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Posted on 12/3/13 at 11:31 am to MisterSenator
Add three squirts of ketchup
Posted on 12/3/13 at 12:58 pm to BayouBlitz
quote:
I'll bet your red beans and rice are runny too.
For chicken and suasage, I start with a thicker roux and adjust thickness by adding chicken stock or letting the stock boil down.
Or you use that nasty flour slurry you recommended above that makes it taste like raw flour.
People treating you badly in Birmingham, BB? Got some bad tomatoes in your gumbo?
Where ya been? You haven't been around to needle me in a long time. I miss you.
Posted on 12/3/13 at 2:03 pm to Gris Gris
Birmingham is a lot better since Alabama lost.
You have to let that slurry cook in gumbo. Just a thought. My gumbo is never thin. Maybe that's because my roux is almost a paste.
Things going good though. I took second in a chili cookoff at work. Some people didn't vote for mine because it didn't have beans. Alabama hicks.
You have to let that slurry cook in gumbo. Just a thought. My gumbo is never thin. Maybe that's because my roux is almost a paste.
Things going good though. I took second in a chili cookoff at work. Some people didn't vote for mine because it didn't have beans. Alabama hicks.
Posted on 12/3/13 at 2:42 pm to BayouBlitz
quote:
Maybe that's because my roux is almost a paste.
I dont think that has much to do with it. It is thicker based on how much roux you use and how dark you get your roux. Lighter roux results in a thicker gumbo.
Posted on 12/3/13 at 3:30 pm to mouton
Of course it does. The more oil you use to make your roux, the less thick your gumbo will be. And the less fat you'll have to skim off it.
Posted on 12/3/13 at 4:22 pm to BayouBlitz
quote:
Birmingham is a lot better since Alabama lost.
I'm still celebrating that. It soothes me. quote:
You have to let that slurry cook in gumbo. Just a thought.
Don't do it. Flour in gumbo should be browned. That's the point.
quote:
My gumbo is never thin. Maybe that's because my roux is almost a paste.
To each his own. I can't stand muddy gumbo. Mine isn't runny. It's got body, but it's not a stew. You're making some kind of overfloured muddy stew with tomatoes. I forgot. Do you muddy it up more with okra, too?
quote:
Things going good though.
Glad to hear it.
quote:
I took second in a chili cookoff at work. Some people didn't vote for mine because it didn't have beans. Alabama hicks.
They know nothing. I'm surprised there were enough Bamaites with taste to get you to second place!
Nice to see you!
Posted on 12/4/13 at 8:35 am to Gris Gris
quote:
Don't do it. Flour in gumbo should be browned. That's the point.
We're just talking about a little flour to thicken a runny gumbo. I've never personally done this, but it seems like a legit way to rescue a bad gumbo. I agree, making a small batch of roux and adding it would be ideal.
quote:
You're making some kind of overfloured muddy stew with tomatoes. I forgot. Do you muddy it up more with okra, too?
You know I don't put tomatoes in my gumbo.
Okra? Of course! It's gumbo. Hey, don't blame me if I don't want gumbo that looks like coffee.
Posted on 12/4/13 at 10:17 am to BayouBlitz
If it's thick, it probably looks like cafe au lait with okra floating around in it. 
Have a good day, BB. Always fun chatting with you.
Have a good day, BB. Always fun chatting with you.
Posted on 12/4/13 at 1:02 pm to Gris Gris
Posted on 12/7/13 at 5:02 pm to BayouBlitz
Just felt like using Tonys today just for this thread
Smoked some turkey drums and wings today using some pecan wood I had laying around. Added some shrimp, sausage, and okra. I would have used tomatoes but none to be found in the pantry.
Smoked some turkey drums and wings today using some pecan wood I had laying around. Added some shrimp, sausage, and okra. I would have used tomatoes but none to be found in the pantry.
Posted on 12/7/13 at 9:23 pm to Crawdaddy
I always make extra Roux and take a big spoonful out before I add veggies. If I need it I can add it in, but never wait till the end to add it
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