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The gumbo looks far far better than the team they put on the field. 

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  • Sausage and turkey gumbo from the fried turkey stock.

  • Irwin F Fletcher
    Irwin F Fletcher

    I'm going to call this my first time making gumbo. Made some back on Jan 1st 2022, though I discovered about half way into the process I had Covid, as I couldn't taste or smell anything. This batch

  • South Austin
    South Austin

    Turkey gumbo. Shit’s good, yo.

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Have been in New Orleans all week visiting my in laws for thanksgiving. Gumbo below from Commander’s Palace, Casamento’s (bonus shot of oyster soup and chargrilled oysters),  and Dakar (non traditional Senegalese, of course, but incredible). Bonus shot of etouffee from The Galley in Metairie (absolute classic, no tourist local seafood joint). 

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  • 4 weeks later...

Barely felt cold enough for Gumbo. We typically do seafood on Xmas eve. My Mom bought the fixin's.

Monster cutting up the onion &stirring up the roux. Learning him the ways.

& Again, I will easily admit to using a "just add water" roux mix.

Copy / pasta on the shopping list I sent to my wife.

︎ Produce

● (2) Green Bell Pepper

(2) Sweet onion

(Cut into big enough pieces so "onion or bell pepper adverse can easily see & avoid if desired).

,︎ Leave around 5% of bell pepper seeds.

● (1) bunch of Celery Stalks.

Rinse & cut into ⅓" sections.

● (1) tub of fresh Okra (in clear plastic packaging)

Usually on an island in produce.

Cut into ⅓ sections.

Entire plastic tub for very slimy, ½ tub for "regular" slimy.

︎ Dry goods

White rice, lowest cost. Do *NOT* get "Minute Rice".

Cook & refrigerate for reduced starch/ carbs / sugars, eeheat later..

**Sticky white is better than brown.

︎ Seafood

● (2) "Louisiana" brand Gumbo base, in a pouch. Directly across from seafood counter in most stores.

● (1 lb) raw COLASSAL fresh shrimp. Optional frozen peeled / deceived / tail off shrimp, 10-15 per lb. *get (2) lbs. for Xtra meaty.

● (2) cooked / picked crab claw meat, 8 Oz.

● (1 ~ 2) short Shucked Oysters, behind seafood counter, on ice.

● (1) Mudbug tail Meat, 1 lb.

*get 2 if you want extra meaty Gumbo

• Oysters semi frozen, easier to cut in ½.
︎ shrimp se.i-frozen, easier to peel & de-vein. peeling, put back in freezer for 30 minutes. Then cut in ½ head to tail.

Roux thick enough but not too watery.
I remove ½ cup of water from package instructions for thicker.
Keep scraping bottom of pot to prevent clumping.

● Let base / roux come to boil, cover & then drop to ⅓ heat to a simmer, stir / scrape every 5 minutes.
Minimum 45 minutes @ simmer & occasionally taste for celery & bell pepper softness.

● Add seafood maybe 8 minutes before "totally" done, oysters take the longest to actually cook however raw is usually OK Don't over-cook bugs or shrimp, crab is R T E. out of the tub... you're mostly re-heating.
★★ Do NOT add salt or pepper.
Add hot sauce as desired. *Tobasco or Texas Pete's.
● Serve with Saltines or white rice.

Should serve +8 if pre-made instructions on roux base is observed.

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