- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: 10 gallon cast iron GUMBO
Posted on 11/7/23 at 5:20 pm to jeffboyardeejc
Posted on 11/7/23 at 5:20 pm to jeffboyardeejc
Made one today
Started by browning 18 pounds of smoked sausage
Made a roux with sausage drippings plus 4 cups oil and 7 cups flour
Added 10 pounds chopped onions, 1head celery, 8 bell peppers
Added several gallons of water and 24 oz of chicken base, then 35 pounds of smoked chicken thighs, 1/2 cup or more granulated garlic and creole seasoning
Cooked for an hour or 2 and added sausage back in
Turned out nice, first big gumbo for me
Started by browning 18 pounds of smoked sausage
Made a roux with sausage drippings plus 4 cups oil and 7 cups flour
Added 10 pounds chopped onions, 1head celery, 8 bell peppers
Added several gallons of water and 24 oz of chicken base, then 35 pounds of smoked chicken thighs, 1/2 cup or more granulated garlic and creole seasoning
Cooked for an hour or 2 and added sausage back in
Turned out nice, first big gumbo for me
1
Posted on 11/7/23 at 5:51 pm to Tigerpaw123
quote:
Tigerpaw123
That looks good- When using some of the grease from the sausage for the roux, does that increase chance of burning it with the residual sausage particles etc?
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News