My gumbo seems like it's lacking something, but I don't know what

[OSX]

Try rebooting.

 

[loup garou]

Originally posted by: MagnusTheBrewer
Say what? After thirty plus years as a Chef working all over the country, I've never heard of any rule saying not to add file to a dish with okra. If thats your preference fine but I and my patrons like file in the Gumbo.

Sorry, okra or file, not both.

Not sure what it's missing, but I vastly prefer seafood gumbo with lots of oysters, please.

 

[imported_LoKe]

For a second there I thought you were trying to cook Gumbi. :shocked:

 

[ruffilb]

Hint of tobasco.

 

[Shortcut]

Cowbell. It needs more cowbell!

 

[lizardth]

Originally posted by: lizardth
My dad adds egg to his. Seperate out some of the liquid and bring it to a low simmer in another pot and slowly add eggs one at a time. Don't stir just let them cook. It is delicious!

I might just try that. That sounds pretty good. Cook it 'til the yolks are cooked through then add it back? Or what?[/quote]

Yes, until the yolk is cooked through.

 

[Fritzo]

Originally posted by: jonessoda

Originally posted by: Fritzo
It ain't gumbo without shrimp. Sorry.

Wrong. The traditional is chicken and sausage. Everything else is just an imitation that can't touch the simplicity and perfection.

No, you're quite wrong. When French settlers came to Louisiana, they brought bouillabaisse, which is a highly seasoned fish stew. The locals didn't have the right kind of fish, so they started using shrimp (which is in abundance off the coast there). AFTER that, they started adding anything they could get their hands on. The saying is "anything that crawls, creeps, jumps, and lies still goes in the pot."

Another interesting fact is the word "gumbo" comes from the African word for okra (which helps thicken the gumbo).

The different ingredients in gumbo came to symbolize sharing, and is now traditionally shared with friends around Christmas time.

Fritzo <---- Knows his food history