Uncle Dank's Gumbo Recipe
Dis iz a terrific gumbo recipe, if'n you close your eyes, you'll swear Mama is makin'it fer ya. Feel free to substitute crawdads fer de shrimp. File is optional and is always added off of the heat. Add rice to the center of a large soup bowl, add gumbo. Deeelicious!!!
I had to add quite a bit more salt to this recipe, and then it was very tasty. I think some crab meat would have made it much better. Also, I had trouble getting the roux to darken enough. After 45 minutes I just continued with the rest of the recipe even though the roux was still very light brown. Using the Andouille sausage really makes a difference in the flavor.
Made this for the first time but modified it using freshly made chicken stock and using a homemade Cajun spice on the chicken. It was great! I couldn't find file powder but hope to source some for next time.
Very good taste! Made a few modifications, but other than that it was great.
Instead of the spices, I added three tablespoons Zatarain's creole seasoning. Gave it just enough spice. It turned out fabulous! Definetly will make again.
Was good but needs seasoning. I prefer Merwin's Shrimp Gumobo (also on this site). Merwin's needs more seasoning as well but I liked his method of throwing the chicken in the pot, bones and all. I got more chicken off the bone that way. The two recipes taste nearly the same, I just prefer Merwin's method.
I substituted duck for the chicken. I did not use file powder. It’s delicious and a family favorite!
A roux cooked to a deep reddish-brown is what gives gumbo its distinctive flavor. This version uses andouille sausage, cubes of beef, crab and shrimp in a highly seasoned stew.