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Zataran roux or Bayou Magic Home-made, of course. You want a "chocolate" roux, which refers to the color, not the ingredients. I recommend looking on foodnetwork.com, and searching Emeril's recipes. He probably has two dozen gumbo recipes. But, if you don't want to make it yourself, there are mixes. The best I have ever tried is MamPapaul's Gumbo with Roux. I have lived outside of Louisiana for the last 12 years, and it's impossible for me to find. But I understand it's not easy to find even in Louisiana. They may have stopped making it. But, if you can find it, be careful not to get the "Gumbo with Okra". Buy the "Gumbo with Roux" and put your own okra in it. That dehydrated okra is nasty. Anyway, if you can't find MamPapauls, Louisiana Fish Fry Products also makes a good gumbo mix, as well as Tony Chachere's. I haven't tried the two products mentioned by the first answerer, so I can't comment on them. This is what I like to do with gumbo mix. It may or may not agree with the package directions. Combine the mix with the recommended amount of water and whisk. Bring to a boil. Add 3-4 chicken BREASTS1, with skin and bones, 1 pund Hillshire Farms smoked sausage2, sliced into 1/4-inch disks, and 1 pound of frozen okra3. Return to a boil, stir, then simmer, stirring occasionally, 40 minutes to an hour, or until the meat is falling off bones. One at a time, remove chicken breasts from the gumbo and separate the meat from the bones, skin, and cartilege. Chop or tear the meat into bite-size pieces and return them to the gumbo. Discard the rest. Serve over rice. Garlic bread is good with this. 1 Personally, I don't like dark meat, hence the use of chicken breasts. However, there's another reason. If you use all the different parts of the chicken, cooking times for the indidual pieces will vary. Breasts are all, roughly, the same size, and will therefore all take about the same amount of time to cook, and you will be able to do all your boning at the same time. But that's not that big a deal. If you like dark meat, put it in there. Also, traditional gumbo usually has WHOLE chicken pieces, including the bone. I don't like it this way. You have to eat the chicken with your hands. I don't mind eating food with my hands, but, when I sit down to a meal, I don't like switching between hands and utensils. 2 This is the only store-bought brand of sausage that is any good in gumbo. But be careful not to get the Beef smoked sausage. I confess I've never had gumbo with genuine Louisiana andouille sausage, but I can't imagine it tasting any better than HF smoked sausage. 3 The word "gumbo" is, in fact, French for "okra". Therefore, you MUST put okra in your gumbo. Personally, I can't stand okra. Except in gumbo. Actually, I don't really LIKE it in gumbo, but I can tolerate it. I suspect it would taste just as good, possibly better, without okra, but, for some reason, this is the one tradition I will not abandon when it comes to gumbo. A Final Note: "Seafood Gumbo" is a terrible thing to do to gumbo and an even worse thing to do to seafood. The gumbo recipe was invented to turn ordinary chicken and sausage (or, for the wild-game lovers, duck and deer sausage) into an exceptional meal. It doesn't work with shrimp and crabmeat, because they are already delicious, and putting them in gumbo just masks their great flavor. Oh it's edible, I suppose. But why would you do that to seafood when there are so many other recipes that do a much, much better job of accenting the flavor of seafood? If you have shrimp, I heartily recommend Shrimp Creole, or even etouffee (though the latter is better with crawfish tails). But, if you are cooking gumbo, you CANNOT do better than chicken and sausage.
What else can I help you with?
Both etouffee and gumbo start with a roux but they are different How?
Etouffee is an entree; gumbo is a soupAn Etouffee is typically thicker than a gumbo, they can both have the exact same ingredients where the roux used for the gumbo is typically a darker roux and thus it is necessary to use an oil for the higher smoking point. Roux for the Etouffee is typically blond and usually is made with butter, making the dish richer and more of an entree than a stew or soup.
Where do roux sauces originate?
Historically, roux originated with the French. It is most commonly used in Cajun cuisine.
What are some common mistakes to avoid when making a burnt roux for gumbo?
Some common mistakes to avoid when making a burnt roux for gumbo are letting the roux cook at too high of a heat, not stirring constantly to prevent burning, and not paying close attention to the color change as it darkens.
What is a brown liquid used in cooking?
Roux is a brown base for many soups and gumbo.
Gumbo will always contain which ingredient?
OKRA----------No, no no! Many people put okra in their gumbo, but it is definitely not always an ingredient. The only ingredients that are part of any gumbo...or should be if it's true gumbo...are onion, celery, bell peppers and roux.
What are the main differences between etouffee and gumbo in terms of ingredients, preparation, and flavor profiles?
Etouffee and gumbo are both Cajun dishes, but they have some key differences. In terms of ingredients, etouffee typically includes shellfish like shrimp or crawfish, while gumbo often contains a variety of meats like chicken, sausage, and seafood. For preparation, etouffee is a thick stew made by cooking the seafood in a roux-based sauce, while gumbo is a soup-like dish made by slowly simmering a variety of meats and vegetables in a roux-based broth. In terms of flavor profiles, etouffee is known for its rich and savory taste with a hint of spice, while gumbo has a more complex flavor profile with a mix of savory, smoky, and spicy notes.
What can you use in the place of gumbo file?
there is no substitution. If you are using it fir its thickening properties, try a roux, cornstarch or arrowroot
What are the main differences between gumbo and etouffee in terms of ingredients, preparation, and flavor profiles?
The main differences between gumbo and etouffee are in their ingredients, preparation, and flavor profiles. Gumbo is a stew that typically includes a variety of meats, seafood, and vegetables, cooked with a roux and served over rice. Etouffee, on the other hand, is a dish made with a roux base, typically containing shellfish like shrimp or crawfish, served over rice. Gumbo has a thicker consistency due to the roux, while etouffee is more of a saucy dish. Flavor-wise, gumbo is known for its rich, complex flavors from the mix of ingredients, while etouffee has a more concentrated seafood flavor.
What is Cajun translation to Belle Roux De La Nuit?
It translates as "Pretty red-head of the night."
Are the bands Le Roux and La Roux the same band?
No. LeRoux (also know as Louisiana's LeRoux) is a cajun band that was first popular in the 70's. La Roux is a new act, with an androgynous female lead singer.
Which is best JLS or La Roux?
La Roux.
What type of food is creole food?
Creole food, like Cajun food, is at it's root, French. The French settlers who came to southern Louisiana mixed with the locals, including Spanish, American Indians, and Blacks. They incorporated a lot of the local ingredients into their dishes, but retained the basics. A Creole gumbo, for instance, is more tomato and seafood based, while a Cajun gumbo is more chicken and sausage. They both start with a roux (oil & flour) onions, peppers, and celery, but then move in somewhat different directions.
