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Started By
Message
Gumbo on a rainy afternoon
Posted on 10/22/17 at 1:24 pm
Posted on 10/22/17 at 1:24 pm
Just wish it was cooler. It's a good day for a nap and a glass of wine :)
3
Posted on 10/22/17 at 3:56 pm to Jibbajabba
Posted on 10/22/17 at 4:34 pm to Jibbajabba
Doing the same. Just started the simmer.
Posted on 10/22/17 at 5:03 pm to jaydoubleyew
Just got back from buying seafood gumbo fixin's for tomorrow.
Posted on 10/22/17 at 6:23 pm to Zappas Stache
I've always been a chicken/sausage man myself. I have just never gotten into seafood gumbo. I'll eat it but if I am putting effort into a dish, it will be chick/sausage.
Posted on 10/22/17 at 6:28 pm to Zappas Stache
quote:
Just got back from buying seafood gumbo fixin's for tomorrow.
Vegetarians eat seafood now?
Posted on 10/22/17 at 7:10 pm to jaydoubleyew
quote:
Doing the same. Just started the simmer.
Looks like you're using hot dogs - what kind of sausage is this?
This post was edited on 10/22/17 at 7:11 pm
Posted on 10/22/17 at 7:11 pm to Stadium Rat
quote:
Looks like you're using hot dog
The best smoked sausage I know of is from guillory's in pine prairie and it is really skinny like that too.
Posted on 10/22/17 at 7:15 pm to Stadium Rat
Haha my Wife said same thing when she looked at it.
It's Conecuh sausage, really small links. Not bad at all though.
It's Conecuh sausage, really small links. Not bad at all though.
Posted on 10/22/17 at 7:49 pm to fightin tigers
quote:
Vegetarians eat seafood now?
I'm a Picetarian actually.... Like Jesus.
Posted on 10/22/17 at 8:01 pm to Jibbajabba
Made a chick/sausage gumbo yesterday.
Used chick stock, andouille, and green onion sausage all from Iverstine farms. Sausage and andouille are very good from over there.
I also did my first oven roux and I’m a big fan. Baked at 350 for about 2 hours stirring every 20 minutes. Dark chocolate colored roux without any burn flecks or napalm on my hands.
Used chick stock, andouille, and green onion sausage all from Iverstine farms. Sausage and andouille are very good from over there.
I also did my first oven roux and I’m a big fan. Baked at 350 for about 2 hours stirring every 20 minutes. Dark chocolate colored roux without any burn flecks or napalm on my hands.
Posted on 10/23/17 at 12:53 am to BugAC
Oven roux is great. You can up the temp to go faster. You really don’t have to stir as often as you did.
Posted on 10/23/17 at 8:49 am to jaydoubleyew
quote:That's some good stuff.
It's Conecuh sausage
Posted on 10/23/17 at 9:05 am to Gris Gris
Made one yesterday with a microwave roux. Can some one fill me in on the oven roux method? I've been experimenting with my rouxs.
Posted on 10/23/17 at 9:16 am to sloopy
quote:
oven roux method
That's what I did yesterday.
I start the roux like normal on the stove, just until it gets smooth. Place pot in 350 oven and stir it every 45 minutes or so. Takes a few hours to get dark. Works great if you have the time.
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