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Beer in Gumbo
Posted on 10/29/21 at 8:38 am
Posted on 10/29/21 at 8:38 am
Recently a guy from work who is not from LA asked me about putting beer in gumbo. I think he saw it on one of those food network shows or something. I have never put beer in my gumbo nor have I ever heard of this. Is this common in some areas (I grew up in NOLA). If some of you do this, what type of beer do you use? Does it make a difference?
11
Posted on 10/29/21 at 8:46 am to aileron
I've never done it and really don't know of anyone who has. There are some dishes I'll put beer in as it cooks, but no way in hell it's going in gumbo.
Now, I do make my own roux, and do so in bulk usually making a quart or more every time I make it and when people ask me how long it takes to make that much roux, I just tell them "Three beers" and leave it at that. That's the closest beer gets to my gumbo.
Now, I do make my own roux, and do so in bulk usually making a quart or more every time I make it and when people ask me how long it takes to make that much roux, I just tell them "Three beers" and leave it at that. That's the closest beer gets to my gumbo.
Posted on 10/29/21 at 8:59 am to aileron
quote:
Is this common in some areas
Nope
Posted on 10/29/21 at 9:02 am to aileron
quote:
Beer in Gumbo
Never heard of it. I want to say that a good dark roux will already have that touch of bitterness that the beer provides. Plus, if I needed it after the fact, I'd probably go with dark chocolate instead.
Posted on 10/29/21 at 9:08 am to aileron
Beer is good in red beans, but probably not so much gumbo.
A little Sauterne Wine would be okay in gumbo, though.
A little Sauterne Wine would be okay in gumbo, though.
Posted on 10/29/21 at 9:13 am to aileron
quote:
Is this common in some areas (I grew up in NOLA).
Don't think so.
quote:
Does it make a difference?
I doubt it.
Posted on 10/29/21 at 9:36 am to SUB
Food shows...need to stay away from louisiana cuisine...
Posted on 10/29/21 at 10:02 am to aileron
Beer in stew is excellent
Posted on 10/29/21 at 10:41 am to Y.A. Tittle
quote:
A little Sauterne Wine would be okay in gumbo, though.
Bingo. I keep a jug of cheap white around for cooking. Instead of making traditional roux, I usually dust all my meats in flour and seasoning. I brown them in the dutch oven first. The seasoning and flour make them brown up real nice and all the crumblies come off and stick to the pot. Then I scrape up the fond (brown and crumblies) and use the white wine to loosen it quickly. Then I start cooking down the holy trinity in all the loose fond, and we're off to the races. I find it makes a really nice dark smokey gumbo.
Posted on 10/29/21 at 10:53 am to tadman
quote:
Bingo. I keep a jug of cheap white around for cooking. Instead of making traditional roux, I usually dust all my meats in flour and seasoning. I brown them in the dutch oven first. The seasoning and flour make them brown up real nice and all the crumblies come off and stick to the pot. Then I scrape up the fond (brown and crumblies) and use the white wine to loosen it quickly. Then I start cooking down the holy trinity in all the loose fond, and we're off to the races. I find it makes a really nice dark smokey gumbo.
So you don't use roux?
Posted on 10/29/21 at 11:12 am to Ash Williams
It has the same effect of making a dark and smokey gumbo. I've seen some people not use roux and it turns out like soup or something watery. You couldn't tell the difference with mine.
Posted on 10/29/21 at 12:19 pm to tadman
That just sounds like how I make my rice and gravy minus the wine.
Posted on 10/29/21 at 12:23 pm to aileron
I drop one in there most of the time.
Posted on 10/29/21 at 12:56 pm to LSUisKING
a drink a lot of beer while making gumbo....does that count?
Posted on 10/29/21 at 4:52 pm to aileron
My wife makes an Emeril recipe for shrimp and sausage gumbo that uses beer. It is excellent.
Not sure if the beer makes a big difference. It is the only gumbo she makes using beer.
Not sure if the beer makes a big difference. It is the only gumbo she makes using beer.
Posted on 10/29/21 at 5:30 pm to aileron
I saw Isaac Toups do it in his when he was in I think Vice
Posted on 10/29/21 at 6:55 pm to aileron
The frick
Posted on 10/29/21 at 7:37 pm to aileron
Sure! Once a year our homebrew club has a gumbo cookoff and beer is a required ingredient. Usually a porter, stout or brown ale added as the first liquid after cooking the trinity down in the roux. Just one 12oz beer added and I can't say that it changes the flavor profile. The alcohol cooks off and the beers are typically lower IBU, so the hop flavors aren't pronounced.
Posted on 10/30/21 at 9:10 am to Ash Williams
So I made Jambalaya last night and this brown color has no roux in it, this is right before I add the rice. It's mostly the gratin or fond, which is the brown crud from browing well-seasoned and flour-ed meat before the process began.
Here's the end product it was awesome, I used "Smoking Oyster" seasoning mix.
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