Authentic Cajun Gumbo
Total TimePrep: 1 hour + simmering Cook: 45 min.
Makes20 servings (1-1/4 cups each)
Children, hush, file is only used when okra is not available, as in out of season. The word "gumbo" means okra. Okra is the intended thickener for gumbo. The holy trinity of garlic, onion and green peppers also thickens as it slow cooks over the hours. And...no one can make a decent rouix in 14 minutes, no one.
Well, the word Gumbo just means a thick stew or soup. This was tasty but not what I'm used to. A big plus is that the recipe has File' in it, which gives it a distinctive flavor (hardly any Gumbo recipe has file' in it anymore)---I ONLY make File' Gumbo....gotta have that flavor! This doesn't tell a newbie why you don't cook the Gumbo with the File'----it makes the Gumbo "ropey". It's to be added at the end after you remove the pot from the burner---File' is ground Sassafrass leaves and is used as a thickener.
I have to agree with they other reviews. It is very tasty but not a gumbo.
More of a stew or soup than a gumbo. Not what I was looking for in a La gumbo. I will go back to my recipe and will make some on Shrove Thur. I'm giving up organic food for Lent, how about you?
One day child, I will teach you how to make gumbo. This is a recipe, a Yankee might like.(only if they didn't know the difference)
Being a Cajun from south Louisiana, I can say with all confidence that this is NOT an authentic gumbo of any kind.
It may be "gumbo"....but not authentic cajun gumbo!! I've seen lots of different stews that some people call gumbo.
Having spent several years in Southern Louisiana, I have found that there are many different recipes for "Authentic Cajun Gumbo". Although I don't think this is one of them, it is a very good soup.
I normally make another gumbo & thought I'd try a different recipe. This has a really good flavor. A litte different texture than what Im used to, but VERY good ;) Next time I wont use so much oil & flour & I'll thicken it up with cornstarch. But VERY good