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Started By
Message
What's your gumbo recipe?
Posted on 11/3/17 at 10:52 am
Posted on 11/3/17 at 10:52 am
2 Traditional rotisserie chickens, de-boned and add the skin for flavor
Savoies smoked pork sausage
Onions, celery, green & red bell peppers
File
Garlic
Garlic powder
Tonys (lots of Tonys)
2 tablespoons of olive oil
okra
Chicken stock
2 bags of Louisiana gumbo base mix
Richard's Roux
Admittedly, I suck at making a homemade roux. Every time I try it, it comes out very gritty and I either burn it or not let it simmer long enough. I cheat and buy the roux in a bottle from the store.
What are your recipes?
Savoies smoked pork sausage
Onions, celery, green & red bell peppers
File
Garlic
Garlic powder
Tonys (lots of Tonys)
2 tablespoons of olive oil
okra
Chicken stock
2 bags of Louisiana gumbo base mix
Richard's Roux
Admittedly, I suck at making a homemade roux. Every time I try it, it comes out very gritty and I either burn it or not let it simmer long enough. I cheat and buy the roux in a bottle from the store.
What are your recipes?
17
Posted on 11/3/17 at 10:56 am to TDsngumbo
quote:
okra
uh oh
Posted on 11/3/17 at 10:59 am to thatoneguy
quote:
quote:
okra
uh oh
What's wrong with okra?
Posted on 11/3/17 at 11:00 am to TDsngumbo
nothing wrong with okra in certain gumbos, but you need to learn how to make a roux
Posted on 11/3/17 at 11:02 am to TDsngumbo
quote:
What's wrong with okra?
Nothing. Some gumbos have okra; some don't. But some folks get their knickers in a twist when you don't make gumbo just like they do.
I rarely use okra in a gumbo but I'm going to make a pot of shrimp and okra gumbo tomorrow for the Bama game.
ps, learn to make roux. It's easy.
This post was edited on 11/3/17 at 11:16 am
Posted on 11/3/17 at 11:03 am to TDsngumbo
quote:
Admittedly, I suck at making a homemade roux
Try making roux in the oven. Nearly impossible to burn if not impossible.
If you are using a jarred roux, why are you also using bags of gumbo base mix? Isn't that meant to replace the roux as well? Is your gumbo really thick?
Posted on 11/3/17 at 11:17 am to TDsngumbo
People on this board have very strong feelings about okra and tomatoes in gumbo. Personally I think okra is fine.
Posted on 11/3/17 at 11:19 am to TDsngumbo
I make a traditional gumbo with okra, tomatoes, sausage, chicken and seafood.
Posted on 11/3/17 at 11:30 am to BigPerm30
quote:
I make a traditional gumbo with okra, tomatoes, sausage, chicken and seafood.
Gumbo trolling I see.
Posted on 11/3/17 at 11:40 am to t00f
quote:
Gumbo trolling I see.
The only thing I troll for is the shrimp that I put in with my tomatoes, okra and chicken and sausage for my traditional gumbo.
Posted on 11/3/17 at 11:42 am to BigPerm30
quote:
The only thing I troll for is the shrimp that I put in with my tomatoes, okra and chicken and sausage for my traditional gumbo.
Posted on 11/3/17 at 11:47 am to BigPerm30
quote:
gumbo with okra, tomatoes, sausage, chicken and seafood.
I am eating this very thing right now
Posted on 11/3/17 at 12:27 pm to TDsngumbo
If you like it, enjoy it but this cracked me up
quote:
TDsngumbo
quote:
2 bags of Louisiana gumbo base mix
Richard's Roux
Posted on 11/3/17 at 2:19 pm to TDsngumbo
Treedawgs recipe for the past several years
Posted on 11/3/17 at 2:25 pm to TDsngumbo
I make it like my ol man makes it, and he makes it like his mama made it.
Whole hen cut up
Andouille
Flour
Oil
Garlic
Salt
Cayenne
Black pepper
Trinity
Make a roux, dark, brown the trinity and add salt, pepper and garlic. Add stock, introduce andouille and chicken and let simmer for a few hours.
Super simple, also delicious.
Whole hen cut up
Andouille
Flour
Oil
Garlic
Salt
Cayenne
Black pepper
Trinity
Make a roux, dark, brown the trinity and add salt, pepper and garlic. Add stock, introduce andouille and chicken and let simmer for a few hours.
Super simple, also delicious.
Posted on 11/3/17 at 3:14 pm to TDsngumbo
1 jar dark roux. (I don't care what brand)
6 qts chicken stock
3 large yellow onions
3 stalks celery
1 green bell pepper
6 cloves garlic minced
2lbs smoked pure pork sausage
1lb Tasso
2 rotisserie chickens (deboned, skin off)
1/4 cup Louisiana hot sauce
1/8 cup worcheshire sauce
1 tbsp Slap ya mommas
1 tsp white pepper
2 tbsp dried parsley
Add another 2 qts water as it simmers
6 qts chicken stock
3 large yellow onions
3 stalks celery
1 green bell pepper
6 cloves garlic minced
2lbs smoked pure pork sausage
1lb Tasso
2 rotisserie chickens (deboned, skin off)
1/4 cup Louisiana hot sauce
1/8 cup worcheshire sauce
1 tbsp Slap ya mommas
1 tsp white pepper
2 tbsp dried parsley
Add another 2 qts water as it simmers
This post was edited on 11/3/17 at 3:15 pm
Posted on 11/3/17 at 4:22 pm to TDsngumbo
Do you roux in the oven on 350 stirring every 20 minutes until it reaches the desired color. Should be 1-2 hours.
