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Started By
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Best ingredient in gumbo you make at home and you eat?
Posted on 11/18/22 at 3:05 pm
Posted on 11/18/22 at 3:05 pm
I know it was probably a troll on tRant about BK making gumbo but it got me thinking. What is your go to ingredient when making gumbo. Not talking about gumbo you buy that somebody else4 made.
(Without it, it is not gumbo to you)
(Without it, it is not gumbo to you)
Posted on 11/18/22 at 3:06 pm to Cheese Grits
Double D sausage.
2-1 smoked to hot.
2-1 smoked to hot.
This post was edited on 11/18/22 at 3:07 pm
Posted on 11/18/22 at 3:06 pm to Cheese Grits
Hot Sausage, smoked turkey legs/wings and okra
Posted on 11/18/22 at 3:07 pm to Cheese Grits
Nb4 tomatoes
But smoked deer sausage combined with andouille
But smoked deer sausage combined with andouille
This post was edited on 11/18/22 at 6:29 pm
Posted on 11/18/22 at 3:08 pm to Cheese Grits
Rice?
What kind of question is this. Are you saying “what can the gumbo not do without,” or “what is the best unorthodox ingredient you use”
What kind of question is this. Are you saying “what can the gumbo not do without,” or “what is the best unorthodox ingredient you use”
Posted on 11/18/22 at 3:08 pm to Cheese Grits
Chicken gizzards. The best little nugget of dark meat that you can boil all day and it will stay together yet get tender. I don't care for gumbo that has stringy chicken all throughout. Just don't tell any of the kids or women that there are gizzards in it, it's just chicken meat.
This post was edited on 11/18/22 at 3:10 pm
Posted on 11/18/22 at 3:10 pm to Cheese Grits
Liquid smoke.
Thank me later
Thank me later
Posted on 11/18/22 at 3:11 pm to Mufassa
quote:
Are you saying “what can the gumbo not do without,” or “what is the best unorthodox ingredient you use”
Both
What makes your gumbo the best
What ingredient makes it gumbo to you
To some it could be a base ingredient but to others it could be a spice
Posted on 11/18/22 at 3:13 pm to Cheese Grits
quote:
go to ingredient when making gumbo
oysters and okra
Posted on 11/18/22 at 3:19 pm to Cheese Grits
3/4 cup oil
1 cup flour
2 onions (finely chopped)
1 celery (finely chopped)
1 green bell pepper (finely chopped)
4 cloves garlic (finely chopped)
salt
pepper
Tony's
chicken breast (cut into 2x2 or 3x3 chunks)
1 pound deli luncheon meat (cut into small bite size)
1 pound deli salami (cut into small bite size)
1 pound deli bologna (cut into small bite size)
1 smoked sausage kielbasa (small quartered)
2 packs of Little Smokies (each on cut into 3 pieces)
4 quarts chicken broth
1 quart oysters (not strained)
*** best ingredient - 5 bay leaves ***
1 cup flour
2 onions (finely chopped)
1 celery (finely chopped)
1 green bell pepper (finely chopped)
4 cloves garlic (finely chopped)
salt
pepper
Tony's
chicken breast (cut into 2x2 or 3x3 chunks)
1 pound deli luncheon meat (cut into small bite size)
1 pound deli salami (cut into small bite size)
1 pound deli bologna (cut into small bite size)
1 smoked sausage kielbasa (small quartered)
2 packs of Little Smokies (each on cut into 3 pieces)
4 quarts chicken broth
1 quart oysters (not strained)
*** best ingredient - 5 bay leaves ***
Posted on 11/18/22 at 3:24 pm to Cheese Grits
Smoked chicken thighs. And good andouille of course.
Posted on 11/18/22 at 3:28 pm to LC412000
With the herbs in the salami I would think 5 bay leaves would be too much. Personally I wouldn't go more than 2.
Posted on 11/18/22 at 3:30 pm to LSUballs
quote:Good suggestion, but need the five to temper the oyster flavor for those who dislike oysters
With the herbs in the salami I would think 5 bay leaves would be too much. Personally I wouldn't go more than 2.
Posted on 11/18/22 at 3:42 pm to Irregardless
quote:
Smoked chicken thighs. And good andouille of course.
He stole my answer.
Once you start smoking your chicken, you won't want to do it any other way.
I've been using Iverstine's andouille the last few gumbos and it's been really good.
Posted on 11/18/22 at 3:50 pm to Cheese Grits
Fresh pig fat for the roux.
I make gratons/cracklings. Usually get 2 gallons of grease after melting down a box. Better than store bought oil and gives it a nice rich, flavor.
I make gratons/cracklings. Usually get 2 gallons of grease after melting down a box. Better than store bought oil and gives it a nice rich, flavor.
Posted on 11/18/22 at 5:59 pm to Cheese Grits
Okra, and I don't eat it on rice, I put some bread at the bottom of the bowl and let it get nice and soaked. Typical food board down votes incoming.
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