CREOLE GUMBO, Seafood Style

Original recipe from New Orleans…

Rickshaw Ron’s Cajun Chicken and Sausage Gumbo

This is the only recipe I’ve got memorized because I’ve fixed it so often over the years. The list of ingredients are 3/4 cup of canola oil, 3/4 cup of all purpose flour, 2 stalks celery sliced crossways about 1/4 inch thick, 1 medium size onion rough chopped, 1 bell pepper rough chopped, 7 cups of fat free chicken broth, 1 pound of link beef sausage and 1 pre-cooked rotissery chicken. The hardest…

Why do people imitate Gumbo recipe?

Im from New Orleans La, and every time I go out of town or in a city. I see some sort of restaurant advertising cajun creole food. Most of the time I check out the restaurant because I miss home so much I decided to try my so call home food. Needless to say it is horrendous. I been to 15 so call creole cajun food restaurants and none of them even compare to actually new orleans natives food.
First New Orleans food is not cajun but creole french cooking.
I see A lot of people ask for a gumbo recipe, and it just aggravates me, when they try to short stop our style of cooking. I feel as though if you are not going to cook the recipe from scratch, then your are not getting a new orleans taste of CUISINE, you are getting someone else cusine, I mean the whole point of cooking it is because you were craving for it right? However I just want to let these people know who loves gumbo but want the recipe to try and get it from the natives and not some online fake recipe. If you need my recipe or a native site I can give it to you. I just want people to respect our culture and food. And average gumbo take a day or a half. if you can cook gumbo in two or 6 hours it is not the real thing. Furthermore; lets not try to imitate other peoples culture. do it by the way it suppose to be done.

these are the things in a gumbo(shrimps, crabs, chicken, onions, celery, red, yellow, green peppers, okra, gizzards, oysters, tomatos and parsly. If you do not have all these things in your gumbo especially the seafood then you are not eating new orleans cusine rather than some other types of cusine but don’t put new orleans name to a cusine when it is not the orginal recipe

PLEASE HELP do anyone know a good gumbo recipe?

as being a native from new orleans i can sadly say i dont know how to cook gumbo… i can cook red beans and rice, beignets, and other creole food but i goin off to college and need a simple and good recipe … PLEASE HELP

Roux

variety of soups and sauces, including my creamy potato soup recipe. My roux recipe calls for 4 tablespoons all purpose flour and 4 tablespoons of butter. This roux will thicken 2-4 quarts of soup or sauce. Add butter to a frying pan, which has been preheated on low. When the butter is melted, slowly whisk in the flour. Add flour in stages just in case it gets too thick. After 3-5 minutes, you’ll…