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Started By
Message
Any of you make a gumbo like this?
Posted on 10/21/15 at 9:59 am
Posted on 10/21/15 at 9:59 am
It's from So. Living, Nov. edition. Title:
BEST EVER SEAFOOD GUMBO
(my comments)
Heat 2 teaspoons of oil in large skillet.
Add 2 lbs of okra. Saute and set aside.
Heat 2 more teaspoons of oil. Saute 1 lb. of andouille sausage (in seafood gumbo?) and set aside.
Heat another 3 teaspoons of oil. Add 2 teaspoons of flour and cook for 10 minutes to make roux. (doesn't seem like much roux).
Add onions, garlic, bell pepper, green onions. Stir in can of tomato paste, 1 large can of whole tomatoes (sounds like pasta sauce) and 1/4 teaspoon of red pepper (whoa, that's some spicy gumbo).
Pour in 8 cups of water (flavored with shrimp peelings). Add back sausage, 3 lbs of shrimp and 1 lb of crab meat and 1 pint of oysters. Simmer for 1 minute (seems kinda fast).
Serve over rice.
BEST EVER SEAFOOD GUMBO
(my comments)
Heat 2 teaspoons of oil in large skillet.
Add 2 lbs of okra. Saute and set aside.
Heat 2 more teaspoons of oil. Saute 1 lb. of andouille sausage (in seafood gumbo?) and set aside.
Heat another 3 teaspoons of oil. Add 2 teaspoons of flour and cook for 10 minutes to make roux. (doesn't seem like much roux).
Add onions, garlic, bell pepper, green onions. Stir in can of tomato paste, 1 large can of whole tomatoes (sounds like pasta sauce) and 1/4 teaspoon of red pepper (whoa, that's some spicy gumbo).
Pour in 8 cups of water (flavored with shrimp peelings). Add back sausage, 3 lbs of shrimp and 1 lb of crab meat and 1 pint of oysters. Simmer for 1 minute (seems kinda fast).
Serve over rice.
10
Posted on 10/21/15 at 10:05 am to Zach
Are you really curious or are you just bored??
Posted on 10/21/15 at 10:09 am to Zach
Posted on 10/21/15 at 10:23 am to Zach
quote:
Stir in can of tomato paste, 1 large can of whole tomatoes (sounds like pasta sauce) and 1/4 teaspoon of red pepper (whoa, that's some spicy gumbo
Only when I visit New Orleans
Posted on 10/21/15 at 10:25 am to Trout Bandit
quote:
Are you really curious or are you just bored??
Curious. There are lots of varieties of gumbo. I was once eating in a very nice Lexington, Ky hotel. My associate ordered gumbo. It was white. It looked like clam chowder.
Me: So, how does it taste?
Him: Awful.
Lesson.. Don't order gumbo in Kentucky.
Posted on 10/21/15 at 10:51 am to Zach
quote:
dd onions, garlic, bell pepper, green onions. Stir in can of tomato paste, 1 large can of whole tomatoes (sounds like pasta sauce) and 1/4 teaspoon of red pepper (whoa, that's some spicy gumbo).
Negative.....
My great grandmother would roll in her grave if she saw me put in tomato products. Any self respecting man from Acadia parish wouldn't even eat it.
Posted on 10/21/15 at 10:52 am to TigerWise
How do y'all de-slime y'all's okra when you make gumbo?
Posted on 10/21/15 at 12:46 pm to Zach
I don't put any sausage in my seafood gumbo. I will make a chicken and andouille sausage gumbo.
Posted on 10/21/15 at 12:56 pm to Zach
Not a chance and I stopped getting Southern Living many years ago.
Posted on 10/21/15 at 1:58 pm to Gris Gris
Oh, I stopped paying for it 3 years ago. They just keep sending it to me. They make their money off circulation numbers.
Posted on 10/21/15 at 2:04 pm to BRgetthenet
I put it in with sausage when I brown it
Posted on 10/21/15 at 2:04 pm to Gris Gris
What's your okra trick to keep it from sliming up gumbo baw?
Posted on 10/21/15 at 2:30 pm to BRgetthenet
quote:
What's your okra trick to keep it from sliming up gumbo baw?
Are you really asking me about okra in gumbo and calling me baw?
Posted on 10/21/15 at 4:26 pm to Gris Gris
quote:
I stopped getting Southern Living many years ago.
Posted on 10/21/15 at 5:12 pm to BRgetthenet
quote:
How do y'all de-slime y'all's okra when you make gumbo?
Smother it first. Freeze it. Then add to gumbo just before its 'done'
Posted on 10/21/15 at 5:14 pm to Zach
Odd, I went in to get a hair cut on my lunch break and had just flipped to this page and was about to read it before I was called
Doesn't sound like a very good recipe to me
Doesn't sound like a very good recipe to me
Posted on 10/21/15 at 5:55 pm to Zach
OP:
What did you expect? Julia (author) is from North Mississippi! She doesn't know any better.
What did you expect? Julia (author) is from North Mississippi! She doesn't know any better.
This post was edited on 10/21/15 at 5:56 pm
Posted on 10/21/15 at 7:05 pm to joeleblanc
I added a little water to some frozen okra in a bowl, and squeezed it out. Then ran water over the okra in a strainer. Tossed it into the roux, and then added the turducken sausage and rotisserie chicken. It's not slimy at all. Thanks for that trick. :cheers;
This post was edited on 10/21/15 at 7:12 pm
Posted on 10/21/15 at 7:11 pm to BRgetthenet
I've never had this slimy okra problem. I don't know what the hell you guys are doing
Posted on 10/21/15 at 7:13 pm to Powerman
That's why I'm asking. We don't know either.
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