- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Gumbo Ingredients
Posted on 10/13/24 at 3:26 pm to SmokinBurger
Posted on 10/13/24 at 3:26 pm to SmokinBurger
One bunch of green onions, sliced. I add them at two or three stages in the cook.
1
Posted on 10/13/24 at 7:16 pm to Twenty 49
I’ve been making wild turkey and venison sausage gumbo since I started getting to go to South Texas turkey hunting. Most of the rest of my standards have been covered, the bean paste is on my to try list now. Definitely better if something smoked is used for stock, I always use the carcass from our Thanksgiving turkeys (1 fried and 1 smoked) for stock that weekend following, and that is always my best one.
When I’m making seafood gumbo, I put a cap full of liquid crab boil in, I think it’s a good addition.
When I’m making seafood gumbo, I put a cap full of liquid crab boil in, I think it’s a good addition.
Posted on 10/14/24 at 7:53 am to SmokinBurger
Pattons Hot sausage. I roll them up into
meatballs, sear them off, drain and pat dry, and then add them when I add the marinaded shrimp closer to the end. So they don't break up
meatballs, sear them off, drain and pat dry, and then add them when I add the marinaded shrimp closer to the end. So they don't break up
Posted on 10/14/24 at 10:07 pm to SmokinBurger
Tasso Ham
Posted on 10/15/24 at 8:32 am to SmokinBurger
In addition to a good dark roux, I always add a couple of bay leaves and some thyme.
Page 3 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News