Thread: Seafood Gumbo!
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Old 11-02-2013, 09:09 PM   #15
somebody shut me the fark up.

Toast's Avatar
Join Date: 03-17-12
Location: Shreveport, Louisiana

Originally Posted by USMC View Post
I wish everyone could borrow my Momma for a day! The world would definitely benefit from her humor and kindness as well.

Just have to know how to make a dark roux (I haven't mastered this yet) and use okra to thicken. Somehow the okra slime and roux come together for a smooth velvety texture (another feat I have yet to master). Other than that I know it has canned stewed tomato (fresh tomato's texture does't meld well), canned tomato, celery, bay leaves, and gumbo file powder (pronounced fee lay). Most of my help comes at the end. I'm good at putting the shrimp and crabs in. Haha!

Not sure about the exact measurements. Might sound strange, but I've never wanted to actually get the recipe from my Momma because it is just so special when she makes it. She has assured me that it is in her recipe book if anything were to ever happen to her. I'm sure I can get it close to how her's turns out. I have no sisters and my brothers don't cook so I guess everyone will look to me to carry on the tradition.

It ended up being an awesome day with family. Only about 3 inches of gumbo left in that pot also!
Would your Daddy happen to be from Louisiana? Cause that's exactly the way we do it. The bay leaf is all!
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