re: My second attempt at gumbo (photos)

thankS

yo RC thanks brother .. let's start an annual gumbo cookoff @ Rusty Nail, btw. went to the one at the LSU alumni bar in NYC a couple times and it was fun as hell. about 10-15 teams and you got to taste and vote. can't believe I've never heard of a local bar having something like that.

Looks good to me.
If Cook vegetables longer doesn't matter how big they are cut up.

Only thing I'd suggest is dont brown chicken, boil it... Use stock to cook down trinity.

R2R = Gumbo comeback player of the year ..

That would be awesome, especially for a night LSU game when Bama had a bye or early game.

R2R, hi. I gave you a really hard time the first go-round, but i think you can agree, you deserved it.

I'm a little surprised by all the raving, but it's a lot better than the first. I'm coonass, and maybe it's just a regional thing, or what you're used to seeing your family's gumbos look like growing up, but I mostly agree with the step-by-step guys. roux was a much better color but looked very soupy. Zach has a few great posts about roux and his spoon tests. veggies are better but still too chunky. to me, they should easily slip past your lips when you sip. I like only dark meat chicken in it, thighs specifically, and cook it down enough so it's a bit stringy and can be easily deboned if needed...and I usually do. speaking of, the whole thing should cook for many more hours. Browning the sausage first, setting it aside, then using that grease plus some more is a good way to start a roux. a good, strong, smoked sausage makes all the difference--my favorite is smoked deer sausage from west of the atchafalaya.

TL;DR: everyone has a different opinion of what gumbo should look like. that was mine.

quote:

---

I'm a little surprised by all the raving, but it's a lot better than the first. I'm coonass, and maybe it's just a regional thing, or what you're used to seeing your family's gumbos look like growing up, but I mostly agree with the step-by-step guys. roux was a much better color but looked very soupy. Zach has a few great posts about roux and his spoon tests. veggies are better but still too chunky. to me, they should easily slip past your lips when you sip. I like only dark meat chicken in it, thighs specifically, and cook it down enough so it's a bit stringy and can be easily deboned if needed...and I usually do. speaking of, the whole thing should cook for many more hours. Browning the sausage first, setting it aside, then using that grease plus some more is a good way to start a roux. a good, strong, smoked sausage makes all the difference--my favorite is smoked deer sausage from west of the atchafalaya.

---

bookmarked. thanks for the info brotha. growing up in north La. I was never really exposed to the proper way to make a really good gumbo. just kind of accepted the mediocre stuff I was given. never really had a desire to cook it until recently, and after just 2 times I'm already realizing it's quite easy to make a much better gumbo than you get in restaurants. mine was easily better than the majority I've had in New Orleans. your input and everyone else's is quite welcome. I'm pumped to give it another try here in a few weeks.

yo Myth thanks! that means a lot coming from someone who generally disdains my presence.

quote:

---

in a perfect world you shouldn't even be able to see or feel them (trinity) when you're eating the gumbo

---

im with lester on this.

roux looks much better than it did on your first one. big improvement. sucks you were limited with your sausage selection. It'll be awesome when you're back home and can use some good deer sausage (call me if you don't hunt )

i would eat the shite out of that. looks great

I'm gonna have to remember that, I love eggs.


Did you kayak fish this past weekend Ramrod?