- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- 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
1
Posted on 11/17/23 at 3:17 pm to The Levee
I’m proud to report I just completed my first ever gumbo and im thrilled with how it came out .
Not the best gumbo I ever had but far from the worst .
I’m sure I will get better over time .
I took some advice from another thread on this board and bought some Lejeunes sausage and Tasso .
Think that made a big difference
Not the best gumbo I ever had but far from the worst .
I’m sure I will get better over time .
I took some advice from another thread on this board and bought some Lejeunes sausage and Tasso .
Think that made a big difference
This post was edited on 11/17/23 at 3:19 pm
Posted on 11/17/23 at 3:39 pm to Baylor
Pics??
yep, just keep practicing. gumbo isn't hard necessarily, but like anything else, the first time you do it can seem like a daunting task. now you know you can do it so next time, just focus on what you think can make it better, whether it's a darker roux, cooking the vegetables longer, more/less stock, etc.
quote:
I’m sure I will get better over time .
yep, just keep practicing. gumbo isn't hard necessarily, but like anything else, the first time you do it can seem like a daunting task. now you know you can do it so next time, just focus on what you think can make it better, whether it's a darker roux, cooking the vegetables longer, more/less stock, etc.
Posted on 11/17/23 at 3:42 pm to Fun Bunch
quote:
My wife, who makes the best gumbo I have ever had in my life, uses half butter half oil for her fat.
if I'm feeling fancy (meaning if I have enough saved), I use half bacon grease. most of the time, it's canola, grapeseed, or whatever higher heat oil I have on hand. just gotta crank the vent and open the windows because I do it on high heat
Posted on 11/17/23 at 3:45 pm to Baylor
Listen to what Thor said.
It will definitely get better as you find your own taste for it. How you make it is pretty basic once you find your preference whether it's fried poultry, boiled poultry, browned poultry, smoked poultry. The rest of the steps are easy.
You can experiment and then you'll find the method and flavors you like best!
It will definitely get better as you find your own taste for it. How you make it is pretty basic once you find your preference whether it's fried poultry, boiled poultry, browned poultry, smoked poultry. The rest of the steps are easy.
You can experiment and then you'll find the method and flavors you like best!
Posted on 11/17/23 at 3:48 pm to Gris Gris
quote:
It will definitely get better as you find your own taste for it.
and as a general rule, don't compare it to any gumbo you've had at a restaurant because most places suck at making a gumbo comparable to a quality homemade one.
Posted on 11/18/23 at 11:22 am to Baylor
quote:
I’m proud to report I just completed my first ever gumbo and im thrilled with how it came out .
Now enter a competition and go completely psycho about adjusting it
Posted on 11/20/23 at 10:48 am to saintsfan1977
quote:
No jarred roux is better than the other.
My wife and I have tried a couple different ones. Kary’s is by far the best we’ve tried. Savioes never made a good gumbo for us. My be the cooks but the three times we tried it, it wasnt good. Have never missed with Kary’s though. We are by no means experts though. Just a thought.
Posted on 11/24/23 at 7:52 pm to MeridianDog
quote:
Oven method (my preferred method of making a roux)
Directions
Heat oven to 400 degrees F. Use the same measures of flour and oil in a heavy skillet and cook in the oven, stirring after 30 minutes and then every 15 minutes until it reaches the level of brown you desire.
Just tried this out and it worked great! Only had the oven on 350 to make sure I didn't burn the roux. Hell of a lot better than standing over a pan and stirring!
Page 3 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News