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Posted on 8/31/16 at 12:35 pm to Count Chocula
quote:
Starts with tomatoes and ends with bay leaves and okra.
Posted on 8/31/16 at 12:37 pm to CAD703X
I like fried okra better than boiled okra. Do you think I could substitute?
Posted on 8/31/16 at 12:38 pm to CAD703X
Posted on 8/31/16 at 12:55 pm to RhodeDawg
quote:
I like fried okra better than boiled okra. Do you think I could substitute?
I don't think fried okra would work that well in a hot gumbo...just a guess though
Posted on 8/31/16 at 1:06 pm to RhodeDawg
Peanut butter baw.
It's here somewhere, do yourself a favor and get it.
It's here somewhere, do yourself a favor and get it.
Posted on 8/31/16 at 1:08 pm to RhodeDawg
You know what's even better than okra in gumbo?
No okra in gumbo
No okra in gumbo
This post was edited on 8/31/16 at 1:09 pm
Posted on 8/31/16 at 1:17 pm to lsupride87
Even better.
Posted on 8/31/16 at 1:18 pm to RhodeDawg
To make a good gumbo, never having had it or made it before, it would be difficult to read and follow a recipe.. Because of the flavors involved, knowledge of the thickness of your base and how to manipulate the ratio of roux to stock (or water) to achieve the desire thickness, and how to cook the chicken so the chicken doesn't fall apart, I think you'd really have to come to Louisiana and be shown how to make it. I can't imagine reading a recipe and attempting it.
This post was edited on 8/31/16 at 2:28 pm
Posted on 8/31/16 at 1:27 pm to bdevill
It does seem complicated. The next time the Dawgs come to BR I'm gonna come hang out with y'all.
My great grandmother (Big Momma) used to make fried chicken that you'd die for. She passed away at 102. I have the recipe but I'll be damned if I can make it like her. Seems like a similar situation.
I'll make it a point to hook up with some of you before the game. Frigg the bullshite I don't want to screw it up.
My great grandmother (Big Momma) used to make fried chicken that you'd die for. She passed away at 102. I have the recipe but I'll be damned if I can make it like her. Seems like a similar situation.
I'll make it a point to hook up with some of you before the game. Frigg the bullshite I don't want to screw it up.
Posted on 8/31/16 at 1:30 pm to bdevill
Looks like we play y'all in 2018. Hopefully it'll be in BR- I'm not sure where the game is being played.
Posted on 8/31/16 at 1:35 pm to bdevill
I think people can start with a recipe and then tweak it the next time they make it to fit their own tastes and texture. You have to start somewhere and I don't necessarily think you have to be shown how to do it.
For example, if you prefer it thick, and you use the PP recipe, you can use 7 cups of liquid to 1/2 c each of oil and flour. If you prefer it a bit thinner, go to 8-9 cups liquid etc...
If someone has never made it, I think starting with chicken and andouille or smoked sausage is a good starting point.
For example, if you prefer it thick, and you use the PP recipe, you can use 7 cups of liquid to 1/2 c each of oil and flour. If you prefer it a bit thinner, go to 8-9 cups liquid etc...
If someone has never made it, I think starting with chicken and andouille or smoked sausage is a good starting point.
Posted on 8/31/16 at 1:38 pm to Gris Gris
Even if the game is played in Athens I'd imagine y'all bring it on the road to tailgate no??
Posted on 8/31/16 at 1:42 pm to RhodeDawg
quote:
It does seem complicated.
Once you've made it, you'll find that it's not complicated at all. You don't have to make fried chicken gumbo. You can use a rotisserie chicken if you like and skip the frying steps. If you do that, get a chicken broth/stock base like Better Than Bouillon to use in place of the water. Just watch the salt and don't add more until you've tasted the finished product. I believe BTB even makes a low salt chicken bouillon/base. Use a jarred roux if you want to and add it to the broth/stock until you achieve the texture you want. Remember that during the simmer, the gumbo will reduce a bit, but with a jarred roux, you can add more if it's too thin and you can also add more broth/stock if it's too thick.
Posted on 8/31/16 at 1:53 pm to Gris Gris
Thanks Gris!
Posted on 8/31/16 at 2:09 pm to RhodeDawg
quote:
Even if the game is played in Athens I'd imagine y'all bring it on the road to tailgate no??
Anywhere LSU plays, home or away, you will find gumbo. If you come to an LSU home game on Saturday, especially if the weather is cold, you will find it, and some of the best food and people, anywhere. You're always welcome.
Posted on 8/31/16 at 2:16 pm to RhodeDawg
quote:
RhodeDawg
i disagree. i think you should go for it.
you can spend years perfecting your gumbo, but as far as the basic ingredients and techniques you can whip up a batch just following some of the guidelines in this thread.
you can make a decent gumbo that will feed 5-10 people for less than $10 and maybe an hour prep work. its hard to screw up chicken & pre-cooked sausage and if you try the microwave roux technique you just about eliminate the possibility of burning it.
a fricked up roux is the biggest impediment to a tasty gumbo so if you take that risk off the table, the rest of the process is fairly simple.
youcandoit!
eta but never ever EVER under any circumstances attempt to 'sample' the roux while its cooking.
This post was edited on 8/31/16 at 2:21 pm
Posted on 8/31/16 at 2:21 pm to CAD703X
I'd like to see you make a gumbo to feed 10 people for $10.
Posted on 8/31/16 at 2:21 pm to bdevill
quote:
some of the best food and people, anywhere.
I've always had that impression of your fans. We're just good ole boys from a different state. Kick that Big 10 arse Saturday. Looking forward to 2018 wherever the game is played.
Thanks for the input from all of you.
Posted on 8/31/16 at 2:22 pm to patnuh
quote:
I'd like to see you make a gumbo to feed 10 people for $10.
$3-$4 whole fryer, $3 kielbasa or other sasuage..doesn't have to be andoille..$2 worth of celery, peppers and onions.
the flour, oil, rice & seasonings you should already have on hand in your cabinet.
makes for a nice big pot of gumbo.
eta this is how i make gumbo for gameday and we usually have 7-10 people over and everyone gets full.
This post was edited on 8/31/16 at 2:25 pm
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