- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: What's your gumbo recipe?
Posted on 1/23/18 at 8:19 pm to MorbidTheClown
Posted on 1/23/18 at 8:19 pm to MorbidTheClown
Roux
1lb Lumb crap
1lb crab fingers
2 lb shrimp
vegetables- trinity
water
Combine roux and water until it has a nice consistency. Not thick. Let that simmer for few hours.
Add vegetables and let that simmer for an hour or util my onions disappear
Add seasoning- salt pepper etc
Add seafood cook for 10 minuts
Taste it to see what it needs more pepper, more salt etc.
Nothing is measured when I make a gumbo. I dont say 2 onions, 1 bell pepper, 4 fingers of garlic because that doesnt matter.
The amount of roux I use is based off the consistency I like and the flavor Im looking for. I cant tell you its 1.5 cups or a pint. I add until I have enough which is why I cook it for a few hours.
Gumbo is not complicated. In fact most cajun dishes arent. Remember these were poor people trying to stretch food out with the resources they had.
IMO the most complicated is crawfish bisque, and its really just time consuming. Its the creme de la creme
When I get home I will cook something and post the pics as I go.
1lb Lumb crap
1lb crab fingers
2 lb shrimp
vegetables- trinity
water
Combine roux and water until it has a nice consistency. Not thick. Let that simmer for few hours.
Add vegetables and let that simmer for an hour or util my onions disappear
Add seasoning- salt pepper etc
Add seafood cook for 10 minuts
Taste it to see what it needs more pepper, more salt etc.
Nothing is measured when I make a gumbo. I dont say 2 onions, 1 bell pepper, 4 fingers of garlic because that doesnt matter.
The amount of roux I use is based off the consistency I like and the flavor Im looking for. I cant tell you its 1.5 cups or a pint. I add until I have enough which is why I cook it for a few hours.
Gumbo is not complicated. In fact most cajun dishes arent. Remember these were poor people trying to stretch food out with the resources they had.
IMO the most complicated is crawfish bisque, and its really just time consuming. Its the creme de la creme
When I get home I will cook something and post the pics as I go.
2
Posted on 1/23/18 at 9:23 pm to saintsfan1977
That's certainly interesting.
Posted on 1/23/18 at 11:45 pm to saintsfan1977
Not enough seafood flavor for me, but I’m glad you enjoy it.
Posted on 1/24/18 at 1:13 am to Gris Gris
quote:
Not enough seafood flavor for me, but I’m glad you enjoy it.
If I would put alot of crab in a seafood gumbo, you might as well throw the pot away. Too much crab overpowers a gumbo and gives it a fish taste. I dont need Minors to make it taste good.
Seafood gumbo is expensive so i dont make it often. Besides Ill take chicken and sausage over it every day.
I dont doubt your skills because I have read your posts.
Posted on 1/24/18 at 4:23 am to TDsngumbo
quote:
What's your gumbo recipe?
Recipe? pfft
Posted on 1/24/18 at 4:26 am to saintsfan1977
quote:
If I would put alot of crab in a seafood gumbo, you might as well throw the pot away. Too much crab overpowers a gumbo and gives it a fish taste. I dont need Minors to make it taste good.
Seafood gumbo is expensive so i dont make it often. Besides Ill take chicken and sausage over it every day.
I dont doubt your skills because I have read your posts.
I'll go with your taste over what she's smoking
Chicken and sausage is much better than seafood gumbo. And like you said seafood is expensive. Why throw it in a gumbo?
Posted on 1/24/18 at 5:27 am to Powerman
You would side with a jacked up seafood gumbo recipe that has no seafood stock, boiled vegetables and no oysters.
Posted on 1/24/18 at 5:41 am to LSUballs
quote:
jacked up seafood gumbo recipe that has no seafood stock, boiled vegetables and no oysters
Posted on 1/24/18 at 6:00 am to LSUballs
quote:
You would side with a jacked up seafood gumbo recipe that has no seafood stock, boiled vegetables and no oysters.
I dont know where you from but if those areas under your sn are any indication, then you dont know how to boil water.
Jacked up?Lol I would put my gumbo vs anyones on here that uses stock. You wont fricking know the difference. I guarantee it. I dont claim to be a chef but I know whats good and you wouldnt throw my gumbo away I promise.
