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This Winter I have decided to “try” master Gumbo. I have not made a 5/10 yet. Living in Arkansas I am trying to use mainly Chicken thighs an Sausage. Does anyone know of a Cajun seasoning that is low on Salt? You have to be careful with Zataran’s and Tony’s to not get Gumbo too salty. Any good pointers or suggestions on making Gumbo appreciated. Merry Christmas!!
I typically use Tony’s until it’s as salty as I want it and if I need more spice I use ground cayenne pepper till it’s spicy enough. Tony’s also has a salt free version I believe. Good gumbo is pretty much an all day affair.
Some cayenne and some red pepper flakes until I get the kick I want
I worded my post wrong, had already googled and found umpteen low sodium Cajun seasonings. Was wondering what yall had used. Thanks for above posts!! Hav figgered out makn Roux with oil is easier than using Butter. I hav all winter to get it down
Surely is some good eating.
No-salt Tony ChacheresQuote:
Originally Posted by KRW
Amazon.com
If your going to use Okra, fry it off a little bit in a skillet first. This will stop it from developing a slimy texture in your Gumbo.Quote:
Originally Posted by KRW
Thanks for tip on okra. I have been spreading it out on baking sheet and putting it in oven. Had read that trick somewhere
Got me craving gumbo now
I use Tony’s. I also use blackened seasoning on occasion.
My cajun BIL says it the roux ain't made with butter and takes 45 minutes to make, it ain't real roux. :dono
I can buy thatQuote:
Originally Posted by tlefire
On the roux, it takes the time of drinking 3 beers to get your roux about right. I thought the okra slime was to thicken it up. Tony No Salt works. You get your trinity vegetables simmered and then put it in the roux to stop the cooking. Then put it in the soup stock where you have your meat cooking. I usually make gumbo from gobbler legs, because they are tough and have splinter bones throughout.
Sounds awesome