If you really want to get cajun = buy some fresh sweet potatoes, and bake them at 425 degrees, till the juice starts running out of them. Then let them cool to room temperature for the gumbo meal that night. After your guest serve themselves the gumbo & rice, suggest that they cut a sweet potato into 1 inch chunks, and add it to their gumbo. Oh it's so heavenly it'll make your teeth chatter. Another optional thing to add to your gumbo is a little vinegar. Start with a teaspoon full, then gradually add a little at a time if you need more. Be very careful though, a little too much vinegar, and that will be all you taste = it will overcome the taste of the gumbo.
This dish is very good. It is basically the exact way that I have always made mine except I add seafood instead of the chicken. It is also good with a bit of cayenne pepper for heat. My daughter and husband even sprinkle a bit of Old Bay Seasoning on theirs.
Very easy and very good! I kept second guessing myself, but everything turned out great! Not to sound cliche, but I did add some of Emeril's Essence and that "kicked it up a notch"! ;)
This is the best stuff in the world. Thank God for instant roux. I made this stuff from scratch once and I was in the kitchen ALL day. I made this recipe for a dinner party and everyone loved it. I was living in Mobile, AL at the time and you just cant fake gumbo down there. Great recipe! Thanks!
I loved this dish! It made an awful lot, so bring your appetite.