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Paul Prudhomme rouxless shrimp okra and andouille gumbo
Posted on 11/2/19 at 12:03 pm
Posted on 11/2/19 at 12:03 pm
I was thinking of making smothered okra, tomatoes , shrimp and sausage today. It is a dish I really enjoy but rarely make for some reason. I was flipping through Paul Prudhommes Louisiana Kitchen curious if it had a recipe even though I don’t use a recipe for this dish. I came across his shrimp okra andouille gumbo and was surprised it doesn’t use a roux and uses tomatoes. I really don’t consider it a gumbo without a roux but it does sound good. Anyone tried his recipe?
This post was edited on 11/2/19 at 8:13 pm
2
Posted on 11/2/19 at 4:48 pm to mouton
Never heard of a roux-less gumbo. As taboo as it seems when it comes to Cajun gumbo, tomatoes get a free pass when making an okra gumbo and ONLY when making okra gumbo. The reason being the acidity of the tomatoes helps to cut the sliminess of the okra.
Posted on 11/2/19 at 8:24 pm to mouton
My ultra Cajun grandmere made a few rouxless gumbos. She would cook down a mess of coarsely chopped onions, and the onions would thicken the gumbo.
Posted on 11/2/19 at 8:48 pm to hungryone
What types of gumbos? Had did they taste compared to regular gumbos?
Posted on 11/2/19 at 9:06 pm to mouton
My wife makes a shrimp gumbo that is rouxless. She cooks her vegetables down and then hits them with a stick blender and lets the onions be the thickener. It’s a thin but good gumbo.
And she doesn’t put tomatoes.
I make a roux less and use file to thicken. I know several that do the same so I’m not sure it’s so unusual.
And she doesn’t put tomatoes.
I make a roux less and use file to thicken. I know several that do the same so I’m not sure it’s so unusual.
Posted on 11/2/19 at 9:08 pm to mouton
Usually shrimp and crab or shrimp and okra. They weren’t thick restaurant style contemporary gumbos, but the thinner, homestyle soupier gumbo.
Posted on 11/2/19 at 9:16 pm to hungryone
I made the Paul Prudhomme one today . I haven’t had a bowl let but from tasting it from the pot it is really good. Different but good.
Posted on 11/2/19 at 9:19 pm to Martini
quote:
make a roux less and use file to thicken
I’m not interested in roux as a thickener but as a flavor component. I’m not a huge fan of the super thick gumbos you see served in restaurants. They are good but I prefer a thin gumbo. Growing up in Southwest La that is all anyone I knew made.
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