Help!!! Gumbo makers!

16 years ago

I have riverrat's gumbo simmering on the stove.

I was sure that little bottle in the corner of the spice cupboard was file powder!

NOT!! Turns out it's Chinese Five Spice.

I don't have file. I don't have okra.

What can I sub???? Or do I need to?

TIA,

Deanna

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Comments (8)

jojoco
16 years ago
Do you have any crab boil? (liquid or powder). How about old bay seasoning? When I make gumbo, I add crab boil, pepper, salt, parsley... If the seasonings seem week, I add the old bay. I also add cayenne pepper generously. (we like it hot). A little of the crab boil goes a loooong way.
Bay leaves also make it into my gumbo.

Good luck.

Jo
jessyf
16 years ago
Just jumping in becuase of time - but I can't vouch for any accuracy at all.

I thought file was mostly for thickening....so sub cornstarch etc.?

If its seasoning...jojoco's suggestion holds. A pinch of celery seed?
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Well, I'm cajun... not as cajun (or creole?) as riverrat, but I'll do until she checks this out. Being from new orleans, though, she's the resident expert. Gumbo can be made of anything. There are even green gumbos that they used to make on fridays and especially good friday - using only vegetables. You know, the whole no meat on friday thing. I've had seafood gumbo and can appreciate that because where I grew up, seafood was cheap and plentiful. So, you needed different ways to prepare it. Where I live now I just feel like seafood of any kind is wasted in gumbo. I'm land locked and it's hard to find good seafood. When I do, I want to highlight it and have it be the main attraction. My mother only ever made chicken gumbo. My first love's (sigh) mother always made chicken and sausage gumbo. Any kind of sausage will do. I'm partial to Meyer's or Opah's. They might be specific brands to my area, though. What kind of protein were you planning besides sausage? I make chicken, chicken and sausage, sometimes a lighter gumbo (with a medium roux and tomatoes) and shrimp. That's not really "gumbo" according to my mother, but it is to some people. There are as many gumbo recipes as there are cooks. So, do what you like. As long as you have a roux, and a long, slow cooking period, you're good to go. Oh, and no, okra is not required, lol. Although, some people think it is. It's just like spaghetti sauce for Italians. Everyone makes it a little different. Regions affect it as well. But, there will still be people who tell you this is the one and only way to make gumbo. Tradition can be a good thing sometimes. Sometimes - not so good.
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dgkritch
Original Author
16 years ago
OK, thanks! Cornstarch I've got.
No crab boil or Old Bay, unfortunately. But I'll google what's in Old Bay and see if I can go from there!!

I thought file was for thickening too, but wanted to check.
Deanna
arley_gw
16 years ago
File is not absolutely necessary; in my home the file was on the table as a condiment, and each diner added however much he/she wanted, and some chose not to. It's traditional, but by no means a 'make or break' item. The gumbo may be slightly thinner in texture without it, but it'll probably taste fine. In fact, let us know how that Chinese five spice powder affected the product--maybe you invented the next craze! Szechuan-Cajun--hey, count me in!!!
Bumblebeez SC Zone 7
16 years ago
I would make more roux and add it. It is a primary thickener.
dgkritch
Original Author
16 years ago
It's actually thickened up nicely on it's own!!
Maybe had to do with 4 hours simmering away...

I added paprika, bay leaf, celery seed, clove, nutmeg and ginger in very, very small amounts. Smells fantastic!

Arley, you just go ahead and give that Szechuan-Cajun thing a try!!
Lemmeknow........... :-)

Thanks for all the help!
It may not be quite as "traditional", but it tastes great!
I added the shrimp about 10 minutes ago.
Sweet potato fries in the oven.
Eating in...

9...
8...
7...
6...
5............

Deanna
dlynn2
16 years ago
Agree with Arley. File' is supposed to be added after cooking, or at the very end. If you add it sooner it can make the gumbo stringy. We add it add the table so that every one can add as much as they like. My mom doesn't like much of the flavor, I like lots. File' is used for both thickening and flavor. If you have some sassafras leaves in your yard, you can grind them and use them. This time of year they should be pretty dried.
obxgina
16 years ago
We have a very involved recipe for gumbo, it takes 2-3 days to make. Many times I've forgotten File' Powder and didn't miss it. No one hear likes okra, so I don't add that and never had a problem. I wouldn't add cornstarch either. File' is sprinkled on at the end to each serving.
Personally, I wouldn't worry I'm sure it will be just fine w/o it!
Gina

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Help!!! Gumbo makers!

Comments (8)

jojoco

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Help!!! Gumbo makers!

Comments (8)

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