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Started By
Message
So...I have a pretty mean gumbo brewing I think
Posted on 11/21/12 at 10:42 pm
Posted on 11/21/12 at 10:42 pm
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)
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)
8
Posted on 11/21/12 at 10:49 pm to Powerman
Brined whole cut bacon makes a great fat
Posted on 11/21/12 at 10:50 pm to Powerman
No tomatoes? WTF 
Posted on 11/21/12 at 10:52 pm to Powerman
Lard is good .
Posted on 11/21/12 at 10:52 pm to Powerman
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 11/21/12 at 10:54 pm
Posted on 11/21/12 at 10:55 pm to Btrtigerfan
Putting the okra into the roux works well.
Posted on 11/21/12 at 10:57 pm to OTIS2
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.
Posted on 11/21/12 at 10:59 pm to Powerman
shoulda gone with the chili 
Posted on 11/21/12 at 10:59 pm to Tiger Ryno
quote:
Brined whole cut bacon makes a great fat
No doubt. I'm just worried about putting too much salt
Posted on 11/21/12 at 10:59 pm to Walt OReilly
Shoulda blown your brains out?
Posted on 11/21/12 at 11:00 pm to Powerman
Then don't ad salt until you taste it.
Posted on 11/21/12 at 11:02 pm to OTIS2
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.
Posted on 11/21/12 at 11:05 pm to Powerman
Bacon grease will not over salt a gumbo...unless you're Zach.
Posted on 11/21/12 at 11:30 pm to Powerman
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.
Posted on 11/21/12 at 11:49 pm to pochejp
I'll just assume that your gumbo knowledge is on par with your jambalaya knowledge and know not to question it
Posted on 11/21/12 at 11:54 pm to Powerman
Why would you make the roux that dark?
Posted on 11/21/12 at 11:59 pm to swampdawg
quote:
Why would you make the roux that dark?
Because that's how it's supposed to be done
Posted on 11/22/12 at 12:01 am to Powerman
I don't know about preventing the slime in okra, but you can cook past the slime stage.
Posted on 11/22/12 at 12:23 am to Darla Hood
So it's just a matter of not under cooking the okra? That seems simple enough. 
Posted on 11/22/12 at 1:30 am to Powerman
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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