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Started By
Message
re: Gumbo makes me feel awful - is it the type of sausage I’m using?
Posted on 2/19/24 at 2:19 pm to StringedInstruments
Posted on 2/19/24 at 2:19 pm to StringedInstruments
I'll need you to send me a few gallons for my professional evaluation. That looks good!
As far as the excess sodium suggestion, that is possible. Try drinking a couple glasses of water after eating it, before going to bed.
As far as the excess sodium suggestion, that is possible. Try drinking a couple glasses of water after eating it, before going to bed.
0
Posted on 2/19/24 at 2:48 pm to StringedInstruments
I'm not the kind of person to criticize another man's gumbo, but since you are asking, that is the darkest gumbo I think I've ever seen. It looks incredibly rich and strong, to each his own. But when it's making you sick when you eat it, maybe tone it down a little. As another said, less roux, and maybe a less dark roux, and the other suggestions already posted, less greasy meats in it.
It could be aging. I used to be able to eat a greasy rack of baby back ribs with no problem. Now, if I eat more than 3, I have to bring a bottle of pepto with me to bed. My body just can't handle the grease-sodium bombs like it used to. Same symptoms as you described.
It could be aging. I used to be able to eat a greasy rack of baby back ribs with no problem. Now, if I eat more than 3, I have to bring a bottle of pepto with me to bed. My body just can't handle the grease-sodium bombs like it used to. Same symptoms as you described.
Posted on 2/19/24 at 2:49 pm to StringedInstruments
quote:
There’s no way y’all feel like arse after eating gumbo, right?
I feel pretty terrible after eating gumbo. I think it's a combination of things for me. First, I don't eat a ton of carbs, and rice always makes me feel bad after eating it. Second, I'm pretty sure the roux that makes me feel bad, oil/grease gives me pretty bad heart burn.
Posted on 2/19/24 at 2:56 pm to StringedInstruments
quote:Our Publix just started carrying it. Ask the manager if they can get it. It may have been that it wasn't selling a lot so they decided to stop wasting shelf space on it. A lot of times if they know someone will buy a particular item they will stock small amounts.
Publix used to carry Savoie’s but I haven’t been able to find it lately.
Also, at Publix, look for Pacific brand low sodium broth. We swear by both the low sodium chicken and low sodium beef broth.
Posted on 2/19/24 at 3:10 pm to StringedInstruments
Sounds like you may need to try a soy gumbo
Posted on 2/19/24 at 3:14 pm to StringedInstruments
quote:
1 cup oil
What kind of oil?
LINK
quote:
While some cooking oil is packed with healthy fat which can improve your metabolism and increase satiety throughout the day, other oils are instead riddled with additives that may overload your body with calories and provoke bloating in the belly. If you find yourself using cooking oil regularly and are unsure which variety to use in order to bolster your overall health, there’s one variety that should be left out of your cooking lineup for good.
An unexpected answer as the name is undeniably misleading, vegetable oil may actually be the culprit to your bloating and weight gain when consumed regularly within your diet. Oils are well known for containing high volumes of fat, but not all fat is healthy, with vegetable oil lacking in omega-3 fatty acids.
“Vegetable oils and oils that have a high ratio of omega-6 to omega-3 fatty acids can cause bloating and inflammation,” notes nutritionist Lisa Richards. Although they are called ‘vegetable oils,’ this variation is often derived from seeds, nuts, and soybeans, which has been known to cause bloating and digestive problems within the stomach as it is heavily processed.
Posted on 2/19/24 at 3:26 pm to Willie Stroker
I didn’t want to be the one to raise the shitty oils that most people use. Some people get irrationally angry when you criticize their vegetable oil. Posted on 2/19/24 at 3:29 pm to StringedInstruments
Try your recipe using this...sounds like you might have a gluten allergy like my younger brother.
We switch a few years ago and now that's the only way my OLDER brother will make. You can't tell a difference in taste.
Posted on 2/19/24 at 4:20 pm to StringedInstruments
Gluten issue?
Posted on 2/19/24 at 4:33 pm to StringedInstruments
I only use Jacob's andouille for my gumbo. Not the one on airline, but the original by river road in Laplace.
Posted on 2/19/24 at 4:53 pm to Willie Stroker
quote:
What kind of oil?
Avocado oil. Chosen brand.
I think overall it’s a combination of too much fat and too much sodium. I’ll try doing less roux (or changing up the oil to flour ratio) and a different sausage. Low sodium stock as well.
Expect an update post at some point!
Posted on 2/19/24 at 5:15 pm to StringedInstruments
no excuse though to use that redneck sausage...
you can order excellent andouille on the internet if none in your stores
you can order excellent andouille on the internet if none in your stores
Posted on 2/19/24 at 5:49 pm to deeprig9
I agree with deeprig, that is a very dark base. I have a family member that also makes a very dark seafood gumbo, and I always eat a moderate portion because it doesn’t sit well with me either.
Posted on 2/19/24 at 7:24 pm to StringedInstruments
I use 3/4 olive oil and 1/4 butter for my roux. I have used vegetable oil and I find it is harder on my guts.
Posted on 2/19/24 at 7:51 pm to SlickRick55
I think the roux is too dark. Charley G’s in Lafayette makes this black gelatinous gumbo and you can really only eat a cup.
Posted on 2/19/24 at 7:54 pm to StringedInstruments
I am sure that it’s possible that the sausage could be making you sick.
With my GI problems I have found out the hard way that sausage can trigger my pancreatitis. Certain brands can literally put me in the ER or get me admitted.
Haven’t tried Conegah in years so can’t say specifically but it is in the price range to make me suspicious.
With my GI problems I have found out the hard way that sausage can trigger my pancreatitis. Certain brands can literally put me in the ER or get me admitted.
Haven’t tried Conegah in years so can’t say specifically but it is in the price range to make me suspicious.
Posted on 2/19/24 at 9:16 pm to HueyLongJr
quote:
I think the roux is too dark.
How would this change anything? It’s just toasted flour.
Posted on 2/19/24 at 9:30 pm to StringedInstruments
Not really sure. The darker the roux the more toasted the flour and maybe it has an effect. I do know it’s hard to eat a bowl of Charley G’s gumbo.
Posted on 2/19/24 at 9:56 pm to StringedInstruments
Looks like dog food..
Posted on 2/19/24 at 10:21 pm to StringedInstruments
quote:
It’s Kitchen Basics stock and store-bought rotisseries. Definitely a lot of sodium. The potato salad was store-bought as well.
We call this a “Baton Rouge Special”
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