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Started By
Message
re: Gumbo Recipe
Posted on 8/30/15 at 3:38 pm to StringedInstruments
Posted on 8/30/15 at 3:38 pm to StringedInstruments
quote:
You need to ask "How can I make a really rich and delicious stock?"
:kige:
0
Posted on 8/30/15 at 3:42 pm to cajunangelle
quote:
no offense but I like mine with brown roux yours has no roux.
Not saying that's my favorite gumbo, but he clearly states he used a roux and you can see him cooking the trinity down in his roux.
So...
This post was edited on 8/30/15 at 3:43 pm
Posted on 8/30/15 at 3:49 pm to Matisyeezy
I guess I meant more roux. 
I agree with the others tho, the stock, cooking down the chicken is important as well.
I agree with the others tho, the stock, cooking down the chicken is important as well.
Posted on 8/30/15 at 6:45 pm to Chicageaux14
Did I miss the gumbo fight or is it still brewing?
Posted on 8/30/15 at 7:51 pm to Mo Jeaux
quote:
Whatever you do, you'd better put okra in it or it's just a Cajun stew, not a gumbo.
Unless you use filet...then it's a filet gumbo.
No okra or filet...then it's a stew.
Posted on 8/30/15 at 8:58 pm to LSUPHILLY72
quote:
Unless you use filet...then it's a filet gumbo.
I'm betting you don't know that a filet gumbo has no roux. It has an onion base. The filet is a thickener.
Just because you add filet to a gumbo doesn't make it a filet gumbo.
Posted on 8/30/15 at 9:09 pm to Chicageaux14
Check out john Besh's too
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