wilikioti Loc: Deep South, USA

Yummm...

magnetoman Loc: Purbeck, Dorset, UK

....goodbye Joe, we gotta go, me-oh my-oh...
...I watched somebody cook gumbo on UK television yesterday (an English chef in New Orleans) - looked as yummy as yours - must give it a try!

ballsafire Loc: Lafayette, Louisiana

Yessss, this is what real Cajun (Acadian) gumbo looks like and I'll bet it is well seasoned! Looks like shrimp, oysters and sausage (andouille). Nice photo I have just about the same photo except the ingredients are shrimp and crabs (the red crab claws stand out).

Blaster34 Loc: Florida Treasure Coast

mmm, mmm, mmm, mmm, Good...Nice, really nice mouth watering photo. No real Gumbo without okra. Wishing I had a bowl right now, that and Crawfish Etouffee at 'Mothers.'

Louisiana, especially New Orleans, arguably the best food in America

lamiaceae Loc: San Luis Obispo County, CA

I love Gumbo, with Sausage, Shrimp, Chicken, Fish, other seafood. I know there are many types. I have a recipe from Blues Harmonica player William Clarke, his gumbo was great, but a lot of work and expense. We only made it ourselves twice. My wife and I knew him when he was alive and still keep in touch with his wife Jeanette.

wilikioti Loc: Deep South, USA

You know your gumbo. Thanks for looking and commenting.

To Blaster34

wilikioti Loc: Deep South, USA

I was stationed in England in the late fifties and found the food good but a little on the bland side. This gumbo is spicy! I would recommend that you make it yourself so you can control the amount of ground pepper used. I use Chef Paul Prudhomme's recipe from his book, "Louisiana Kitchen". He has several different types of gumbo and I have used a few ingredients from different ones to arrive at this particular one.


To Magnetoman

kpmac Loc: Ragley, La

Just had some last week. My wife made a killer chicken and sausage gumbo. Always good when the weather is dreary.

wilikioti Loc: Deep South, USA

Another person that knows his gumbo!!!

wilikioti Loc: Deep South, USA

It is expensive! The least expensive gumbo to make is chicken and andouille sausage. The most expensive is seafood. The first time I made seafood gumbo (mid-eighties) the ingredients cost around $55.00. It is indeed a lot of work taking between 3 to 4 hours to chop and cook. I only make it 2 or 3 times a year.

wilikioti Loc: Deep South, USA

Or when it's bright and sunny or snowing or the A/C is running strong!!

W5RA Loc: Walker, Louisiana

Love Gumbo! Make it fairly often, with loads of okra!

Tommy II Loc: Northern Illinois

😋

ballsafire Loc: Lafayette, Louisiana

Yes, with okra (the long horn variety) - wash and wipe dry, cut the tip and base off; then place two or three together and cut in abt. 1/4th inch roullets. Next you need to place (use your common sense) the cut okra in a STEEL pot (so the acid doesn't make the okra blackish) with corn oil to cook down the okra & to get rid of all the slimy stuff. Along with constantly stirring the okra, add some cut (chopped) head of onion, garlic, and bell pepper as well as seasoning (salt, red and black pepper). Oh! almost forgot - add some tomato sauce to this mixture (after you have started stirring) - again use your judgement - abt. 1/2 small can or a whole can (mix with some water and use this to keep the okra from sticking) depending on the size of your pot and amount of total ingredients. When the okra is all cooked down and no longer as slimy it can be used to eat alone or added to the other gumbos you plan to make (chicken and sausage, guinea, seafood gumbos, etc.). If cooked correctly, you should enjoy okra as never before! I cook about 3 or 4 pot loads & put in cooking portions (plastic bags) in the deep freezer - lasts at least 6 months. First have patience--and read instructions carefully---
I don't think this receipt has been codified yet - just passed on from one person to another. Good luck and if you don't succeed, modify and try again!

wilikioti Loc: Deep South, USA

To me, if it ain't got okra, it ain't gumbo!!