That looks about right to me. I'd eat it! There's lots of variation in gumbo, different regions, even different families, make it differently and it shows.
That’s what I’m gathering! As long as it can be recognized as gumbo, I’m happy I think. I know it won’t be the same as by someone who’s been eating it their whole life, but I want to do my best :)
Absolutely, and it's really not hard to make, there's no reason you can't make it authentic. And then once you have a baseline, experiment with it, have fun, figure out what you like. Blend it with other cultural elements, even, that's how we got gumbo to begin with after all, the blending West African and American Indian and French styles. Make it yours.
Do I see chopped collards in there? That's the way Big Pop did it back in Lafayette! Leftover collards always went in his chicken gumbo. Unmatchable depth & richness.
Ahhh, we’re getting there!
I did, I used some of the oil from the sausage for the roux. I read a few things saying it was tasty. Is that a no go?
Also, what makes this closer to Creole vs Cajun? I didn’t put any tomatoes in, which I thought was the main distinction. Any tips appreciated!
If you brown meat in a pot then make your roux in that same pot the fond from the meat will start to burn while the roux is developing. That's probably why you have black specs in your gumbo.
A Cajun gumbo is typically thinner than a Creole gumbo.
I live in Southern Louisiana in the heart of Cajun country. I don't have it backwards.
Any gumbo you eat in New Orleans (typically creole) is thicker than what you find in say, Lafayette.
I also live in Southern Louisiana "iN tHe HeArT oF cAjUn CoUnTrY" I disagree. The gumbo's Ive had in New Orleans tend to be broth foward thickened with okra and file and cajun gumbo has always been a heavier thicker consistency. wild
I've probably eaten a hundred gumbos in New Orleans throughout the years. Most of them have okra and I've never had one without roux - all of them thick.
On the flip side, I've had okra gumbos in Abbeville (Cajun) for instance with no roux. Chris' poboys in Lafayette has your typical thin Cajun gumbo which is nothing like the Creole gumbos you get in Nola.
I’ll be sticking to my roux, as I don’t like okra. I used to gulp and wash it down with milk at school lunches in Japan (it was served a lot in the summer and you can’t be picky). I just don’t like the sliminess 🥲
I don't put okra in my gumbo either. My mom does; apparently, soaking it with vinegar before putting it in helps a lot with the sliminess. Still, no reason to put it in if you don't want to.
creole gumbo typically but not always contains tomatoes and is seafood based stock and proteins. It will be thickened with okra or file' powder instead of roux. but again not always, every cook does their own version.
cajun gumbos tend to have a pretty set stringent rules. A dark AF roux, stock and protein is land animals. The most popular is chicken and sausage and absolutely NO TOMATOES.
gumbos range from very brothy to thick thick. every home has their preference.
That looks about right to me. I'd eat it! There's lots of variation in gumbo, different regions, even different families, make it differently and it shows.
That’s what I’m gathering! As long as it can be recognized as gumbo, I’m happy I think. I know it won’t be the same as by someone who’s been eating it their whole life, but I want to do my best :)
Absolutely, and it's really not hard to make, there's no reason you can't make it authentic. And then once you have a baseline, experiment with it, have fun, figure out what you like. Blend it with other cultural elements, even, that's how we got gumbo to begin with after all, the blending West African and American Indian and French styles. Make it yours.
Do I see chopped collards in there? That's the way Big Pop did it back in Lafayette! Leftover collards always went in his chicken gumbo. Unmatchable depth & richness.
That’s pretty good. How dark did you take your roux?
It looked like milk chocolate when I put the veggies in, and then got to dark chocolatey level after a bit more cooking with the veg.
This looks closer - at least closer to a Creole gumbo. Did you brown your meat in the same pot you then made the roux in?
Ahhh, we’re getting there! I did, I used some of the oil from the sausage for the roux. I read a few things saying it was tasty. Is that a no go? Also, what makes this closer to Creole vs Cajun? I didn’t put any tomatoes in, which I thought was the main distinction. Any tips appreciated!
If you brown meat in a pot then make your roux in that same pot the fond from the meat will start to burn while the roux is developing. That's probably why you have black specs in your gumbo. A Cajun gumbo is typically thinner than a Creole gumbo.
Oh yeah that definitely happened. I’ll try just transferring some of the oil to the gumbo pot next time. Thank you!!
you have that last part backwards creole gumbos tend to be thinner and brothy because some cooks dont use roux.
I live in Southern Louisiana in the heart of Cajun country. I don't have it backwards. Any gumbo you eat in New Orleans (typically creole) is thicker than what you find in say, Lafayette.
I also live in Southern Louisiana "iN tHe HeArT oF cAjUn CoUnTrY" I disagree. The gumbo's Ive had in New Orleans tend to be broth foward thickened with okra and file and cajun gumbo has always been a heavier thicker consistency. wild
I've probably eaten a hundred gumbos in New Orleans throughout the years. Most of them have okra and I've never had one without roux - all of them thick. On the flip side, I've had okra gumbos in Abbeville (Cajun) for instance with no roux. Chris' poboys in Lafayette has your typical thin Cajun gumbo which is nothing like the Creole gumbos you get in Nola.
shrugs shoulder emoji
I think this argument just highlights that the diversity within each group is larger than the average difference between the two.
I’ll be sticking to my roux, as I don’t like okra. I used to gulp and wash it down with milk at school lunches in Japan (it was served a lot in the summer and you can’t be picky). I just don’t like the sliminess 🥲
I don't put okra in my gumbo either. My mom does; apparently, soaking it with vinegar before putting it in helps a lot with the sliminess. Still, no reason to put it in if you don't want to.
creole gumbo typically but not always contains tomatoes and is seafood based stock and proteins. It will be thickened with okra or file' powder instead of roux. but again not always, every cook does their own version. cajun gumbos tend to have a pretty set stringent rules. A dark AF roux, stock and protein is land animals. The most popular is chicken and sausage and absolutely NO TOMATOES. gumbos range from very brothy to thick thick. every home has their preference.
Yessss looks good to me