- My Forums
- Tiger Rant
- LSU Score Board
- LSU Recruiting
- SEC Rant
- SEC Score Board
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Gumbo
Posted on 11/17/08 at 11:12 am
Posted on 11/17/08 at 11:12 am
I made some gumbo last night using a box of Zataran's mix and some sausage and chicken I grilled Saturday night. It was actually pretty good,but it was missing 'something'.
Now, I know that many of you were raised on some homemade recipe and wouldn't touch a box of indredients like that. Fine. But not many of us raised in Alabama were weened on gumbo.
Any advice on a 'dash' of this or that to add to it ??
Now, I know that many of you were raised on some homemade recipe and wouldn't touch a box of indredients like that. Fine. But not many of us raised in Alabama were weened on gumbo.
Any advice on a 'dash' of this or that to add to it ??
Posted on 11/17/08 at 11:17 am to I-59 Tiger
Not really sure what comes in the box, but you could try adding a dose of file' to help thicken it up a bit and give it a littl bolder flavor.
Posted on 11/17/08 at 11:38 am to I-59 Tiger
They make a mix of gumbo in a box??
Posted on 11/17/08 at 11:39 am to Catman88
quote:
They make a mix of gumbo in a box??
yes, you can get gumbo base (no rice) or gumbo mix (with rice)
I've never had either but I do have a box of the mix in my pantry right now.
Posted on 11/17/08 at 11:44 am to TigerGrl73
quote:
Ingredients: enriched parboiled long grain rice (niacin, reduced iron, thiamine monoitrate, riboflavin, folic acid), enriched wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), dehydrated vegetables (onion, bell pepper), salt, modified corn starch, spices, garlic, monosodium glutamate, autolyzed yeast, soy sauce, partially hydrogenated soybean oil, caramel color, disodium inosinate, disodium guanylate (flavor enhancer).
Can't really help much because we dont know what spices are missing.
But I'd suggest adding your own trinity to the mix.
Posted on 11/17/08 at 2:22 pm to Neauxla
I would suggest throwing the box in the trash and searching for posted recipes on this board. Not trying to sound like an arse, but there just way to many artificial or unneccassary flavors going on in that box. Look for a simple recipe. A good gumbo is a simple gumbo.
Posted on 11/17/08 at 2:34 pm to I-59 Tiger
I have tried the gumbo base w/o rice. I prefer the homemade gumbo but it was ok. I did add onion, garlic, bell pepper and thickened up the gravy with flour.
Posted on 11/17/08 at 3:20 pm to lsunola
- 3 baking hens
- 2 lbs of smoked pork sausage (Chop's in Broussard)
- 2 lbs of fresh pork sausage
(Chop's in Broussard)
- 1 lb smoked turkey necks (Billeaud's in Broussard)
- 3 large yellow onions
- 4 green bell peppers
- 1 bunch of celery
- 10 - 12 cloves of raw garlic
- (optional) 16 oz container of raw oysters w/juice
- 1 or 2 handfulls of chopped curley parsley
- 2 bunches of green onion
- 2.5 jars of dark roux (sometimes I make it from scratch, but I really do not see a big difference)
- 3 boxes (24oz?) chicken stock
- water
- 35 qt pot
--------------------------
- Cut chicken into sections
- Season individual chicken pieces with McCormick's season all and Louisiana Hot sauce
- Slice smoked sausage into bite sizes pieces
- Melt down roux on low heat
- Add chopped onion, bell pepper, celery, half of green onions, and garlic to pot.
- Stir until roux is mixed in with vegatables
- Add sliced smoked sausage, seasoned chicken, turkey necks and chicken stock to pot.
- Add water until about 8 inches to top of pot
- Bring to boil (lid halfway covering. Watch out for boilover)
- After 1.5 hours, add fresh sausage
- Boil 1 hour (lid halfway)
- Turn off heat
- Add rest of green onions and parsley.
- Let cool or eat
- Reheat next day. It will be better the next day. I promise.
- 2 lbs of smoked pork sausage (Chop's in Broussard)
- 2 lbs of fresh pork sausage
(Chop's in Broussard)
- 1 lb smoked turkey necks (Billeaud's in Broussard)
- 3 large yellow onions
- 4 green bell peppers
- 1 bunch of celery
- 10 - 12 cloves of raw garlic
- (optional) 16 oz container of raw oysters w/juice
- 1 or 2 handfulls of chopped curley parsley
- 2 bunches of green onion
- 2.5 jars of dark roux (sometimes I make it from scratch, but I really do not see a big difference)
- 3 boxes (24oz?) chicken stock
- water
- 35 qt pot
--------------------------
- Cut chicken into sections
- Season individual chicken pieces with McCormick's season all and Louisiana Hot sauce
- Slice smoked sausage into bite sizes pieces
- Melt down roux on low heat
- Add chopped onion, bell pepper, celery, half of green onions, and garlic to pot.
- Stir until roux is mixed in with vegatables
- Add sliced smoked sausage, seasoned chicken, turkey necks and chicken stock to pot.
- Add water until about 8 inches to top of pot
- Bring to boil (lid halfway covering. Watch out for boilover)
- After 1.5 hours, add fresh sausage
- Boil 1 hour (lid halfway)
- Turn off heat
- Add rest of green onions and parsley.
- Let cool or eat
- Reheat next day. It will be better the next day. I promise.
Posted on 11/17/08 at 3:28 pm to I-59 Tiger
Add some Zat's liquid crab boil...not much...just a bit
Posted on 11/17/08 at 3:47 pm to GarmischTiger
What's missing is the roux.
Popular
Back to top
Follow TigerDroppings for LSU Football News