes. I saw that pic on the 'Fire and thought it looked 'red'. Damn, say no to the tomatoes.


I wish I could get some tasso around here.

Tomato's in Gumbo.... .....

Okra's a must but I can't imagine putting tomato's in it.

The roux was dark almost brick red thats what gives the deep brownish red color not a couple chopped tomates

Tasted like gumbo and was delish all that counts in my book
BTW some chili has beans just sayin

A local restaurant has one of their guys specializing in "brick roux" so the term is familiar. He makes a bunch for use in various dishes.

The popular roux color for Cajun gumbo is often closer to dark chocolate.

Looks good