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Started By
Message
Gumbo weather, what's your best recipe?
Posted on 10/8/13 at 11:42 pm
Posted on 10/8/13 at 11:42 pm
What says the food and drink board?
7
Posted on 10/9/13 at 12:01 am to MikeDaTiger23
Don't really measure anything, but mine goes like this.
Brown chicken thighs, then add to boiling water to make stock.
In the same pan, brown Andouille sausage and smoked tasso.
Once that is done I take out the excess oil to use for my roux.
In the pan add alittle oil, then added veggies (onions, bell pepper,celery,garlic) .
After a couple of minutes I add some chicken stock to deglaze the bottom of the pan.
Cook until veggies are pretty much mush.
Take out liquid/veggie mixture. Add oil from browning meats, add flour. Cook until peanut butter colored.
Add veggies/ deglazed liquid mix into roux. At this point just add the remaining stock and meat (sausage, tasso, chicken)
Let simmer for awhile, season, and viola.
I'm making one this weekend so I might make a thread with pictures!
Brown chicken thighs, then add to boiling water to make stock.
In the same pan, brown Andouille sausage and smoked tasso.
Once that is done I take out the excess oil to use for my roux.
In the pan add alittle oil, then added veggies (onions, bell pepper,celery,garlic) .
After a couple of minutes I add some chicken stock to deglaze the bottom of the pan.
Cook until veggies are pretty much mush.
Take out liquid/veggie mixture. Add oil from browning meats, add flour. Cook until peanut butter colored.
Add veggies/ deglazed liquid mix into roux. At this point just add the remaining stock and meat (sausage, tasso, chicken)
Let simmer for awhile, season, and viola.
I'm making one this weekend so I might make a thread with pictures!
This post was edited on 10/9/13 at 12:03 am
Posted on 10/9/13 at 12:19 am to MikeDaTiger23
Posted on 10/9/13 at 7:42 am to MikeDaTiger23
Don't measure
I'll just say I have always prefered using a big ole hen rather than fryers
I'll just say I have always prefered using a big ole hen rather than fryers
Posted on 10/9/13 at 8:16 am to cbtullis
quote:
cbtullis
I'm bookmarking this.
No offense to anyone, but deciphering the recipes most people post is like reading directions to put furniture together.
Posted on 10/9/13 at 8:36 am to MikeDaTiger23
Brown chicken leg quarters in oven. remove bones. roast bones. Make a stock with roasted bones. Brown sausage/andouille, remove from heat. Make roux, add trinity, add stock, add meat back in. Jasmine rice.
Posted on 10/9/13 at 9:25 am to Tigertown in ATL
quote:
No offense to anyone, but deciphering the recipes most people post is like reading directions to put furniture together
More so with gumbo than any other dish, I'd be willing to bet that most people don't use recipes. They have an ingredient list, but it's not so specific (1 lbs of chicken, 1 link sausage, etc). it's just whatever they have, or whatever they're feeling that day. That's the beauty of a gumbo. It's whatever you want it to be.
ETA: Within reason
This post was edited on 10/9/13 at 9:26 am
Posted on 10/9/13 at 9:27 am to MikeDaTiger23
treedawgs
Posted on 10/9/13 at 9:28 am to LSUGUMBO
quote:
That's the beauty of a gumbo. It's whatever you want it to be.
Totally understand. When you've never made it though it's a bit hard to follow.
Posted on 10/9/13 at 9:55 am to Kajungee
Big arse just went into a sink to thaw for later today, for the OP measuring in the gumbo process is oxymoronic to tell you the truth.
Posted on 10/9/13 at 10:00 am to Tigertown in ATL
quote:
Totally understand. When you've never made it though it's a bit hard to follow.
Thats why I posted that recipe. Its what I used years ago when making my first gumbo. I dont look at anymore since Ive made it so many times now, but its definitely a good go to. Ive had gumbo cookoff champions tell me my gumbo is incredible. I tell them to thank Emeril! lol
This post was edited on 10/9/13 at 10:03 am
Posted on 10/9/13 at 10:06 am to LSUGUMBO
This one is obviously my favorite seafood version.
LINK
For sausage, just do the roux first, take your time making it and do not burn it, but get it nice and dark. then substitute cooked sausage chunks for the shrimp, leave out the okra and tomatoes and you will do fine.
I use chicken broth for sausage gumbo and lots of creole seasoning, red cayenne pepper maybe a little thyme.
LINK
For sausage, just do the roux first, take your time making it and do not burn it, but get it nice and dark. then substitute cooked sausage chunks for the shrimp, leave out the okra and tomatoes and you will do fine.
I use chicken broth for sausage gumbo and lots of creole seasoning, red cayenne pepper maybe a little thyme.
This post was edited on 10/9/13 at 10:09 am
Posted on 10/9/13 at 10:08 am to MeridianDog
Sausage+seafood, you should be burned at the stake MD.
Posted on 10/9/13 at 10:09 am to cbtullis
The Emeril's recipe and Paul Prudhomme's recipe are both good starter recipes. I have notes in the other thread about the PP recipe, but yeah, I don't measure. I didn't start making it with PP's recipe. I actually started my own way with no measurements from watching my Mom.
Posted on 10/9/13 at 10:10 am to CITWTT
quote:
Sausage+seafood, you should be burned at the stake MD.
If I had said that is should indeed have been punished, but I didn't. Go back and reread more slowly.
Posted on 10/9/13 at 10:32 am to Gris Gris
quote:
started my own way with no measurements from watching my Mom.
I'm going to be in BR a couple of times more this fall. Can I just come by and help you make a couple of batches?
Posted on 10/9/13 at 10:36 am to Tigertown in ATL
If I lived there, you could on days when my security detail was present.
Posted on 10/9/13 at 10:40 am to MikeDaTiger23
last time I cooked gumbo back in July I really liked the way it turned out. maybe a lard roux gives such a great depth of flavor in the end product. thread here. there's some good advice in there on how to tweak/improve upon my recipe.
Posted on 10/9/13 at 10:42 am to MikeDaTiger23
I made one this weekend and it came out great. Did it in a dutch oven on the stove
Browned the andouille, then removed from the pan and added the oil and flour (roughly a cup of each but I usually add more flour along the way) Stir until you achieve the dark chocolate color. I usually season my roux with creole seasoning (cajun land this time) as I like the roux to season the entire soup.
Add trinity - I don't measure but use roughly 2 cups onions, 1 cup celery, 1 cup bell pepper. Then I add about 2 cups of chopped okra. After the veggies cook I added in duck, chicken, and sausage and all the liquids. Then I add in fresh thyme. I added maybe a quarter teaspoon cayenne to give a little more heat and let simmer for a while. I usually spot test it to see if the okra is soft enough.
Browned the andouille, then removed from the pan and added the oil and flour (roughly a cup of each but I usually add more flour along the way) Stir until you achieve the dark chocolate color. I usually season my roux with creole seasoning (cajun land this time) as I like the roux to season the entire soup.
Add trinity - I don't measure but use roughly 2 cups onions, 1 cup celery, 1 cup bell pepper. Then I add about 2 cups of chopped okra. After the veggies cook I added in duck, chicken, and sausage and all the liquids. Then I add in fresh thyme. I added maybe a quarter teaspoon cayenne to give a little more heat and let simmer for a while. I usually spot test it to see if the okra is soft enough.
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