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Started By
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re: Survey: What Are Your Top 5 Gumbos?
Posted on 12/8/15 at 7:55 pm to Stadium Rat
Posted on 12/8/15 at 7:55 pm to Stadium Rat
Well most people start out with the standard one cup oil, one cup flour so that might be a starting point.
But I normally use more in a 7 qt pot.
But I normally use more in a 7 qt pot.
0
Posted on 12/8/15 at 7:56 pm to Martini
quote:That's a bullshite statement right there, for sure.
I'm in Baton Rouge so I don't count anyway.
Posted on 12/8/15 at 8:01 pm to Stadium Rat
Extrapolate from a PP recipe. 
Posted on 12/8/15 at 8:24 pm to OTIS2
Cant say I have a top 5 but
The best one always seems to be the one I didn't have to go to the store for. Its the left over turkey after Thanksgiving, or when I pull the left over seafood out the freezer from the last trip to the coast.
Those always seem to taste better for some reason.
# 2 Would be the Hen and Andouille w/dark roux not to thick. That big ole hen always seems to have a better flavor than that little fryer.
The best one always seems to be the one I didn't have to go to the store for. Its the left over turkey after Thanksgiving, or when I pull the left over seafood out the freezer from the last trip to the coast.
Those always seem to taste better for some reason.
# 2 Would be the Hen and Andouille w/dark roux not to thick. That big ole hen always seems to have a better flavor than that little fryer.
Posted on 12/8/15 at 8:37 pm to Stadium Rat
quote:
If I were to make a Gumbo Calculator, what amounts of each ingredient would you want to see?
I would like to see a calculator for IPhone
Posted on 12/8/15 at 8:37 pm to Stadium Rat
quote:
If I were to make a Gumbo Calculator, what amounts of each ingredient would you want to see?
I don't measure. I pretty much eyeball everything. I agree with Otis that using PP's is a good place to start. 7-10 cups water/stock/liquid to 1/2 c, each, oil and flour. That's as far as the base goes. I use more andouille/sausage than he does because I love it. I also add a lot of green onions after I've removed the fat from the proteins. If you get the base down, you really can't mess it up with too much trinity/proteins unless you went completely overboard.
Posted on 12/8/15 at 8:41 pm to Gris Gris
I like pretty much all gumbo's
One of my favorites is turkey, andouille and oyster......best made day after Thanksgiving with stock made from a fried turkey!!
One of my favorites is turkey, andouille and oyster......best made day after Thanksgiving with stock made from a fried turkey!!
Posted on 12/8/15 at 8:41 pm to Stadium Rat
1. Poul D'eaux and oyster
Posted on 12/8/15 at 8:50 pm to Stadium Rat
Hen, sausage, & smoked turkey necks
Rooster & sausage
Guinea hen & sausage
Shrimp & crab (I like to use crabs leftover from a crab boil)
Shrimp, okra, & tasso
In any order.
Rooster & sausage
Guinea hen & sausage
Shrimp & crab (I like to use crabs leftover from a crab boil)
Shrimp, okra, & tasso
In any order.
This post was edited on 12/8/15 at 8:52 pm
Posted on 12/8/15 at 9:17 pm to TIGERFANZZ
Keep it coming, guys. I will evaluate all of it, I promise.
Posted on 12/8/15 at 9:32 pm to Stadium Rat
Seafood gumbo with shrimp, crab meat, gumbo crabs & oysters. Dark roux, not thick. Special gumbo.
Chicken & sausage/andouille, dark roux, some body to the gumbo, but not thick. Everyday gumbo.
Shrimp & okra gumbo. Cook the okra until it becomes part of the body of the gumbo. I still have some dark roux in it, even though I know I don't need it. Only make this maybe once a year.
Those are the only three I make. My husband is not a hunter, so we don't cook game. Fine by me.
Chicken & sausage/andouille, dark roux, some body to the gumbo, but not thick. Everyday gumbo.
Shrimp & okra gumbo. Cook the okra until it becomes part of the body of the gumbo. I still have some dark roux in it, even though I know I don't need it. Only make this maybe once a year.
Those are the only three I make. My husband is not a hunter, so we don't cook game. Fine by me.
