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Started By
Message
Gumbo recipes
Posted on 10/16/24 at 6:13 pm
Posted on 10/16/24 at 6:13 pm
I come in peace baws!
I've decided on making gumbo Saturday for the game. I fully expect some bullshite answers, but if anyone has a legitimate, kick-arse recipe, I'm all ears.
I've decided on making gumbo Saturday for the game. I fully expect some bullshite answers, but if anyone has a legitimate, kick-arse recipe, I'm all ears.
18
Posted on 10/16/24 at 6:16 pm to Faurot fodder
fricking love gumbo 
Posted on 10/16/24 at 6:19 pm to Faurot fodder
Trying to figure out when to put the tomatoes in....
Posted on 10/16/24 at 6:19 pm to Faurot fodder
quote:
I've decided on making gumbo Saturday for the game
Are you playing @ UMass again? It's only fair they get another shot.
Posted on 10/16/24 at 6:23 pm to BigBro
quote:
Are you playing @ UMass again? It's only fair they get another shot.
Close enough…lol.
Posted on 10/16/24 at 6:28 pm to Faurot fodder
Food and drink board will give you at least 2-3 good recipes. Ignore anyone that takes a hard stance on tomatos or okra. Its stew. You can put whatever you want in it. The only non negotiable is starting with a nice chocolate roux
And make sure you use chicken thighs, not breasts
And make sure you use chicken thighs, not breasts
This post was edited on 10/16/24 at 6:29 pm
Posted on 10/16/24 at 6:29 pm to Faurot fodder
gotta make a homemade roux
I've tried, and basically failed
I do have a bag of flour though and I'm ready to try again
First understand, the Cajun Holy Trinity = bell peppers, onions, and celery...sauteed together for who knows how long and the beginning of some spices added
I've tried, and basically failed
I do have a bag of flour though and I'm ready to try again
First understand, the Cajun Holy Trinity = bell peppers, onions, and celery...sauteed together for who knows how long and the beginning of some spices added
This post was edited on 10/16/24 at 6:31 pm
Posted on 10/16/24 at 6:37 pm to Faurot fodder
I’m making one on Friday! I went ahead and made the stock this past weekend. I used the carcass of a chicken I smoked, roasted it, then through in stock pot to make the stock. I tried something new this time and added chicken feet to the pot. Simmered for 6 hours. I let it cool then put it in the fridge. The next day it was gelatin. Man that’s gonna make a great stock. I’ll report back on Friday if interested.
Posted on 10/16/24 at 6:40 pm to choupic
That’ll be a good one
Posted on 10/16/24 at 6:40 pm to Faurot fodder
Put your flour (1 cup) in an oven safe aluminum or steel fry pan in the oven at 425 for 40-55 minutes until it's the color of cinnamon. Whisk it every few minutes to stir it around as it gets darker.
Put in a bowl and let it cool.
Sautee your trinity with 3 tablespoons vegetable oil.
Once trinity is sauteed, add 2 more cups of chicken broth to the trinity.
Whisk in 2 cups of warm chicken broth into your cooled flour gradually until it's smooth.
Then start whisking your flour/broth mixture gradually into your sauteed trinity.
Once flour/broth mixture is added to the trinity, add pre-cooked chicken and your andouille. We use Jacob's World Famous Andouille. You can order it online from their website.
Season with salt, pepper, cayenne, paprika and a couple of bay leaves.
Cook on low simmer about 40 minutes.
Add okra about 15 minutes before serving.
Enjoy
Put in a bowl and let it cool.
Sautee your trinity with 3 tablespoons vegetable oil.
Once trinity is sauteed, add 2 more cups of chicken broth to the trinity.
Whisk in 2 cups of warm chicken broth into your cooled flour gradually until it's smooth.
Then start whisking your flour/broth mixture gradually into your sauteed trinity.
Once flour/broth mixture is added to the trinity, add pre-cooked chicken and your andouille. We use Jacob's World Famous Andouille. You can order it online from their website.
Season with salt, pepper, cayenne, paprika and a couple of bay leaves.
Cook on low simmer about 40 minutes.
Add okra about 15 minutes before serving.
Enjoy
This post was edited on 10/16/24 at 6:59 pm
Posted on 10/16/24 at 6:45 pm to CharlotteSooner
Oh boy, this will get good 
Posted on 10/16/24 at 6:56 pm to Faurot fodder
Cajun Ninja put this video up a few days ago, I watched it last night. It made me really want to cook some gumbo.
I personally don't like okra so I'd leave it out.
15 minutes, enjoy.
Lots of work.
I personally don't like okra so I'd leave it out.
15 minutes, enjoy.
Lots of work.
This post was edited on 10/16/24 at 6:58 pm
Posted on 10/16/24 at 6:59 pm to deeprig9
HEre's the Stalekracker version with chicken and sausage.
Posted on 10/16/24 at 7:18 pm to CharlotteSooner
Did you exclude the fat on purpose? I've read a couple of threads that discussed that as a gluten free option, but you just told him to bake flour to make a roux.
Posted on 10/16/24 at 7:34 pm to MSMHater
I gave him a work-around to standing there stirring roux for 45 minutes that I got from a chef's recipe. We make it quite often and it's fantastic. I'm eating some right now, matter of fact.
This post was edited on 10/16/24 at 7:39 pm
Posted on 10/16/24 at 8:18 pm to CharlotteSooner
A roux can be made in under 10 minutes and taste the same as a roux that someone took an hour to make.
Posted on 10/16/24 at 8:24 pm to Faurot fodder
Paul Prudhomme recipe is good. Use hen instead of chicken as chicken gets stringy when cooked long.
Posted on 10/16/24 at 8:58 pm to Riseupfromtherubble
quote:
Ignore anyone that takes a hard stance on…okra
There’s the right way to do okra, and the wrong way. This is not debatable.
ETA:
quote:
Add okra about 15 minutes before serving.
Good example of the wrong way.
This post was edited on 10/16/24 at 9:00 pm
Posted on 10/17/24 at 9:12 am to Faurot fodder
Cajun Ninja has several good gumbo recipe videos on YouTube. His method is a great jumping off point.
Posted on 10/17/24 at 9:18 am to CharlotteSooner
quote:
I gave him a work-around to standing there stirring roux for 45 minutes that I got from a chef's recipe.
This is one of my favorite parts of the cooking.
The roux usually takes me about 36 ounces of beer. A 2x4 and then another 12oz times it out just about perfect. And I'm tied to the stove and can't be asked to do anything else. It's super peaceful. It's even better when there is a chaotic hum all around and you get to just be in your own world sipping and stirring.
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