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Started By
Message
re: Something about your gumbo that others may not care for
Posted on 12/28/22 at 11:27 am to CouldCareLess
Posted on 12/28/22 at 11:27 am to CouldCareLess
quote:
Okra
quote:
but only in Shrimp and okra gumbo.
You dirty dog you
0
Posted on 12/28/22 at 2:22 pm to Koolazzkat
Brah, not breasts! Thighs for the gumbo guys.
Posted on 12/28/22 at 2:25 pm to saintsfan1977
quote:
I know gumbo is made with roux and without it, you can't have gumbo or the flavor of gumbo. Eat your day soup Ingrid
Go tell that to the baws down in Chauvin
Posted on 12/28/22 at 5:14 pm to LSUmomma
I use an oven roux.
I get a rotisserie chicken and dismantle it, separating meat from bones
I use bone broth instead of chicken stock. I add the rotisserie chicken bones and cartilage to the bone broth to get even more chicken flavor.
When cooking seafood gumbo, I use crab base to build a stock.
Freshly peeled head on shrimp shells are added to the stock
For more seafood flavor, I turn dried shrimp into a powder using a food processor if I can’t find bags of shrimp powder.
1 tub of lump crabmeat and another of claw meat because claw meat adds more flavor
Half of the amount of bell peppers added will actually be chopped poblano peppers (preferably roasted)
I add an entire head of roasted garlic.
I cook the cut sausage first, removing it from its own grease to then add to the gumbo base. This should be a no-brainer, but I’m amazed how many people have no problem serving greasy gumbo that you’ll still be tasting a day later.
When making rice, add green onions to the water before turning on rice cooker.
I get a rotisserie chicken and dismantle it, separating meat from bones
I use bone broth instead of chicken stock. I add the rotisserie chicken bones and cartilage to the bone broth to get even more chicken flavor.
When cooking seafood gumbo, I use crab base to build a stock.
Freshly peeled head on shrimp shells are added to the stock
For more seafood flavor, I turn dried shrimp into a powder using a food processor if I can’t find bags of shrimp powder.
1 tub of lump crabmeat and another of claw meat because claw meat adds more flavor
Half of the amount of bell peppers added will actually be chopped poblano peppers (preferably roasted)
I add an entire head of roasted garlic.
I cook the cut sausage first, removing it from its own grease to then add to the gumbo base. This should be a no-brainer, but I’m amazed how many people have no problem serving greasy gumbo that you’ll still be tasting a day later.
When making rice, add green onions to the water before turning on rice cooker.
Posted on 12/28/22 at 6:42 pm to Willie Stroker
quote:
I cook the cut sausage first, removing it from its own grease to then add to the gumbo base. This should be a no-brainer, but I’m amazed how many people have no problem serving greasy gumbo that you’ll still be tasting a day later.
This... X100
Posted on 12/28/22 at 7:14 pm to LSUmomma
Fresh tomatoes instead of canned.
But seriously….In my chicken/sausage, I use a lot of thyme and a little cumin. I usually cook down some Don’s Country Store fresh sausage and add that (along with much smoked meat). I also quarter my andouille for spoon-friendly pieces, which I’ve learned irks some people. F ‘em
And I do put tomatoes in my seafood gumbo. Fight me.
Everything else I do, I feel is very cared for
But seriously….In my chicken/sausage, I use a lot of thyme and a little cumin. I usually cook down some Don’s Country Store fresh sausage and add that (along with much smoked meat). I also quarter my andouille for spoon-friendly pieces, which I’ve learned irks some people. F ‘em
And I do put tomatoes in my seafood gumbo. Fight me.
Everything else I do, I feel is very cared for
Posted on 12/28/22 at 8:37 pm to Mad Dogg
quote:
Fight me.
Let’s go bitch
Posted on 12/28/22 at 8:47 pm to TCO
I’ve got 2
1. Large can of diced tomatoes
2. Make my roux, added the veggies(including tomatoes), incorporate the stock and add my dry seasonings. Let this cook down for a bit for everything to get happy. Then I’ll blend everything with my hand blender. Once blended, I’ll add in the browned sausage and smoked chicken.
