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Started By
Message
First Gumbo, give me some pointers
Posted on 12/23/14 at 9:06 am
Posted on 12/23/14 at 9:06 am
Family is doing a cajun Christmas for Christmas Eve dinner and I'm cooking a shrimp and andouille gumbo. I have a pretty good recipe, but wanted some pointers from the pros here.
How finely do you dice your trinity?
Any secret spice or ingredient you add?
How do you make your stock?
Type of peanut butter to use for the roux?
Anything else I may need to know?
How finely do you dice your trinity?
Any secret spice or ingredient you add?
How do you make your stock?
Type of peanut butter to use for the roux?
Anything else I may need to know?
12
Posted on 12/23/14 at 9:10 am to WDE24
Do a search...... its been discussed a lot lately.
Posted on 12/23/14 at 9:16 am to WDE24
The biggest mistake that I see with making gumbo's are not using enough roux. Nobody likes a watered down gumbo
Posted on 12/23/14 at 9:16 am to CHEDBALLZ
Searched the first 2 pages. No luck. Surely all of the chefs here aren't too busy to toss out a couple of tips again.
Posted on 12/23/14 at 9:19 am to lsuguru
Let's say I complete my gumbo and it isn't thick enough: should I add some file' or cook up some more roux and incorporate it?
Posted on 12/23/14 at 9:20 am to WDE24
quote:
How finely do you dice your trinity?
1/4"-1/2"
quote:
How do you make your stock?
For seafood based gumbos I simmer my shrimp heads and shells for 30-40 minutes then strain it.
quote:
Type of peanut butter to use for the roux?
GTFO
quote:
Any secret spice or ingredient you add?
Don't be afraid to use some Better Than Bouillon and don't forget the okra.
Posted on 12/23/14 at 9:22 am to WDE24
quote:
should I add some file' or cook up some more roux and incorporate it?
Depends on how thin it is. My rule of thumb is 2 cups of roux per gallon of stock/water. I like my gumbo thicker than most of the shite I'm served these days.
Posted on 12/23/14 at 9:22 am to Trout Bandit
quote:Let's say I don't use okra. Can I still call it gumbo? Seems about half the recipes don't call for it.
don't forget the okra.
This post was edited on 12/23/14 at 9:24 am
Posted on 12/23/14 at 9:25 am to WDE24
quote:
Can I still call it gumbo?
Meh.
Put a pound of frozen chopped okra in at the beginning. You won't regret it.
Posted on 12/23/14 at 9:26 am to Trout Bandit
Ok. I'll give it a shot.
Posted on 12/23/14 at 9:29 am to WDE24
Suspicious.
Had to post tho.
Had to post tho.
Posted on 12/23/14 at 9:37 am to WDE24
quote:
Let's say I complete my gumbo and it isn't thick enough: should I add some file' or cook up some more roux and incorporate it?
Just reduce it further. I like a thin gumbo personally.
Posted on 12/23/14 at 9:39 am to WDE24
quote:
Type of peanut butter to use for the roux?
Trolling.
Posted on 12/23/14 at 9:47 am to mouton
quote:
I like a thin gumbo personally.
That's called soup.
Posted on 12/23/14 at 9:48 am to Trout Bandit
Tomatoes or no tomatoes?
If yes, canned tomatoes ok? Drained or not?
I've looked at 10 or so recipes and they are all pretty different as it relates to tomatoes and okra. One even called for potatoes.
If yes, canned tomatoes ok? Drained or not?
I've looked at 10 or so recipes and they are all pretty different as it relates to tomatoes and okra. One even called for potatoes.
This post was edited on 12/23/14 at 9:53 am
Posted on 12/23/14 at 9:52 am to WDE24
Gumbo doesn't have tomatoes
Posted on 12/23/14 at 9:53 am to WDE24
instead of Andouille, use smoked sausage from ville platte. 
Posted on 12/23/14 at 9:54 am to lsuguru
Is this a rule or preference? I have seen several recipes that call for tomatoes.
Posted on 12/23/14 at 9:55 am to oldcharlie8
Do they export to huntsville?
Posted on 12/23/14 at 9:56 am to lsuguru
quote:
Gumbo doesn't have tomatoes
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