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Posted on 10/12/08 at 11:01 am to Zach
quote:
I mix 1/2 stick of butter and 1/4 cup of olive oil for the roux.
Olive oil sucks in roux. Bad flavor and low smoking point.
Posted on 10/12/08 at 11:15 am to TigerSpy
All good suggestions, you will develop your own style. I always do my roux in the microwave, quick and comes out perfect everytime. But I am in the vast minority.
BTW, if you make your gumbo in a cast iron pot, NO OKRA, it turns the gumbo a nasty gray. And I love okra in my seafood gumbos.
BTW, if you make your gumbo in a cast iron pot, NO OKRA, it turns the gumbo a nasty gray. And I love okra in my seafood gumbos.
Posted on 10/12/08 at 12:02 pm to andouille
Add oyster liquor to your gumbo. Also, smoked turkey necks give great flavor.
Posted on 10/12/08 at 4:14 pm to TigerSpy
quote:
Olive oil sucks in roux. Bad flavor and low smoking point.
Olive oil is healthy and I compensate for the low smoking point by taking more time at a lower temp. If you mean the flavor is bad vs. butter then keep in mind that I'm using mostly butter. If you mean that the flavor is bad vs. other veg oils, then you're just plain wrong.
Posted on 10/12/08 at 4:16 pm to TravelingTiger
quote:
Uhmmm...try 'browning' the flour dry, it gets the job done in a few minutes. Then add butter and oil. You can't tell the difference.
Wow, never heard of that and not sure if I want to try it. When I cook gumbo it's a lot. But I might experiment with your method on a small scale.
Posted on 10/12/08 at 7:23 pm to Zach
Do yall like good amount of beer in gumbo to cook with, brown rice, and potato salad in it or on the side?
Damn I know what I am doing this weekend.
Needs to cool off soon so I can go shoot me some wabbits and smoke them for a gumbo. Till then Chicken and sausage
Damn I know what I am doing this weekend.
Needs to cool off soon so I can go shoot me some wabbits and smoke them for a gumbo. Till then Chicken and sausage
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