Comments on: Seafood Gumbo for New Mexico Desert Dwellers http://www.adobenido.com/blog/2011/albuquerque/seafood-gumbo-for-new-mexico-desert-dwellers/ A local innkeeper knows New Mexico secrets and tells anyone who will listen. Tue, 21 May 2013 16:24:50 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Jim http://www.adobenido.com/blog/2011/albuquerque/seafood-gumbo-for-new-mexico-desert-dwellers/comment-page-1/#comment-24216 Jim Tue, 29 Jan 2013 03:09:28 +0000 http://www.adobenido.com/blog/?p=3542#comment-24216 Adobenido,
I am the Jim who posted a reply on 1/22/13.

You are right about the gumbo purists. There is a lot of disagreement among them. Another non traditional gumbo ingredient that some of them would balk at: I haven’t made a gumbo of any style in the last twenty years without adding a couple tablespoons of Thai fish sauce. In my opinion, it just makes gumbo better.

I hope you experiment with my New Mexico gumbo suggestions because it is a style that I am continuing to work on and I would be interested in any suggestions your experiments sparked. You have my email address. I have not tried it but I was thinking that fresh epazote might add a nice touch.

]]> By: adobenido http://www.adobenido.com/blog/2011/albuquerque/seafood-gumbo-for-new-mexico-desert-dwellers/comment-page-1/#comment-24212 adobenido Fri, 25 Jan 2013 18:14:40 +0000 http://www.adobenido.com/blog/?p=3542#comment-24212 I am excited to try these experiments of yours, Jim. It sounds fantastic. And the heck with the purists…they can’t even agree with themselves, right? Thanks for checkin’ in with your culinary insights!

]]> By: Jim http://www.adobenido.com/blog/2011/albuquerque/seafood-gumbo-for-new-mexico-desert-dwellers/comment-page-1/#comment-24211 Jim Tue, 22 Jan 2013 20:29:20 +0000 http://www.adobenido.com/blog/?p=3542#comment-24211 I am from Texas originally but lived in Baton Rouge for years which is where I learned to cook. I love all that Cajun/Creole food. I also love the food of New Mexico, where I have spent a fair amount of time. I now live in Seattle. I have been making gumbo for decades and the last couple of years or so, I have been experimenting with a New Mexico-ized version of gumbo and it has gotten so good that it has become my standard gumbo style. I have made it with either chicken or pork as the meat, both good. I have not made a seafood version. I have made it both with and without okra. I include ground cumin (like I said, I am from Texas) and ground coriander. I always include at least two cups of chopped roasted green chile, Anaheim, New Mexico, Poblano, whatever is available. The reason why I am posting this reply is that I wanted to comment on the roux. I have taken to making a medium brown roux using masa harina in place of the flour. This roux works well as a thickener and it gives the gumbo a nice corny undertone that goes very well with the green chile. Further corniness comes from adding whole hominy to the gumbo. This dish is good either over rice like Louisiana gumbo or without the rice. I highly recommend anyone who likes both gumbo and New Mexico food to experiment with this. I am liking this better than any of the Louisiana style gumbos that I have made in recent years. The Louisiana purists who taught me to make gumbo might be skeptical but so what? This stuff is good. I tell people it is Pedro Boudreaux’s Albuquerque gumbo. I am eating a bowl of it for lunch as I am writing this. While I was eating, I wondered if anyone had posted a New Mexico style gumbo on the internet, which is how I came to be on this site.

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