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Started By
Message
Gumbo
Posted on 11/29/09 at 11:19 am
Posted on 11/29/09 at 11:19 am
What's your recipe?
And how good is it?
And how good is it?
1
Posted on 11/29/09 at 11:36 am to BallyHOO
Per gallon of gumbo:
1 cup dark roux
1 large onion
2 bell peppers
1 bunch celery
1 whole chicken
1-1.5 lbs Jacobs andouille
2 quarts homemade stock
salt to taste
That is my basic recipe that I add things too depending on what I'm craving. IMO a good gumbo does not have a laundry list of special ingredients. Quality ingredients, namely your roux, stock, and sausage, and the proper process are all that is needed. My gumbo gets cleaned out by whoever I prepare it for frequently.
1 cup dark roux
1 large onion
2 bell peppers
1 bunch celery
1 whole chicken
1-1.5 lbs Jacobs andouille
2 quarts homemade stock
salt to taste
That is my basic recipe that I add things too depending on what I'm craving. IMO a good gumbo does not have a laundry list of special ingredients. Quality ingredients, namely your roux, stock, and sausage, and the proper process are all that is needed. My gumbo gets cleaned out by whoever I prepare it for frequently.
Posted on 11/29/09 at 11:39 am to Woody
quote:
1 bunch celery
Posted on 11/29/09 at 12:11 pm to Zach
Celery goes in mine every time
Posted on 11/29/09 at 12:22 pm to Zach
i love me some celery
Posted on 11/29/09 at 12:33 pm to Tigerpaw123
quote:
Celery goes in mine every time
absolutely, ever try putting in the food processor first? something magical about it
Posted on 11/29/09 at 12:38 pm to Jambo
You guys have no clue. Hell, why not put tomatoes in your gumbo if you're gonna put celery in it?
Posted on 11/29/09 at 1:13 pm to Jambo
I always use celery. I love the flavor added with celery. I don't use that ratio, though. I use more onions and bell pepper than I do the celery, but leaving out celery would make me feel nekkid. 
This post was edited on 11/29/09 at 1:14 pm
Posted on 11/29/09 at 1:20 pm to Gris Gris
Just made one Friday and Saturday.
About a gallon of stock
1 jar Kary's liquid roux
1 bunch of the inner celery (the tender leafy part)
3 onions
2 bell peppers
green onion- depends on how much I have
Turkey
Venison Sausage
Parsley & Garlic to taste.
Everybody that watched the game with us complimented my gumbo, so I guess that means it's pretty good.
BTW- Does anybody really expect anyone to answer the question "How good is it" with something like "It's not really that good." I would be willing to bet that everybody that makes gumbo thinks it's good.
About a gallon of stock
1 jar Kary's liquid roux
1 bunch of the inner celery (the tender leafy part)
3 onions
2 bell peppers
green onion- depends on how much I have
Turkey
Venison Sausage
Parsley & Garlic to taste.
Everybody that watched the game with us complimented my gumbo, so I guess that means it's pretty good.
BTW- Does anybody really expect anyone to answer the question "How good is it" with something like "It's not really that good." I would be willing to bet that everybody that makes gumbo thinks it's good.
Posted on 11/29/09 at 1:23 pm to Zach
I agree with you on the tomatoes, but what is the issue with celery?
Posted on 11/29/09 at 1:41 pm to Gris Gris
quote:
leaving out celery would make me feel nekkid.
You need to get some counseling.
Posted on 11/29/09 at 1:42 pm to LSUGUMBO
quote:
Everybody that watched the game with us complimented my gumbo, so I guess that means it's pretty good.
And when you went to the bathroom they said "Can you believe this idiot put celery in his gumbo?"
Posted on 11/29/09 at 1:46 pm to Woody
quote:
I agree with you on the tomatoes, but what is the issue with celery?
I'm a Cajun. BR, NO, etc are not Cajun. Cajun is New Iberia, Lafayette, Breaux Bridge, Carencro, Jeannerette, Loreauville, Avery Island, Delcambre, etc. We do not put celery in gumbo.
Well, let me amend that. There are a few of us who do in that region, and we tried to have them committed to Pineville but the facilities there have been shut down.
Posted on 11/29/09 at 1:47 pm to Zach
Don't be so narrow-minded, Zach.
Gumbo is a dish with lots of variations. Each person has their preference and neither is more correct than the other.
Gumbo is a dish with lots of variations. Each person has their preference and neither is more correct than the other.
Posted on 11/29/09 at 2:00 pm to Zach
Doesn't the Trinity include celery??
Posted on 11/29/09 at 2:02 pm to Charles Bronson
This thread inspired me to check my library of cookbooks. I've got about 100 volumes and seldom read any of them. I found 5 that included celery. All of them were from New Orleans. I found 3 cookbooks from New Iberia with 12 different recipes for gumbo. None of them included celery.
As a Libertarian I don't care what you put in your gumbo. But as a Cajun I have the right to declare racial discrimination against my people.
As a Libertarian I don't care what you put in your gumbo. But as a Cajun I have the right to declare racial discrimination against my people.
Posted on 11/29/09 at 2:04 pm to liz18lsu
quote:
Doesn't the Trinity include celery??
Yes, but you don't use the Trinity in gumbo. It's for etouffees, jambalayas, courtbullions, and several soup dishes.
Posted on 11/29/09 at 2:09 pm to Zach
Care to share a recipe without celery?
Posted on 11/29/09 at 2:10 pm to Zach
quote:Paul Prudhomme,Emeril, and most other notable chefs whose recipes I read disagree with you.
you don't use the Trinity in gumbo
Posted on 11/29/09 at 2:29 pm to Zach
I bet it's cause your wife told you not to include it.
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