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What makes a great gumbo?
Posted on 2/11/12 at 3:46 pm
Posted on 2/11/12 at 3:46 pm
I'm making my first gumbo tonight. I've eaten it all my life, but always in restaurants or made by my grandmother or mother. I've got a good recipe, but what is the ONE thing that I should know? It is seafood gumbo and I want a real good flavor. I have shrimp stock already made and I'm using shrimp, quartered blue crab, and some smoked sausage.
Thoughts?
Thoughts?
9
Posted on 2/11/12 at 3:52 pm to AlaTiger
Meet the concept of a good roux. Generally equal amounts of oil and floor mixed together. This concoction is browned/blackened/carbonized on the stove top of your house. When the appropriate darkness is reached the Trinity is added to the pot to stop/retard the process. When the onions are visibly clear looking the stock is added to the mixture.
Posted on 2/11/12 at 3:52 pm to AlaTiger
Proper roux to stock ratio is important.
Posted on 2/11/12 at 4:35 pm to AlaTiger
quote:
smoked sausage.
I am not an advocate of sausage in "Seafood" or "Shrimp and Crab" gumbo.
Also...it must have okra or its a stew.
Finally...bake your roux. 3/4 cups flour, toasted over med high heat for 5 minutes. Remove from heat and Add, 1/2 cup veg. oil. Wisk in until smooth. Cover and put in a 350 degree oven for 45 minutes.
This post was edited on 2/11/12 at 4:36 pm
Posted on 2/11/12 at 5:20 pm to AlaTiger
I can tell you what makes the one I just made great. 
Andoullie and seasoned chicken from the Best Stop in Scott, La.
Andoullie and seasoned chicken from the Best Stop in Scott, La.
Posted on 2/11/12 at 5:21 pm to AlaTiger
Peanut butter mxed in with the roux
Started one about 11 this am, just ate a bowl. Good stuff.
Not a fan of okra in gumbo.
Started one about 11 this am, just ate a bowl. Good stuff.
Not a fan of okra in gumbo.
This post was edited on 2/11/12 at 5:25 pm
Posted on 2/11/12 at 5:50 pm to AlaTiger
quote:
What makes a great gumbo?
A. A good roux
B. Good roux/water ratio (like mine tick tick)
C. GOOD smoked sausage
D. GOOD smoked tasso
E. Plenty of trinity
F. And last but not least, eggs! I love eggs in a gumbo
Posted on 2/12/12 at 7:00 am to AlaTiger
All the answers are here (in the thread). My order if importance:
1. Stock. You can get by with store-bought stock or water, but a great gumbo starts with a good, rich homemade stock. For chicken and sausage gumbo I'll roast (or buy) a whole bird, reserve the meat, then roast the bones (rubbed down with a little bit of tomato paste) and a few onions. This is the base. Easy on the carrots (can make the stock too sweet) and make sure to include herbs here as well (thyme sprigs, parsley stems, bay leaf). For seafood a shrimp stock with heads and tail peelings sweated in a bit of oil first, and parsnips substituted for carrot. Very short cooking time - 30 minutes, tops. NEVER salt your stock.
2. Roux. You either know how to make one or you don't. If you don't, use store bought, which isn't the grave sin (IMO) that many espouse. I agree that the best part about making gumbo is the 2-3 beers I drink while making the roux. As previous poster said have your trinity ready for the hot roux once it's done.
3. Season early and fine-tune the heat (spicy) at the end. Once stock is added to roux/trinity mixture at a minimum you should be seasoning with thyme, cayenne, salt and pepper. I add Wooster, hot sauce and liquid crab boil (very small dash) here as well.
4. Finish strong. About the time you put on the rice, make your final tweaks. If using sausage, skim / absorb (with paper towel) any grease on the surface. Adjust seasonings for proper heat. Add green onion tops and fresh parsley. If a seafood gumbo, work out your shrimp and oyster timeline - understanding that these will exude some moisture so adjust the consistency of your pot accordingly. A friend's mom from Hessmer taught me the trick to use dehydrated onion to slightly thicken up a gumbo or frick, if needed. Tread carefully, tho.
1. Stock. You can get by with store-bought stock or water, but a great gumbo starts with a good, rich homemade stock. For chicken and sausage gumbo I'll roast (or buy) a whole bird, reserve the meat, then roast the bones (rubbed down with a little bit of tomato paste) and a few onions. This is the base. Easy on the carrots (can make the stock too sweet) and make sure to include herbs here as well (thyme sprigs, parsley stems, bay leaf). For seafood a shrimp stock with heads and tail peelings sweated in a bit of oil first, and parsnips substituted for carrot. Very short cooking time - 30 minutes, tops. NEVER salt your stock.
2. Roux. You either know how to make one or you don't. If you don't, use store bought, which isn't the grave sin (IMO) that many espouse. I agree that the best part about making gumbo is the 2-3 beers I drink while making the roux. As previous poster said have your trinity ready for the hot roux once it's done.
3. Season early and fine-tune the heat (spicy) at the end. Once stock is added to roux/trinity mixture at a minimum you should be seasoning with thyme, cayenne, salt and pepper. I add Wooster, hot sauce and liquid crab boil (very small dash) here as well.
4. Finish strong. About the time you put on the rice, make your final tweaks. If using sausage, skim / absorb (with paper towel) any grease on the surface. Adjust seasonings for proper heat. Add green onion tops and fresh parsley. If a seafood gumbo, work out your shrimp and oyster timeline - understanding that these will exude some moisture so adjust the consistency of your pot accordingly. A friend's mom from Hessmer taught me the trick to use dehydrated onion to slightly thicken up a gumbo or frick, if needed. Tread carefully, tho.
This post was edited on 2/12/12 at 8:24 am
Posted on 2/12/12 at 7:26 am to AlaTiger
A proper gumbo should have dark roux.
Also, is a gumbo without okra really a gumbo?
I think not.
Also, is a gumbo without okra really a gumbo?
I think not.
Posted on 2/12/12 at 1:34 pm to AlaTiger
You can have the strongest best stock, the best seasonings, the perfect roux to stock ratio, etc..., but if your roux sucks, so will your gumbo.
So, for me, a good roux is the most important element.
So, for me, a good roux is the most important element.
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