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Started By
Message
re: What's your gumbo recipe?
Posted on 11/5/17 at 11:25 am to TDsngumbo
Posted on 11/5/17 at 11:25 am to TDsngumbo
quote:
Gumbo is a stew popular in the U.S. state of Louisiana, and that state's official state cuisine. It may have originated in southern Louisiana during the 18th century, possibly as a stew of the Choctaws served over corn grits. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and what Louisianians call the "Holy Trinity" of vegetables, namely celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, the okra, the filé powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat. The dish likely derived its name from either a word from a Bantu language for okra (ki ngombo) or the Choctaw word for filé (kombo).
Gumbo
Without okra you don't have a gumbo, you have a stew.(You can use filé and have a filé gumbo).
Just like you can't have a Caesar salad with ranch dressing.
1
Posted on 11/5/17 at 3:25 pm to JodyPlauche
quote:
Without okra you don't have a gumbo, you have a stew.
This is the most annoying argument that this board sees. I get a mental image of a desk geek looking for a red stapler mumbling "arctuallly the dictionary written by a Doctor from Harvard says that it is not gumbo if it doesn't have okra and we all know that a doctor from Harvard knows more about gumbo than coonasses from south Louisiana"
Every single person from south Louisiana understands that it doesn't hhhaaaaaaaave to have okra to be a gumbo and you are an idiot if you believe that. Some gumbos do have okra and that is OK but I'll say again that you are an idiot if you believe that every coonass in Acadiana doesn't know what "real gumbo" is.
Posted on 11/5/17 at 3:39 pm to Jibbajabba
quote:
Harvard says that it is not gumbo if it doesn't have okra and we all know that a doctor from Harvard knows more about gumbo than coonasses from south Louisiana"
but I'll say again that you are an idiot if you believe that every coonass in Acadiana doesn't know what "real gumbo" is.
I have a non Louisiana Baw definition of Gumbo that works pretty well for Tigerdroppings
Here it comes.
It works in the wording used by anyone who posts here.
Insert your voice here,
"Gumbo is what my Grandmother made and anything else is a blasphemy against all that is Holy and sacred."
I just love Gumbo posts. They may well be my most favorite subject on TD.
The honest truth coming from me is I would love for all of you guys to have a gallon of your gumbo shipped (On dry Ice) to me and I will make some rice and eat each of them (one night at a time) over the next two months and then sing the praises of all of them.
OK - The jury is still out on that guy who said the Campbell's Soup can of Gumbo Soup was the best he ever had. I feel sorry for that poor unfortunate soul.
Posted on 11/5/17 at 4:15 pm to MeridianDog
My point is that it makes me cringe when people try to cite sources for their argument when all people have to do is open their eyes and look around to see that the truth is different. Boudin and gumbo each have as many recipes as their are people that make them. Many of those different ways are good. Anyone who says that "this is the only way and if you do it another way it isn't gumbo" just makes me want to push someone off a bridge.
Posted on 11/5/17 at 7:23 pm to Marlbud
quote:
I hope it taste better than it sounds. Can't imagine using chicken breast for gumbo but I did see it one time in Illinois.
I prefer chicken breasts but when I make it for a big group of people I will use thighs as most people prefer the dark meat in their gumbo, I have found. I dice it up small once cooked so I don't find it to be much different. I just prefer the texture of breast over the slimy (to me) texture of dark meat. I have never liked dark meat.
This post was edited on 11/5/17 at 7:25 pm
Posted on 12/12/17 at 11:21 am to TDsngumbo
Bumping an old thread for a quick question.
Is seafood gumbo basically just replacing the sausage and chicken with seafood like crab and shrimp? Or is the cooking process altogether different? I've made chicken and sausage gumbo several times but, i really want to try to make seafood gumbo.
Is seafood gumbo basically just replacing the sausage and chicken with seafood like crab and shrimp? Or is the cooking process altogether different? I've made chicken and sausage gumbo several times but, i really want to try to make seafood gumbo.
Posted on 12/12/17 at 11:27 am to MorbidTheClown
Some make a darker roux
You won’t brown the seafood like you do chicken or sausage.
Obviously you’ll make or use seafood or shrimp stock, not chicken stock
I do mine with crab, shrimp, and oysters. Add them at the very end, let the shrimp turn pink and it should be done.
You won’t brown the seafood like you do chicken or sausage.
Obviously you’ll make or use seafood or shrimp stock, not chicken stock
I do mine with crab, shrimp, and oysters. Add them at the very end, let the shrimp turn pink and it should be done.
Posted on 12/12/17 at 11:30 am to MorbidTheClown
I continue to try to master seafood gumbo. I like a dark roux for all gumbo, but some folks prefer a lighter roux for seafood. Depends on your taste.
For me, the key to good seafood gumbo is a strong stock. The seafood is only added in the last minutes of cooking, so the seafood itself doesn't add a whole lot of seafood flavor to the roux. Shrimp shells and gumbo crabs make a good stock, plenty of them. If adding oysters, then oyster liquor is a good addition.
