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re: What odd ingredients do you add to your gumbo?
Posted on 1/5/14 at 7:03 am to madamsquirrel
Posted on 1/5/14 at 7:03 am to madamsquirrel
quote:
Girl I work with swears on adding vinegar
Your co-worker is Friggin NUTZ.
0
Posted on 1/5/14 at 7:10 am to mouton
Wife puts vinegar in her bowl of gumbo, crazy ville plattians
Posted on 1/5/14 at 7:17 am to yellowfin
One time I had some sliced mushrooms in the ice box that I needed to use and added them to a chicken and sausage gumbo. I don't think it added or took anything away. I haven't done it again but it tasted fine.
Posted on 1/5/14 at 8:30 am to mouton
Smoked turkey necks
Posted on 1/5/14 at 8:39 am to taurusjwf
I don't get crazy with my ingredients for gumbo, I will use a few bay leaves, sometimes I throw in a little thyme. It taste in no kind of way like an Italian stew. People who come on here and boast about being purists are so full of shite. It's just as annoying as the gumbo/okra/stew thread that happened a while back
Posted on 1/5/14 at 9:13 am to bosoxjo13
I like it my way and you like it your way. I'm definitely a purist. That's the way I had it growing up. It's not bad other ways, but not nearly as appealing to me and some herbs give it a strange taste TO ME. I don't think that's "boasting" by me or by you. It's personal taste. That's all.
Posted on 1/5/14 at 9:24 am to madamsquirrel
quote:
with swears on adding vinegar at serving time (to the bowl)
Where is she from? Eunice or Ville Platte?
Posted on 1/5/14 at 10:42 am to tigerfoot
Not sure why but I am a purist with Chicken and Sausage, But I tend to experiment with Seafood Gumbo.
Posted on 1/5/14 at 10:44 am to Gris Gris
Bay Leaf for Italian flavor? It's used extensively in many cuisines. I can't imagine how much basil you would have to add to develop a sweet flavor. And as far as what belongs in a gumbo that would include anything you like. I don't know where you people get this stuff.
Posted on 1/5/14 at 10:53 am to Kajungee
Yep, K. I keep my chicken and sausage basic with salt, black and red. The stock will have likely had a bay leaf or two. On seafood, I'll use more herbs. Both will finish with a little minced parsley. Duck is prepped like the chicken and sausage...both of these usually get some oysters at the end.
Posted on 1/5/14 at 11:24 am to Sky Dog
Bay leaf gives it an Italian off putting flavor TO ME. It apparently doesn't to others who use it in gumbo. That's the way they like it. It's not the way I prefer it. Geez Louise.
Posted on 1/5/14 at 11:40 am to mouton
2% milk when I'm out of stock
This post was edited on 1/5/14 at 11:41 am
Posted on 1/5/14 at 11:54 am to TheIndulger
I assume your joking?
Posted on 1/5/14 at 12:00 pm to Gris Gris
You are making me think of yesterdays threat of evil intent for me about certain threads being too much to enter have a hearty laugh at the moment.
Posted on 1/5/14 at 12:03 pm to Gris Gris
Gris do you use thyme or bay leaf in any other Cajun dishes?
Posted on 1/5/14 at 12:03 pm to CITWTT
WTF!?
Posted on 1/5/14 at 12:25 pm to OTIS2
She threatened me with one of her hexes for a venting my overload about certain threads being so monotonous to being vomitous,, the one involved was the faithful best Po-boy in NOLA version.
Posted on 1/5/14 at 12:26 pm to yellowfin
quote:
Wife puts vinegar in her bowl of gumbo
I don't care for anything with vinegar in gumbo, that would include pepper sauces with vinegar in them, but smoked pepper all day long. The vinegar obscures the other flavors of gumbo. Don't think I would be a fan of basil in gumbo, just not in my wheelhouse for the flavor I seek in gumbo.
Posted on 1/5/14 at 12:36 pm to tirebiter
I only use a pinch of it and oregano , a teaspoon of thyme and two bay leaves in a gumbo with four quarts of stock so yOu probably wouldn't know it was there.
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