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Started By
Message
Making gumbo for the first time
Posted on 11/17/22 at 6:53 pm
Posted on 11/17/22 at 6:53 pm
I have it simmering right now, got a rich brown roux to it with sausage, celery, yellow & green onions. Seasoning is old bay with some garlic powder, ceyan powder, and a dash of sage powder.
I have crab and shrimp to throw in after it's done simmering a while. Also going to throw in some filè.
Any seasonings or ways to cook gumbo from more experienced hands? Thanks.
I have crab and shrimp to throw in after it's done simmering a while. Also going to throw in some filè.
Any seasonings or ways to cook gumbo from more experienced hands? Thanks.
11
Posted on 11/17/22 at 6:54 pm to jcolding41
enjoy it.. it will get better with time
Posted on 11/17/22 at 7:04 pm to djangochained
Agree w Django - keep playing w it.
Get u some Poppa Earles Cajun Seasoning, too.
I use cayenne, garlic salt, garlic powder, onion powder, salt, black pepper n mine
A good stock makes a huge difference, imo. I smoke chickens and make stock w the bones w ends/trimmings of chopped onion, garlic, celery, bell pepper, salt and peppercorns.
Enjoy the cook. One of my favorite things to do.
Get u some Poppa Earles Cajun Seasoning, too.
I use cayenne, garlic salt, garlic powder, onion powder, salt, black pepper n mine
A good stock makes a huge difference, imo. I smoke chickens and make stock w the bones w ends/trimmings of chopped onion, garlic, celery, bell pepper, salt and peppercorns.
Enjoy the cook. One of my favorite things to do.
Posted on 11/17/22 at 7:15 pm to jcolding41
If you made a dark roux without burning it or yourself, you are past the hard part. A nice touch is to save about 1/4th of veg. seasonings then add them 20 min before simmering stops. That gives you a little crunch. Personally, I've never noticed any improvement from adding file powder, but it does have a nice aroma if sprinkled a bowl of hot rice before the gumbo is added.
Posted on 11/17/22 at 7:31 pm to jcolding41
No File?
Posted on 11/17/22 at 7:39 pm to jcolding41
quote:
Seasoning is old bay
quote:
Any seasonings or ways to cook gumbo from more experienced hands? Thanks.
Never heard of old bay in a gumbo
Posted on 11/17/22 at 7:39 pm to jcolding41
Sounds like you got the basics down, missing green bell pepper and garlic, although , I've never used Old Bay in a gumbo but those spices pair nicely with a Seafood gumbo. Thing about the shellfish is they will cook really fast especially if your gumbo is scalding, so make sure it's at a simmer so the seafood cooks low and slow.
Enjoy and if you think it's good today, wait till tomorrow!
Enjoy and if you think it's good today, wait till tomorrow!
Posted on 11/17/22 at 11:40 pm to jcolding41
What matters is whether YOU like it.
I don’t know what Ceyan is. I would never put sage in gumbo.
I don’t care for meats in seafood gumbo. I wouldn’t use Old Bay. I love It for other dishes. I like celery and garlic. Personal choices.
I hope you enjoy yours!
I don’t know what Ceyan is. I would never put sage in gumbo.
I don’t care for meats in seafood gumbo. I wouldn’t use Old Bay. I love It for other dishes. I like celery and garlic. Personal choices.
I hope you enjoy yours!
This post was edited on 11/17/22 at 11:42 pm
Posted on 11/18/22 at 12:29 am to Gris Gris
quote:
I don’t care for meats in seafood gumbo.
What is crab and shrimp?
Posted on 11/18/22 at 3:22 am to gizmothepug
I'm gonna go out on a limb and say seafood.
Posted on 11/18/22 at 6:37 am to jcolding41
File in the bowl, not the pot (at least for me)
Posted on 11/18/22 at 11:14 am to gizmothepug
quote:
What is crab and shrimp?
Seafood, retard. Meats are sausage, chicken, duck, etc.
Posted on 11/18/22 at 11:41 am to gizmothepug
quote:
quote:
I don’t care for meats in seafood gumbo.
What is crab and shrimp?
As other astute posters have pointed out, I call those seafood. Thanks for asking.
Posted on 11/18/22 at 11:44 am to LSUEnvy
quote:
old bay
Is basically creole seasoning with an extra hit of celery salt.
Posted on 11/18/22 at 12:05 pm to jcolding41
chicken stock instead of water
if you don't have time/want to make your own stock, then use Better Than Bouillion
The only time I don't use BTB is when I've smoked some chickens and make a smoked chicken stock, otherwise i find BTB to be just as good as a regular chicken stock.
if you don't have time/want to make your own stock, then use Better Than Bouillion
The only time I don't use BTB is when I've smoked some chickens and make a smoked chicken stock, otherwise i find BTB to be just as good as a regular chicken stock.
This post was edited on 11/18/22 at 12:15 pm
Posted on 11/18/22 at 1:21 pm to CHEDBALLZ
quote:
Old Bay is basically creole seasoning with an extra hit of celery salt.
Exactly right. Some folks frown on this like it’s some foreign oddity, but it goes great in a gumbo along with Cajun seasoning.
Posted on 11/18/22 at 1:40 pm to LSUEnvy
quote:
Never heard of old bay in a gumbo
You’re missing out
Posted on 11/18/22 at 2:01 pm to jcolding41
Usually I put the green onions in at the end or maybe sprinkle in the bowl.
Posted on 11/18/22 at 4:05 pm to jcolding41
Hold the green onions till the end. They lose their aromatic effects if they're cooked very much. Parsley, too.
Posted on 11/18/22 at 4:15 pm to SlickRick55
quote:
Exactly right. Some folks frown on this like it’s some foreign oddity, but it goes great in a gumbo along with Cajun seasoning.
It's a matter of taste. Too much celery flavor in gumbo for me. I already have celery. I have never used a cajun or creole seasoning in my gumbo, probably because I made gumbo as a youngster learning from my Mom before those mixtures existed.
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