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Old 01-15-2019, 08:37 AM   #1
TexasLongball
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Default Looking for a cajun gumbo recipe

So my son wants to try his hand at gumbo and really likes the dark roux in the Babin's gumbo. Does anyone have a recipe similar? Not looking to exploit anyone's family secrets or anything.
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Old 01-15-2019, 10:38 AM   #2
txpitdog
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I’m sure Cajun Blake will be along shortly!

In the meantime, here’s how I do it
1:1 ratio of flour to oil. 1 cup flour, 1 cup oil. Mix in a pot on medium low heat stirring continuously so the roux doesn’t burn. Keep going until it is darker than peanut butter. Add celery, bell peppers, and onion and keep stirring until translucent. Add 8 cups water and bring to a simmer. Simmer on low stirring frequently and reduce to desired consistency. Add 2lbs meat (chicken/sausage or seafood). Season with whatever you like (salt, cayenne, Tony’s, SYM, etc) to taste. And continue simmering until done. Usually takes about 3hrs from start until “oh God I ate too much”

For me, gumbo is a general recipe that is technically the same but a little different each time. Nothing precise. Just heading in a general direction with a lot of flexibility in what gets added and how much.


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Old 01-15-2019, 11:02 AM   #3
Bayouboy
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Cajun Ninja on you tube will hook you up. He has great simple recipes.

https://youtu.be/-SLnkE3nqL0

Last edited by Bayouboy; 01-15-2019 at 11:05 AM.
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Old 01-15-2019, 11:07 AM   #4
Tubby
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Quote:
Originally Posted by Bayouboy View Post
Cajun Ninja on you tube will hook you up. He has great simple recipes.

https://youtu.be/-SLnkE3nqL0
^^^ yup!!!

As you'll get 100 different recipes and opinions, the Cajun Ninja has some good "simple" recipes.
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Old 01-15-2019, 11:08 AM   #5
bullhead44
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I have started using Savoie's Dark roux. It comes in a jar, and has cut out about 45 minutes of cook time making the roux. I was a little hesitant at first because thats not the way my momma did it, but there is really no difference in the outcome. I figure its just oil and flower, so why not use the jar.
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Old 01-15-2019, 11:23 AM   #6
Lawhunter
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Make a roux. Add everything in the kitchen. Serve over rice
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Old 01-15-2019, 11:25 AM   #7
Mud Shark
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Quote:
Originally Posted by bullhead44 View Post
I have started using Savoie's Dark roux. It comes in a jar, and has cut out about 45 minutes of cook time making the roux. I was a little hesitant at first because thats not the way my momma did it, but there is really no difference in the outcome. I figure its just oil and flower, so why not use the jar.
this is what I do now as well.
it's virtuallly the exact same thing my grandmother used to make her roux.
Tastes exactly the same.
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Old Yesterday, 08:24 AM   #8
TexasLongball
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Quote:
Originally Posted by bullhead44 View Post
I have started using Savoie's Dark roux. It comes in a jar, and has cut out about 45 minutes of cook time making the roux. I was a little hesitant at first because thats not the way my momma did it, but there is really no difference in the outcome. I figure its just oil and flower, so why not use the jar.
Quote:
Originally Posted by Mud Shark View Post
this is what I do now as well.
it's virtuallly the exact same thing my grandmother used to make her roux.
Tastes exactly the same.
Done and done. Picking some up today. Thanks everyone!
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Old Yesterday, 08:28 AM   #9
Chew
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We use store-bought roux, seafood stock, powdered shrimp, bell pepper onion celery, shrimp and crab meat. Delicious.
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Old Yesterday, 08:56 AM   #10
kmitchl
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I had always used the powdered roux mix and was never satisfied with the results. I like the dark roux. Someone had posted on here about making a roux in the microwave. The critical thing is the 1:1 oil to flour ratio. Put the flour oil mixture in the micro at 60% power for 6 minutes. Stir. Keep microwaving at one or two minute intervals at 70% power until the mix reached the darkness you want. Keep in mind this stuff is so hot at the end that it will continue to cook for a few minutes after you remove from the micro. The first time I did this I thought I had burned the roux and the burned flour flavor would be evident in the gumbo. After all the flavors blended the gumbo was awesome!
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Old Yesterday, 08:57 AM   #11
deerplanter
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Look up Justin Wilson online and get a funny story and a great recipe at the same time. I used to make my own roux but like Chew I just use store bought now and make it to my liking.
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Old Yesterday, 08:59 AM   #12
silencer2011
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I personally use the Prejean's recipe that you can get online. I think it is for quail, but i substitute chicken. It is always a big hit wherever i cook it.
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