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Started By
Message
1
Posted on 11/29/12 at 9:43 am to Gris Gris
quote:
Green onion crunch doesn't bother me. I add them just before serving. They wilt a bit basically except for the bottoms.
Didn't see much of any oil floating in the pic if the simmer before you added the meat. Nice.
If you like it lighter, go for it. I think it looks mighty tasty. I would have dined with you in a heartbeat.
Bet your kitchen smelled good.
It certainly did. Had the patio door open while I was cooking so my neighbors got a nice whiff.
Posted on 11/29/12 at 9:43 am to Guzzlingil
quote:
Jones
quote:
Walt OReilly
quote:
Guzzlingil
thanks fellas
Posted on 11/29/12 at 9:44 am to bdevill
quote:
You did a fine job. I like the roux a little darker.. If you do want to try taking your roux darker, I use the "dirty penny" rule of thumb. My roux is the color of a dirty penny.. Again, fine job.. I'm sure it tasted really good and will be even better the day after.
It was damn tasty. The couple other people who tried it said so as well. I'm going to try and get that darker roux next time .. just have to exercise some patience.
Posted on 11/29/12 at 10:12 am to Rohan2Reed
quote:
Rohan2Reed
quote:
My first attempt at homemade gumbo (w/ pics)
Nice. I bet it was good. Was that andouille or sausage? Usually gumbo's are better on day two after it sits overnight in the frige.
Posted on 11/29/12 at 10:15 am to pochejp
quote:
Usually gumbo's are better on day two after it sits overnight in the frige
No doubt.
Posted on 11/29/12 at 10:23 am to Rohan2Reed
Darker rouxs take a longer time, obviously, but their well worth it. I'd say it took close to 45 mins to constant stirring on medium heat to get the color of dark chocolate.
Posted on 11/29/12 at 10:37 am to Rohan2Reed
Looks great for a first attempt.
My roux is a little darker and I don't brown andouille since it's already smoked. Otherwise, everything is the same as mine.
My roux is a little darker and I don't brown andouille since it's already smoked. Otherwise, everything is the same as mine.
Posted on 11/29/12 at 10:41 am to Rohan2Reed
Depeche!
Looks good.
Looks good.
Posted on 11/29/12 at 10:41 am to Dav
quote:
I'd say it took close to 45 mins to constant stirring on medium heat to get the color of dark chocolate.
I made gumbo yesterday. Started stirring roux at 4:30, stopped at 5:15.
Posted on 11/29/12 at 10:44 am to Rohan2Reed
That looks good. I'm so hungry now!
Posted on 11/29/12 at 11:22 am to Rohan2Reed
made my 1st Gumbo to Wang Chung, Points on the curve album. Your Gumbo looks better than Mine did, I screwed up the Roux.
Posted on 11/29/12 at 11:34 am to Rohan2Reed
quote:
I'm going to try and get that darker roux next time .. just have to exercise some patience.
You got this, R2R. Once you make it the first time, you can keep tweaking and trying until you get it exactly the way you like it.
Posted on 11/29/12 at 11:38 am to Rohan2Reed
quote:Heating the oil before adding the flour will reduce the time needed by a lot. Prudhomme tip.
I'm going to try and get that darker roux next time .. just have to exercise some patience.
Posted on 11/29/12 at 11:44 am to Politiceaux
quote:
Heating the oil before adding the flour will reduce the time needed by a lot.
Fact. A dark roux takes less than 30 minutes doing this.
Posted on 11/29/12 at 11:51 am to Politiceaux
quote:
Heating the oil before adding the flour will reduce the time needed by a lot. Prudhomme tip.
Yea this is the way to go. Its not going to burn in the first 3 min anyway
Posted on 11/29/12 at 11:53 am to Rohan2Reed
looks good but i can't bring myself to make a roux in stainless pot. it's either cast iron or i'm buying a jar.
also good tip on heating the oil. i didn't know that.
also good tip on heating the oil. i didn't know that.
Posted on 11/29/12 at 12:23 pm to DLauw
Looks good, it will only get better the more you cook them.
I would have eaten all that andouille before i added it to the pot though.
I would have eaten all that andouille before i added it to the pot though.
Posted on 11/29/12 at 12:44 pm to Gris Gris
I don't ever brown my sausage or chicken, but I can see how it could add some flavor. It just seems like it would make the gumbo very oily. It is too easy to just throw it straight into the pot and let it cook in there.
Posted on 11/29/12 at 12:45 pm to Gris Gris
quote:
You got this, R2R. Once you make it the first time, you can keep tweaking and trying until you get it exactly the way you like it.
That's the plan Gris! thanks for your input :)
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