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Started By
Message
So, a Gator fan, me, tried his hand at making the Cajun Ninja’s gumbo...
Posted on 7/31/20 at 7:44 pm
Posted on 7/31/20 at 7:44 pm
Be nice...
16
Posted on 7/31/20 at 7:45 pm to finchmeister08
quote:
Be nice...
No. And you can’t make me.
Posted on 7/31/20 at 7:47 pm to finchmeister08
I'm not sure I've ever had chicken, sausage, AND shrimp gumbo, but it looks fine to me
How was it?
My main critique would be to brown that sausage more next time
How was it?
My main critique would be to brown that sausage more next time
Posted on 7/31/20 at 7:51 pm to finchmeister08
Not the worst I’ve ever seen. Not a fan of shrimp with C&S but if it tasted good what the hell
Posted on 7/31/20 at 7:51 pm to Salmon
I like it. I wasn’t sure about the shrimp, but I tried it anyway. It’s not bad. At least to me.
Posted on 7/31/20 at 8:18 pm to finchmeister08
Do you guys usually save the extra soup and use it in the next gumbo? Freeze it I mean?
Posted on 7/31/20 at 8:19 pm to finchmeister08
Looks better than that stuff i had at a Gainesville tailgate a few years ago!
More roux and darker roux. No surf n turf in gumbo. Nice first try!
Where's your tater salad baw?
More roux and darker roux. No surf n turf in gumbo. Nice first try!
Where's your tater salad baw?
Posted on 7/31/20 at 8:53 pm to finchmeister08
quote:
Do you guys usually save the extra soup and use it in the next gumbo?
By “use it in the next” do you mean leftovers? If so yes absolutely gumbo makes for great frozen leftovers. If you mean like a “starter” then no not really
Posted on 7/31/20 at 8:54 pm to finchmeister08
I like a shrimp, chicken and sausage gumbo. I would use more roux and you should consider browning your sausage some.
Posted on 7/31/20 at 9:00 pm to finchmeister08
Cook your okra down with the trinity in the roux.
Posted on 7/31/20 at 9:47 pm to finchmeister08
A more than respectable debut. IWEI
Posted on 7/31/20 at 9:53 pm to finchmeister08
Watch closely when the ninja chops his trinity, your dice is too large. Piyahhhh
Posted on 7/31/20 at 10:05 pm to finchmeister08
You should open up a restaurant
Posted on 7/31/20 at 10:09 pm to finchmeister08
Nope. Nope. Nope. 
Posted on 8/1/20 at 12:03 am to finchmeister08
Your chop is too large. Trinity should be diced. Roux should be darker. And you need Tasso and andouille. Years ago, my Creole maid told me to add shrimp to my chicken and sausage gumbo. Best advice that thieving count gave me.
Posted on 8/1/20 at 3:01 pm to La Cucaracha
quote:
Your chop is too large. Trinity should be diced. Roux should be darker. And you need Tasso and andouille
Just to clarify, this is what I upvoted. Not the last part
This post was edited on 8/1/20 at 3:02 pm
Posted on 8/1/20 at 3:05 pm to finchmeister08
Veggies need to be cooked down more .. shrimp is ok even tho I don’t use it in that type of gumbo. Cook down sausage first.
Not bad, IWEI
Not bad, IWEI
Posted on 8/1/20 at 3:09 pm to finchmeister08
quote:
Do you guys usually save the extra soup and use it in the next gumbo?
What the hell is going on in here?
Posted on 8/1/20 at 10:00 pm to GRTiger
Question:
Should a good gumbo be more like a soup (watery) or thick like a stew?
Should a good gumbo be more like a soup (watery) or thick like a stew?
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