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Started By
Message
Looking for a good gumbo recipe
Posted on 11/30/11 at 6:47 pm
Posted on 11/30/11 at 6:47 pm
I've never made gumbo and want to venture out this weekend and give it a try! I prefer thicker roux, so does anyone have a recipe thats not too crazy? Would appreciate it!
Post it here or just send me an email
biglil10@bellsouth.net
Post it here or just send me an email
biglil10@bellsouth.net
Posted on 11/30/11 at 7:31 pm to biglil3
Seafood preferably...but do they come with both?
This post was edited on 11/30/11 at 7:34 pm
Posted on 11/30/11 at 7:32 pm to biglil3
Look up Emerils seafood gumbo. It's pretty good.
Make your own shrimp stock, it makes a big difference. I'd add more but I'm busy.
Make your own shrimp stock, it makes a big difference. I'd add more but I'm busy.
Posted on 11/30/11 at 7:37 pm to biglil3
lil,, what part of wm you hang your hat?
Posted on 11/30/11 at 7:42 pm to biglil3
You've never made gumbo and "prefer a thicker roux?" What do you mean? You have no idea what you're talking about....do you?
Posted on 11/30/11 at 7:53 pm to pooponsaban
quote:
You've never made gumbo and "prefer a thicker roux?" What do you mean? You have no idea what you're talking about....do you?
I think he meant a thicker consistency to the dish overall.
Just cook it down more but make sure you season accordingly, the more you cook it down the farther the seasoning you've used will go.
Posted on 11/30/11 at 10:06 pm to Ole Geauxt
quote:
lil,, what part of wm you hang your hat?
Darbonne Hills
Posted on 11/30/11 at 10:08 pm to pooponsaban
quote:
You've never made gumbo and "prefer a thicker roux?" What do you mean? You have no idea what you're talking about....do you?
No, I don't....but like he said, I meant consistency
Posted on 11/30/11 at 10:12 pm to biglil3
Google a Paul Prudhomme recipe. Follow his general instructions and you can't go wrong.
Posted on 11/30/11 at 10:14 pm to biglil3
Posted on 12/1/11 at 5:33 am to biglil3
quote:well, i might be able to charge up Trigger, (my Little Rascal), and give some gumbo lessons..
Darbonne Hills
This post was edited on 12/1/11 at 6:12 am
Posted on 12/1/11 at 8:01 am to biglil3
thank me later.........
TREEDAWG'S CHICKEN & SAUSAGE GUMBO
INGREDIENTS:
2 Whole Chickens
(Leftover Turkey can be substituted)
1 Lb. Sausage
5 Yellow Onions Chopped
4 Bell Peppers Chopped
3 Bunches Green Onions Chopped
1 Bunch Celery Chopped
1 Clove Garlic (1 Tsp. Chopped)
5 Bay Leaves
1 Lb. Sliced Okra
½ Cup Lea & Perrins
2 Cups Oil
2-1/2 Cups Flour
Salt, Black Pepper, Red Pepper, White Pepper, Garlic Powder
Rice, French Bread, Tabasco, File’
RECIPE:
1) Make a Stock:
- Use a 4 Gallon Pot and 2 Gal. Water.
- Add Bay Leaves, 3 Tbs. Salt, 1 Tbs. Garlic Powder, 1 Tsp. each of
Red, Black and White Pepper, 1 Onion and 3 Stalks Celery.
- Add cut up Chicken and/or Turkey Leftovers. Use everything including
giblets. I save bags of Poultry scraps in my freezer for making Stock
(Skin, Tails, Wing Tips, Carcass/Scraps, etc.).
- Cover and cook slow until meat is ready to de-bone (about 1 hour)
and let cool.
- Remove all unwanted skin, bones, etc.
- De-bone Chicken and set aside in fridge for later.
2) Slice Sausage 1/4" Thick, brown in deep sided Skillet and set aside
for later. Reserve rendered grease.
3) Make a Roux:
- Add 2 Cups Oil to rendered Sausage grease on low heat.
- Gradually whisk in 2-1/2 Cups Flour to heated oil.
- Stir frequently for 1 to 1-1/2 hours until the Roux is Dark Brown.
- Add Lea & Perrins to Roux and blend.
4) Saute chopped Onion, Bell Pepper, Celery in Roux. These should be
chopped and seasoned with Tony’s prior to starting.
5) Add Roux/Veggies to boiling Stock. Add water as needed. Chicken
Broth can be substituted for water if desired.
