Some people on this thread need to consider something: Gumbo is not just a Louisiana dish. I am not a prude and I do use the same language at the appropriate times but it's totally unneeded, detracts from and is inappropriate during your otherwise excellent and educational cooking videos while diminishing the great name and reputation of bon appetit. However, the professionalism of your well-done videos could be greatly enhanced by eliminating the regular use of crude, potty-mouthed language and comments by the cooks. I enjoy your cooking videos and the recipes turn out well. Isn’t the “ooze” the basic thickening agent (along with Gumbo Fillet) used in ALL gumbo recipes - not to mention the roux as it has been beaten to death by others? Why would you want to limit the okra’s natural white discharge? You make a big deal out of frying the fresh okra in bacon fat “ so that the pods ooze less”. Not sure I’d call it Gumbo if I fed it to my Louisiana relatives though. Make no mistake this dish is delicious, but it is Gumbo in the same sense that Cincinnati Chili is Chili. I'm all for being creative and adding to the tapestry and diversity of traditional preparations, but please do not mistake this for Gumbo. In the same sense, "Gumbo" with beef (?) and no roux base is perhaps a nice stew-like beef soup, but it is NOT Gumbo. "Chili" in New Jersey with tomatoes and beans is a nice stew-like beef dish, but it is NOT even close to Chili. They were born in Louisiana and THIS AIN'T GUMBO! It might taste good as a stew but please don't call it Gumbo. I don't know WHAT kind of 'Gumbo' this is supposed to be but it is NOT the gumbo my Mom and Gran and I make. Step 4Īdd okra mixture to Dutch oven and simmer, adding crab and/or shrimp during the last 5 minutes of cooking time (if using), until okra is tender and flavors have melded, 20–30 minutes. Add tomatoes, garlic, chile pepper, thyme, and remaining spice mixture and cook 5 minutes more. Add onion, bell pepper, and celery and cook, stirring frequently, until well softened, 10 minutes. Add okra and cook, stirring occasionally, until lightly browned, 7–10 minutes. Heat bacon fat in a large skillet over medium-high. When cool enough to handle, trim any meat from bones and return meat to pot. Bring to a boil, then reduce heat to low, cover, and simmer 2 hours (the broth develops stronger flavor the longer you let it simmer). Transfer bones to a large Dutch oven or heavy pot. Place in a shallow baking pan and roast until browned and fat has rendered, about 45 minutes. Combine paprika, salt, black pepper, and cayenne pepper in a small bowl.
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