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Started By
Message
re: Seafood Gumbo with Pics
Posted on 12/22/17 at 11:17 pm to Zappas Stache
Posted on 12/22/17 at 11:17 pm to Zappas Stache
quote:
I can't even pick my nose while making roux.
And all your dinner guests are thankful!
0
Posted on 12/22/17 at 11:21 pm to GeauxldMember
Would smash. Looks great.
Posted on 12/22/17 at 11:38 pm to GeauxldMember
Looks amazing! Nice job! 
Posted on 12/22/17 at 11:52 pm to GeauxldMember
You win the internet
Posted on 12/23/17 at 1:03 am to GeauxldMember
You crushed it man. Love it. I usually like my seafood gumbo a touch thinner so i can add a frickload of file per bowl but thats a preference of mine. I also garnish with raw oyster and lump crab.
But your technique is on point sir
But your technique is on point sir
Posted on 12/23/17 at 1:54 am to GeauxldMember
Wheres the tomatoes?
> 
> Posted on 12/23/17 at 4:47 am to Ice Cream Sammich
I would add some okra
Posted on 12/23/17 at 6:12 am to GeauxldMember
Most likely the best gumbo thread ever created here. Good work
Posted on 12/23/17 at 6:29 am to thegreatboudini
Damn fine work
Good info on laying of proteins into the gumbo
Good info on laying of proteins into the gumbo
Posted on 12/23/17 at 6:52 am to GeauxldMember
This is awesome
Posted on 12/23/17 at 7:06 am to GeauxldMember
Nice.
Posted on 12/23/17 at 7:10 am to GeauxldMember
That looks perfect!!! Could I possibly press you for exact quantities of what you use? How much water for stock? How much weight for the meats? How much thyme and oregano etc?
I want to be able to make this this week!
I want to be able to make this this week!
Posted on 12/23/17 at 7:44 am to GeauxldMember
That looks awesome. You have to be a miserable a-hole to downvote that there.
Posted on 12/23/17 at 8:10 am to GeauxldMember
Very nicely done. I started building one couple days ago. Roux Thursday, stock yesterday. I’ll peel the shrimp today and put together tomorrow for Christmas Eve. Pacing myself.
Enjoy your great Christmas gumbo.
Enjoy your great Christmas gumbo.
Posted on 12/23/17 at 9:22 am to GeauxldMember
fricking nailed it! Only done a handful of seafood gumbos but your thread makes me wanna run to the store today.
Posted on 12/23/17 at 10:11 am to GeauxldMember
I prefer chicken and sausage, but holy hell, that is one beautiful gumbo. Your roux is so dark. I always get scared I will burn it. 
to you and I wish I could eat some!!!
to you and I wish I could eat some!!!
Posted on 12/23/17 at 10:18 am to GeauxldMember
That looks excellent! BOOKMARKED! Great job!
Does anyone know why after you have worked so hard to get a nice chocolatly roux that once you add the trinity it turns black! The first time this happened to me i thought i burned it. Everything came out great, but I was going
Does anyone know why after you have worked so hard to get a nice chocolatly roux that once you add the trinity it turns black! The first time this happened to me i thought i burned it. Everything came out great, but I was going
This post was edited on 12/23/17 at 10:23 am
Posted on 12/23/17 at 10:19 am to GeauxldMember
That roux is ridiculous
Posted on 12/23/17 at 11:18 am to TheEnglishman
quote:Nothing to worry about, baw. That’s just the sugars in the vegetables caramelizing. Maillard reaction. It’s exactly what you want to happen.
Does anyone know why after you have worked so hard to get a nice chocolatly roux that once you add the trinity it turns black! The first time this happened to me i thought i burned it. Everything came out great, but I was going
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