gumbo advice - Page 3 - TigerDroppings.com

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Gris Gris
LSU Fan
GRIS GRIS MARIE, REST IN PEACE CIT!
Member since Feb 2008
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re: gumbo advice


Not everyone has the same taste in sausage/andouille. I don't care for some of the popular suggestions here. They need to find the flavor and smoke content they like.





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OTIS2
LSU Fan
NoLA
Member since Jul 2008
26585 posts

re: gumbo advice


My point is that you're the one with the experience , teach. If you don't teach good taste...they may never have any.





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Gris Gris
LSU Fan
GRIS GRIS MARIE, REST IN PEACE CIT!
Member since Feb 2008
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re: gumbo advice


I'm afraid some are lost causes. Hard heads.





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OTIS2
LSU Fan
NoLA
Member since Jul 2008
26585 posts

re: gumbo advice


got a few around here...me included.





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Gris Gris
LSU Fan
GRIS GRIS MARIE, REST IN PEACE CIT!
Member since Feb 2008
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re: gumbo advice








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horsesandbulls
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Baton Rouge
Member since Jun 2008
3526 posts
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re: gumbo advice


just an update, gris gris:

it was a huge success! i probably had 7 or 8 people over tonight and everyone had at least two bowls. a few people were even surprised to hear i used store bought instead of homemade. i've got enough for lunch tomorrow left and thats it. thanks!



This post was edited on 10/8 at 1:50 am


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Gris Gris
LSU Fan
GRIS GRIS MARIE, REST IN PEACE CIT!
Member since Feb 2008
25073 posts
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re: gumbo advice








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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: gumbo advice


Uber douche has been cooking for 47 years, and tries to get others to do things the way they should be done.





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tigerdup07
LA-Lafayette Fan
Member since Dec 2007
18532 posts

re: gumbo advice


quote:

CITWTT


telling a man from ville platte that he can't cook a gumbo is like telling a mexican that he can't make a fricking taco.

put all your fancy shite in there if you want. oh....don't forget the bayleaf (might as well throw a fricking oak tree leaf in it).

take pride in making your own roux. not too many can stir a pot of flour and oil together until it turns brown.







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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: gumbo advice


If you know so much about gumbo making as a result of where you were born at, then why did you come to the F&D board asking for advice for your FIRST EVER gumbo. Your natural instincts as a result of osmosis from the locale should have gotten you through the whole process with no problems whatsoever.





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tigerdup07
LA-Lafayette Fan
Member since Dec 2007
18532 posts

re: gumbo advice


quote:

then why did you come to the F&D board asking for advice for your FIRST EVER gumbo.




my first gumbo was 20 years ago. wtf are you talking about?






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Tigertown in ATL
LSU Fan
Atlanta/Savannah
Member since Sep 2009
11079 posts

re: gumbo advice


quote:

Why not go to a restaurant and buy a gallon?


That's what I'm talkin' about!!






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Janky
LSU Fan
Team Primo
Member since Jun 2011
7871 posts

re: gumbo advice


quote:

my first gumbo was 20 years ago. wtf are you talking about?


Just let it go man. It's not worth it, the Gods have spoken.






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Salmon
USA Fan
On the trails
Member since Feb 2008
27859 posts
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re: gumbo advice


quote:

telling a man from ville platte that he can't cook a gumbo is like telling a mexican that he can't make a fricking taco.


if this is your idea of making a gumbo, then you most certainly cannot make a gumbo

quote:

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






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BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
18535 posts
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re: gumbo advice


quote:


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.


A tip i learned from John Folse.

I've always had trouble getting my roux dark enough. I was listening to folse's radio show a few weeks ago, and a caller sent a question in, in regards to teh same thing. So yesterday, i made a shrimp crab and sausage gumbo and followed his tip.

Heat up your oil on medium high heat (1/2 cup) right up until the smoke point, where you catch that little whif of smoke coming from you pot. Then add your flour (3/4 cup). This cut down on my roux stir time in half. Took me about 10-12 minutes to get my roux a dark color. Then i added my vegetables. The veggie's (onion, bellpepper, celery, garlic) stop the roux from cooking, so you just have to manage after that.

I gotta say, i cook a bunch of chicken and sausage gumbo's. I usually stay away from seafood just because its a bit pricier, and i like the chicken and sausage flavor better (it's what i was raised on) but, a seafood gumbo is incredibly easy, compared to chicken.






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BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
18535 posts
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re: gumbo advice


This was my Shrimp, Crab, Okra and Sausage Gumbo

1 1/2 lb. shrimp
1 lb. blue crab meat
1 lb. sausage
Okra
1 green bellpepper
1 red bellpepper
1 large white onion
5 cloves garlic
4 cups seafood stock
1 cup chicken broth
1 cup water
thyme
3-4 bay leaves
1/4 tspn cayenne
kosher salt
pepper
big easy seasoning (like tony's but less sodium)
1/2 cup oil
3/4 cup flour

Preparing the Okra

1. Cut okra with a sharp knife. Be careful not to crush okra, this stuff gets slimy.
2. Heat cast iron skillet up to a high heat.
3. Add okra and cook on medium high to high heat stirring every now and then to prevent burning.
4. Once you can stir the okra and it is no longer slimy, you are done.

The Gumbo

1. Brown sausage in Cast Iron pot.
2. Add a little water and scrape pot with wooden spoon. Reserve liquid, remove sausage.
3. Make roux
4. Add onions once roux is dark (light chocolate)
5. add bellpeppers and continue stirring (5 minutes)
6. Add garlic
7. Once veggie's are soft, add stock/broth/water
8. Add sausage, and okra, bring to a boil.
9. Simmer for at least 1 hour. (i simmered for about 3-4 sunday).
10. about 10-15 minutes before serving, add shrimp and crab meat and let cook for 10-15 minutes.
11. Serve.

Fed 7 of us. Can feed up to about 9 or 10.



This post was edited on 10/8 at 9:09 am


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SaDaTayMoses
LSU Fan
Da Platte
Member since Oct 2005
2415 posts

re: gumbo advice


quote:

Preparing the Okra

1. Cut okra with a sharp knife. Be careful not to crush okra, this stuff gets slimy.
2. Heat cast iron skillet up to a high heat.
3. Add okra and cook on medium high to high heat stirring every now and then to prevent burning.
4. Once you can stir the okra and it is no longer slimy, you are done.




If I use okra in a gumbo, it's always smothered okra...you have floating pieces of okra in the gumbo? wtf is that?






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BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
18535 posts
 Online 

re: gumbo advice


quote:



if this is your idea of making a gumbo, then you most certainly cannot make a gumbo


Agreed. That looks like a half assed lazy way to make a gumbo. Even then, i wouldn't call it gumbo.






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BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
18535 posts
 Online 

re: gumbo advice


quote:

you have floating pieces of okra in the gumbo? wtf is that?


What?

Explain your way of making okra for a gumbo.






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Capt ST
LSU Fan
Middle of the Mall
Member since Aug 2011
6456 posts

re: gumbo advice


quote:

Explain your way of making okra for a gumbo.


I start browning my sausage in skillet then throw the okra in with it. i've also added a can of Rotel and smothered it down and thrown it in the gumbo. My wife and her family don't care for okra in chunks either, but I have a garden full and I cook the gumbos.






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