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Old 12-10-2011, 03:36 PM   #1
deepsouth
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Default seafood gumbo without a roux.....

i've never made seafood gumbo without making a roux, but my mom makes one with okra, so i decided to give her way a go. turned out awesome. no okra slime...

oh yeah, did steaks last night....









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Old 12-10-2011, 03:39 PM   #2
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Okra is a valid and traditional method for gumbo, I like it as it makes a nice clear broth. I will give up my roux spoon never, but, that sure looks good to me.
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Old 12-10-2011, 03:46 PM   #3
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Quote:
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Okra is a valid and traditional method for gumbo, I like it as it makes a nice clear broth.
is that my mom or is than an echo??

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Old 12-10-2011, 03:49 PM   #4
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What next ... Mac and Cheese without cheese?
Looks absolutely fantastic. Bet it tastes even better
But is it really gumbo?
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Old 12-10-2011, 03:55 PM   #5
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Quote:
Originally Posted by Cloudsmoker View Post
What next ... Mac and Cheese without cheese?
Looks absolutely fantastic. Bet it tastes even better
But is it really gumbo?

my mom says it is. i was a skeptic. no more.
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Old 12-10-2011, 04:01 PM   #6
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I have been told that the African word for okra is gumbo. I use both okra and a roux in my gumbo but I will say your pot of gumbo looks fantastic. I usually sprinkle vinegar on my okra and roast it for a little while. That keeps slime down for me.
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Old 12-10-2011, 04:08 PM   #7
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Quote:
Originally Posted by kihrer View Post
I have been told that the African word for okra is gumbo. I use both okra and a roux in my gumbo but I will say your pot of gumbo looks fantastic. I usually sprinkle vinegar on my okra and roast it for a little while. That keeps slime down for me.

i could definitely see using both some roux and okra.
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Old 12-10-2011, 04:16 PM   #8
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I'd hit that
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Old 12-10-2011, 04:48 PM   #9
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Roux represents the Acadian influence on Gumbo, Gambo is a regional African name for both okra and a stew tradtiionally made amongst the Creole peoples of the Carribean. Another traditional thickener is File (filay) which is added just after serving which thickens as it cools. From what I have read, gumbo was really just another word for stew, but, one that found resonance amongst the Acadian and Creole peoples of that region.
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Old 12-10-2011, 06:02 PM   #10
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That looks great but I never heard of a gumbo with no roux
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Old 12-10-2011, 06:05 PM   #11
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Quote:
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That looks great but I never heard of a gumbo with no roux

i know, but it works. the okra acts as the thickener, but without the dark color (as landarc stated above).
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Old 12-10-2011, 06:13 PM   #12
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Quote:
Originally Posted by Cloudsmoker View Post
What next ... Mac and Cheese without cheese?
Looks absolutely fantastic. Bet it tastes even better
But is it really gumbo?
Its called vegan, and yes its possible!
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Old 12-10-2011, 06:42 PM   #13
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Deepsouth,
Can you post up the recipe and method for making this gumbo?
How would you compare the flavor to a dark chocolate roux based gumbo?
Thanks,
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Old 12-10-2011, 06:54 PM   #14
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Deepsouth,
Can you post up the recipe and method for making this gumbo?
How would you compare the flavor to a dark chocolate roux based gumbo?
Thanks,
jon

sure. this was all shooting from the hip. to me, the depth of flavor was not lacking at all. full flavored for sure.

olive oil in the hot pan, added 1 pound of frozen okra and stirred and chopped it until it wasn't slimy anymore and almost "disappeared". this took about 25-30 minutes. i had to add olive oil in the process, but never really measured how much i used. next, i added two stalks of diced celery and let that cook for about five minutes. then i added two chopped medium onions and a can of fire roasted diced tomatoes and let that simmer 10-15 minutes. then i added 80 ounces of seafood stock, a teaspoon of gumbo file', paul p's seafood magic, salt, 3 bay leafs and let that simmer a half hour. then i added a pound of crab (claw meat) and let that cook for about 10 minutes. then i added 2 lbs of peeled clean shrimp (that was the peeled clean weight) and i let that simmer until the shrimp were done and then i covered the pot for an hour on no heat.
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Old 12-10-2011, 08:38 PM   #15
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I am a bit confused. I make my gumbo with a chocolate roux which has zero thickening power. It is the basis of a complex flavor that becomes gumbo. Without the flavor of the roux we loose the essence of gumbo. You can use okra, flower, corn starch, arrow root, or a hundred other thickeners and end up with a great soup, but is it gumbo? I don't mean to be a dick so if I am out of line, please disregard this post.
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