Questions tagged [gumbo]

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5 votes
3 answers

Any success with gumbo in an Instant Pot?

I love cooking my grandmother's seafood gumbo recipe, and I have done this successfully many times. Recently, my husband suggested we try this in the Instant Pot to save time with the roux, which I ...
sillydarla's user avatar
5 votes
1 answer

Gluten free gumbo

I'd like to make a gluten free gumbo for some friends. Is it possible to make a dark roux with the right flavor with rice flour? Any other suggestions? I'd like something point and shoot, as I dont ...
Scott Seidman's user avatar
4 votes
3 answers

What are the differences between gumbo, jambalaya, and etoufee?

From what I can tell it has something to do with the type of roux and vegetables used and maybe whether it should be considered more of a soup or a main course. Are these hard and fast definitions or ...
sbha's user avatar
  • 406
0 votes
1 answer

How to fix a gumbo

Embarrassingly, this NOLA transplant has messed up his gumbo. It seems like my roux didn't use enough flour so my gumbo has ribbons of roux instead of incorporating. Is there anything i can do to fix ...
Drew Lim's user avatar
3 votes
2 answers

Will these types of pots work for cooking gumbo?

I will be hosting a party and need to purchase a larger pot to cook gumbo for the number of guests I will be having. I currently cook gumbo in a smaller thick-bottom All-clad pot. The roux is peanut ...
LSUEngineer's user avatar
4 votes
1 answer

Gumbo file is slimey and too thick.

I used a new type of file powder in gumbo that I have made many times. It came out too thick and slimey. I can thin it down with some chicken stock. How can I fix the slimey texture. It is very ...
Kate Monteleone's user avatar
7 votes
4 answers

Can I use just flour instead of roux in my gumbo

I'm scared of making roux. Hot oil=Scary! Can I use just flour instead of roux when making gumbo? Will it thicken the soup in a similar way?
Maike Ryan's user avatar
4 votes
1 answer

Submerging chicken carcass twice

I need to make chicken stock so I bought a 3 lb fryer chicken today. Obviously my plan was to roast the chicken tonight, take meat off the bones and then use the carcass to make the stock tomorrow. ...
QMusic3's user avatar
  • 83
10 votes
7 answers

Gumbo base tastes burnt, but the final product does not

I made a gumbo on Sunday. First I made the roux, using equal parts flour and oil, high heat, constant stirring. I ended up with a beautiful dark brown roux. At no point did it stick to the pan, at no ...
George Tirebiter's user avatar
6 votes
1 answer

Why did my gumbo stored in a metal pot refrigerated overnight change?

I make gumbo all the time and offered to make some for a event I was attending today. I cooked 6 gallons in three separate batches. I added them to a 8 gallon metal pot. I let it cool for a few hours ...
Mark's user avatar
  • 61
8 votes
8 answers

Why does the roux separate from my gumbo?

I love gumbo, and make it about once or twice a month. However, I've noticed that my roux will occasionally separate from my stew and float up to the surface. I've sampled it, just to see if it had ...
Edwin's user avatar
  • 183
6 votes
1 answer

Is it ok to use frozen okra in gumbo?

I would like to make some gumbo, but I can not find fresh okra locally. Is it ok to use frozen okra sourced from a Indian supermarket instead?
Shannon Matthews's user avatar
4 votes
4 answers

Frozen veggies meets gumbo = flavorless. How to add flavor?

So, last time I made gumbo, I got the veggies chopped (onion, celery, green pepper, and garlic) and then realized I had prepped twice as much as I needed. I froze the extra ingredients, labeled for ...
JustRightMenus's user avatar
7 votes
2 answers

Secrets of Gumbo

I like the idea of Gumbo, but I have had limited success in making it. . It seems to be a very varied dish and two recipes which call themselves gumbo can seem to have little in common. So I am ...
Jeremy French's user avatar