Let's Talk Some Gumbo

S

salonghorn-70

2,500+ Posts
I generally make a shrimp and sausage gumbo. Now the question that I would like to ask is do you add tomatoes to your gumbo? I know that this is a controversial question when it comes to gumbo and jambalaya. Kind of like beans in chile.
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I have always added tomatoes to my gumbo and I'm not sure why except that I like tomatoes. Generally don't do okra so I'm adding it to a roux base gumbo. I t seems that I have read that tomatoes are kind of a citified New Orleans kind of thing and would never be in a cajun gumbo.

So what do ya'll do?
 
There is no rule on how to make gumbo. If you like tomatoes, use tomatoes. If you don't like okra, don't use okra.

I don't use either. My gumbo is a heavy, dark roux-based that's pretty simple. The trinity (celery, onion, green peppers), sometimes a diced jalapeno for a little kick, chicken and sausage, and then my own inexact blend of spices (paprika, allspice, cayenne, salt & pepper, maybe some garlic).

The key for me is the roux. Oil and flour, about half and half, maybe a tad more flour. The longer it takes, the better.
 
As a Cajun, I would say that tomatoes in gumbo would stray into soup territory. I have never seen a tomato in gumbo in my 57 years. Having said that, if you like it that way, go for it.
 
Adding tomatoes makes it more of a creole dish than gumbo, but it all boils down to what you like.

I make gumbo with a dark roux, onions, celery, bell pepper, add water or chicken/fish stock and simmer for an hour or so. Then add Louisiana hot sauce to taste, shrimp, crabmeat, and oysters.

Mmmm....think I'll make one this weekend!
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I make my own roux. I have never tried the store-bought. But, Prodigal, it takes time. Gumbo roux should be cooked for about 30 mins and you must stir constantly. It really isn't hard but it can be tricky re the temp.

You know the old saying in Louisiana, " is your mama (papa?) Catholic and can she (he) make a roux?"
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As a Boudreaux. I know my Gumbo. It has to have both Okra and a roux.

To say like a friend did the other day, "we're having okra gumbo" is redundant. The only optional things imho are which protein's you use. I prefer seafood gumbo with crab and shrimp. My sister makes an amazing chicken gumbo.

But lets stop with this nonsense about having a soup and because its spicy it must be gumbo
 
For a quick history lesson.. The word Gumbo comes from the african word for okra. Which is okingumbo.

So Gumbo is basically slang for Okra soup.
 
This parallels the chicken fajita debate. Just as the name of that dish comes from a cut of beef, gumbo comes from an African word for okra (as Orange Chipper already noted).

But life evolves, and the culinary arts are no exception. Personally, I think some people take stuff like this too seriously. Prepare your gumbo how you like; at the end of the day, it's sort of like fried rice--you put into it what you have available, although there are "base" ingredients and spices that should not vary. These are the heart of the dish.

No coon-azz would include tomatoes in gumbo. As someone else noted, that is more the Creole way. But if you like tomatoes in your gumbo, go for it.

Okra is a touchier subject. I didn't use it in my most recent batches of gumbo (okra quality here in Idaho is very poor), and I felt guilty for it.

Not only does okra provide a unique texture and flavor, it also is a thickening agent. I've read that the first gumbos used okra and file to thicken the broth (no roux), and I've had some prepared this way and it was delicious.

But I make mine from a roux. It's the easiest way to go, in my opinion, and I prefer the color and consistency of a roux-based gumbo.

On the subject of roux, I'll share a fool-proof tip for making it. It takes a little longer, but it's a lot less work. The end result is the same (impossible to tell the difference); anyone saying otherwise is just a snob clinging to tradition for tradition's sake.

Anyway, here's what you do (courtesy of Food Network's Alton Brown):
Whisk equal parts flour and vegetable oil in a dutch oven or cast iron skillet.
Place the skillet in a preheated, 350-degree oven and bake.
Every 15 minutes, remove from oven and whisk again.
After about 90 minutes, you'll have a perfect, brick red roux.

You'll never have to worry about burning your roux again, and while it is baking, you're free to do other things, like peel and devein your shrimp, boil the shells to make broth, fry your andouille, etc.

Bon appetit et laissez les bons temps roller!
 
Here's how it's done mostly, with the best flavor profiles. NEVER combine seafood and smoked or fresh sausage...ruins the flavor of the seafood. We like Shrimp, Crab and Okra Gumbo....a little lighter Roux and add a can of Rotel or a can of tomato sauce. Chicken/Sausage...or better yet duck/goose &sausage gumbo requires absolutely no okra, no tomato product at all....and, of course, plenty of File'. Combination of any and all listed above is a abomination of Gumbo as we know it. In fact, NEVER combine fowl, Okra, tomatoes, and seafood in one pot....that is freakin nasty and not at all traditional with Cajun or Creole cooking...seriously.
 
I have to say I've never taken shrimp out of the mix while refrigerating (not gumbo, just jambalaya or creole). I take it that keeps the shrimp tasting shrimpy?
 
Okra and roux are necessary. I have made that clear here before..

Also, that Alton Brown recipe for roux is the best. You can't hardly mess it up.
 
GemState,
for a roux weight v. volume of flour isn't a big deal... for baking though and other 'chemical reaction' recipes it can make a big difference. Esp. given the humidity and alititude changes that views of Alton might have.
 
lard/Crisco... or may I suggest peanut oil. Peanut oil has VERY little flavour and also has a high smoke point so it will not easily burn. Olive oil has a lower smoke point than plain vegetable oil.
Also, check what type of veggie oil you are getting in the brand you buy. We buy Crisco brand "Vegetable Oil" It is 100% soy bean oil. Some will have corn oil in them, or you can buy corn or canola these days.
I say try Crisco shortning or peanut oil.
 
I usually make chicken and sausage gumbo. I also make my own roux. A good dark roux usually takes about 2 1/2 beers to complete properly.
 
I second the to each his own opinion. However, for me, it's not gumbo if it does not contain roux and duck meat. If you use pouldoux, you don't even need to add other seafood (not that I recommend this....the coot is a filthy little beast).
 
My secret for gumbo is to toss the shrimp shells in some olive oil along with some onion peelings, the tops of celery, the ends of bell pepper, etc... and roast the lot in the oven. After roastage I then make stock from the goodness.,

I also now make make my roux in the oven. No more standing over a hot stove for me stirring roux for an hour or more.
 
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