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Posted on 11/8/12 at 1:01 pm to Kajungee
quote:
If all Gumbos tasted the same the world would be a boring place
OK, time to retell two horror stories.
A neighbor from New York found out that I was Cajun and wanted to try making gumbo. It was water, Oscar Meyer Weiners and Chicken. No roux. No pepper. I lied. I told him it was "interesting."
Story 2... Business trip to Kentucky with Kevin. Hotel listed Gumbo and he ordered it.
Me: Kevin, this is Kentucky. They don't do gumbo.
Kevin: All gumbo is the same.
It came out white. Looked like Clam Chowder. He couldn't eat it.
Posted on 11/10/12 at 7:40 am to Zach
I forgot to tell you one thing. when you plate the gumbo just put a little rice in the bowl. You want much more broth than rice. I went to a friends house last night. The gumbo was good but his wife filled the bowls to the top with rice. It was like eating wet jambalaya.
This post was edited on 11/10/12 at 2:10 pm
Posted on 11/10/12 at 1:35 pm to hooper27
quote:
I forgot to tell you one thing. when you plate the gumbo just put a little rice in the bowl. You want much more broth than rice. I went to friends house last night. The gumbo was good but his wife filled the bowls to the top with rice. It was like eating wet jambalaya.
Can't stand this. I add the rice after I put the gumbo in the bowl, myself.
Posted on 11/11/12 at 9:55 pm to Gris Gris
quote:Is the picture of the gumbo from don's seafood on airline highway
gris gris
Posted on 11/11/12 at 11:25 pm to hooper27
Don's downtown Lafayette
Posted on 11/11/12 at 11:36 pm to Gris Gris
Ha I knew it was from don's. Did you know ashby landry? The first time I ever duck hunted was with him.
This post was edited on 11/12/12 at 10:15 am
Posted on 11/12/12 at 12:31 am to hooper27
No. Didn't know him. I just like the gumbo. 
Posted on 11/12/12 at 10:04 am to AlmaDawg
There seems to be room for another variation. I get a roasted chicken (have even bought one already roasted at the grocery in a pinch). I pick the chicken apart by hand. Meat goes in one bowl while the bones and other parts (including roasted skin) go in a pot to make the chicken stock.
I don't measure the stock. I just keep adding cups of water from the stock pot to the gumbo pot until it reaches a proper consistency (while backfilling the stock with more water).
Also, the trinity is NOT added to the roux all at once. Onions (sweet onions) go in first and cook down to carmelize and soften. The celery and bell peppers have fewer sugars in them, so they will simply lose their water into the roux - preventing the onions from carmelizing if added at the same time as onions.
The roasted flavors of the chicken pair well with a smoky andouille (Jacob's, Bailey's, Best Stop, or even Bergeron's in Port Allen).
I don't measure the stock. I just keep adding cups of water from the stock pot to the gumbo pot until it reaches a proper consistency (while backfilling the stock with more water).
Also, the trinity is NOT added to the roux all at once. Onions (sweet onions) go in first and cook down to carmelize and soften. The celery and bell peppers have fewer sugars in them, so they will simply lose their water into the roux - preventing the onions from carmelizing if added at the same time as onions.
The roasted flavors of the chicken pair well with a smoky andouille (Jacob's, Bailey's, Best Stop, or even Bergeron's in Port Allen).
Posted on 11/12/12 at 11:29 am to Gris Gris
Perfect gumbo needs Okra IMO. It's the only thing that really gets the texture and color perfect.
I also like my gumbo thick and dark as hell, soupy gumbo is just that, soup!
I also like my gumbo thick and dark as hell, soupy gumbo is just that, soup!
Posted on 11/12/12 at 11:34 am to FootballNostradamus
quote:
Perfect gumbo needs Okra IMO. It's the only thing that really gets the texture and color perfect.
Nada. I can get the color perfect with my roux. Might be perfect for you. Not for me.
quote:
I also like my gumbo thick and dark as hell
Stew.
Posted on 11/12/12 at 11:41 am to Gris Gris
quote:
I can get the color perfect with my roux.
FootballNostradamus be careful here. GG is a real roux snob.
Posted on 11/12/12 at 11:43 am to Gris Gris
Well you have to give him some credit, he didn't use your favorite curse word in his gumbo. Tomatoes. Ducking now.
Posted on 11/12/12 at 12:13 pm to Tigertown in ATL
quote:
GG is a real roux snob.
Being good at something doesn't make you a snob, TiA. In this case, it just makes me perfect.
Posted on 11/14/12 at 7:02 pm to AlmaDawg
sounds good to me
Posted on 12/1/12 at 8:18 am to Walt OReilly
i know this sounds like a stupid question, but how do you recommend 'skimming the fat'. just spoon it out with a large serving spoon?
Posted on 12/1/12 at 8:40 am to Russianblue
quote:
i know this sounds like a stupid question, but how do you recommend 'skimming the fat'. just spoon it out with a large serving spoon?
Ohhhh shite, here we go
Posted on 12/1/12 at 8:49 am to Tigerpaw123
is there a novice gumbo thread i should join? i am making gumbo with my little girl today and ordered Savoie's roux and andouille and tasso from CajunGrocer. just looking for some tips. i used to make it all the time 10 or 12 yrs ago but she is now ten and after visiting cousins and in BR last week, she told me she really wanted to learn how to make it. so that's our project this afternoon. her mom split a few yrs ago so it's just her and me.
i am not intending to turn it into bodybuilding fare, just wanting to preserve the kitchen as much as possible and reduce risk of fire!
i am not intending to turn it into bodybuilding fare, just wanting to preserve the kitchen as much as possible and reduce risk of fire!
This post was edited on 12/1/12 at 8:57 am
Posted on 12/1/12 at 8:57 am to Russianblue
Good luck with your gumbo, my comment was in reference to an epic food board showdown last week.
I just skim the top with a spoon, other methods mentioned were to turn off heat and let it sit and cool for a while then skim, some one mentioned placing a dry paper towel on top and removing a few times till it is gone
Hope it turns out great
I just skim the top with a spoon, other methods mentioned were to turn off heat and let it sit and cool for a while then skim, some one mentioned placing a dry paper towel on top and removing a few times till it is gone
Hope it turns out great
Posted on 12/1/12 at 7:34 pm to Tigerpaw123
Smoked chickens and smoked sausage from Beniot's or Bergeron's is a must for my gumbo. I like a smokey chicken and sausage gumbo. Throw in some Tasso for good luck.
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