So, the color of the roux is one aspect. The stock is another. I prefer seafood gumbo on the thinner side. Otherwise, I make it the same way I make chicken and sausage/andouille except any seafood is added just before serving so it's not overcooked.
Once the stock is added to the roux, you don't need to cook it to death either. A simmer of about 30 minutes is fine. I like to make the "base" without the seafood, the day before and let it sit in the fridge overnight so the flavors settle. Then, I can taste it for seasoning, adjust and add the seafood. I top the bowls with more fresh green onions and put out file' and hot sauce so each person can add what they like.
It's really a simple process as long as you get a good strong stock from my point of view. Others may differ on their preferences.
For me, the key to good seafood gumbo is a strong stock. The seafood is only added in the last minutes of cooking, so the seafood itself doesn't add a whole lot of seafood flavor to the roux. Shrimp shells and gumbo crabs make a good stock, plenty of them. If adding oysters, then oyster liquor is a good addition.
So, the color of the roux is one aspect. The stock is another. I prefer seafood gumbo on the thinner side. Otherwise, I make it the same way I make chicken and sausage/andouille except any seafood is added just before serving so it's not overcooked.
Once the stock is added to the roux, you don't need to cook it to death either. A simmer of about 30 minutes is fine. I like to make the "base" without the seafood, the day before and let it sit in the fridge overnight so the flavors settle. Then, I can taste it for seasoning, adjust and add the seafood. I top the bowls with more fresh green onions and put out file' and hot sauce so each person can add what they like.
It's really a simple process as long as you get a good strong stock from my point of view. Others may differ on their preferences.
Posted on 12/12/17 at 11:31 am to TH03
I add a few gumbo crabs earlier in the cooking process (right after I add my stock) to give a great flavor, otherwise add all seafood at the very end like TH03 said to avoid overcooking said seafood.
Posted on 12/12/17 at 11:37 am to Gris Gris
quote:
It's really a simple process as long as you get a good strong stock from my point of view.
I think i got this tip from you, but I definitely want a strong stock.
If not making my own, this stuff is the best I’ve found. Very salty though so you won’t need to add any more salt.
Posted on 12/12/17 at 11:39 am to Gris Gris
and store bought stock sucks?
Posted on 12/12/17 at 11:44 am to MorbidTheClown
I’m not a fan of the stuff I found in cartons. The minors base I posted, or even the better than bouillon stuff, allows you to make it as strong or as weak as you want it.
Posted on 12/12/17 at 11:47 am to TH03
quote:
I think i got this tip from you, but I definitely want a strong stock.
If not making my own, this stuff is the best I’ve found. Very salty though so you won’t need to add any more salt.
I've used the soup base to shore up a stock before, but I believe I used the shrimp base. I think I have both in the freezer. They make good products. I've never used that exclusively and you're right in that you must watch the salt if you use the base.
One thing I haven't done that has been suggested on this board is using the dried shrimp powder or the dried shrimp to make a stock. I need to just try it by making a stock and tasting it one day. The smell of that stuff is pretty awful, but people swear the flavor is good. I need to pull the trigger.
Posted on 12/12/17 at 11:48 am to TH03
is that stuff available locally?
Posted on 12/12/17 at 11:50 am to MorbidTheClown
I got it at joe pattis in Pensacola, but I’m sure they have it in local fish markets. It’s on amazon too.
Posted on 12/12/17 at 11:51 am to TH03
quote:
It’s on amazon too.
saw that but, i am going to try this Saturday. Was hoping to get it locally.
Posted on 12/12/17 at 11:51 am to Gris Gris
Yea that stuff is rank, but the Hispanics and Asians love it.
Posted on 12/12/17 at 11:52 am to MorbidTheClown
quote:
and store bought stock sucks?
I've never found one I care for. They just aren't close to a homemade stock and they're usually made with all kinds of other things. In older cookbooks, you'll see the suggestion to use clam juice. I don't like it and find it's too sweet as well. It's not an acceptable substitute to me.
I order the Minor's bases and keep them in the freezer. They last a long time and because of the texture, you can spoon it out in it's frozen state, easily and put it right back in the freezer.
I like the low salt beef and low salt chicken as well if my stock or gravy needs a little boost or needs to go farther.
Some years ago, a caterer told me of a shrimp base she used and I bought it once, but now, I've forgotten the brand. It was really good stuff. She told me she got the tip from a chef. I wish I could remember what it is because she's pretty old now and I can't ask her.
Posted on 12/12/17 at 11:53 am to MorbidTheClown
I’d call around and ask. A local seafood joint would be most likely. Amazon prime should get it there soon though. It’s available for same day delivery for me.
Posted on 12/12/17 at 11:54 am to Gris Gris
If I don't have the ability to make a good stock at the moment, I will load up on oyster liquor and gumbo crabs. Both should be available locally.
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