It turns out we have about a million century old gumbo recipes in old books on a shelf in the pantry that my wife inherited from her now deceased mom. Here are some of them. Conveniently, there's even one for squirrel.
Honestly, though, Gumbo is pretty simple: make a dark red roux with neutral oil or lard, and flour. Then add equal amounts of chopped onions, bell peppers, celery and cook on med. heat until starting to brown, scrape fond well, add chopped garlic for a minute or two, along with a good bit of salt, white pepper, black pepper, cayenne pepper, more than seems right of dried thyme, and a few bay leaves. A spoon or two of tomato paste or tomato puree at this point is optional. Throw in a handful of parsley. Add plenty of thickly sliced pan-browned andouille and well seasoned and browned chicken pieces. Now add enough chicken stock to cover, scrape bottom again, and cook down by 1/3 over an hour. Taste for salt and spiciness. Now, if you want, add some oysters, quality shrimp or cracked crab (or any combination). If it needs brightness add a drop of vinegar or some Tabasco. If needs umami shake a shake of Worcestershire but don't tell anyone. Optionally add sliced roasted okra to thicken; can also thicken if needed with filé, more roux, or buerre manié. Serve with rice. Don't ask me amounts -- I don't know, I 'just do it.'
PS: you cant put too much andouille.
Last edited:
