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Started By
Message
Serious Eats Tackles "What Makes Gumbo Gumbo?"
Posted on 10/3/19 at 1:41 pm
Posted on 10/3/19 at 1:41 pm
quote:
"Gumbo is a mystique. Like jazz and the blues.... Oh, it’s just impossible to describe it." I can't think of another dish as singular and perplexing. This is the mystery at the center of the gumbo-verse.
Serious Eats
6
Posted on 10/3/19 at 1:50 pm to Stadium Rat
Surprisingly I don’t see a ton of drama coming from that article
Posted on 10/3/19 at 1:56 pm to Dire Wolf
What he's calling "Dark" is what I think of as "Blond". 
Posted on 10/3/19 at 1:56 pm to Dire Wolf
I believe you can make gumbo without either okra or file. In the case of Chauvin gumbo, you can leave out the roux if you have one of those.
(See Chauvin Gumbo in the recipe collection.)
(See Chauvin Gumbo in the recipe collection.)
Posted on 10/3/19 at 1:56 pm to Stadium Rat
quote:
What Makes Gumbo Gumbo
To me the answer to this will always be a good roux and seafood. The wrong type of roux and you just have soup. Chicken and sausage is ok I guess. When you have a good seafood gumbo with a dark roux, shrimp, okra, gumbo crabs and a little lump crab meat and oysters right before you serve it............. that's heaven on earth to me.
This post was edited on 10/3/19 at 2:08 pm
Posted on 10/3/19 at 1:57 pm to Stadium Rat
quote:
"What Makes Gumbo Gumbo?"
Tomatoes
Posted on 10/3/19 at 1:57 pm to Y.A. Tittle
quote:
What he's calling "Dark" is what I think of as "Blond".
The peanut butter looks barely dark enough for Mac and cheese
Posted on 10/3/19 at 1:58 pm to MightyYat
quote:
gumbo craps
With too much spice, those can be an issue.
Posted on 10/3/19 at 1:59 pm to MightyYat
quote:No thanks.
with a dark roux, shrimp, okra, gumbo craps
Posted on 10/3/19 at 1:59 pm to Y.A. Tittle
NSFW next time would be nice.
Posted on 10/3/19 at 2:01 pm to Stadium Rat
That was a good article. I was surprised because anyone not in Louisiana and in some magazine rarely knows how a real gumbo is made.
Personally, I cook my aromatics in with the roux, and add the stock to the roux, not roux to the stock. I also only add file' to my own bowl of gumbo, and not in the pot, and i never use okra.
Personally, I cook my aromatics in with the roux, and add the stock to the roux, not roux to the stock. I also only add file' to my own bowl of gumbo, and not in the pot, and i never use okra.
This post was edited on 10/3/19 at 2:03 pm
Posted on 10/3/19 at 2:01 pm to BigPerm30
get your hand out of your pants
Posted on 10/3/19 at 2:04 pm to Stadium Rat
This may be the only thing anyone could argue about. I agree with it.
quote:
Everyone at Serious Eats who tried separate batches representing each approach preferred the flavor of the gumbo cooked in consecutive stages. I agreed; it was deeper, richer, and sweeter, though it was also thinner and had a pool of grease on top.
Posted on 10/3/19 at 2:09 pm to Y.A. Tittle
quote:
With too much spice, those can be an issue.
I fixed it.
Posted on 10/3/19 at 2:11 pm to Stadium Rat
Yes. Roux, file, and okra are all thickeners. You could have gumbo with any of the three without the other two and it would still be gumbo. However, everyone has their favorite styles and combinations. The only one I've never had is one with file as the only thickener.
Posted on 10/3/19 at 2:11 pm to Stadium Rat
quote:
I believe you can make gumbo without either okra or file.
I believe you can't have a Caesar Salad with Ranch dressing. You can substitute ranch for ceasar on romaine lettuce...
I believe it's not a "gumbo" without okra or filet...its a stew.
Posted on 10/3/19 at 2:54 pm to BugAC
quote:
I cook my aromatics in with the roux, and add the stock to the roux, not roux to the stock. I also only add file' to my own bowl of gumbo, and not in the pot, and i never use okra.
Posted on 10/3/19 at 2:58 pm to BigPerm30
Posted on 10/3/19 at 2:59 pm to Y.A. Tittle
Paul Prudhomme just rolled over in his grave in response to that " dark gumbo" pic.
Posted on 10/3/19 at 3:01 pm to MightyYat
quote:
To me the answer to this will always be a good roux and seafood. The wrong type of roux and you just have soup. Chicken and sausage is ok I guess. When you have a good seafood gumbo with a dark roux, shrimp, okra, gumbo crabs and a little lump crab meat and oysters right before you serve it............. that's heaven on earth to me.
While I like seafood gumbo (my grandmother makes it from scratch for X-mas eve every year), chicken and sausage is always my go to comfort food. I could eat it everyday and be perfectly happy.
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