I dont need stock. When my vegetables dissolve, I have a stock. Who would have thought? I have made gumbos with both and there is no difference.
Im the only one that eats oysters. Im not buying a container when im the only one that eats it.
A seafood gumbo is good, but its a waste of shrimp and crab meat IMO. Much better dishes can be made instead of that.
This post was edited on 1/24/18 at 6:14 am
Posted on 1/24/18 at 6:08 am to saintsfan1977
You can't get the depth of flavor by boiling vegetables as you can from a rich seafood stock. If you think you can I don't know what to tell you. I would eat your gumbo and probably go back for seconds or thirds. But it could be improved upon, to say the least.
This post was edited on 1/24/18 at 6:13 am
Posted on 1/24/18 at 6:25 am to LSUballs
quote:
You can't get the depth of flavor by boiling vegetables as you can from a rich seafood stock.
Nope I cant, I simply dont care. Where I come from in the heart of Cajunland, we never used a stock in gumbo. I have made it with store bought stock and really couldnt say one was better than the other. I dont have a pile of chicken bones or shrimp and crab shells hanging around.
Next time I cook one I will make a homemmade stock and try it to compare. My recipe is simple. I dont try to complicate something that it as simple as boiling water.
Posted on 1/24/18 at 6:35 am to saintsfan1977
quote:
I dont know where you from but if those areas under your sn are any indication, then you dont know how to boil water.
Well, right there you’ve proven beyond any reasonable doubt that you’re eaten up with dumbass. Case closed. No right of appeal.
Posted on 1/24/18 at 6:40 am to OTIS2
quote:
Well, right there you’ve proven beyond any reasonable doubt that you’re eaten up with dumbass. Case closed. No right of appeal.
It was more of a jab but really? Someone from out of state knows more about how to cook gumbo than someone in state? You have made absolutely no sense.
And you have no posts other than this one in the thread. That tells me you just a fricking useless troll. Case closed. Bring some substance instead of being a douchebag.
This post was edited on 1/24/18 at 6:49 am
Posted on 1/24/18 at 6:51 am to saintsfan1977
I was trying be nice but you're really stupid. The textbook that ain't the way we do it 'round here clueless coonass. I feel sorry for you and the people that eat your shitty flavorless gumbo. But keep being you Tbob. Posted on 1/24/18 at 6:51 am to saintsfan1977
I
read
all
of
your
posts
in
this
thread.
:rotflmao: :rotflmao:Posted on 1/24/18 at 6:54 am to saintsfan1977
quote:
Bring some substance instead of being a douchebag.
Go sit over there. You’re punished for being dumb AF.
Posted on 1/24/18 at 6:58 am to saintsfan1977
quote:
I have made it with store bought stock and really couldnt say one was better than the other. I dont have a pile of chicken bones or shrimp and crab shells hanging around.
Ahhh, store bought stock. Issue #1.
Start saving shrimp shells/heads and gumbo crabs and make a stock out of that. THEN, tell us if you can't taste the difference.
Posted on 1/24/18 at 7:24 am to LSUballs
quote:
I was trying be nice but you're really stupid. The textbook that ain't the way we do it 'round here clueless coonass. I feel sorry for you and the people that eat your shitty flavorless gumbo. But keep being you Tbob.
So in other words you lied to me.
My gumbo is not shitty and flavorless I can assure you. Ive eaten gumbo from all over and the last one I ate that someone other than myself cooked looked like a soup.
About a spoonful of roux, clear water, alot of grease, and no flavor. I know what good gumbo is and you cant tell me any better.
This board had a few people that can cook from what Ive read and the rest are wanna be chefs. Im simple. You wont ever see me doing anything overly complicated when it comes to cooking. I dont have time for that shite and its pointless. Im not trying to impress a judge on iron chef.
I made lasagna from scratch for the first time because daughter asked for it. It came out delicious and Im not big on spaghetti, lasagna, pasta type shite. No point in posting a recipe for you to tell me it had no flavor.
This post was edited on 1/24/18 at 7:27 am
Posted on 1/24/18 at 7:47 am to saintsfan1977
Don’t be discouraged. Hang around. You need to.
Posted on 1/24/18 at 1:25 pm to OTIS2
Well, my goodness, this has gone South quickly.
Page 6 of 7
Popular
Back to top
Follow TigerDroppings for LSU Football News