re: Duck fan in need of a good gumbo recipe

People are being so nice..

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Man, that global warming must be out of control in Oregon.

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well, according to the movie "Day After Tomorrow"...

You need to be a little more specific than gumbo. Do you want seafood gumbo, chicken & sausage, sausage, pork or my favorite duck gumbo? I have even heard of some hippies who make veggie gumbo. If you like seafood, what type, crab, shrimp fish.... Also you need to specify whether you want roux or no roux. If no roux do you prefer okra or file.

It is not so simple as saying you want some gumbo.

From the recipe thread via Otis.. Might want to cut the recipe down a little..

Large Chicken and Andouille Gumbo Recipe for a crowd (Posted on 11/17/09 at 5:29 p.m.)

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Here's one we whipped up Friday afternoon for a Booster Club event. Worked out well, so someone might be able to use it if they need a shite load of gumbo.
Ingredients:
30 qts chicken stock(we made our own)
Dark roux made from 12 cups each of flour and Canola oil
10 lbs onions, fine diced
6 bell peppers, fine diced
3 bunches of celery, fine diced
6 bunches green onions, fine chopped
2 bunches flat leaf parsley, minced
5 lbs orka, fine diced
garlic, didn't measure
@20 bay leaves
Black pepper, salt, and red pepper to taste
2 small jars of file'
13 lbs Andoullie and smoked sausage(we had 10lbs smoked and 3 lbs. of Jacobs)sliced and then cut into 1/4's
40 lbs of chicken, cooked and deboned, then sliced into 1/4 inch chunks(I roasted 30 lbs of hips and floured and fried 10 more lbs. Took the skin off of all beforehand.)

Method:
We made the roux in 2 batches and sauteed all vegetables in the roux.The rouxs were dark chocolate and turned black as we hit them with the veg. mixture(trinity plus okra, garlic came a bit later)...made for a pretty gumbo. We browned the sausage before hand(I used an oven ) to render the fat, then set it aside. Added the roux and veggies to the stock and brought to a boil, then reduced to a simmer.Added the sausage and went 30 minutes. Added the chicken and went another 30 minutes. After this, we added the green onions and parsley and cut the fire.Added the file' at this time. We began to add seasonings when we added the sausage...I didn't measure but just seasoned to taste. The product sat for about two hours before we reheated and served. The texture and taste were very good.This made @50+ quarts.

Much thanks to Catman88 and junkfunky.

Prudhomme is a good place to look for making a good gumbo

LINK

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Prudhomme is a good place to look for making a good gumbo

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This.

Most chefs that are as wide as they are tall know how to cook.

The great thing about gumbo is that it is at heart a simple dish. Most of us who make it don't have a "recipe."

Here are the basics.

1) Make a roux. 1 part flour one part oil (use canola or peanut...anything but olive). I usually do a cup of each. First I heat the oil up hot hot hot then pour in the flour. Stir until it's the color of a Hershey's chocolate bare

2) Throw in "the trinity." The trinity is diced onions, bell peppers, and celery. I usually add garlic too.

3) Let that cook down until the vegetables are transluscent. Then, I add spices (salt/pepper/cayenne/bay leaves), diced chicken, and some sausage

4) Then fill your pot up with chicken stock (you can use water if you want... or at least throw in some chicken bouillon).

5) Let all that cook down for a bit and serve over rice. Be sure to throw some diced green onions on the top of your bowl. Good with potato salad too


Now that you got the general recipe, you can veer off and do your own thing. Enjoy

Okay Duckie, cooking cajun 101 class is in session, class requires a large stock pot 12 qt is advised. Before we get to the roux, which is key to a gumbo you must have the trinity and garlic chopped first. Two large onions, three stalks of celery, one large bell pepper all diced, and five toes of garlic minced kept separate form the others. Now to roux making, equal amounts of all purpose flour and vegetable oil(preferably peanut for high heat capacity) for this version one cup each in a large saute pan or cast iron skillet(preferred), on high heat mixthe two together and stir continuously(never stopping at all) to prevent scorching. A peanut buter roux means the roux has the color of peanut butter(a meium roux), a dark roux is almost black(that is our aim), when it approaches this color throw in the trinity and turn down the heat, as the onion reaches apoint of tranlucency add the garic. We will then start adding our stock(chicken made previously by you with a whole yardbird,onion,garlic, celery,bell pepper, and italian seasoning and two bay leaves, pull the bird out and debone and strain the stock),it should be hot as this stage, and is added bit biy bit about one cup at a time to start. Once all the stock is added, put the deboned bird in and add one pound of the closest thing to andouille sausage(browed in skillet for flavor) also. Season this with more Italian seasoning, and two more bay leaves, simmer away for three hours. Two ways to serve over rice, or with a large bit of hot potato salad in the bowl. Side of garlic bread is needed. ETA season to your ability to stand the heat.