Using a basic gumbo recipe from Paul Prudhomme (RIP), I made a blue crab gumbo. I started out with a red-brown roux. This is a "get your fingers dirty" gumbo!
No, no andouille in this gumbo. Our homemade andouille is pretty spicy and would ruin the delicate crab flavor. We save the andouille for chicken and sausage gumbo, red beans and rice and jambalaya. Sometimes we substitute tasso in the red beans and the jambalaya. We may also use the tasso in dirty rice.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.