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Started By
Message
Cowboy Gumbo- WYEI?
Posted on 10/15/20 at 6:31 am
Posted on 10/15/20 at 6:31 am
Kent Rollins
Highlights:
Made with a roux, author suggests bacon grease.
Celery is excluded
Beef broth
Andouille sausage and shrimp
And,
Highlights:
Made with a roux, author suggests bacon grease.
Celery is excluded
Beef broth
Andouille sausage and shrimp
And,
quote:
The Cowboy Twist
Every good Cajun dish is made better by adding a little wine. And nothing says “cowboy” like Hatch Green Chile Wine. Of course, you can use other white wines, but Hatch Green Chile Wine has a little snap to it that goes great in gumbo. So, I add about two cups, at least, of the wine, gently stir, and then let the gumbo come to a full simmer.
9
Posted on 10/15/20 at 6:46 am to McVick
His gumbo-rice ratio is all wrong, but looks pretty good. IWEI
quote:
Every good Cajun dish is made better by adding a little wine.
Posted on 10/15/20 at 6:55 am to McVick
quote:
Every good Cajun dish is made better by adding a little wine.
That's a new one for me... but I'm not going to hate on it.
Looks pretty good, I would eat it.
Posted on 10/15/20 at 6:58 am to McVick
Of course IWEI
Posted on 10/15/20 at 7:04 am to McVick
Without kale, it's not a true gumbo. IWNEI. Pass.
This post was edited on 10/15/20 at 7:05 am
Posted on 10/15/20 at 7:28 am to McVick
I like kent rollins and use several of his recipes
This is definitely a different gumbo, but nothing too insane.
I would have browned the andouille and deglazed the pot with stock before adding to the main pot.
Other than that, I'm not going to destroy the effort.
This is definitely a different gumbo, but nothing too insane.
I would have browned the andouille and deglazed the pot with stock before adding to the main pot.
Other than that, I'm not going to destroy the effort.
Posted on 10/15/20 at 7:35 am to FAP SAM
Looks pretty good. I probably wouldn't cook it, but definitely would eat it if somebody else did. I'm not one of those snooty gumbo purists.
Posted on 10/15/20 at 8:28 am to McVick
quote:
You can buy Cajun seasoning at the grocery store, but it’s easy to make yourself. Simply combine smoked paprika, oregano and red pepper. That’s easy, right?
Not sure what kind of cajun seasoning he uses, but that's ain't it
I like a lot of his recipes, but I'd pass on this one.
ETA: Reading the full recipe, his actual cajun seasoning blend is
quote:
Cowboy Cajun Spice
3 tablespoons smoked paprika
2 tablespoons sea salt
2 tablespoons garlic powder
1 tablespoon coarse ground pepper
1 tablespoon onion powder
1 tablespoon dried oregano
½ tablespoon cayenne pepper
½ tablespoon dried thyme
1 tablespoon Red River Ranch Seasoning (kentrollins.com) or your favorite all-purpose blend
which make a lot mores sense
This post was edited on 10/15/20 at 8:31 am
Posted on 10/15/20 at 11:33 am to McVick
I've had a gumbo with brisket and sausage and it was pretty damn good.
Posted on 10/15/20 at 12:29 pm to McVick
Not impressed with this idea. Not impressed at all with Kent Rogers.
Posted on 10/15/20 at 12:49 pm to SUB
quote:
I've had a gumbo with brisket and sausage and it was pretty damn good.
See I expected something more in line with this. Green Hatch Chili wine was a total curveball.
Posted on 10/15/20 at 12:58 pm to McVick
quote:
Green Hatch Chili wine was a total curveball.
I put hatch chilies and wine in my gumbo and jambalaya all the time. But I don't mix meat and seafood
This post was edited on 10/15/20 at 12:59 pm
Posted on 10/15/20 at 1:01 pm to FAP SAM
Looks more like an etouffee than gumbo, but that's just a name. Looks like something that would taste good.
Posted on 10/15/20 at 1:32 pm to FAP SAM
That's not a gumbo in the picture, but I would definitely give it a bite.
Posted on 10/15/20 at 7:24 pm to McVick
quote:
Every good Cajun dish is made better by adding a little wine.
Justin Wilson sure thought so
I guarrrantee me
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