Comments on: MS Hospitality’s Infamous Chicken and Oyster File Gumbo

By: MS Hospitality

MS Hospitality — Thu, 13 Aug 2009 13:49:35 +0000

I’m going to make this Gumbo on Saturday and try to take photos to send to you. I am not a food photographer at all… but I will try! If you lived in my area, I would invite you over for a gumbo making party! It is much easier when someone is helping ! Happy Cookin’!

By: Kelly

Kelly — Thu, 13 Aug 2009 03:53:37 +0000

Thanks! I have heard a lot of different things about this stuff and some people make it seem easy and some make it seem way too hard. 15 minutes is nothing! I will try this one soon and report back.

By: MS Hospitality

MS Hospitality — Thu, 13 Aug 2009 01:27:03 +0000

Hey Kelly! This gumbo is a light rue and ballparkin’ it … maybe 5 -1o minutes for the rue to become the color or caramel. A heavier gumbo rue can take up to 15 – 20 minutes to get just the right color. This is truly the best light gumbo I’ve ever tasted. It has delicate flavors and the light rue just enhances the fine taste of the oysters.

By: Kelly

Kelly — Wed, 12 Aug 2009 23:14:55 +0000

I have a question: How much time does it take to make the roux? I’m sort of intimidated by this step because I’ve heard it takes a long time to make! A ballpark estimation is fine for me. I realize it’s not about the actual time but I just wondered if it turns the color of caramel in minutes/hours/whatever. I know when my family makes Cajun food it usually takes a few days due to all the vegetable chopping/broth making/roux cooking. This sounds so good! Thanks.