htown's NYE gumbo (with pics) | TigerDroppings.com
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htownjeep
LSU Fan
Nassau Bay, TX
Member since Jun 2005
6358 posts

htown's NYE gumbo (with pics)

I know everyone has their own way, so I won't be offended when you tell me what I did wrong

I've made it this way for the last twenty something years (with the exception of the pan sausage, that started about 12 yrs ago). Just to get two things out of the way:
-I'll always do my own roux. I don't care how good it came out of so and so's jar.
-I'll never put a tomato in my gumbo.

Now that that's out of the way, I'll gladly take criticism and ideas. Maybe someone will get a new idea from mine? Anyways, here it is:

First to get all of the prep out of the way.

Boil chicken, remove from the stock and let it cool, shred it into bite size pieces (Save the stock!!! (and filter it))



Used Venison/Pork/Jalapeno on this gumbo. Smoked the sausage on the pit while they were whole links a few days prior. Then sliced and browned right before cooking the gumbo.



I also like to use pan sausage in mine. Turned out as a drunken mistake about 12 years ago, but those damned things come out like little flavor crystals full of the gumbo's flavor. They soak up tremendous amounts of flavor. For this gumbo I used a tube of hot and a tube of chipotle. Browned it in the pan and drained it well before using.


Sliced all veggies...One med/large white onion, one stalk celery, one bellpepper in one bowl. I also sliced one bunch of green onions (keep separate from other veggies as they go in almost last). And yes, I use frozen sliced okra. It's just the way I learned and it comes out great.

(Sorry, forgot to snap pics of veggies)

Now, onto the roux. I start out with roughly 50/50 vegetable oil and all purpose flour. I adjust accordingly throughout the roux making process. If it gets too runny, add flour. If it starts to gum up and smokey, add oil. I like to get it to the point of when I drag my spatula through the middle that it runs back together very slowly. Just keep burning slowly until you get to the color you want.







When you get to the color and thickness you want, add the trinity. This will start smoking and sizzling a lot probably. I always keep a couple of open beers ready at hand and will cool it down if needed. Then just cook the trinity down until everything is soft and the onions are translucent.



After it gets to that point, I add all of my meats and chicken stock and crank up the heat. I bring it to a boil and do just some of the basic seasonings at this point (some pepper, minced garlic, cayenne...)


Then, after bringing to a boil I add in the green onions and okra and shut down the heat to low. Then I start fine tuning the flavors at this point. After I get it how I want it to be, I cover it and let it sit for a minimum of 2 hours on low heat. I check it every once in a while and adjust seasonings if needed.



Make your rice and serve anytime after the simmering. I let everyone top their own with file' instead of adding to the gumbo. Serve with french bread. Enjoy!

Sorry about the crappy phone pics.




dustinm27
LSU Fan
Member since Oct 2008
2935 posts

re: htown's NYE gumbo (with pics)
looks awesome thanks for the post


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StanleyB
LSU Fan
Baton Rouge
Member since Apr 2008
487 posts

re: htown's NYE gumbo (with pics)
I have always heard you arent supposed to add okra to a cast iron pot? Any truth to that?


htownjeep
LSU Fan
Nassau Bay, TX
Member since Jun 2005
6358 posts

re: htown's NYE gumbo (with pics)
quote:

I have always heard you arent supposed to add okra to a cast iron pot? Any truth to that?

I've never heard that. I've used okra in every gumbo I've done in this pot and I've easily made over 50 gumbos in this pot.


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Tommy Patel
Gonzaga Fan
New baton Rouge
Member since Apr 2006
7093 posts

re: htown's NYE gumbo (with pics)
quote:

I'll never put a tomato in my gumbo.



looks hearty, i like the pan sausage idea.


