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Message
Speaking of gumbo..gonna add oysters to some tomorrow ala OTIS
Posted on 11/6/15 at 12:36 pm
Posted on 11/6/15 at 12:36 pm
do i just make the gumbo like normal with sausage & chicken & throw in the oysters at the end?
would the oysters be better with other types of meat?
anyone have any thoughts on this?
would the oysters be better with other types of meat?
anyone have any thoughts on this?
3
Posted on 11/6/15 at 12:51 pm to CAD703X
I would add them at the end right before serving and keep in mind that if you have leftovers, they will overcook when reheated.
I've never had it in chicken and sausage, but people routinely add it to duck and sausage.
I've never had it in chicken and sausage, but people routinely add it to duck and sausage.
Posted on 11/6/15 at 12:55 pm to Gris Gris
I add it to my chicken and sausage whenever I can get them (in Dallas) tastes great to me.
Posted on 11/6/15 at 12:57 pm to CAD703X
Add at the end. They're ok in chicken sausage gumbo I guess. They're money in a dark, smokey duck and andouille gumbo. Making one tommorow
Posted on 11/6/15 at 12:57 pm to CAD703X
I'll add them to chicken and sausage sometimes. Just throw them in at the end right before you serve.
like another poster said, they will overcook though when you reheat so be conscience of that.
like another poster said, they will overcook though when you reheat so be conscience of that.
Posted on 11/6/15 at 12:58 pm to LSUballs
quote:
They're money in a dark, smokey duck and andouille gumbo
Word. Oysters in a duck gumbo are the business
Posted on 11/6/15 at 1:03 pm to CoachChappy
quote:
duck gumbo
ok maybe i'll try this.
do you use chicken stock or make the stock from the duck?
boil the duck?
i dont know nothing about cooking no ducks.
i dont even know where to buy em.
Posted on 11/6/15 at 1:05 pm to CAD703X
Boil the duck carcass with vegetables and the duck fat.... duck can be found at most grocery stores or Asian markets
Posted on 11/6/15 at 1:09 pm to CAD703X
CAD,
You're killing me baw.
You're killing me baw.
Posted on 11/6/15 at 1:12 pm to CAD703X
There are several ways people like to do it. Some like to brown the ducks down and de-glaze the pot to get the duck flavor. Others will tell you to boil the duck first. IMO its 6-1 here.
IDK why but chicken and turkeys, I boil and pick. Ducks I always like to brown them and use the trinity to bring up the flavor off the pot. You can add stock as your liquid. I usually start pouring in my drinking beers when they get to 1/4 left in the can. Then, just add water. Again, its personal preference.
Add them oysters at the last 20 minutes.
Cook da rice baw!
IDK why but chicken and turkeys, I boil and pick. Ducks I always like to brown them and use the trinity to bring up the flavor off the pot. You can add stock as your liquid. I usually start pouring in my drinking beers when they get to 1/4 left in the can. Then, just add water. Again, its personal preference.
Add them oysters at the last 20 minutes.
Cook da rice baw!
Posted on 11/6/15 at 1:41 pm to CAD703X
I've never bought a duck in a store but rumor has it they sell them. Here's what I'm gonna do tomorrow. Take little balls behind the house and let him blast a nanny. Skin her, cut out a backstrap, build a fire out of pecan and charcoal and grill it. Then as the fire dies down I'm gonna eat the bloody backstrap and add 20 doves and 4 whole wood ducks to the cold end of the pit and smoke for about an hour or so. Then I'm gonna pull the meat off all those carcasses and put the bones on a cookie sheet. Those will go in the oven on 350 for about an hour with some onions and celery to roast their asses off. After they've roasted their asses off I'm gonna put all that goodness in a stock pot and let it simmer for about 3-4 hours. During that time I'll drink a bunch of beer and vodka, brown off some sausage, watch football, build a darker than hell oven roux, then bomb it with some garlic and the trinity. About 5pm I'll put all the components together and let them marry each other. About 6:30 I'm gonna dump in a quart of fatass oysters. At 6:45 I will declare the gumbo fit for consumption, pour me 3 fingers of mid grade bourbon and retire to my man cave recliner and watch Buga Fournette and the Fighting Tigers destroy Nicky the Fish And his band of gay Gumps much to the chagrin of 90,000 screaming houndstooth clad retard inbreds. 
Posted on 11/6/15 at 1:55 pm to LSUballs
quote:
I've never bought a duck in a store but rumor has it they sell them. Here's what I'm gonna do tomorrow. Take little balls behind the house and let him blast a nanny. Skin her, cut out a backstrap, build a fire out of pecan and charcoal and grill it. Then as the fire dies down I'm gonna eat the bloody backstrap and add 20 doves and 4 whole wood ducks to the cold end of the pit and smoke for about an hour or so. Then I'm gonna pull the meat off all those carcasses and put the bones on a cookie sheet. Those will go in the oven on 350 for about an hour with some onions and celery to roast their asses off. After they've roasted their asses off I'm gonna put all that goodness in a stock pot and let it simmer for about 3-4 hours. During that time I'll drink a bunch of beer and vodka, brown off some sausage, watch football, build a darker than hell oven roux, then bomb it with some garlic and the trinity. About 5pm I'll put all the components together and let them marry each other. About 6:30 I'm gonna dump in a quart of fatass oysters. At 6:45 I will declare the gumbo fit for consumption, pour me 3 fingers of mid grade bourbon and retire to my man cave recliner and watch Buga Fournette and the Fighting Tigers destroy Nicky the Fish And his band of gay Gumps much to the chagrin of 90,000 screaming houndstooth clad retard inbreds
Ahh you done forgot the bay leaf...
Other than that, Sounds Great I hope your day and night go just as planed
Posted on 11/6/15 at 2:35 pm to LSUballs
ok if i'm gonna smoke that duck i should probably do it tonight.
you discard the skin as well i assume?
Posted on 11/6/15 at 2:52 pm to CAD703X
Yea, I scrap the skin after I smoke them. Wild ducks are pretty lean but you may can put a pan under your store bought ducks when you smoke them and catch some fat to make your roux with.
Posted on 11/6/15 at 2:58 pm to LSUballs
Mr Balls has the formula down pat...but I'd use a bay leaf or 3 in da stock and add okra to da trinity sauté.
Posted on 11/6/15 at 3:02 pm to OTIS2
quote:
but I'd use a bay leaf or 3 in da stock and add okra to da trinity sauté
i just got off the phone with Mrs. CAD and she was calling to tell me when duck season starts here her friend's husband was going to be giving us 2-3 a week.
the funny part..i hadn't mentioned that i was looking to make a duck gumbo yet.
Posted on 11/6/15 at 3:39 pm to CAD703X
Tell Sweetie I said "hi"!
Posted on 11/6/15 at 3:56 pm to OTIS2
quote:
Tell Sweetie I said "hi"!
sure will. we keep planning to get up to the 'mecca but these 4 kids are running us ragged.
Posted on 11/6/15 at 4:21 pm to CAD703X
quote:
the funny part..i hadn't mentioned that i was looking to make a duck gumbo yet.
She's stalking your posts.
Posted on 11/6/15 at 4:23 pm to Gris Gris
looks like chicken thighs for tomorrow. she ran by both publix and kroger and neither has duck 
i'll save the oysters for the duck gumbo later this fall.
i'll save the oysters for the duck gumbo later this fall.
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