Made my first gumbo; Question about tomato in it? - Page 2 - TigerDroppings.com

Posted byMessage
Tommy Patel
Gonzaga Fan
New baton Rouge
Member since Apr 2006
6827 posts

re: Made my first gumbo; Question about tomato in it?


quote:

Any of you put tomato in it?


You serious?


it was a serious question, but figured it was either heresy or one of those jambalaya type debates that could go on for days.



Rotel with green chillies will add some heat and acid....a little goes a long way though.






Back to top
  Replies (0)
Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
3962 posts

re: Made my first gumbo; Question about tomato in it?


quote:

I agree wholeheartedly with the idea of a "brightener" needed in gumbo, but I'm not a fan of tomatoes to accomplish this. I use lemon juice, added near the end of cooking, to perk up the flavors (especially in a seafood gumbo). I also add a full bunch of finely chopped fresh parsley and a small bundle of chopped green onion tops...the slightly bitter astringency of the fresh parsley and onions add a counterpoint to the richness and smoke of the gumbo.






Back to top
  Replies (0)
Gris Gris
LSU Fan
GRIS GRIS MARIE, REST IN PEACE CIT!
Member since Feb 2008
24768 posts

re: Made my first gumbo; Question about tomato in it?


Congrats! Sounds like you did a pretty good job for your first. The first is always a good place to learn what you want to change or what you can do better.

If you still have the gumbo, you can add a little stock to it to thin out it. It's not too late to simmer a smoked turkey wing or leg in it for a little while to get some more smoked flavor as was suggested earlier. Another option is to use smoked chicken if you don't have a good smoked sausage.

I always add chopped green onions just before serving and after I've removed the fat from the sausage/andouille. That may help you get some "brightness". You can also add a little hot sauce if you want more heat. That will also provide you with a little acid, but don't overdo it.

I've done the oven roux at 350 the entire way. I'll try 375 next time to speed things up. I usually have a pretty large roux.

If you add the okra, be sure and ask the okra lovers about de-sliming it first and don't add too much as it can overpower the flavor of your gumbo unless, of course, okra flavor is the main taste you want.

Also, it's best to make the gumbo a day ahead and taste it after it's cooled off especially the first few times you make it as it will allow you to adjust the seasonings better. It also tastes better the next day unless it sucks, of course.






Back to top
AmosMosesAndTwins
New Orleans Saints Fan
Lake Charles
Member since Apr 2010
12339 posts

re: Made my first gumbo; Question about tomato in it?


Use hot sauce for acidity.





Back to top
  Replies (0)
Darla Hood
LA-Lafayette Fan
Near that place by that other place
Member since Aug 2012
4515 posts

re: Made my first gumbo; Question about tomato in it?


The darker the roux, the thinner the gumbo. I like chocolate roux.

I don't use tomatoes in chicken and sausage gumbo or regular seafood gumbo, but specifically and only for shrimp and okra gumbo. Those who are telling you never to use tomatoes or okra are closing themselves off from a great pot of gumbo.

Brighten it with a scoop of potato salad that has a little acid from chopped pickles!







Back to top
pooponsaban
LSU Fan
Baton Rouge
Member since Feb 2008
13103 posts

re: Made my first gumbo; Question about tomato in it?


You made a better gumbo than R2R could dream about.





Back to top
  Replies (0)
Count Chocula
Yale Fan
Tier 5 and proud
Member since Feb 2009
48597 posts

re: Made my first gumbo; Question about tomato in it?


quote:

It was pretty dark, but just not quite there.
Kitchen Bouquet, dunce

quote:

Any of you put tomato in it?
dunce move






Back to top
Count Chocula
Yale Fan
Tier 5 and proud
Member since Feb 2009
48597 posts

re: Made my first gumbo; Question about tomato in it?


quote:

The darker the roux, the thinner the gumbo.
Wait, what?

A teaspoon of dark roux in a quart of water equals EXACTLY the same thickness as a teaspoon of less-dark roux in a quart of water.

