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Recommendations for soup making contest
Posted on 1/25/16 at 9:54 pm
Posted on 1/25/16 at 9:54 pm
I'm organizing a soup making (Souper Bowl) contest at work to coincide with the Super Bowl. It can be a soup, stew, chili, etc., basically anything that is served in a bowl. I live in Minnesota and would like to make something that is different or unusual to most people. I'm leaning toward making Gumbo Ya Ya from Mr. B's bistro in New Orleans. I've never eaten it or made it, but it looks delicious. Looking for thoughts or other recommendations? Jambalaya is another possibility.
Gumbo Ya Ya
Gumbo Ya Ya
This post was edited on 1/25/16 at 9:56 pm
11
Posted on 1/25/16 at 9:57 pm to RedMustang
I would do a gumbo. Jambalaya is reallllly stretching the whole soup competition here.
Posted on 1/25/16 at 10:01 pm to RedMustang
Jambalaya ain't soup!
Posted on 1/25/16 at 10:02 pm to Jones
quote:
I would do a gumbo.
Posted on 1/25/16 at 10:05 pm to RedMustang
There's an amazing soup served at Duarte's in Pescadero, Ca. called cream of green chili. You'll have to look up recipes and find one you like, but I think if you use good broth and fresh chilies you could end up with an impressive soup.
If you want to get even more wild you could try a sunchoke soup with lump crab meat topper.
If you want to get even more wild you could try a sunchoke soup with lump crab meat topper.
Posted on 1/25/16 at 10:07 pm to RedMustang
Bad arse French onion soup
Posted on 1/25/16 at 10:07 pm to baylorbaiter
quote:
Recommendations for soup making contest by baylorbaiter Jambalaya ain't soup!
I know that. The rules state that you can make anything that's typically served in a bowl.
Posted on 1/25/16 at 10:20 pm to RedMustang
Mr b's gumbo yaya is my go to recipe. I don't put thyme or chili powder and usually use rotisserie chicken from rouses and chicken stock. I LOVE the butter roux and I cook it dark.
(Edit cause I can't spelle)
(Edit cause I can't spelle)
This post was edited on 1/25/16 at 10:45 pm
Posted on 1/25/16 at 10:38 pm to poochie
quote:
Mr b's gumbo yaya is my go to recipe. I don't out thyme or chili powder and usually use rotisserie chicken from rouses and chicken stuck. I LOVE the butter roux and I cook it dark.
Thanks, and that's nice to hear. Right now it's my #1 choice.
Posted on 1/25/16 at 11:21 pm to RedMustang
Gumbo is a great choice. Butter roux is trickier than oil based roux. Just a single bit of burn can ruin it and the roux needs to be dark. I highly recommend making it several days ahead of time for several reasons. One is in case you screw up. The second is bc gumbo tastes incredibly better after several days. It really needs to sit in the fridge overnight. Make a nice roasted chicken stock. Roast the bones and use some wing parts.
Personally, I prefer Paul Prudhomme's gumbo.
I don't believe jambalaya is typically served in a bowl except maybe at fairs or festivals in disposable bowls.
Shrimo and grits are usually served in a bowl if you decide against gumbo.
Sounds like a fun party.
Personally, I prefer Paul Prudhomme's gumbo.
I don't believe jambalaya is typically served in a bowl except maybe at fairs or festivals in disposable bowls.
Shrimo and grits are usually served in a bowl if you decide against gumbo.
Sounds like a fun party.
Posted on 1/25/16 at 11:23 pm to RedMustang
If you brought jambalaya to my soup contest I'd disqualify you. Make the gumbo and good luck
Posted on 1/25/16 at 11:42 pm to Gris Gris
Great advice. I'll make it a day or two ahead of time and bring it to work in a crock pot. I froze some homemade turkey stock with roasted turkey carcass so I'll use that. I haven't made a butter roux before, so this would give me a chance to experiment. I've made Prudhomme's gumbo before, so I've got a decision to make.
Posted on 1/25/16 at 11:43 pm to SW2SCLA
quote:
Recommendations for soup making contest by SW2SCLA If you brought jambalaya to my soup contest I'd disqualify you. Make the gumbo and good luck
It's my contest, so I wouldn't disqualify myself. Good to know though, I'll stick with gumbo.
Posted on 1/25/16 at 11:46 pm to Gris Gris
Gris, I have one question. The recipe says that it makes six quarts, but it calls for five quarts of chicken stock alone. With veggies, sausage, roux, chicken, etc., wouldn't it make a lot more than six quarts? Or does a lot of the stock reduce down?
Posted on 1/26/16 at 12:08 am to RedMustang
The veggies will cook down. You'll lose some stock during the summers and fat from the sausage when you skim. Seems to me you could end up with between 7 & 8 quarts looking at the recipe. Remember you'll be serving it with rice, so consider that in determining amounts per person. Some people load up on rice like rice and gravy. Some just use a little.
How many people are you serving? Also, won't they all be having other soups/stews?
How many people are you serving? Also, won't they all be having other soups/stews?
Posted on 1/26/16 at 12:58 am to Gris Gris
quote:
you serving? Also, won't they all be having other soups/stews?
Ten people are bringing soup. Those ten people are each making enough soup to fill a crock pot. There might be around 50-100 people eating. It just seemed like a lot of stock to me and just wondered if it was correct. I have a 6 quart crock pot, but don't mind making extra and keeping some at home.
Posted on 1/26/16 at 1:16 am to RedMustang
Hooe those crock pots are big if you're feeding that many people during the Super Bowl. Bowls will go quickly. If it's more of a tasting, is use those small styrofoam cups. Probably use about 4-5 oz gumbo plus rice.
I live in fear of running out of food when I'm providing a dish or meal. I'd be bringing it in a large roaster or electric soup kettle.
I live in fear of running out of food when I'm providing a dish or meal. I'd be bringing it in a large roaster or electric soup kettle.
Posted on 1/26/16 at 1:37 am to RedMustang
Reread your post. Realized this is for work rather than a party. Seems to me you'd serve small servings since everyone will taste different dishes, but I'd still make sure you have plenty.
Also just saw your post on using turkey stock for chicken gumbo. I don't recommend that. If you're going to make chicken gumbo, use chicken stock. You have plenty of time to make a good one and freeze it until you need it. You can reduce it if you need to save freezer space and add water when you defrost. If you've made PP's fried chicken gumbo before, why not do it again?
Also just saw your post on using turkey stock for chicken gumbo. I don't recommend that. If you're going to make chicken gumbo, use chicken stock. You have plenty of time to make a good one and freeze it until you need it. You can reduce it if you need to save freezer space and add water when you defrost. If you've made PP's fried chicken gumbo before, why not do it again?
Posted on 1/26/16 at 2:06 am to Gris Gris
The recipe book a the top of page one has Plantation Cookbook's Turtle Soup recipe. If you can't get turtle, make mock turtle soup with ground beef or pork. Just about my favorite soup ever.
Posted on 1/26/16 at 7:14 am to RedMustang
quote:
I've never eaten it or made it,
Yea, sounds like a great plan.
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