It’s impossible to burn.
It’s impossible to burn.
Posted on 11/3/17 at 4:48 pm to TH03
Roux: 5/8 cup avocado oil to 3/4 cup AP flour
Stock: I boil down veggie scraps and shrimp shell/heads throughout the year and freeze it so I have veggie or shrimp stock when I need it. I also am using Dashi in my stock....did 1/2 Dashi and 1/2 stock last time. Probably will try a full Dashi stock next time.
I only make seafood gumbo like my mawmaw used to make.
Trinity:
1 1/2 onions
1 bell
1 poblano
3-4 stocks celery
with 5 minced garlic cloves
I add 1/2 trinity/garlic to roux and stir for 1 minute, flame out and add other half.
I can go either way on adding roux to stock or stock to roux.
Bring to boil then simmer for 30 minutes and add
1 tbl white pepper
1 tbl black pepper
1 tbl smoked paprika
2 tsp fresh thyme
2 tsp fresh oregano
1 whole dried chipotle pepper
2 bay leafs
1 tsp salt
2 cups of sauteed fresh okra.....I eyeball it actually....may be more or less.
Taste and add more of whatever I think it needs...usually more salt and chipotle....I try not to let it get to spicy, just a little heat.
Once I have the taste good I add about 1 pound of 1 inch cubed catfish and let cook for 15 minutes, add oysters and shrimp.
Serve with a basic mayo based potato salad....just pickles and maybe a few big pinches of finely chopped onion....no celery. And rice of course.....I put a very small amount of rice in the bowl.....maybe 2 tbl....most people put way too much rice IMO. I dip a spoonful of potato salad in the gumbo as I eat
Stock: I boil down veggie scraps and shrimp shell/heads throughout the year and freeze it so I have veggie or shrimp stock when I need it. I also am using Dashi in my stock....did 1/2 Dashi and 1/2 stock last time. Probably will try a full Dashi stock next time.
I only make seafood gumbo like my mawmaw used to make.
Trinity:
1 1/2 onions
1 bell
1 poblano
3-4 stocks celery
with 5 minced garlic cloves
I add 1/2 trinity/garlic to roux and stir for 1 minute, flame out and add other half.
I can go either way on adding roux to stock or stock to roux.
Bring to boil then simmer for 30 minutes and add
1 tbl white pepper
1 tbl black pepper
1 tbl smoked paprika
2 tsp fresh thyme
2 tsp fresh oregano
1 whole dried chipotle pepper
2 bay leafs
1 tsp salt
2 cups of sauteed fresh okra.....I eyeball it actually....may be more or less.
Taste and add more of whatever I think it needs...usually more salt and chipotle....I try not to let it get to spicy, just a little heat.
Once I have the taste good I add about 1 pound of 1 inch cubed catfish and let cook for 15 minutes, add oysters and shrimp.
Serve with a basic mayo based potato salad....just pickles and maybe a few big pinches of finely chopped onion....no celery. And rice of course.....I put a very small amount of rice in the bowl.....maybe 2 tbl....most people put way too much rice IMO. I dip a spoonful of potato salad in the gumbo as I eat
Posted on 11/3/17 at 4:52 pm to TDsngumbo
In a cast iron skillet, shallow fry 5 lbs of chicken thighs in bacon grease. Make a dark roux with the leftover grease. Add the trinity when the color is slightly lighter than you want it. Meanwhile get your stock going to a lightly rolling boil in a separate pot. Once your veggies are soft, take that off the heat, and begin adding it spoonful by spoonful to the stock, stirring it in to dissolve the roux. When that's all done, let it simmer for an hour or so, adding garlic, bay leaves, thyme, and cayenne. Wipe out the skillet, and lightly brown the cut up sausage in it. Cut the chicken off the bones, keeping the skin. Add all your meat, and let it simmer another half hour or so, depending on how well you cooked the chicken through (I like to undercook it slightly when I fry it, so it doesn't become as stringy when I throw it in the pot later). Season the gumbo as you like, I usually add quite a bit of salt, some black pepper, and some Crystal. Dump in the okra (I use frozen because it's easier to deal with) and simmer another 20 minutes or so. Serve over rice or potato salad.
This post was edited on 11/3/17 at 4:53 pm
Posted on 11/3/17 at 5:12 pm to BigPerm30
quote:
I make a traditional gumbo with okra, tomatoes, sausage, chicken and seafood.
No peanut butter and ketchup?
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