I've lived in New Orleans now for almost 11 years. This recipe is legit. Yes the roux takes a while, but it's worth it to get that rich authentic flavor. You don't even have to go as dark as this recipe says, in fact, I prefer the roux to be medium/dark brown, but not as dark as chocolate. I added a pound of smoked sausage for extra flavor. Not sure how different the recipe would taste without it. I didn't have wine, or red wine vinegar, so I threw in 2 tablespoons of rice vinegar. If you don't have the green onions, it's fine, in fact I prefer it without them. Frozen okra worked great. Oh, I also added some good creole seasoning, not the stuff that's half salt like Tony Chachere, but good mixture of spices. The end result is a perfect gumbo. tastes even better on the 2nd and following days too. I'll definitely make this again! thank you!
You can make a batch of roux and keep it refrigerated and use as required - cold roux into hot liquid - Done Deal!!!
Do you REALLY believe God would want you to annoy people? Take your preaching and go live your life already. If God really wanted us to believe, he'd command it! So knock it off and go cook some gumbo.
If you are serious about this comment (and I see nothing tongue-in-cheek about what you have posted), you may want to reconsider your method of proselytizing. This is not effective - merely irritating to readers.
8/19/10 From The Lord, Our God and Savior - The Word of The Lord Spoken to Timothy During an Online Fellowship, For The Lord’s Little Flock, and For All Those Who Have Ears to Hear Excerpt: “My people, the trumpet is blown, the call has went out, yet few have assembled before the tent of meeting. For there are many who claim to know Me, there are many who say they are My servants, a great multitude who claim they are My people, yet they are not My people. For they do not observe justice, neither do they seek to do what is right. For I have surely looked upon them, I have set My gaze upon all who call upon My name; I have searched and I have passed through. I know the thoughts of My people, and the hearts of My elect are known to Me. For I am The Lord, very close at hand... Thus I shall purge My people and set apart My elect, I shall surely sift and separate the harvest, and cause a great division in all the earth! For I am The Lord, and I DO NOT CHANGE!” ~ Says The Lord Excerpt from: Trumpet Call of God Online . com
Had trouble with roux before, so I know if it's not thick pretty quick add more flour. Added fish and sausage and thought the flavor is good on this one. You can add about whatever you have.
The level of spice was good but seemed a little bland to my daughter and I, adding sausage as others did would help but then that also increases the fat. Would like to make again but struggling to think of something to add to help the blandness.
My whole family loved it! We added andouille sausage and replaced the okra with green peppers. Amazing (from the kid, "this is awesome!!")
Took about 50 minutes for the roux. I also added two links of andouille and served over rice rather than stirring it in. Was delicious. A definite do over.
It took around 45 minutes for my roux, but keep with it because it's worth it. My family loved this and my son tends to be a picky eater. I added hot Italian sausage in keeping with the "light" recipe. I froze my leftovers and they were just as good the second time around!
Like others have mentioned, the roux is the most time consuming part of this recipe. I think I only got as far as the 50 minute mark where the color is between chocolate and caramel. But once you get past getting the roux done, it's smooth sailing.
As for flavor? It's got it all. The work put in the roux proved worthwhile, and the flavors from all the ingredients in a pot made it really remind me of some of the meals I had in New Orleans. This recipe is a keeper for me. I can't wait to try it again and add andouille sausage as others have mentioned.
FYI: This recipe also freezes very well.
I simmered the chicken in the broth on the side and added both when the recipe called for adding the broth to the roux. I did not use any water. I didn't have wine or vinegar. Simply used an additional cup of broth. I used smoked paprika in place of red pepper. I added andouille sausage. This was delicious simply ladled over the rice. There was plenty of leftovers for lunch the next day. Served with sweet corn bread.
It took at least two hours for my roux to even come close to approximating the correct color. I do not know in what world it is possible to make roux in 25 minutes.
Apart from the incredibly lengthy roux preparation time, everything else about this recipe was really easy to put together and the flavor is great. It's pretty spicy, but not so much that it's unpleasant to eat. I used frozen okra and it wasn't slimy at all.
My husband and I really liked this gumbo. One of the big reasons we liked it was that it is something very different. The flavors are a bit unusual although very good. My daughter didn't like it and I think it may have been the okra. I used fresh okra and it had a touch of sliminess to it. The roux preparation took a long time and I was afraid that I was going to burn it but everything worked out in the end. One tip is if you happen to buy skinned chicken thighs you can take the skin off and cook it in the dutch oven and use the flavorful oil from the skin rather than using vegetable oil. Discard the skin before you add the flour.
I browned my roux longer than 25 minutes. I also added a little butter. The depth of flavor was nice. I added two andouille sausages. However, the amount of red pepper made the recipe slightly too spicy for one of my kids.