Posted on 12/8/15 at 9:55 pm to Darla Hood
We think a lot alike on this, Darla, except the okra. I like okra, but I don't care for it in gumbo. Might be that some folks add so much of it that I miss the taste of the seafood for the okra.
I like to add file' to the bowl when I have seafood gumbos. Sometimes, I use it in turkey gumbo. I never use it in chicken gumbo. I like the flavor of the file' added to the bowl a lot more than cooked into the gumbo. I don't care for it the latter way.
I like to add file' to the bowl when I have seafood gumbos. Sometimes, I use it in turkey gumbo. I never use it in chicken gumbo. I like the flavor of the file' added to the bowl a lot more than cooked into the gumbo. I don't care for it the latter way.
Posted on 12/8/15 at 10:08 pm to Gris Gris
I don't think I've ever had file cooked in the gumbo. But I do love some in my own bowl. I will use it on both seafood and c/s, but I'm also okay if there is none to be had.
Posted on 12/8/15 at 10:12 pm to TIGERFANZZ
On the seafood gumbo I pictured on the first page. The crab meat came from boiled crabs. Saved 3 whole crabs to go in whole. Used the shells and everything leftover from picking for the stock along with shrimp shells, oyster liquor, and the usual.
It was truly outstanding.
It was truly outstanding.
Posted on 12/8/15 at 10:21 pm to BoogaBear
The color you achieved on your roux was awesome. It seems to me that no matter how dark I get the roux, my gumbo is never as dark. What am I doing wrong?
Posted on 12/8/15 at 10:31 pm to Stadium Rat
There are enough to make a top 5?
This post was edited on 12/8/15 at 10:31 pm
Posted on 12/8/15 at 11:02 pm to Darla Hood
I had Don's shrimp gumbo yesterday for lunch when I was in Laffy with my Mom. The same flavor was there, but they've changed up the size of the shrimp to smaller ones, some of which were overcooked. That disappointed me because their shrimp are usually the perfect gumbo spoon size, plump and cooked just right. Their gumbo is thin, but it has a ton of seafood flavor. There were so many shrimp in the bowl that I couldn't eat them all. I'm sure I left at least a dozen. My Mom had the seafood gumbo and it was FULL of seafood. Hot hushpuppies were delish. Brought some home with 5 pints of crawfish bisque. Makes Gris Gris a happy girl.
Posted on 12/9/15 at 7:41 am to Darla Hood
The only way I've been able to consistently do it is lower and slower. I see some folks that can do their roux hot and fast and kudos to them, it just never seems to work for me.
Medium heat, beer, good tunes, and stir stir stir. I have noticed that when you think it's dark enough, I usually take it a bit further.
I use the wife rule. She starts complaining it's dark enough, when I can't stand her telling me it's dark enough anymore, then it is dark enough.
Medium heat, beer, good tunes, and stir stir stir. I have noticed that when you think it's dark enough, I usually take it a bit further.
I use the wife rule. She starts complaining it's dark enough, when I can't stand her telling me it's dark enough anymore, then it is dark enough.
Posted on 12/9/15 at 8:44 am to CHEDBALLZ
I like just about any gumbo.
My favorite as mentioned is
1. Poul D'eaux and Oyster, on the thing side
2. Shrimp, Crab and Okra kind of thick.
3. Chicken, Andouille and Smoked Sausage and Turkey Neck of a medium consistency
4. I haven't had in a looonnnggg time. My PawPaw would make a shrimp gumbo, for the roux he would use Shake-n-bake, it also had rotel in it. It was more of a soup, but he called it gumbo so I'll go with that.
5. Gumbo Vere (the one made with greens) with fresh sausage and smoked ham hocks in it.
My favorite as mentioned is
1. Poul D'eaux and Oyster, on the thing side
2. Shrimp, Crab and Okra kind of thick.
3. Chicken, Andouille and Smoked Sausage and Turkey Neck of a medium consistency
4. I haven't had in a looonnnggg time. My PawPaw would make a shrimp gumbo, for the roux he would use Shake-n-bake, it also had rotel in it. It was more of a soup, but he called it gumbo so I'll go with that.
5. Gumbo Vere (the one made with greens) with fresh sausage and smoked ham hocks in it.
Posted on 12/9/15 at 9:34 am to CHEDBALLZ
For oyster gumbo, do you chop the oysters or leave whole?
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