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Started By
Message
re: My first attempt at homemade gumbo (w/ pics)
Posted on 11/28/12 at 10:45 pm to Rohan2Reed
Posted on 11/28/12 at 10:45 pm to Rohan2Reed
Too many veggies for my taste, but that looks awesome
2
Posted on 11/28/12 at 10:46 pm to Carson123987
quote:
Too many veggies for my taste, but that looks awesome
You might like it better if they were cooked down a bit more. I like them either way, though, just not crunchy in any way.
Posted on 11/28/12 at 10:49 pm to Gris Gris
PP likes to layer them in ...great technique.
Posted on 11/28/12 at 10:50 pm to OTIS2
Yes, it is.
Posted on 11/28/12 at 10:50 pm to OTIS2
quote:thats heavy..
PP likes to layer them in
Posted on 11/28/12 at 10:52 pm to Ole Geauxt
quote:
thats heavy, man..
FIFY Now, go to bed. Your drugs are kicking in.
Posted on 11/28/12 at 10:55 pm to Gris Gris
duck dynasty will be over in 5 minutes and im gonna eat an apple fore i go to bed..
Posted on 11/28/12 at 11:03 pm to Gris Gris
quote:
Well done for your first attempt. I like the roux darker, but that's a personal preference. How did it taste the next day?
I will try a darker roux next time. Just decided to stop when it got the color that I'm used to. Tasted great today. Nice heat on the back end, which mostly came from adding the sausage in so early I think because the amount of cayenne I used was pretty minimal. Also forgot to mention I added a minced clove of garlic in with the trinity.
quote:
Why weren't you skimming the oil off it during the hour it cooked before you added the meats?
I was.
Posted on 11/28/12 at 11:05 pm to Rohan2Reed
LoL. He was trolling you there.
Posted on 11/28/12 at 11:05 pm to Gris Gris
quote:
Well, that's my preference because I find it dries out a bit if cooked to death. I don't brown mine before either, though I like the flavor it imparts. I've tried it before with some of the sausage/andouille, but I don't put them in until very close to serving since it's already cooked so much. Pros and cons to the browning, I think.
I didn't find the sausage overcooked, nor the chicken. When I say I just browned them that's what I mean .. they weren't cooked all the way through.
quote:
I simmer the vegetables longer in the roux. By the time the gumbo is done, you don't see much of mine and I don't simmer it very long in total compared to most folks.
Could have used another half our with just the veggies, I agree. Although they weren't crunchy in the slightest. As far as the green onions go I liked adding them with about a half hour left to go on the whole thing; it imparted flavor but still stayed nice and crunchy to add some texture. Didn't bother with parsley because I'm not big on a lot of herbs in gumbo. The bay leaves added plenty of that element.
This post was edited on 11/28/12 at 11:08 pm
Posted on 11/28/12 at 11:06 pm to Ole Geauxt
quote:
I think your post with the pics was a great idea and will be a good guide for the first timer making gumbo. Great job. Bookmarked.
quote:
oh, btw rohan, nice lookin' pics..
quote:
Too many veggies for my taste, but that looks awesome
thanks fellas
it turned out better than many gumbos I've had over the years.
This post was edited on 11/28/12 at 11:07 pm
Posted on 11/28/12 at 11:52 pm to Rohan2Reed
Green onion crunch doesn't bother me. 
I add them just before serving. They wilt a bit basically except for the bottoms.
Didn't see much of any oil floating in the pic if the simmer before you added the meat. Nice.
If you like it lighter, go for it. I think it looks mighty tasty. I would have dined with you in a heartbeat.
Bet your kitchen smelled good.
I add them just before serving. They wilt a bit basically except for the bottoms. Didn't see much of any oil floating in the pic if the simmer before you added the meat. Nice.
If you like it lighter, go for it. I think it looks mighty tasty. I would have dined with you in a heartbeat.
Bet your kitchen smelled good.
Posted on 11/28/12 at 11:59 pm to Rohan2Reed
looks good man
Posted on 11/29/12 at 12:28 am to Rohan2Reed
looks good
Posted on 11/29/12 at 12:31 am to Carson123987
quote:
Too many veggies for my taste,
this!!!!
Posted on 11/29/12 at 6:20 am to Lester Earl
No file' or okra?
Posted on 11/29/12 at 7:05 am to Martini
I prefer to use both.
Posted on 11/29/12 at 7:47 am to Rohan2Reed
just doesn't look like gumbo should look
Posted on 11/29/12 at 7:50 am to Martini
Okra only in seafood IMO
Posted on 11/29/12 at 7:59 am to Rohan2Reed
You did a fine job. I like the roux a little darker.. If you do want to try taking your roux darker, I use the "dirty penny" rule of thumb. My roux is the color of a dirty penny.. Again, fine job.. I'm sure it tasted really good and will be even better the day after.
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