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re: Made my first gumbo; Question about tomato in it?
Posted on 10/21/13 at 10:23 am to Tigertown in ATL
Posted on 10/21/13 at 10:23 am to Tigertown in ATL
quote:
Any of you put tomato in it?
You serious?
it was a serious question, but figured it was either heresy or one of those jambalaya type debates that could go on for days.
Rotel with green chillies will add some heat and acid....a little goes a long way though.
0
Posted on 10/21/13 at 10:46 am to Tigertown in ATL
quote:
I agree wholeheartedly with the idea of a "brightener" needed in gumbo, but I'm not a fan of tomatoes to accomplish this. I use lemon juice, added near the end of cooking, to perk up the flavors (especially in a seafood gumbo). I also add a full bunch of finely chopped fresh parsley and a small bundle of chopped green onion tops...the slightly bitter astringency of the fresh parsley and onions add a counterpoint to the richness and smoke of the gumbo.
Posted on 10/21/13 at 10:57 am to Tigertown in ATL
Congrats! Sounds like you did a pretty good job for your first. The first is always a good place to learn what you want to change or what you can do better.
If you still have the gumbo, you can add a little stock to it to thin out it. It's not too late to simmer a smoked turkey wing or leg in it for a little while to get some more smoked flavor as was suggested earlier. Another option is to use smoked chicken if you don't have a good smoked sausage.
I always add chopped green onions just before serving and after I've removed the fat from the sausage/andouille. That may help you get some "brightness". You can also add a little hot sauce if you want more heat. That will also provide you with a little acid, but don't overdo it.
I've done the oven roux at 350 the entire way. I'll try 375 next time to speed things up. I usually have a pretty large roux.
If you add the okra, be sure and ask the okra lovers about de-sliming it first and don't add too much as it can overpower the flavor of your gumbo unless, of course, okra flavor is the main taste you want.
Also, it's best to make the gumbo a day ahead and taste it after it's cooled off especially the first few times you make it as it will allow you to adjust the seasonings better. It also tastes better the next day unless it sucks, of course.
If you still have the gumbo, you can add a little stock to it to thin out it. It's not too late to simmer a smoked turkey wing or leg in it for a little while to get some more smoked flavor as was suggested earlier. Another option is to use smoked chicken if you don't have a good smoked sausage.
I always add chopped green onions just before serving and after I've removed the fat from the sausage/andouille. That may help you get some "brightness". You can also add a little hot sauce if you want more heat. That will also provide you with a little acid, but don't overdo it.
I've done the oven roux at 350 the entire way. I'll try 375 next time to speed things up. I usually have a pretty large roux.
If you add the okra, be sure and ask the okra lovers about de-sliming it first and don't add too much as it can overpower the flavor of your gumbo unless, of course, okra flavor is the main taste you want.
Also, it's best to make the gumbo a day ahead and taste it after it's cooled off especially the first few times you make it as it will allow you to adjust the seasonings better. It also tastes better the next day unless it sucks, of course.
Posted on 10/21/13 at 11:49 am to Tigertown in ATL
Use hot sauce for acidity.
Posted on 10/21/13 at 1:08 pm to Tigertown in ATL
The darker the roux, the thinner the gumbo. I like chocolate roux.
I don't use tomatoes in chicken and sausage gumbo or regular seafood gumbo, but specifically and only for shrimp and okra gumbo. Those who are telling you never to use tomatoes or okra are closing themselves off from a great pot of gumbo.
Brighten it with a scoop of potato salad that has a little acid from chopped pickles!
I don't use tomatoes in chicken and sausage gumbo or regular seafood gumbo, but specifically and only for shrimp and okra gumbo. Those who are telling you never to use tomatoes or okra are closing themselves off from a great pot of gumbo.
Brighten it with a scoop of potato salad that has a little acid from chopped pickles!
Posted on 10/21/13 at 1:24 pm to Tigertown in ATL
You made a better gumbo than R2R could dream about.
Posted on 10/21/13 at 1:29 pm to Tigertown in ATL
quote:Kitchen Bouquet, dunce
It was pretty dark, but just not quite there.
quote:dunce move
Any of you put tomato in it?
Posted on 10/21/13 at 1:32 pm to Darla Hood
quote:Wait, what?
The darker the roux, the thinner the gumbo.
A teaspoon of dark roux in a quart of water equals EXACTLY the same thickness as a teaspoon of less-dark roux in a quart of water.
This the kind of shite they teach yall at UL-L?
Posted on 10/21/13 at 1:33 pm to Count Chocula
quote:
Kitchen Bouquet
Shhhhhh...
Quit giving away our secrets.
Posted on 10/21/13 at 1:36 pm to AHouseDivided
Did I give any secrets away with the absurd statement that the same amount of darker roux is less thick than not so darker roux?
Posted on 10/21/13 at 1:38 pm to Count Chocula
quote:
A teaspoon of dark roux in a quart of water equals EXACTLY the same thickness as a teaspoon of less-dark roux in a quart of water.
Umm, no. The darker the roux, the less it will thicken. Browning (caramelization) the flour/starch leads to profoundly decreased thickening (as much as half, by some estimates).
Posted on 10/21/13 at 1:45 pm to hungryone
No shite... you dont say? This is from the New England Journal for Medicine, The Natl Geographic Foundation or some other scientific authority?
Posted on 10/21/13 at 1:46 pm to Count Chocula
what kind of coonass are you count?Posted on 10/21/13 at 1:48 pm to hungryone
quote:
Umm, no. The darker the roux, the less it will thicken. Browning (caramelization) the flour/starch leads to profoundly decreased thickening (as much as half, by some estimates).
God damn straight.
I make a 3 minute roux. I'm a better cook than most of you.
Posted on 10/21/13 at 1:49 pm to LSUballs
quote:One that believes "the truth shall set you free". I come from the old school and believe that experience is the greatest teacher.
what kind of coonass are you count?
Posted on 10/21/13 at 1:55 pm to Gris Gris
quote:
Gris Gris
Thank you. Thank you very much.
It was fun cookin'
quote:
If you still have the gumbo
I made 10 quarts, so yes I still have some.
Stuff is expensive to make!
Posted on 10/21/13 at 2:01 pm to Tigertown in ATL
quote:
Stuff is expensive to make!
We used to make a seafood gumbo that fed about 30 and cost about $600. It was a big pot.
Posted on 10/21/13 at 2:03 pm to Count Chocula
quote:
A teaspoon of dark roux in a quart of water equals EXACTLY the same thickness as a teaspoon of less-dark roux in a quart of water.
This the kind of shite they teach yall at UL-L?
Being wrong only gonna make you look stupid.
Posted on 10/21/13 at 2:05 pm to Tigertown in ATL
Okra is the devil pod and is only suitable for tilling under!
Posted on 10/21/13 at 2:15 pm to pooponsaban
quote:
pooponsaban
This cost me about $45 I am guessing for 10 quarts.
I'm not counting the rice, file', seasonings, oil, chicken broth, etc.
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