gumbo advice
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gumbo advice
Posted by horsesandbulls on 10/7 at 12:03 pm
due to this awesome weather in br, im going to attempt my first gumbo ever. any veterans have any tips for me?


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Posted by Spankum on 10/7 at 12:07 pm to horsesandbulls
honestly, if you have never made a gumbo before, I would recommend that you buy your roux premade...it comes either in a jar or a powdered dry form and I'll garantee that even the most discerninging palate can't tell the difference...

that step alone will save you a ton of grief and heartache as well as a half hour of prep time...

as far as recipes, there are some damn good ones in the cookbook thread...

I am thinking about making a gumbo this afternoon as well..



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Posted by Kim Jong Ir on 10/7 at 12:41 pm to Spankum
quote:

, I would recommend that you buy your roux premade...it comes either in a jar


Good advice. I think Kary's in the jar is the best.



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Posted by Zappas Stache on 10/7 at 12:49 pm to Spankum
quote:

honestly, if you have never made a gumbo before, I would recommend that you buy your roux premade.


I find making roux to be about as difficult as scrambling eggs. Just pay attention and continuously stir it. I used to use a wooden spatula in each hand to stir. I'm more relaxed about it now. I think using stock instead of water is very important.



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Posted by horsesandbulls on 10/7 at 1:11 pm to Zappas Stache
im gonna buy a premade roux and try and make my own. i have nothing to do today except cook


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Posted by Martini on 10/7 at 1:15 pm to Zappas Stache
I'm the same way. Roux is easy if you understand that once you start you cannot leave it until you are done.

A good roux for me is about a solid thirty or so minutes in a cast iron skillet with the heat being adjusted. I start medium then high, then low once the skillet gets hot because it retains the heat then back up.

I use about 1 1/4 cups of flout to 1 cup of oil or thereabouts. And I like a really dark roux for my gumbos.

I use file' in my gumbos and I add it about twenty minutes before the end and stir it in well. It adds a good flavor and it becoming bitter is an old wives tale.



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Posted by Gris Gris on 10/7 at 2:18 pm to horsesandbulls
If you're going with a jarred roux, look in the recipe book for my Cheater's Gumbo recipe. I wrote it for someone who was an extremely novice cook, very young and newly married. You can use it as a guide. I've tasted both Savoie's and Kary's dark roux. I prefer Savioe's. I have instructions on how to make using the jarred roux better if that's the road you take, but like others, if you can be patient and stir, stir, stir, you can make a roux. After you make a few of them, you'll be able to make it quickly or the slow way.


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Posted by LSUPHILLY72 on 10/7 at 2:44 pm to horsesandbulls
3/4cup plus 1 tablespoon all-purpose flour
1/2cup vegetable oil

1. MAKE ROUX Adjust oven rack to lowest position and heat oven to 350 degrees. Toast ¾ cup flour in Dutch oven on stovetop over medium heat, stirring constantly, until just beginning to brown, about 5 minutes. Off heat, whisk in oil until smooth. Cover, transfer pot to oven, and cook until mixture is deep brown and fragrant, about 45 minutes.

There is a good start...



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Posted by Zach on 10/7 at 2:47 pm to Zappas Stache
quote:

I find making roux to be about as difficult as scrambling eggs. Just pay attention and continuously stir it. I used to use a wooden spatula in each hand to stir. I'm more relaxed about it now. I think using stock instead of water is very important.


I agree with your sentiments. But I am not an 'ambi-stirrer'. However, when on the run way, I can turn left.




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Posted by Lester Earl on 10/7 at 2:49 pm to Zach
if you've never made a roux, now would be a good time to try one. There has to be a first time, ya know.


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Posted by tigerdup07 on 10/7 at 2:53 pm to horsesandbulls
can't understand why people work so damn hard to make a fricking gumbo. it's the easiest thing in the world.

buy jar of roux
season meat
fill pot up halfway with water
salt water
add cayan pepper to water
boil water
add 2-3 diced onions
add roux
add meat
skim grease
add cut onion tops right before you serve


you can drink the whole time.




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Posted by Janky on 10/7 at 4:55 pm to tigerdup07
I am making one now. This is my lazy gumbo. Jar roux, and store bought rotisserie chicken. It taste just as good as the one I slave over.


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Posted by CITWTT on 10/7 at 5:20 pm to horsesandbulls
Have your trinity prepped before starting the roux. When the roux gets to the desired tint(peanut butter brown or ebony dependant on the gumbo desired) throw in the veggies and reduces the heat. This stops the "true" cooking of the roux and cooks the veggies in the presence of the hot oil in the roux. Water is to drink, stock is for making soups and such.


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Posted by horsesandbulls on 10/7 at 5:25 pm to Gris Gris
Gris Gris

ive been following the cheaters thing all day. so far its been great!



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Posted by Politiceaux on 10/7 at 5:39 pm to horsesandbulls
I'm making my first gumbo of the season tonight as well. Just finished my roux and a highball of Buffalo Trace.


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Posted by Kajungee on 10/7 at 5:56 pm to Politiceaux
It's a Gumbo Night

Got one going here as well.

Empty the freezer seafood Gumbo loaded with Crabs

I have done this once or twice before



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Posted by PBeard on 10/7 at 6:02 pm to Kajungee



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Posted by CITWTT on 10/7 at 6:07 pm to tigerdup07
Each of your recommendations screams that YOU do not know how to make a gumbo at all, you know how to make a pot of BS and call it gumbo because you bought the ingredients at the store. You have absolutely no control over the end product at all. Why not go to a restaurant and buy a gallon?


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Posted by coolpapaboze on 10/7 at 6:13 pm to CITWTT
quote:

Each of your recommendations screams that YOU do not know how to make a gumbo at all, you know how to make a pot of BS and call it gumbo because you bought the ingredients at the store. You have absolutely no control over the end product at all. Why not go to a restaurant and buy a gallon?

Oh, dude....thank you. Lot's of frickery around here: shortcut, half ass, microwave, etc.



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Posted by LSUFANDS on 10/7 at 6:27 pm to horsesandbulls
I use the oak grove brand cause with back problems its hard to stand for long periods making a roux. Love and family does too.


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