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Started By
Message
Inspired Creations: Breakfast Gumbo
Posted on 12/28/15 at 3:57 pm
Posted on 12/28/15 at 3:57 pm
The holidays are winding down, but before you start that New Years diet, follow me along a culinary journey your taste buds won't soon forget. I call this dish "breakfast gumbo," but you can name it whatever you want. Chances are you won't come up with something better because that pretty much describes it perfectly.
Start by sizzling about 3/4 lb of bacon. If you have a high end cast iron pot, use it.
Remove the bacon and set aside to crisp. Empty the bacon grease into another pot to make the roux later. Next, deglaze with more pork. I'm using 1 lb of jimmy dean country mild.
Once the sausage is cooked, set aside. Deglaze again with water, then add another quart or two. This is your pork stock, the essence of breakfast gumbo. Let this begin to boil and move on to your roux.
Set your bacon grease, about a half cup or so, to medium heat and add about a half cup of flour. Stir constantly.
Cooking the Inspired way is all about having fun. You can't rush a good roux, so I like to make roux faces while I wait. Check this guy out. "Ahh, it burns, it burns!!" LOL!
Keep stirring until you reach a nice chocolatey color.
Cut the heat and add your veggies. Add the roux to the pork stock, season, and let it cook on a rolling boil for at least 45 mins. You're doing great.
Go ahead and get some grits made in another pot. Cream of wheat is an acceptable alternative. If you have a high end Le Creuset, use it.
Lastly, crack 3 eggs and drop them right into the boil, yolk and all. Add the sausage back, and cut up the bacon and add it in too. The eggs only need a few mins to cook.
Spoon over grits and serve.
Start by sizzling about 3/4 lb of bacon. If you have a high end cast iron pot, use it.
Remove the bacon and set aside to crisp. Empty the bacon grease into another pot to make the roux later. Next, deglaze with more pork. I'm using 1 lb of jimmy dean country mild.
Once the sausage is cooked, set aside. Deglaze again with water, then add another quart or two. This is your pork stock, the essence of breakfast gumbo. Let this begin to boil and move on to your roux.
Set your bacon grease, about a half cup or so, to medium heat and add about a half cup of flour. Stir constantly.
Cooking the Inspired way is all about having fun. You can't rush a good roux, so I like to make roux faces while I wait. Check this guy out. "Ahh, it burns, it burns!!" LOL!
Keep stirring until you reach a nice chocolatey color.
Cut the heat and add your veggies. Add the roux to the pork stock, season, and let it cook on a rolling boil for at least 45 mins. You're doing great.
Go ahead and get some grits made in another pot. Cream of wheat is an acceptable alternative. If you have a high end Le Creuset, use it.
Lastly, crack 3 eggs and drop them right into the boil, yolk and all. Add the sausage back, and cut up the bacon and add it in too. The eggs only need a few mins to cook.
Spoon over grits and serve.
Posted on 12/28/15 at 4:03 pm to link
Interesting for sure. I trust it was good?
I make a breakfast jambalaya every now and then.
I make a breakfast jambalaya every now and then.
Posted on 12/28/15 at 4:06 pm to link
looks good but I really was just looking for an excuse to use this gif
Posted on 12/28/15 at 4:09 pm to link
Your step by step photos and instructions are great.
I was with you until the cream of wheat substitute, but that looks like some good pork gravy over grits. I bet it was tasty.
I was with you until the cream of wheat substitute, but that looks like some good pork gravy over grits. I bet it was tasty.
Posted on 12/28/15 at 5:14 pm to link
Why did you photoshop all the pictures? That is kind of strange. Roux looks good.
Posted on 12/28/15 at 6:04 pm to tigersfirst
yeah, i noticed that too
Posted on 12/28/15 at 6:43 pm to Coater
How can y'all tell that? What was photoshopped? I'm not technically inclined.
Posted on 12/28/15 at 6:55 pm to link
Does it taste high end?
This post was edited on 12/28/15 at 6:56 pm
Posted on 12/28/15 at 6:58 pm to Gris Gris
Gris, the pots have other pans photoshopped in. (I didn't notice until y'all said something about it.)
He must be in a witness protection program and needs to hide his kitchen identity.
He must be in a witness protection program and needs to hide his kitchen identity.
This post was edited on 12/28/15 at 7:01 pm
Posted on 12/28/15 at 7:01 pm to Gris Gris
Posted on 12/28/15 at 7:22 pm to Darla Hood
This thread is amazing.
My curiosity is turned to 11. Why would you go through that much effort???
My curiosity is turned to 11. Why would you go through that much effort???
Posted on 12/28/15 at 7:42 pm to link
Do you have trashy pots or a trashy kitchen??? I applaud the photoshopped pans if so. Also, this breakfast gumbo sounds interesting!
Posted on 12/28/15 at 7:50 pm to link
I was really confused how the cast iron dutch oven was so shallow and had a sliver bottom
The recipe looks interesting and the roux face made me laugh
The recipe looks interesting and the roux face made me laugh
This post was edited on 12/28/15 at 7:52 pm
Posted on 12/28/15 at 10:37 pm to Darla Hood
quote:
Gris, the pots have other pans photoshopped in.
Ahhhh....I can see that now.
I also thought he was cooking directly on hot coals! I didn't look at each pic very closely.
Posted on 12/28/15 at 10:53 pm to link
This is the weirdest thread I've seen in a while on here
Posted on 12/29/15 at 7:56 am to iluvdatiger
honestly didn't think anyone would notice. the pics look pretty flawless on my end.
Posted on 12/29/15 at 8:27 am to link
This might be the strangest post I've seen on the FDB. So congrats on that I guess?
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