@triggtube: 7 tips for Gumbo at home Gumbo is a tough dish to make at home, but it is totally worth it if you get it right. This is the recipe I used for a large 16 serving pot. Feel free to half the recipe or adjust how your heart feels. That's the spirit of gumbo. Recipe: 450 g Oil (vegetable or canola) 450 g Flour 800 g Onions (Dice) 400 g Celery (Dice) 400 g Green Peppers (Dice) - I prefer a mix of poblano and bell pepper 50 g Garlic (Minced) 20g Paprika 6g Cayenne Pepper 6g Black Pepper 3l Fish Stock -Shrimp Shells -Veggie Scraps -Thyme -Bay Leaf -Lemon -Tomato 200 g Okra (Sliced) 900 g  Shrimp (Halved lengthwise) 380 g Crab Meat (imitation?) To Taste:  Salt Lemon Juice Fish Sauce Worchestershire MSG 1 Peel the shrimp and use the shells to make 3 liters of fish stock with the veggie scraps and herbs.  2 Simmer the fish stock for 30-45 minutes while you make your dark roux.  3 Cook the flour and oil on med-high heat while STIRRING ALMOST CONSTANTLY. Otherwise the flour will settle in the bottom of the pot and burn. If it burn, restart. 4 When the roux is the consistency of wet sand and the color of dark chocolate, add your veggies and spices and mix.  5 Spoon in your fish stock one ladle at a time while mixing to dissolve any roux clumps. The consistency should be like heavy cream. Add less stock or more water to achieve this. If you accidentally add too much water, you can thicken things with some optional filé powder.  6 Add the sliced okra and cook for a few minutes before straining off the foam.  7 The shrimp only takes 5 minutes to cook, so add it when your rice is done and your almost ready to eat. If your crab meat is raw, add that here too.  8 Otherwise add your cooked crab meat just before serving.  9 But first, taste and adjust all the levels of seasoning. Add salt for saltiness, lemon for acid, fish sauce and/or Worcestershire for umami, and msg for a savory finish. 10 Serve with rice and a final sprinkle of filé powder. 

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Friday 03 July 2026 16:39:11 GMT