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Started By
Message
1
Posted on 11/15/19 at 9:47 am to Saskwatch
quote:
1. Poultry 2. Seafood. The only gumbo that strays from those categories is Gumbo Z'herbes.
Disagree. Adding okra to chicken and sausage gumbo or seafood gumbo changes the dish completely. While chicken or seafood is the protein, the texture, flavor and composition of the dish is completely different.
Posted on 11/15/19 at 10:00 am to RabidTiger
My uncle cooked a goose gumbo when I was a kid, that was good stuff.
Posted on 11/15/19 at 10:23 am to Epic Cajun
quote:
oose gumbo
Goose and guinea are both very good. They make a very rich gumbo.
Posted on 11/15/19 at 11:44 am to bdevill
quote:
While chicken or seafood is the protein, the texture, flavor and composition of the dish is completely different.
I agree. To me a seafood gumbo and chicken/sausage is almost a totally different dish.
Posted on 11/15/19 at 4:14 pm to RabidTiger
Turkey neck and andouille was my mother's specialty. You'd be surprised how much meat is on a big turkey neck.
Nobody has mentioned rabbit and sausage. I made a huge one for our big extended family Xmas gathering last year... like 6 rabbits and 10# of andouille. You can use domesticated rabbit, available at most big chain markets and/or specialty markets.
Nobody has mentioned rabbit and sausage. I made a huge one for our big extended family Xmas gathering last year... like 6 rabbits and 10# of andouille. You can use domesticated rabbit, available at most big chain markets and/or specialty markets.
Posted on 11/15/19 at 5:48 pm to Martini
quote:
grandmother would cook all the ones I gave her in a dark brown gravy and we ate it over mashed potatoes
Yes sir and rabbit is good that way too or a creole mustard sauce. I love shrimp and sausage gumbo but to many on here that’s a no no to mix land and sea.
Posted on 11/15/19 at 6:20 pm to LSUEnvy
quote:
Yes sir and rabbit is good that way too or a creole mustard sauce. I love shrimp and sausage gumbo but to many on here that’s a no no to mix land and sea.
Give me the creole mustard sauce.
Posted on 11/15/19 at 7:38 pm to Martini
Creole Mustard Sauce? Please share.
Posted on 11/15/19 at 11:21 pm to Good Times
Substitute rabbit and I’ll use heavy cream in lieu of sour cream but try both ways and see what you like.
LINK
LINK
Posted on 11/16/19 at 7:15 am to bdevill
Honestly my favorite gumbo has shrimp, chicken, okra, and sausage. Screw the rules if it tastes good.
Posted on 11/16/19 at 6:56 pm to jaydoubleyew
jaydoubleyew......I call this "everything but the kitchen sink" gumbo.... when prepared properly it can be very good.
This post was edited on 11/16/19 at 6:57 pm
Posted on 11/17/19 at 1:52 pm to GregMaddux
quote:
Red bean gumbo
Recipe please.
Posted on 11/17/19 at 2:07 pm to RabidTiger
Shrimp & okra gumbo and I like to add small pieces of catfish (1 inch chunks that break apart when cooked so very small). No need to add oyster and crab. I only do that for Christmas gumbo.
This post was edited on 11/17/19 at 3:16 pm
Posted on 11/17/19 at 3:14 pm to RabidTiger
I make a turnip gumbo with smoked sausage. Just a roux, turnip root, and normally use homemade deer sausage.
Posted on 11/17/19 at 7:23 pm to lsu2006
Can you mix turkey in with a chicken and sausage gumbo or would the flavors/texture get weird?
Posted on 11/18/19 at 8:24 am to RabidTiger
I was at my late father-in-laws house up in Mansura many years ago and had fried 4 turkeys for the Thanksgiving meal and the ladies fixed several casseroles and side dishes to go with it.
Thursday night I put the carcasses in a huge pot with onion, carrot, celery, bay leaves, garlic and a slew of dry and wet seasonings and let that cook for over 12 hours simmering on his stove.
Next morning I started my big pot of gumbo to feed 30 people and used some leftover turkey, tasso, andouille, 3 ducks a neighbor gave us from a hunt and about one third sack of oysters (when oysters were sold by the 100 lb. sack), so about 6-7 dozen of them along with the oyster liquor.
My brother-in-law still talks about that gumbo every Thanksgiving when he's here for my big party.
I wound up making 4 gallons of gumbo and it was eaten that day along with fried turkey sandwiches and enough desserts to give the whole bunch diabetes.
Thursday night I put the carcasses in a huge pot with onion, carrot, celery, bay leaves, garlic and a slew of dry and wet seasonings and let that cook for over 12 hours simmering on his stove.
Next morning I started my big pot of gumbo to feed 30 people and used some leftover turkey, tasso, andouille, 3 ducks a neighbor gave us from a hunt and about one third sack of oysters (when oysters were sold by the 100 lb. sack), so about 6-7 dozen of them along with the oyster liquor.
My brother-in-law still talks about that gumbo every Thanksgiving when he's here for my big party.
I wound up making 4 gallons of gumbo and it was eaten that day along with fried turkey sandwiches and enough desserts to give the whole bunch diabetes.
Posted on 11/18/19 at 8:35 am to RabidTiger
Creole seafood gumbo, sans tomatoes
Posted on 11/18/19 at 8:49 am to RabidTiger
Creole gumbo like the one served Al Lol Dizzy's. They use veal bone-in stew bone which gives richness to the broth.
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