I started doing this because my daughter doesn’t like onions, and would pick them out. So I just started blending them up so she couldn’t pick them out.
It gives a nice smooth consistency.
I’ve really come to prefer it.
1. Large can of diced tomatoes
2. Make my roux, added the veggies(including tomatoes), incorporate the stock and add my dry seasonings. Let this cook down for a bit for everything to get happy. Then I’ll blend everything with my hand blender. Once blended, I’ll add in the browned sausage and smoked chicken.
I started doing this because my daughter doesn’t like onions, and would pick them out. So I just started blending them up so she couldn’t pick them out.
It gives a nice smooth consistency.
I’ve really come to prefer it.
Posted on 12/28/22 at 9:52 pm to LSUmomma
I add a good bit of okra.
Posted on 12/28/22 at 10:18 pm to gaetti15
quote:
dem lafourche baws going to come beat you up for hating on their grandmeres recipe
You obviously don't know jack shite about Lafourche Parish then. And wtf is a grandmere?
Posted on 12/29/22 at 12:29 pm to LSUmomma
I get a quart of oysters and puree about a third of it. Add it to my roux after it has browned up and cook it up a bit before spooning it into the main body of the gumbo. I dump the rest of the oysters into the gravy later.
Posted on 12/29/22 at 12:41 pm to LSUmomma
Not really for my normal one
I do a red bean gumbo. Base is your basic red bean recipe puréed down and used in place of a traditional roux. Throws some people off if they don’t know what they are expecting.
I do a red bean gumbo. Base is your basic red bean recipe puréed down and used in place of a traditional roux. Throws some people off if they don’t know what they are expecting.
Posted on 12/29/22 at 6:04 pm to LSUmomma
I had some nutria rat .
Posted on 12/30/22 at 11:41 am to LSUmomma
quote:
Is there anything you may do with gumbo basics that others may not??
If you ask for potato salad in it, you can GTFO.
Posted on 12/30/22 at 12:29 pm to LSUmomma
I like a really dark roux..as dark as you can get it without burning. And okra. It's not authentic gumbo without okra.
Posted on 12/30/22 at 1:35 pm to GeauxTigers0107
quote:
You obviously don't know jack shite about Lafourche Parish then.
Was gonna post the same. Have never had a gumbo from anyone I know made without roux.
Posted on 12/30/22 at 1:46 pm to TigerDat
I remember seeing a John Folse show where the lady made shrimp gumbo without a roux. She used a lot of browned onions as I recall and the shrimp were cooked for a long time.
Posted on 12/30/22 at 2:39 pm to LSUmomma
Thick, beef broth, cooking the trinity separately, velveting the chicken, mushrooms and rotel with habaneros'. It's amazing. Some may call it a stew. It's delicious. And basil.
Oh, no rice, we eat out of ramekins to avoid the gym.
A splash of Tabasco and lime juice is way less weird than okra and potato salad.
Add more peppers, like red, yellow & orange, cooked down in sherry, after the andouille is done. Chicken gets an ice bath, after cooked in a hot cast iron pan. No okra, file or shredded chicken. Just a small bowl of awesome.
Oh, no rice, we eat out of ramekins to avoid the gym.
A splash of Tabasco and lime juice is way less weird than okra and potato salad.
Add more peppers, like red, yellow & orange, cooked down in sherry, after the andouille is done. Chicken gets an ice bath, after cooked in a hot cast iron pan. No okra, file or shredded chicken. Just a small bowl of awesome.
This post was edited on 12/30/22 at 2:50 pm
Posted on 12/30/22 at 3:06 pm to liz18lsu
quote:
Thick, beef broth, cooking the trinity separately, velveting the chicken, mushrooms and rotel with habaneros'. It's amazing. Some may call it a stew. It's delicious. And basil. Oh, no rice, we eat out of ramekins to avoid the gym. A splash of Tabasco and lime juice is way less weird than okra and potato salad. Add more peppers, like red, yellow & orange, cooked down in sherry, after the andouille is done. Chicken gets an ice bath, after cooked in a hot cast iron pan. No okra, file or shredded chicken. Just a small bowl of awesome.
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