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Started By
Message
First Post and My First Gumbo
Posted on 10/16/14 at 10:51 am
Posted on 10/16/14 at 10:51 am
I've "lurked" this site for years, primarily the Food and Drink Board, Political Talk, Outdoor Board, and of course the OT. Thought it is was time I started contributing.. Here are some pics from two weeks ago of the first gumbo I've ever made. I am going to make another one tomorrow. Enjoy
Pulled Two Rotisserie chickens and chopped the holy trinity
Made a Stock with the carcasses and veggie scraps plus some extra
Started the Roux
A little darker
Almost done
Added the Veggies to the Roux and simmered for about 20 mins
Then added the roux & veggies, andouille, and chicken to the stock and simmered on low for a couple hours (all the veggies melted away, so no chunks of green pepper)
Thanks for the help with the pics, figured it out!!
Pulled Two Rotisserie chickens and chopped the holy trinity
Made a Stock with the carcasses and veggie scraps plus some extra
Started the Roux
A little darker
Almost done
Added the Veggies to the Roux and simmered for about 20 mins
Then added the roux & veggies, andouille, and chicken to the stock and simmered on low for a couple hours (all the veggies melted away, so no chunks of green pepper)
Thanks for the help with the pics, figured it out!!
This post was edited on 10/16/14 at 11:20 am
6
Posted on 10/16/14 at 10:57 am to Rhys
appreciate the effort, but go back and put pics in order. also, some are not showing up. let me know if you need help.
and welcome!
and welcome!
Posted on 10/16/14 at 11:01 am to Motorboat
Haha thanks, I'll see what I can do. I thought I had them in order and wasn't sure if some them were just not showing up
Posted on 10/16/14 at 11:02 am to Rhys
I see you like your bell peppers in thick chunks. Looks like a half a bell pepper in there!
Posted on 10/16/14 at 11:05 am to Rhys
I'm not sure why the addresses are showing with the pics. I know how to post pics, but I don't know how to cure that problem short of deleting it from the post. Your pic should stay up if you delete the extra one, I believe.
Very nice color on the roux and the gumbo for a first effort! Most folks are afraid to go that far. How did you like the flavor?
Very nice color on the roux and the gumbo for a first effort! Most folks are afraid to go that far. How did you like the flavor?
Posted on 10/16/14 at 11:10 am to Gris Gris
I agree with GG.....great color on that roux!!
Posted on 10/16/14 at 11:11 am to SUB
quote:
I see you like your bell peppers in thick chunks. Looks like a half a bell pepper in there!
Dude, that's his stock...
This post was edited on 10/16/14 at 12:45 pm
Posted on 10/16/14 at 11:31 am to Gris Gris
Thanks for the compliment! The flavor was great, I brought some leftovers home and my mother said it was one of the best gumbos she has elver had! Probably a bit of puffery but I thought it was pretty great. I thought about trying to find a couple smoked ducks to make a gumbo with tomorrow but no luck so far.. I'll probably just go with my method I used last time.. I showed my friend the pics and she said "wow thats a dark roux, my dad usually stops at about the color of the sec on picture" I would much rather a drier roux
The flavor was great, I brought some leftovers home and my mother said it was one of the best gumbos she has elver had! Probably a bit of puffery but I thought it was pretty great. I thought about trying to find a couple smoked ducks to make a gumbo with tomorrow but no luck so far.. I'll probably just go with my method I used last time.. I showed my friend the pics and she said "wow thats a dark roux, my dad usually stops at about the color of the sec on picture" I would much rather a drier roux Posted on 10/16/14 at 11:34 am to Rhys
That roux and color looks terrific for a first time effort. Looks like you've been making gumbo for a while rather than first time out. Kudos to you! If you liked it, then, you're way ahead of the game. It's not hard to make. It's just hard to get used to how dark to make the roux. Gotta be brave!
Posted on 10/16/14 at 11:39 am to Rhys
Looks good esp for your first go at it. One tip, metal and teflon dont go together. Get a plastic whisk.
Posted on 10/16/14 at 11:45 am to CHEDBALLZ
Yeah I was using a plastic mixing spoon but I noticed the end was getting soft and I was worried it was going to melt so I switched to the whisk. I figured it would be alright as long as I wasn't too rough on the bottom of the pan. I bought a wooden spoon the other day for that exact reason. Thanks for the tip though
Posted on 10/16/14 at 11:47 am to Rhys
Good looking roux. Last time I tried to go that far I burnt my one and only roux, it has left me affraid to try and get that color. 
Posted on 10/16/14 at 12:02 pm to sloopy
Do it in the oven, sloopy! It won't burn. You can go as dark as you want.
Posted on 10/16/14 at 12:20 pm to Gris Gris
great first time effort.. i'd hit it.
i like that you shredded your chicken....not a big fan of the cubed meat.
cant tell from the pic but i'm assuming you browned your sausage ahead of time?
i like that you shredded your chicken....not a big fan of the cubed meat.
cant tell from the pic but i'm assuming you browned your sausage ahead of time?
This post was edited on 10/16/14 at 12:21 pm
Posted on 10/16/14 at 12:23 pm to Gris Gris
quote:
Do it in the oven, sloopy! It won't burn. You can go as dark as you want.
You won't rest until every single roux in the world is made in the oven. You must own stock in an oven servicing business.
Posted on 10/16/14 at 12:27 pm to BayouBlitz
quote:
every single roux in the world is made in the oven
im with you on this. i want to watch my roux develop. its also good time to get my buzz on and have an excuse not to have to chase the kids around. "I can't change no diaper im stirring roux!"
Posted on 10/16/14 at 12:38 pm to BayouBlitz
quote:
You won't rest until every single roux in the world is made in the oven. You must own stock in an oven servicing business.
Give it a break, BB. I suggest it to folks who have burned rouxs or don't make gumbo because they're afraid of burning it etc... etc... I don't care how you make your roux for that stew you call gumbo.
Posted on 10/16/14 at 12:46 pm to Houma Sapien
quote:
im with you on this.
I don't have a problem with the oven method, I just get
when GG endorses it. Like 10 times a day. I had a post a few weeks ago about how I should cook salmon, and GG recommended I make a roux in the oven.
Posted on 10/16/14 at 12:48 pm to Houma Sapien
Yeah I browned it and drained the grease. I read somewhere about using the grease to make the roux but didn't know how that would turn out. I also read about making the stock the night before, refrigerating it, and straining the fat. Thought about trying that this time around. Anyone even done that?
Posted on 10/16/14 at 12:50 pm to Rhys
have an upvote
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