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Started By
Message
Do you put pork products in your seafood gumbo?
Posted on 9/27/15 at 7:29 am
Posted on 9/27/15 at 7:29 am
I don't, but a picture of some John Besh gumbo posted by Andrew Zimmern (<---edited to correct spelling) makes me think maybe I should.
I'm making seafood gumbo today and while I don't have any sausage, I do have some tasso. What say you?
I'm making seafood gumbo today and while I don't have any sausage, I do have some tasso. What say you?
This post was edited on 9/27/15 at 10:36 am
14
Posted on 9/27/15 at 7:39 am to Darla Hood
Welp, I know what I'm making today. 
Posted on 9/27/15 at 7:48 am to BRgetthenet
Doesn't it look rich and seafoody and delicious?
Posted on 9/27/15 at 7:54 am to Darla Hood
Tasso is good
I loathe the claws in a seafoodgumbo
I loathe the claws in a seafoodgumbo
Posted on 9/27/15 at 7:56 am to Darla Hood
quote:
Doesn't it look rich and seafoody and delicious?
Yes, yes it does
Posted on 9/27/15 at 8:08 am to Rouge
quote:
I loathe the claws in a seafood gumbo
I use gumbo crabs for the added depth of flavor, but I've never put big claws like that in mine. I have put crab fingers in comme ça:
Posted on 9/27/15 at 8:17 am to Darla Hood
I put a little smoked sausage in my seafood gumbo, some people kinda look at me like wth, but then they eat two bowls
Posted on 9/27/15 at 8:18 am to Tigerpaw123
I just made a shrimp, crab. And andouille gumbo last weekend and it was the bomb
Posted on 9/27/15 at 8:21 am to Darla Hood
I always use some sausage in mine
Posted on 9/27/15 at 8:43 am to Darla Hood
I usually throw a smoked neck bone and a little sausage in
Posted on 9/27/15 at 8:46 am to cgrand
I wouldn't mind sausage.
I overheard someone at work saying they put shrimp, oysters, crab, sausage, and chicken in the same gumbo.
Chicken seems odd to mix with seafood.
I overheard someone at work saying they put shrimp, oysters, crab, sausage, and chicken in the same gumbo.
Chicken seems odd to mix with seafood.
Posted on 9/27/15 at 8:50 am to Darla Hood
It's Zimmern you dolt.
^ that's what was said to me one time when I called him Zimmerman. But I don't think you're a dolt Darla. I like a little smoked sausage or andouille in my seafood gumbo. Till I read here that I shouldn't put it in there. I'll still use it, and like it. I just feel guilty about it now.
^ that's what was said to me one time when I called him Zimmerman. But I don't think you're a dolt Darla. I like a little smoked sausage or andouille in my seafood gumbo. Till I read here that I shouldn't put it in there. I'll still use it, and like it. I just feel guilty about it now.
Posted on 9/27/15 at 9:03 am to LSUballs
quote:
It's Zimmern you dolt.
But I'm usually very observant about things like that, so I do feel like a dolt.
quote:
Till I read here that I shouldn't put it in there. I'll still use it, and like it. I just feel guilty about it now.
If Besh does it, how can it be wrong?
Posted on 9/27/15 at 9:04 am to LSUballs
Somebody school me on oven roux real quick like. Got an infant that won't cooperate here baws.
Posted on 9/27/15 at 9:06 am to BRgetthenet
I'm quoting Gris here:
quote:
Just use the measurements you usually use and put it in a 350 to 375 oven. Check it periodically and give it a stir. I make a pretty large roux, so I don't even look at it for an hour, most of the time. Large rouxs take longer, but you can do whatever else you need to do while it's cooking without fear of burning it and still get the good cast iron skillet taste, though you don't have to use cast iron. When it starts to get close to the color you want, you can check it more often and give it a stir. Remove it when it's the color you want or just turn off the oven. I make it the night before sometimes and just leave it in there, warm it back up the next day and then cook the veggies in it. You can google "oven roux", but it's pretty darn simple and the proportions don't matter except as to how much you need.
Posted on 9/27/15 at 9:25 am to Darla Hood
Thanks Dawla. Gonna be my first oven roux gumbo today. 
Posted on 9/27/15 at 9:29 am to BRgetthenet
Only kind I make baw. Get it going on the stove until you get the consistency you like then stick it in a 375 degree oven. Turn it over every 30 minutes or so till it gets dark as you want it. It won't burn so don't worry about it. Easy peasy
Posted on 9/27/15 at 9:54 am to LSUballs
quote:
Only kind I make baw. Get it going on the stove until you get the consistency you like then stick it in a 375 degree oven. Turn it over every 30 minutes or so till it gets dark as you want it. It won't burn so don't worry about it. Easy peasy
That keep as long as store-bought roux does in the fridge? I'd like to cook a big ol batch and put it in an old mason jar or two
Posted on 9/27/15 at 10:20 am to Darla Hood
smoked turkey necks and spicy pork sausage.
Posted on 9/27/15 at 10:32 am to Darla Hood
I'll add some good andouille to give it a nice smoky flavor. As far as crabs go, I'll make a stock with the gumbo crab bodies and shrimp heads and then add the claws to the gumbo about 39 minutes before it's done. If people want to eat them fine but it gives a nice presentation.
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