Blues Man's Gumbo

[Blues Man]

My wife and I are making our annual gumbo recipe. We make a base that can be frozen and then pulled out to create the final gumbo in less than an hour. We make enough base at one time to last us most of the winter.

Here is the roux ............... 50/50 mix of oil and flour

After an 1-1/2 hours of constant wisking, it's almost done!

 

[chowhound]

Well keep goin', Blues!
I've always wanted a good gumbo recipe to try with step by step pics.

 

[Maverick2272]

I'll second that! What oil and how did it all change color like that?

 

[Blues Man]

I use olive oil and all purpose flour for my roux. Mix together in a iron skillet and wisk constantly over medium heat. You want to wisk it until it is a dark carmel color. It took 1.5 hours. Don't let it burn or you will ruin it and need to start over.

If done right, it gives the gumbo an unbelieveable flavor...

 

[Blues Man]

Here is the trio of onions, bell peppers, and celery sautéed until soft.....

Mixed greens ready to be chopped.....

Cooking down the greens with chicken broth until soft.......

Here is the finished base. Mixed greens, onion/pepper/celery mix, chicken stock, roux, tomato juice and seasonings. Simmered for 45 minutes.

Here is the finished gumbo. Base mixed one-to-one with chicken stock. Added smoked chicken, sausage, shrimp and okra.

Served in a bowl over white rice......

 

[Maverick2272]

Oh man that looks good! Thanks!

 

[chowhound]

Cool. Very nice.
I like that you can freeze the base and pull out what is needed to make that day's gumbo.
Does the base work well with seafood and rice gumbo? Or is that jambalaya?

 

[Cooksie]

Roux looks perfect! I have never tried it with all the chopped greens, but now I will.

 

[Blues Man]

You will like it with the greens. Chop them up and when they cook down you get all of the flavor of the greens added to the gumbo.

Roux looks perfect! I have never tried it with all the chopped greens, but now I will.