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Unusual Gumbo Ya-Ya recipe
Posted on 12/3/22 at 10:03 pm
Posted on 12/3/22 at 10:03 pm
I found this recipe online and noticed it includes some unusual ingredients for gumbo (chili powder, dry mustard, jalapeno, poblano, oregano, thyme...) I was curious to hear the board's thoughts. It looks good?
LINK
LINK
This post was edited on 12/3/22 at 10:24 pm
7
Posted on 12/3/22 at 10:12 pm to SHOOP
I had the most heartburn over their “andouille”
Posted on 12/3/22 at 10:18 pm to jamboybarry
I bought some quality smoked sausage at Paul's Meat Market in Ville Platte yesterday and I'm tempted to use it for this recipe, but some of those ingredients just seem off
Posted on 12/3/22 at 10:24 pm to SHOOP
Garbage recipe.
Posted on 12/3/22 at 10:44 pm to SHOOP
quote:
Paul's Meat Market
Solid spot
Posted on 12/3/22 at 11:23 pm to SHOOP
Looks great
Posted on 12/4/22 at 3:21 am to Intelligent
That roux looks thick. Like spaghetti sauce thick. Is that how it’s supposed to be? In my thread, it’s a little bit more soupy.
Posted on 12/4/22 at 7:04 am to finchmeister08
quote:
That roux looks thick. Is that how it’s supposed to be?
How thick do you think jarred roux is ?
That cooked down roux is similar to mine. If yours is “soupy”, it’s because you may be using too much oil. Or you could be cooking too fast over to high heat.
Roux almost always has a 1:1 ratio of fat to flour. I cook on medium or med/high heat. That recipe posted in the link uses 2 cups flour to 1 1/2 cups oil which is also why it’s thicker. Once you add the chopped fresh vegetables it will drop the cooking temperature and loosen the roux due to water content within the vegetables. A roux can be made multiple ways just DON’T burn it as there’s no way to salvage it
Posted on 12/4/22 at 3:10 pm to SHOOP
Donald Link's recipe calls for a few of those - chili powder, jalapeno, and poblano. I loosely follow his recipe; I like the additions of the jalapeno and poblano, but I make less roux, don't "fry" the chicken, and drop the okra.
LINK
LINK
This post was edited on 12/4/22 at 3:14 pm
Posted on 12/4/22 at 3:48 pm to Louie T
I always put a jalepeno (not the seeds) in my gumbo. You don’t exactly taste it, it’s just another layer. I bet nobody would even know it had a jalepeno in a big pot of gumbo.
Posted on 12/4/22 at 3:54 pm to LaLadyinTx
I just use chili ready tomatoes. 2 birds with 1 stone
Posted on 12/4/22 at 6:20 pm to whiskey over ice
quote:
I just use chili ready tomatoes. 2 birds with 1 stone
Fulla shite there. There is no reason a single jalepeno is gonna totally change a gumbo. However, chili and tomatoes? Yep. You’re full o shite.
Posted on 12/4/22 at 8:43 pm to SHOOP
The picture looks great honestly
Posted on 12/5/22 at 11:02 am to whiskey over ice
quote:
I just use chili ready tomatoes. 2 birds with 1 stone
can of rotel is *chef's kiss*
Posted on 12/5/22 at 11:31 am to SHOOP
thyme? you think Thyme is unusual for gumbo?
Posted on 12/5/22 at 12:57 pm to jamboybarry
quote:
I had the most heartburn over their “andouille”
Looked like a Johnsonville Brat
Sure a far cry from Bourque's andouille I use.
This post was edited on 12/5/22 at 1:19 pm
Posted on 12/5/22 at 1:23 pm to SHOOP
quote:
thyme
That's not that uncommon for gumbo but I'm with you on the rest of the list
Posted on 12/5/22 at 3:49 pm to 91TIGER
quote:
Sure a far cry from Bourque's andouille I use.
subtle look at my outfit post
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