My gumbo is hot

I might have a pot of gumbo that is too spicy for some people's taste, and a book group arriving tonight. Any thoughts on ways to remove some of the heat? (D'Artagnan andouille: recommend!) I am serving with rice, and the shrimp isn't in there yet.

My, that's a challenge. If you have more chix stock try a couple of cups and simmer to reduce. A little honey/sugar may help. Some sources say lemon juice or a dash of vinegar can help.

I've always been told that having some good chewy white bread like a baguette can cut the heat.

Best Rule is lot's of rice in the bowl then only a bit of gumbo on it.

Good Luck,

Best Regards,

Ron Carter

Use the Stock but don't reduce too much as you are trying to stretch/spread the heat!

I'm not really sure this is possible unless you just increase the amount of total gumbo, thereby decreasing the hot spice concentration. Acids and sugars can kind of diffuse the heat (though I doubt by very much), but may add unacceptable flavors.

So if it's r-e-e-a-a-ly spicy, make another batch with no spices and mix it in to the old batch.

that's easy for me to say at 4:40pm when are guests arriving?

Shrimp plus okra plus file powder plus rice = yum. No leftovers!

woohoo!

j_r said:

Shrimp plus okra plus file powder plus rice = yum. No leftovers!

I used this gumbo recipe, which I like because it involves a lot of chopping, is uncomplicated and does not require a roux -- the aromatics are sprinkled with flour after sautéing.

Glad it was good!

I have never had gumbo, much less made it. I'll have to give this a shot.

Just had some shrimp gumbo at the Mapleleaf, very good!

Based on the recipe the heat had to come from the Andouille. Use something milder like just plain smoked sausage if the heat is too much for you.

-Ron Carter

is Andouille that spicy? I've only had it a coupla times, but I don't remember it as being very hot.

and where does one find file powder? (I know it's pronounced feelay)

drummerboy said:

and where does one find file powder? (I know it's pronounced feelay)

I think you can find it in the spice aisle of any decent grocery store. I'm not a big fan, but I see it all over the place.

ok. that would have been my first choice. second would have been the international aisle.

Grew up eating lots of Gumbo. It will be very good with no file and you said it correctly! Besides what are you going to do with a whole bottle of file, gumbo every week for a year? Enjoy

laissez les bons temps rouler!

-Ron

yeah, I'll just put it on the shelf next to my multiple lifetime supply of turmeric.

And cinnamon. Boy do I have a lot of cinnamon.

I have a curry collection! Sounds like we might organize a spice swap like people do with cookies at the holidays!

You know 3 tablespoons of most spice is enough for several dishes...

My problem is that if I see a spice in bulk for a good price, I buy it. The price of McCormick supermarket spices makes me crazy.

Made the mistake of buying one of the large plastic bottles at Costco of Cayenne Pepper. I use a fair amount but. After more years than I wish to say, I've still got that bottle.

Most say spice like that is good for maybe a year if that!

I used the D'Artagnan smoked andouille that Kings sells, and used all 12 ounces instead of 6 because I didn't have a use for leftover andouille. It has a strong, peppery bite. The recipe also includes cayenne. In the end, it was just right for me but it didn't need hot sauce.

I like spicy, but with soup I like to add hot sauce to taste.

You use either okra, OR file gumbo. NEVER both in the same recipe. Any recipe calling for both is not authentic.

If gumbo is too spicy, simmer it longer.

the recipe that was linked to actually makes an apology for that

"I confess to using all three — a roux, okra and filé powder — in my own gumbo, which I hope is not sacrilegious.:"

I think you're right though. Overkill on the thickeners.

tomcat said:

You use either okra, OR file gumbo. NEVER both in the same recipe. Any recipe calling for both is not authentic.

If gumbo is too spicy, simmer it longer.

wait, if you simmer it longer, won't it reduce the gumbo and concentrate the spicy?

Hotness is reduced by prolonged cooking. Add stock to compensate for resulting liquid reduction.

drummerboy said:

wait, if you simmer it longer, won't it reduce the gumbo and concentrate the spNo. You for reduce the liquid, but you van ad some stock. Spices are

I did not know that. That's handy.

It really wasn't overly thick. Adding okra at the end keeps it from getting gluey. Try it and see what you think.

Sausage, including Andouille freezes pretty well.