So I finally tried it–I made seafood gumbo! This is something I’ve been dying to eat for a long time. Since I don’t live near New Orleans, and don’t know anyone who knows how to make this dish, you can see my challenge.
I found this awesome recipe from Cooking with Carolyn (embedded below). I won’t post the recipe, because you can find it on Grand Diamond Seasoning’s site. Gumbo can be expensive and complicated, so I was a bit apprehensive. Also, when I think of someone making gumbo, I think that it’s a process that will take hours, but Carolyn’s recipe cut the time down dramatically! I wondered if it could be good. But, like I say, part of living is trying new thing–so I bought the ingredients and gave it a try.
The result? GREAT! I was licking my fingers, and my husband, who can be a picky eater, loved it! We had some surprise dinner guests, and my husband put his chest out and said “Let’s have some gumbo!” I was nervous. There are certain dishes you better perfect before serving to other people–collard greens, fried chicken, gumbo. To make it worse, these guests had actually lived in the New Orleans area for a bit. I asked for an excuse as it was my first time, but it seemed it wasn’t needed. There were no left overs!
I also gave some gumbo to friends, who text me later with their “undying loyalty”. Do I suggest you try this recipe? Yum, YES!!!
So here are my “heads up” to learn from me: This is a large portion recipe. It filled up my largest pot. It served 10 people multiple servings each. I did not freeze or store any it, because I don’t think it would do well. I suppose you could cut it in half, but gumbo is kind of a “large pot” recipe by nature. I therefore suggest that you prepare to serve lots of family and friends. Also, be extra cool and take a serving to an elderly person you know for a treat. Trust me, you’ll have enough!
This dish should be scooped over white rice for the best culinary effect!