I am requesting an original gumbo recipe. I want what you think is the best. I know what’s not suppose to be in there, tomatoes or tomato paste.

What’s the roux?

Thanks.

Roux is 1 part flour to 1/2 oil. Onion, bell pepper, celery. Cajun spice, garlic, a touch of Worcestershire sauce, chicken and andouille sausage. Then go from there.

Definitely, Cajun instead of creole. No tomatoes!!! I prefer a butter and flour roux, blends better and doesn't leave greasy tasting. A good butter roux takes low temp and 30-40 minutes of stirring to be dark brown. Cheaters use oil!!!

Standard Trinity blend of celery, onion, green pepper. Fresh garlic clove along with salt, pepper, Tony Chacere, chicken stock. Chicken, sausage, shrimp. If you don't like to thicken with okra, use a little dissolved corn starch and pickled jalepeno slices. More heat, but still looks like okra!!

Blank has it right. Sometimes I use butter with a little oil to help it from burning.
If you doing seafood throw some raw oysters in at the last minute. Game changer.

And potato salad instead of rice.

Thanks and agree, anyone have a true recipe I can follow?

Here you go. This recipe is from my BIL's aunt. A Louisiana native. Notice she does have tomatoes. Never heard of no tomatoes in Gumbo until yesterday. Notice she does use butter in her roux though. The only thing I do different, is when to add the roux. I make the roux in the same pot, then add the trinity and go from there. I think it makes for a more robust taste than adding towards the middle.

Inclining is definitely right here. You really need to use your roux as the base of your dish. Have your veggies chopped and ready to go in, just as soon as you have the color you want. It will drop the temp, stopping the cooking, and really coat the items. Another problem people create is to add garlic too early. It is really easy to burn. Waiting until the trinity is sweated and translucent allows the sweet soft garlic flavor to prevail.

Wife is from Louisiana, here is how we make chicken and sausage gumbo, any good meat or seafood can go in the gumbo pot, I love goose or duck gumbo...

-Put a whole hen in a stock pot with mirepoix (carrot, celery, onion) season with salt, pepper, garlic, poultry seasoning and cover with water. Slow cook until meat is starting to come off the bones.
-While the hen is cooking cut up andouille sausage, dice bell pepper, purple onion, celery, and some green onion
-Strain out the veggies and save the chicken stock
-Pick all of the meat off of the chicken carcass and discard the bones and skin (first time I had gumbo with a Cajun family the bones were still in the soup) set the meat aside, I like to cut it into bite sized pieces
-in a cast iron Dutch oven brown the sausage leaving the grease and and crunchy bits in the bottom of the pot, remove the sausage and set aside
-in the same Dutch oven add one cup of good cooking oil and a cup of flour (guess we cheat) and stir that mixture with a wire whisk over med high heat until you achieve a roux that is the color of a chocolate bar or even a little darker. This step takes time, be patient and stir
-when you have the roux good and dark, add the bell pepper, celery, purple and green onion, (save a few green onions for garnish) begin to season the veggies with plenty of garlic and Tony's, cook the veggies a few minutes (no okra for us)
-add the meats and stock to the roux and veggie mixture and season to taste with more garlic, Tony's, and red pepper. You want to season carefully as the longer this all cooks the more the flavor builds and you can over do it on the salt especially using Tony's
-set on medium low and simmer for as long as you can stand it.
-in the mean time, make some white rice, kind of sticky consistency and al-dente
-make cornbread in a cast iron skillet so you get a really nice crust!
-Serve over rice, garnish with green onion, cornbread on the side, eat until you can't move.
-put left overs in the fridge because it will be even better tomorrow!!!

Duck and Sausage Gumbo

You put it into words better than I did. Thanks!

You guys are awesome!

Thank you, gonna make it this weekend.

Again thank you!

I guess there are different opinions on the flour to fat (oil) ratio when making a roux, but virtually EVERY recipe I've seen says use a 1:1 ration.
That is, equal volumes of flour and fat. Whether you're measuring in tablespoons or cups, use equal amounts.
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Please don't do this, ever. Not making Chinese food.

Sorry Blank but NO.

A butter roux has it's place with an Etouffee, Couvillion, or a Sauce Piquant IMO....but to each their own.

Make it how you like.

SB: not for Southerners that know the difference. More for my Northeren friends that think grits and cream of wheat are the same thing. In Sept, I buy fresh okra by the case!!!

I got ya Sir.

I hope yall are well and enjoying your life.

And if you burn your roux while making it, throw it away and start over…a burn roux tastes terrible!!!