I have had many so called gumbos that while tasty were not true gumbos. First, never cook the rice in the gumbo...always added just before serving. Second, we don't eat cornbread with gumbo, we eat saltine crackers, or on occasion, French bread.
From EatingWell: January/February 1993
Chock-full of shrimp, chicken, sausage, okra and tomatoes, this flavorful stew is a staple in Louisiana. Make it a meal: Serve with Real Cornbread.
9 Reviews for Louisiana Gumbo
Tried this for the first time - never had gumbo before. We left out the Okra (sorry, could not find any) and the chicken and added more sausage and shrimp. Very good, and a bit of a burn on the back of your throat. Doubled the recipe so we will have leftovers tonight. We will definitely make again.
This is my favorite recipe for gumbo, hands down. We've dined at the Gumbo Shop, Brennan's, Antoines, Galatoires, etc. and my clan still says my gumbo (this recipe) is the best. I have to say, I agree.
So I'm a chronic recipe doctorer and recipe combiner. But I used the skeleton of this recipe and absolutely loved it. I used wheat flour and minute wheat rice (using a little less time to cook it) instead. Also, I had found a "gumbo mix" of frozen veggies that included okra, onion, celery, bell, and corn. I don't think that the corn was necessary, and if I make it again and don't want that convenience, I'd exclude the corn. I also added some fresh chopped onion, celery, and okra since I was afraid the mix wouldn't be enough. Also, I had found a spice recipe from Emeril that I had decided to use instead of the spices listed ( made of paprika, salt, pepper, garlic, onion powder, cayenne, thyme, and oregano). I was also lucky enough to find a chicken andouille sausage and used that. But I must say, after all that, it was amazing!