So...I have a pretty mean gumbo brewing I think | TigerDroppings.com

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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
120642 posts

So...I have a pretty mean gumbo brewing I think



I started tonight with some prep work and built a nice stock

Tomorrow is the roux and putting it all together but I like the way things are headed

I have my vegetables all chopped. White onion, yellow onion, bell pepper, celery, and some okra to go along with the trinity

I made my stock out of trimmings from the vegetables, bay leaves, peppercorns, bones from a whole roasted chicken, roasted carrots, onions, and some garlic. I probably put a solid 4 hours into developing the stock that is now in the fridge.

Plan is to make a black roux and throw everything in the pot with some andouille and the meat from the whole roasted chicken along with some other dark meat. Planning on using some duck fat to add a different flavor profile to the roux.

Never really experimented much with different fats in a roux. Always just been the vegetable oil as a stand alone fat. Any recommendations on how to work a different fat into the mix (like the duck fat for instance)







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Tiger Ryno
USA Fan
Member since Feb 2007
53914 posts

re: So...I have a pretty mean gumbo brewing I think


Brined whole cut bacon makes a great fat





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Count Chocula
Yale Fan
Tier 5 and proud
Member since Feb 2009
49165 posts

re: So...I have a pretty mean gumbo brewing I think


No tomatoes? WTF





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OTIS2
LSU Fan
NoLA
Member since Jul 2008
26830 posts

re: So...I have a pretty mean gumbo brewing I think


Lard is good .





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Btrtigerfan
LSU Fan
Baton Rouge
Member since Dec 2007
5932 posts

re: So...I have a pretty mean gumbo brewing I think


Medium high heat until you see it start to smoke. Add the flour and stir the shite out of it until you get the dark color you need. Dump the veggies (not the okra) in and move off the heat as you stir vigorously. Move back to the burner. Ladle your warm/hot stock a little at a time until you get the consistency you want.


This post was edited on 11/21 at 10:54 pm


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OTIS2
LSU Fan
NoLA
Member since Jul 2008
26830 posts

re: So...I have a pretty mean gumbo brewing I think


Putting the okra into the roux works well.





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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
120642 posts

re: So...I have a pretty mean gumbo brewing I think


quote:

Putting the okra into the roux works well.


That's the plan

For some superstitious or nebulous reason I've always been told that onions go in first briefly, then the rest of the trinity, then the okra last.

Any reason for this or have you heard of it?

Also: Protip: How do I keep the okra from getting slimy? I've never had this happen before but would like to avoid it if possible.






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Walt OReilly
Auburn Fan
Cubs Fan
Member since Oct 2005
78169 posts

re: So...I have a pretty mean gumbo brewing I think


shoulda gone with the chili





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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
120642 posts

re: So...I have a pretty mean gumbo brewing I think


quote:

Brined whole cut bacon makes a great fat


No doubt. I'm just worried about putting too much salt






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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
120642 posts

re: So...I have a pretty mean gumbo brewing I think


Shoulda blown your brains out?





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OTIS2
LSU Fan
NoLA
Member since Jul 2008
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re: So...I have a pretty mean gumbo brewing I think


Then don't ad salt until you taste it.





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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
120642 posts

re: So...I have a pretty mean gumbo brewing I think


quote:

Then don't ad salt until you taste it.


This might be considered blasphemy in these parts but I always season the Roux itself. I try to keep everything else as bland as possible and then when it all comes together the roux seasons the entire soup. If I need to I can always add salt after. But for this reason I try not to add too much salt to the stock or fat if I don't have to.

I'm sure this all sounds crazy, but hey, I have like a billion posts here. If I haven't sounded crazy by now, it might be about time to start.






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OTIS2
LSU Fan
NoLA
Member since Jul 2008
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re: So...I have a pretty mean gumbo brewing I think


Bacon grease will not over salt a gumbo...unless you're Zach.





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pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
6137 posts

re: So...I have a pretty mean gumbo brewing I think


quote:

For some superstitious or nebulous reason I've always been told that onions go in first briefly, then the rest of the trinity, then the okra last.



Thats to caramelize the onion. If you dump all the veggies it will cool the roux too much and caramelizing will be harder to achieve. Thats the reasoning but i'm not sold completely on that.






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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
120642 posts

re: So...I have a pretty mean gumbo brewing I think


I'll just assume that your gumbo knowledge is on par with your jambalaya knowledge and know not to question it





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swampdawg
Georgia Fan
Baton Rouge, LA
Member since Nov 2007
4653 posts

re: So...I have a pretty mean gumbo brewing I think


Why would you make the roux that dark?





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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
120642 posts

re: So...I have a pretty mean gumbo brewing I think


quote:

Why would you make the roux that dark?

Because that's how it's supposed to be done






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Darla Hood
LA-Lafayette Fan
Near that place by that other place
Member since Aug 2012
4595 posts

re: So...I have a pretty mean gumbo brewing I think


I don't know about preventing the slime in okra, but you can cook past the slime stage.





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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
120642 posts

re: So...I have a pretty mean gumbo brewing I think


So it's just a matter of not under cooking the okra? That seems simple enough.





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TheIndulger
Longwood Fan
Member since Sep 2011
10162 posts

re: So...I have a pretty mean gumbo brewing I think


Last time i did gumbo, I put the trinity in right after putting the stock in. If you cook it for a while all the vegetables will be more than cooked.





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