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![locked post](https://www.tigerdroppings.com/images/layout/lock.gif)
Looking for a good gumbo recipe
Posted on 11/30/11 at 6:47 pm
Posted on 11/30/11 at 6:47 pm
I've never made gumbo and want to venture out this weekend and give it a try! I prefer thicker roux, so does anyone have a recipe thats not too crazy? Would appreciate it!
Post it here or just send me an email
biglil10@bellsouth.net
Post it here or just send me an email
biglil10@bellsouth.net
Posted on 11/30/11 at 7:31 pm to biglil3
Seafood preferably...but do they come with both?
This post was edited on 11/30/11 at 7:34 pm
Posted on 11/30/11 at 7:37 pm to biglil3
lil,, what part of wm you hang your hat?
Posted on 11/30/11 at 7:42 pm to biglil3
You've never made gumbo and "prefer a thicker roux?" What do you mean? You have no idea what you're talking about....do you?
Posted on 11/30/11 at 10:14 pm to biglil3
Posted on 12/1/11 at 8:01 am to biglil3
thank me later.........
TREEDAWG'S CHICKEN & SAUSAGE GUMBO
INGREDIENTS:
2 Whole Chickens
(Leftover Turkey can be substituted)
1 Lb. Sausage
5 Yellow Onions Chopped
4 Bell Peppers Chopped
3 Bunches Green Onions Chopped
1 Bunch Celery Chopped
1 Clove Garlic (1 Tsp. Chopped)
5 Bay Leaves
1 Lb. Sliced Okra
½ Cup Lea & Perrins
2 Cups Oil
2-1/2 Cups Flour
Salt, Black Pepper, Red Pepper, White Pepper, Garlic Powder
Rice, French Bread, Tabasco, File’
RECIPE:
1) Make a Stock:
- Use a 4 Gallon Pot and 2 Gal. Water.
- Add Bay Leaves, 3 Tbs. Salt, 1 Tbs. Garlic Powder, 1 Tsp. each of
Red, Black and White Pepper, 1 Onion and 3 Stalks Celery.
- Add cut up Chicken and/or Turkey Leftovers. Use everything including
giblets. I save bags of Poultry scraps in my freezer for making Stock
(Skin, Tails, Wing Tips, Carcass/Scraps, etc.).
- Cover and cook slow until meat is ready to de-bone (about 1 hour)
and let cool.
- Remove all unwanted skin, bones, etc.
- De-bone Chicken and set aside in fridge for later.
2) Slice Sausage 1/4" Thick, brown in deep sided Skillet and set aside
for later. Reserve rendered grease.
3) Make a Roux:
- Add 2 Cups Oil to rendered Sausage grease on low heat.
- Gradually whisk in 2-1/2 Cups Flour to heated oil.
- Stir frequently for 1 to 1-1/2 hours until the Roux is Dark Brown.
- Add Lea & Perrins to Roux and blend.
4) Saute chopped Onion, Bell Pepper, Celery in Roux. These should be
chopped and seasoned with Tony’s prior to starting.
5) Add Roux/Veggies to boiling Stock. Add water as needed. Chicken
Broth can be substituted for water if desired.
6) Add Sausage, Okra and Garlic. Add all Green Onion except for about
½ cup to be saved for Garnish. Cover and cook on low heat for 1-1/2
hours stirring occasionally. Add seasoning to taste and water as
needed.
7) Cut Chicken into bite size pieces and add to Gumbo. Cover and cook
on low heat for ½ hour.
8) Serve over Rice, with Green Onions for Garnish and sliced French
Bread. I always provide Tabasco and File for those who like it (if you
don’t, someone will ask).
![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
TREEDAWG'S CHICKEN & SAUSAGE GUMBO
INGREDIENTS:
2 Whole Chickens
(Leftover Turkey can be substituted)
1 Lb. Sausage
5 Yellow Onions Chopped
4 Bell Peppers Chopped
3 Bunches Green Onions Chopped
1 Bunch Celery Chopped
1 Clove Garlic (1 Tsp. Chopped)
5 Bay Leaves
1 Lb. Sliced Okra
½ Cup Lea & Perrins
2 Cups Oil
2-1/2 Cups Flour
Salt, Black Pepper, Red Pepper, White Pepper, Garlic Powder
Rice, French Bread, Tabasco, File’
RECIPE:
1) Make a Stock:
- Use a 4 Gallon Pot and 2 Gal. Water.
- Add Bay Leaves, 3 Tbs. Salt, 1 Tbs. Garlic Powder, 1 Tsp. each of
Red, Black and White Pepper, 1 Onion and 3 Stalks Celery.
- Add cut up Chicken and/or Turkey Leftovers. Use everything including
giblets. I save bags of Poultry scraps in my freezer for making Stock
(Skin, Tails, Wing Tips, Carcass/Scraps, etc.).
- Cover and cook slow until meat is ready to de-bone (about 1 hour)
and let cool.
- Remove all unwanted skin, bones, etc.
- De-bone Chicken and set aside in fridge for later.
2) Slice Sausage 1/4" Thick, brown in deep sided Skillet and set aside
for later. Reserve rendered grease.
3) Make a Roux:
- Add 2 Cups Oil to rendered Sausage grease on low heat.
- Gradually whisk in 2-1/2 Cups Flour to heated oil.
- Stir frequently for 1 to 1-1/2 hours until the Roux is Dark Brown.
- Add Lea & Perrins to Roux and blend.
4) Saute chopped Onion, Bell Pepper, Celery in Roux. These should be
chopped and seasoned with Tony’s prior to starting.
5) Add Roux/Veggies to boiling Stock. Add water as needed. Chicken
Broth can be substituted for water if desired.
6) Add Sausage, Okra and Garlic. Add all Green Onion except for about
½ cup to be saved for Garnish. Cover and cook on low heat for 1-1/2
hours stirring occasionally. Add seasoning to taste and water as
needed.
7) Cut Chicken into bite size pieces and add to Gumbo. Cover and cook
on low heat for ½ hour.
8) Serve over Rice, with Green Onions for Garnish and sliced French
Bread. I always provide Tabasco and File for those who like it (if you
don’t, someone will ask).
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