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Started By
Message
1
Posted on 11/22/12 at 6:14 am to Powerman
Whack, whack with a ruler across your knuckles from the nun. No carrots in a stock for gumbo.
Posted on 11/22/12 at 6:41 am to CITWTT
quote:
No carrots in a stock for gumbo.
I've never made chicken stock without carrots...leave them whole, and pull out to eat later while the gumbo is coming together.
Posted on 11/22/12 at 8:04 am to Powerman
quote:
How do I keep the okra from getting slimy?
quote:
Putting the okra into the roux works well.
Very important step to finishing your roux. Add the veggies, and esp the okra at this point, and cook their little hearts out. You should be able to cut off the fire in 2 mins or so, then keep stirring until all is calm. The veggies will cook, and you'll be pleasantly suprised with NO okra goo.
Posted on 11/22/12 at 8:29 am to Jambo
You right, Jambo. Sauté the okra in the roux as a cool down for a true, bona fide gumbo...as opposed to a thickened soup/ faux gumbo. 
Posted on 11/22/12 at 9:04 am to OTIS2
I do my okra and tomatoes with some onions and a little diced sausage in another pan and add back to pot. They wiped out 4 gals last night so I know it must have tasted like medicine.
Posted on 11/22/12 at 3:17 pm to OldHickory
quote:
Duck fat, dark roux, okra, no tomatoes... what time do we eat???
Is this dark enough?
Posted on 11/22/12 at 8:28 pm to OTIS2
quote:
Putting the okra into the roux works well.
AND - putting the okra in the trash works well too.
Posted on 11/22/12 at 8:34 pm to Vol Fan in the Bayou
Yea frick okra, especially in anything other than seafood gumbo
Posted on 11/22/12 at 8:38 pm to Count Chocula
quote:
No tomatoes? WTF
I got some Turkey bones fer you!
Posted on 11/22/12 at 8:59 pm to Powerman
Did the same.. Boiling my two hens now.
Everthgn else ready for tomorrow.
Everthgn else ready for tomorrow.
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