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BRgetthenet
LSU Fan
Golf Board Smash Lab™ CEO
Member since Oct 2011
71989 posts
Online

re: htown's NYE gumbo (with pics)
would eat it,


htownjeep
LSU Fan
Nassau Bay, TX
Member since Jun 2005
6358 posts

re: htown's NYE gumbo (with pics)
Thanks for the kind words. It's a LOT more dark now. I'll have to update with another recent pic. It was almost black after aging a day.


GynoSandberg
New Orleans Pelicans Fan
Member since Jan 2006
39564 posts

re: htown's NYE gumbo (with pics)
What's pan sausage? The ground up stuff?


htownjeep
LSU Fan
Nassau Bay, TX
Member since Jun 2005
6358 posts

re: htown's NYE gumbo (with pics)
quote:

What's pan sausage? The ground up stuff?

Exactly


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gmrkr5
LSU Fan
BR
Member since Jul 2009
10260 posts

re: htown's NYE gumbo (with pics)
quote:

I have always heard you arent supposed to add okra to a cast iron pot? Any truth to that?


aluminum


StanleyB
LSU Fan
Baton Rouge
Member since Apr 2008
487 posts

re: htown's NYE gumbo (with pics)
Thanks


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pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
6263 posts

re: htown's NYE gumbo (with pics)
Looks good. I've never tried the pan sausage thing. It looks tasty. Do you have any trouble with the okra getting slimy? I fry mine down first in a separate pan till the juice cooks out and the "slime" is gone then add. All in all good job and nice post.


Carson123987
LSU Fan
Middle Court at the Rec
Member since Jul 2011
41422 posts

re: htown's NYE gumbo (with pics)
That roux looks very delicious. A few too many veggies for my liking, but that's just a personal preference thing. Looks very good.


Guzzlingil
LSU Fan
Baton Rouge
Member since Dec 2003
1553 posts

re: htown's NYE gumbo (with pics)
I brown my cut up link sausage in the same pot I make the roux with....

pics are solid..

thanks for sharing


htownjeep
LSU Fan
Nassau Bay, TX
Member since Jun 2005
6358 posts

re: htown's NYE gumbo (with pics)
quote:

Do you have any trouble with the okra getting slimy?

Not at all. And I've heard of others having that problem. It may have something to do with them being frozen and put in at the end? But no, not a problem at all.
Thanks for the compliments. I kind of figured I'd get ripped by some "foodies" for doing something wrong!


htownjeep
LSU Fan
Nassau Bay, TX
Member since Jun 2005
6358 posts

re: htown's NYE gumbo (with pics)
quote:

I brown my cut up link sausage in the same pot I make the roux with...

I've heard of that and want to try it one day. However, this venison sausage had a lot less pork in it than andouille I'm used to. I don't think it would have put out much fat even though it had pork mixed in with it.


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Tommy Patel
Gonzaga Fan
New baton Rouge
Member since Apr 2006
7093 posts

re: htown's NYE gumbo (with pics)
quote:

I kind of figured I'd get ripped by some "foodies" for doing something wrong!

I did too, 2013 just might be your year.
This post was edited on 1/2 at 2:55 pm


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TigerWise
Esplanade Mall Fan
Member since Sep 2010
26385 posts

re: htown's NYE gumbo (with pics)
quote:

Thanks for the compliments. I kind of figured I'd get ripped by some "foodies" for doing something wrong!


Looks good, BUT Bud Light.


TIGRLEE
LSU Fan
Northeast Louisiana
Member since Nov 2009
24554 posts

re: htown's NYE gumbo (with pics)
Two things.
Add couple spoon fulls of peanut butter to that roux last 2mins of cooking it.
What is that stuff that looks like hamburger meat?

I cook my veggies down to nothing, don't like okra on gumo.
Other than that looks good.
This post was edited on 1/2 at 3:17 pm


htownjeep
LSU Fan
Nassau Bay, TX
Member since Jun 2005
6358 posts

re: htown's NYE gumbo (with pics)
quote:

Looks good, BUT Bud Light.

That's what I keep out in the garage and give to people I don't like. I use it just as a preventative measure and don't want to waste my filtered water.


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