6) Add Sausage, Okra and Garlic. Add all Green Onion except for about
½ cup to be saved for Garnish. Cover and cook on low heat for 1-1/2
hours stirring occasionally. Add seasoning to taste and water as
needed.
7) Cut Chicken into bite size pieces and add to Gumbo. Cover and cook
on low heat for ½ hour.
8) Serve over Rice, with Green Onions for Garnish and sliced French
Bread. I always provide Tabasco and File for those who like it (if you
don’t, someone will ask).
TREEDAWG'S CHICKEN & SAUSAGE GUMBO
INGREDIENTS:
2 Whole Chickens
(Leftover Turkey can be substituted)
1 Lb. Sausage
5 Yellow Onions Chopped
4 Bell Peppers Chopped
3 Bunches Green Onions Chopped
1 Bunch Celery Chopped
1 Clove Garlic (1 Tsp. Chopped)
5 Bay Leaves
1 Lb. Sliced Okra
½ Cup Lea & Perrins
2 Cups Oil
2-1/2 Cups Flour
Salt, Black Pepper, Red Pepper, White Pepper, Garlic Powder
Rice, French Bread, Tabasco, File’
RECIPE:
1) Make a Stock:
- Use a 4 Gallon Pot and 2 Gal. Water.
- Add Bay Leaves, 3 Tbs. Salt, 1 Tbs. Garlic Powder, 1 Tsp. each of
Red, Black and White Pepper, 1 Onion and 3 Stalks Celery.
- Add cut up Chicken and/or Turkey Leftovers. Use everything including
giblets. I save bags of Poultry scraps in my freezer for making Stock
(Skin, Tails, Wing Tips, Carcass/Scraps, etc.).
- Cover and cook slow until meat is ready to de-bone (about 1 hour)
and let cool.
- Remove all unwanted skin, bones, etc.
- De-bone Chicken and set aside in fridge for later.
2) Slice Sausage 1/4" Thick, brown in deep sided Skillet and set aside
for later. Reserve rendered grease.
3) Make a Roux:
- Add 2 Cups Oil to rendered Sausage grease on low heat.
- Gradually whisk in 2-1/2 Cups Flour to heated oil.
- Stir frequently for 1 to 1-1/2 hours until the Roux is Dark Brown.
- Add Lea & Perrins to Roux and blend.
4) Saute chopped Onion, Bell Pepper, Celery in Roux. These should be
chopped and seasoned with Tony’s prior to starting.
5) Add Roux/Veggies to boiling Stock. Add water as needed. Chicken
Broth can be substituted for water if desired.
6) Add Sausage, Okra and Garlic. Add all Green Onion except for about
½ cup to be saved for Garnish. Cover and cook on low heat for 1-1/2
hours stirring occasionally. Add seasoning to taste and water as
needed.
7) Cut Chicken into bite size pieces and add to Gumbo. Cover and cook
on low heat for ½ hour.
8) Serve over Rice, with Green Onions for Garnish and sliced French
Bread. I always provide Tabasco and File for those who like it (if you
don’t, someone will ask).
Posted on 12/1/11 at 8:44 am to TreeDawg
quote:
TREEDAWG'S CHICKEN & SAUSAGE GUMBO
what's your prep time and cook time on this?
Posted on 12/1/11 at 9:02 am to hashtag
I would give you my Fried Chicken Gumbo recipe, but then i would have do deep fry kill you. But if you are making gumbo for the first time buy the roux from the store. They are good for a first timer. Then just add all the things you want in a gumbo, taadaaahhh gumbo recipe.
Posted on 12/1/11 at 9:09 am to hashtag
quote:
what's your prep time and cook time on this?
All day........
If you can do most of your prep work (chop your veggies and make your stock) the night before it makes it a lot easier. Just take your time and do not get in a hurry........
This post was edited on 12/1/11 at 9:17 am
Posted on 12/1/11 at 9:10 am to Filthy Mitten
quote:
THIS AGAIN????
I will never ever get tired of helping someone learn how to cook a dish or sharing my recipes..........spread the love brother!!!
Posted on 12/1/11 at 9:26 am to TreeDawg
I'm not messing with you TreeDawg. I'm messing with this newb who needs to do a thread search. Everyone on here knows you are the recipe king.
And you need to learn to shave 1 1/2 hours off your cook time and make a 5 minute roux:)
And you need to learn to shave 1 1/2 hours off your cook time and make a 5 minute roux:)
Posted on 12/1/11 at 9:35 am to Filthy Mitten
Worcestshire and bay leaf in gumbo is a new one on me, guess the prairie version is what I'm used to and made with hen instead of chicken.
This post was edited on 12/1/11 at 9:39 am
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