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Started By
Message
Bringin' Gumbo ingredients to TX.
Posted on 11/26/13 at 10:47 am
Posted on 11/26/13 at 10:47 am
What do you Cajun boys and coonasses have to have for a good gumbo?
My old man and I love to kick and the one type of cuisine we haven't mastered is that elusive Cajun cuisine.
If we're gonna try to make a gumbo, what ingredients do I need that I probably won't find in Houston? Where do I get them? What brands?
We LOVE spicy.
Thanks in advance!
My old man and I love to kick and the one type of cuisine we haven't mastered is that elusive Cajun cuisine.
If we're gonna try to make a gumbo, what ingredients do I need that I probably won't find in Houston? Where do I get them? What brands?
We LOVE spicy.
Thanks in advance!
14
Posted on 11/26/13 at 10:49 am to MisterSenator
I wouldn't be disappointed at a full blown recipe, but I'm sure y'all (like most Louisiana folk) have some recipes locked up safer than some of your guns...
Posted on 11/26/13 at 10:51 am to MisterSenator
You will have better luck with this on the food & drink board
Posted on 11/26/13 at 10:52 am to MisterSenator
Everything should be available there besides, perhaps, some good sausage. Seafood, duck and sausage, etc. what kind do you want to make?
First you make a roux...
First you make a roux...
This post was edited on 11/26/13 at 10:53 am
Posted on 11/26/13 at 10:54 am to MisterSenator
I can't really give you a recipe, I usually just make it without measuring. Here is a place to get some ideas. F&D Recipe thread
Posted on 11/26/13 at 10:55 am to MisterSenator
quote:You can find everything in Houston.
what ingredients do I need that I probably won't find in Houston?
Posted on 11/26/13 at 10:56 am to wickowick
quote:
First you make a roux...
Posted on 11/26/13 at 10:57 am to MisterSenator
I make the chicken andouille gumbo out of the F&D recipe book and it comes out pretty good.
Posted on 11/26/13 at 10:58 am to MSWebfoot
I'll post to F&D thread, thanks for the heads up!
But, seeing as there's already a few responses...
Probably just chicken and sausage for starters.
For the roux, do y'all have a certain type of oil or grease y'all use?
Any store bought brands you'd recommend?
We like to play around with something usually before starting from scratch.
But, seeing as there's already a few responses...
Probably just chicken and sausage for starters.
For the roux, do y'all have a certain type of oil or grease y'all use?
Any store bought brands you'd recommend?
We like to play around with something usually before starting from scratch.
Posted on 11/26/13 at 10:59 am to MisterSenator
you should be able to buy everything there, pretty basic ingredients except good smoked sausage
water
flour
oil
chicken
sausage
onions
celery
onion tops
okra(optional)
gumbo filet(may not be able to find)
seasoning
water
flour
oil
chicken
sausage
onions
celery
onion tops
okra(optional)
gumbo filet(may not be able to find)
seasoning
Posted on 11/26/13 at 11:01 am to MisterSenator
how many people are you making a gumbo for?
did one this weekend for about 25 people...
40oz of Kary's roux
5 gal water
5 onions chopped
4 bell peppers chopped
8 sticks celery chopped
1 large handfull of green onion chopped
1 large handfull of parsely chopped
3 table spoons of minced garlic
6-8lb pound cut up hen
3 lbs smoked pork sausage from Teet's in Ville Platte
4 lbs smoked pork tasso from Teet's in Ville Platte
10 cups of cooked medium grain rice
Pour water into large boiling pot. Get water to rolling boil.
Stir in roux spoon full at a time. Keep stirring until all disolved or it will stick to the bottom and ruin it.
let that cook for about 30 min on medium. Do not cover lid completely or it will boil over.
Add all vegetables and stir them in. Let that cook for another hour on medium.
After they are starting to disolve, add the meats.
Your hen should be seasoned well with Slap ya Mama or salt, black pepper, red pepper, garlic powder, paprica.
stir all the meats in and cook on med low for about 2-3 hours, or until the hen is tender.
Serve with 1 scoop of cooked medium grain rice in bowl.
Enjoy
can substitute hen for ducks, rabbits, squirrels, geese, etc.
did one this weekend for about 25 people...
40oz of Kary's roux
5 gal water
5 onions chopped
4 bell peppers chopped
8 sticks celery chopped
1 large handfull of green onion chopped
1 large handfull of parsely chopped
3 table spoons of minced garlic
6-8lb pound cut up hen
3 lbs smoked pork sausage from Teet's in Ville Platte
4 lbs smoked pork tasso from Teet's in Ville Platte
10 cups of cooked medium grain rice
Pour water into large boiling pot. Get water to rolling boil.
Stir in roux spoon full at a time. Keep stirring until all disolved or it will stick to the bottom and ruin it.
let that cook for about 30 min on medium. Do not cover lid completely or it will boil over.
Add all vegetables and stir them in. Let that cook for another hour on medium.
After they are starting to disolve, add the meats.
Your hen should be seasoned well with Slap ya Mama or salt, black pepper, red pepper, garlic powder, paprica.
stir all the meats in and cook on med low for about 2-3 hours, or until the hen is tender.
Serve with 1 scoop of cooked medium grain rice in bowl.
Enjoy
can substitute hen for ducks, rabbits, squirrels, geese, etc.
This post was edited on 11/26/13 at 11:04 am
Posted on 11/26/13 at 11:01 am to MisterSenator
quote:
For the roux, do y'all have a certain type of oil or grease y'all use?
Vegetable oil
quote:
Any store bought brands you'd recommend?
Kary's Roux (can't beat it)
Posted on 11/26/13 at 11:02 am to SaDaTayMoses
quote:
40oz of Kary's roux
Posted on 11/26/13 at 11:02 am to eyepooted
quote:
Kary's Roux (can't beat it)
Posted on 11/26/13 at 11:07 am to AlxTgr
Wife made a Gumbo last night out of some Vension/Pork sausage and a smoked wild hog shoulder. Lots of okra from the garden was added too.
It is GOOOOOOOOD!
Gonna have another bowl today.
It is GOOOOOOOOD!
Gonna have another bowl today.
Posted on 11/26/13 at 11:08 am to MisterSenator
You can use the jar roux if you want some Mexican factory worker deciding when your roux is right for your gumbo.
Posted on 11/26/13 at 11:09 am to Capt ST
quote:
if you want some Mexican factory worker deciding when your roux is right for your gumbo.
Posted on 11/26/13 at 11:09 am to Capt ST
Kary reads this board. I'd be careful.
Posted on 11/26/13 at 11:10 am to Bleeding purple
quote:
a smoked wild hog
^ sounds damn good
Thanks for the recipes!
The general consensus is that I need to grab some Kary's on the way out of BR. Do I need file if I buy store bought roux?
Posted on 11/26/13 at 11:11 am to Capt ST
quote:
You can use the jar roux if you want some Mexican factory worker deciding when your roux is right for your gumbo.
I can promise you that there is not a single mexican working at Kary's Roux.
I visit there at least once a month...
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