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Started By
Message
Survey: What Are Your Top 5 Gumbos?
Posted on 12/8/15 at 5:54 pm
Posted on 12/8/15 at 5:54 pm
What I'm looking for is mainly types of gumbo, but recipes are appreciated. For example, for me, my top five would be:
1) Chicken and Andouille/Sausage (medium dark roux, but very thick)
2) Shrimp, Crawfish and Crab Gumbo without Okra (dark roux, but thinner)
3) Okra Gumbo with Seafood (medium roux, pretty thin)
4) Shrimp Gumbo (dark roux, medium thickness)
5) Shrimp and Andouille Gumbo (medium dark roux, fairly thick)
1) Chicken and Andouille/Sausage (medium dark roux, but very thick)
2) Shrimp, Crawfish and Crab Gumbo without Okra (dark roux, but thinner)
3) Okra Gumbo with Seafood (medium roux, pretty thin)
4) Shrimp Gumbo (dark roux, medium thickness)
5) Shrimp and Andouille Gumbo (medium dark roux, fairly thick)
15
Posted on 12/8/15 at 5:59 pm to Stadium Rat
I don't like crawfish in any gumbo. I don't like any meat in seafood gumbo.
I like seafood gumbo with shrimp, crabmeat, gumbo crabs, and oysters.
I like turkey carcass or chicken gumbo, with anduille.
I like a good duck gumbo.
I like a simple shrimp and okra gumbo.
Any of the other above I can enjoy with or without okra, although maybe not okra with duck.
I like seafood gumbo with shrimp, crabmeat, gumbo crabs, and oysters.
I like turkey carcass or chicken gumbo, with anduille.
I like a good duck gumbo.
I like a simple shrimp and okra gumbo.
Any of the other above I can enjoy with or without okra, although maybe not okra with duck.
This post was edited on 12/8/15 at 6:00 pm
Posted on 12/8/15 at 6:05 pm to Stadium Rat
I love a dark roux chicken and sausage gumbo
Posted on 12/8/15 at 6:23 pm to notiger1997
Can't say I have a top 5. I do chicken and sausage/ andouille most of the time. It always has okra, and often has duck and oysters. I do love a well made seafood gumbo, heavy on the shrimp, crab and oysters. All my rouxs are dark chocolate ...thickness can vary.
The fried chicken is a huge plus for a chicken based gumbo.
The fried chicken is a huge plus for a chicken based gumbo.
This post was edited on 12/8/15 at 6:48 pm
Posted on 12/8/15 at 6:27 pm to Stadium Rat
The chicken / turkey and andouille is the one I always make and I really like it a lot.
Any variant of this with different birds / sausages I always enjoy.
I love a good seafood gumbo too but have never attempted to make my own, buddies dad makes one that is dynamite
I prefer a dark roux in all my gumbos.
Any variant of this with different birds / sausages I always enjoy.
I love a good seafood gumbo too but have never attempted to make my own, buddies dad makes one that is dynamite
I prefer a dark roux in all my gumbos.
Posted on 12/8/15 at 6:40 pm to Stadium Rat
quote:
1) Chicken and Andouille/Sausage (medium dark roux, but very thick)
This and it's not even close. Throw some duck in there and I'm in heaven.
Posted on 12/8/15 at 6:43 pm to Stadium Rat
Seafood gumbo is a religious experience. It should be held in higher regard.
Turkey and sausage gumbo is a post thanksgiving treat.
Chicken and sausage is my "everyday gumbo" but still amazing.
ETA: This is all with okra and, of course, just my humble opinion. Different strokes for different folks.
Article 1.... Mouth is watering
Turkey and sausage gumbo is a post thanksgiving treat.
Chicken and sausage is my "everyday gumbo" but still amazing.
ETA: This is all with okra and, of course, just my humble opinion. Different strokes for different folks.
