Quote:
Originally Posted by srvy
Use the gumbo calculator that could come in handy for more gallons than pots. Also a Justin Wilson cookin Cajun video is in order.
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Here's the thing about Gumbo—it's not made any one way, not even in New Orleans. There's seafood, chicken and andouille sausage, or crawfish. You don't even have to use filé powder particularly if you use the okra. You also don't have to use okra. You can fine tune your gumbo to your preference. The key is making a good rich roux which can take up to an hour. There's Cajun gumbo, Creole gumbo, Nawlins etc. etc. etc. At least, this is what my New Orleans cookbooks says and I looked at various You Tube's and recipes. They all say the same and no recipe is exactly alike another's.