This the kind of shite they teach yall at UL-L?






Back to top
AHouseDivided
LSU Fan
Member since Oct 2011
5631 posts

re: Made my first gumbo; Question about tomato in it?


quote:

Kitchen Bouquet


Shhhhhh...

Quit giving away our secrets.







Back to top
Count Chocula
Yale Fan
Tier 5 and proud
Member since Feb 2009
48597 posts

re: Made my first gumbo; Question about tomato in it?


Did I give any secrets away with the absurd statement that the same amount of darker roux is less thick than not so darker roux?





Back to top
hungryone
LSU Fan
river parishes
Member since Sep 2010
1755 posts

re: Made my first gumbo; Question about tomato in it?


quote:

A teaspoon of dark roux in a quart of water equals EXACTLY the same thickness as a teaspoon of less-dark roux in a quart of water.


Umm, no. The darker the roux, the less it will thicken. Browning (caramelization) the flour/starch leads to profoundly decreased thickening (as much as half, by some estimates).






Back to top
Count Chocula
Yale Fan
Tier 5 and proud
Member since Feb 2009
48597 posts

re: Made my first gumbo; Question about tomato in it?


No shite... you dont say? This is from the New England Journal for Medicine, The Natl Geographic Foundation or some other scientific authority?





Back to top
LSUballs
LA-Monroe Fan
RayVegas LA
Member since Feb 2008
20786 posts

re: Made my first gumbo; Question about tomato in it?


what kind of coonass are you count?





Back to top
pooponsaban
LSU Fan
Baton Rouge
Member since Feb 2008
13103 posts

re: Made my first gumbo; Question about tomato in it?


quote:

Umm, no. The darker the roux, the less it will thicken. Browning (caramelization) the flour/starch leads to profoundly decreased thickening (as much as half, by some estimates).


God damn straight.

I make a 3 minute roux. I'm a better cook than most of you.






Back to top
  Replies (0)
Count Chocula
Yale Fan
Tier 5 and proud
Member since Feb 2009
48597 posts

re: Made my first gumbo; Question about tomato in it?


quote:

what kind of coonass are you count?
One that believes "the truth shall set you free". I come from the old school and believe that experience is the greatest teacher.






Back to top
  Replies (0)
Tigertown in ATL
LSU Fan
Atlanta/Savannah
Member since Sep 2009
10731 posts

re: Made my first gumbo; Question about tomato in it?


quote:

Gris Gris


Thank you. Thank you very much.

It was fun cookin'

quote:

If you still have the gumbo


I made 10 quarts, so yes I still have some.

Stuff is expensive to make!






Back to top
pooponsaban
LSU Fan
Baton Rouge
Member since Feb 2008
13103 posts

re: Made my first gumbo; Question about tomato in it?


quote:

Stuff is expensive to make!


We used to make a seafood gumbo that fed about 30 and cost about $600. It was a big pot.






Back to top
Darla Hood
LA-Lafayette Fan
Near that place by that other place
Member since Aug 2012
4515 posts

re: Made my first gumbo; Question about tomato in it?


quote:

A teaspoon of dark roux in a quart of water equals EXACTLY the same thickness as a teaspoon of less-dark roux in a quart of water.

This the kind of shite they teach yall at UL-L?

Being wrong only gonna make you look stupid.






Back to top
TigerstuckinMS
LSU Fan
Member since Nov 2005
5121 posts

re: Made my first gumbo; Question about tomato in it?


Okra is the devil pod and is only suitable for tilling under!







Back to top
  Replies (0)
Tigertown in ATL
LSU Fan
Atlanta/Savannah
Member since Sep 2009
10731 posts

re: Made my first gumbo; Question about tomato in it?


quote:

pooponsaban


This cost me about $45 I am guessing for 10 quarts.

I'm not counting the rice, file', seasonings, oil, chicken broth, etc.






Back to top


Back to top