Article 1.... Mouth is watering
This post was edited on 12/8/15 at 6:57 pm
Posted on 12/8/15 at 6:44 pm to Stadium Rat
Chicken/turkey and andouille/good smoked sausage gumbo/dark roux/ NOT thick, but with a little body.
(Chicken/turkey can be fried, baked or smoked.)
Shrimp gumbo/strong shrimp stock/dark roux/NOT thick, but with a little body to it.
Shrimp, crab claw and oyster gumbo/strong seafood stock/dark roux/NOT thick, but with a little body to it.
(Chicken/turkey can be fried, baked or smoked.)
Shrimp gumbo/strong shrimp stock/dark roux/NOT thick, but with a little body to it.
Shrimp, crab claw and oyster gumbo/strong seafood stock/dark roux/NOT thick, but with a little body to it.
Posted on 12/8/15 at 6:48 pm to Gris Gris
So no okra for you GG? I think I have found that I don't really like okra gumbo that much.
ETA: If y'all are perceptive, you might have guessed I'm thinking about a Gumbo Calculator.
ETA: If y'all are perceptive, you might have guessed I'm thinking about a Gumbo Calculator.
This post was edited on 12/8/15 at 6:52 pm
Posted on 12/8/15 at 6:55 pm to BoogaBear
Is that peanut butter in your gumbo?
Posted on 12/8/15 at 6:59 pm to Stadium Rat
No PB in my gumbo please
As I tell my wife, we don't make gumbo often enough to cheat. The Roux is part of the experience.
As I tell my wife, we don't make gumbo often enough to cheat. The Roux is part of the experience.
Posted on 12/8/15 at 7:04 pm to BoogaBear
quote:
The Roux is part of the experience.
Posted on 12/8/15 at 7:19 pm to Stadium Rat
Shrimp/crab/oyster gumbo
Duck and oyster
Chicken/turkey and sausage
Duck and oyster
Chicken/turkey and sausage
Posted on 12/8/15 at 7:40 pm to Stadium Rat
quote:
Is that peanut butter in your gumbo?
I missed where that came from ?
I like a dark roux with a lot of shrimp, file' and oysters just at the end to just warm them through.
A good crusty French bread with soft butter to sop up the jus. Big glass of tea or an ice cold beer. And I like an iceberg lettuce sale to go with it for something cool.
A good chicken and sausage-which I prefer to andouille with a coal black roux with yep tomatos. Never had one complaint. I do like to make a good duck gumbo as well and I like oysters in it. For some reason oysters go well with duck.
Posted on 12/8/15 at 7:44 pm to Martini
quote:I appreciate your bravery!
with a coal black roux with yep tomatoes.
Posted on 12/8/15 at 7:44 pm to Martini
quote:
I missed where that came from ?
RIP
Posted on 12/8/15 at 7:45 pm to Martini
1. shrimp/crab
2. shrimp/okra
3. chicken/file' (no roux)
4. chicken/andouille
5. shrimp/file' (no roux)
potato salad with 1, 2, 4
2. shrimp/okra
3. chicken/file' (no roux)
4. chicken/andouille
5. shrimp/file' (no roux)
potato salad with 1, 2, 4
This post was edited on 12/8/15 at 7:47 pm
Posted on 12/8/15 at 7:46 pm to Martini
quote:I'll bet you make Natchitoches Red Beans, too, right?
I missed where that came from ?
Posted on 12/8/15 at 7:52 pm to Stadium Rat
Well I can make a roux as dark as Dawson Odom so I can get out of the box with tomatos. Plus I'm in Baton Rouge so I don't count anyway.
I made a guinea hen and sausage gumbo not long ago. Great way to use a tough old bird.
I made a guinea hen and sausage gumbo not long ago. Great way to use a tough old bird.
Posted on 12/8/15 at 7:53 pm to Stadium Rat
If I were to make a Gumbo Calculator, what amounts of each ingredient would you want to see?
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