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Started By
Message
re: Worst gumbo mistakes you've seen
Posted on 7/14/09 at 8:28 pm to TigerBabeNtheWoods
Posted on 7/14/09 at 8:28 pm to TigerBabeNtheWoods
quote:
WEINER SPAGHETTI
Didn't FRANCO AMERICAN used to have a canned version of this?
quote:
Anywho- I've seen several "chefs" on morning shows make a "gumbo" and they threw in beans and/or corn.
That is NOT a gumbo- and Paula Deen was guilty of this as well, so I lost respect for her as a "southern cook". If you don't know how, don't do it.
Well now...MIss Paula is not a cajun/creole cook. She is a southern cook. Not exactly the same thing. I'd sure sit down at her table given the oppurtunity!
quote:
As for me- I do the creole gumbo with Rotel tomatoes in it, I just like it better that way.
Creole gumbo is quite good...I prefer cajun, but creole is quite good. Gumbo is Louisisna comfort food. Wht did yoiu groe up on? Cajun or Creole? The answer th that question probably goes a long way toward ditermining which one you prrefer. It's ALL good!
This post was edited on 7/14/09 at 8:33 pm
1
Posted on 7/14/09 at 9:37 pm to jbs780
quote:
I'd sure sit down at her table given the oppurtunity!
If I ever get the chance I'll call you, you can have my spot. Miss Cool Whip does nothing for me except annoy.
Posted on 7/14/09 at 10:15 pm to Zach
Zach, I made it your way for years, until I bought PP's cookbook. The first time I made it his way I was floored by the flavor. I fry the chicken long enough to have a nice brown crust. I fry it without the skin. I don't like chicken skin in gumbo. That fried flour in the oil and on the chicken produces a tremendous flavor.
You give a try. You don't have to cook the hell out of gumbo, by the way. I've already got stock, so I don't have to boil any more chicken. Paul Prudhomme has pretty big Cajun roots. I can't tell you how many times I've had to give out that recipe, after I've served it.
You give a try. You don't have to cook the hell out of gumbo, by the way. I've already got stock, so I don't have to boil any more chicken. Paul Prudhomme has pretty big Cajun roots. I can't tell you how many times I've had to give out that recipe, after I've served it.
Posted on 7/15/09 at 2:44 pm to Gris Gris
I'll try it sometime. Today I'm doing red beans and rice and you damn sure have to cook the hell out that to get a real creamy texture.
Funny story, this morning I traveled all the way to Shreveport's Maxwell Market (45 minutes from my house) just to get their andouille for the beans. On the way I heard a radio newscast that said SWEPCO wants NW La. customers to cut down on electricity to avoid rolling blackouts.
Fifteen minutes later I pull into Maxwell's and all of their lights are out except for the check out counter. I went to the meat counter and couldn't see anything because of the dark. I said, "Is anything in there andouille?"
He: "Yes, sir...how much would you like?"
Funny story, this morning I traveled all the way to Shreveport's Maxwell Market (45 minutes from my house) just to get their andouille for the beans. On the way I heard a radio newscast that said SWEPCO wants NW La. customers to cut down on electricity to avoid rolling blackouts.
Fifteen minutes later I pull into Maxwell's and all of their lights are out except for the check out counter. I went to the meat counter and couldn't see anything because of the dark. I said, "Is anything in there andouille?"
He: "Yes, sir...how much would you like?"
Posted on 7/15/09 at 5:51 pm to Zach
one of the worst gumbos I've ever TRIED to eat, and certainly didn't finish, was at the LSU alumni fish fry here in bummin-ham last year.
First off, The fish was EXCELLENT!! and well worth the trip...
But they got some "gumbo" from the local fish restaurant (TV ads claim he's a "Greek Cajun"..) and it was just some thin, watery soup, very little taste with some bait shrimp and spongy okra floating around in it.
First off, The fish was EXCELLENT!! and well worth the trip...
But they got some "gumbo" from the local fish restaurant (TV ads claim he's a "Greek Cajun"..) and it was just some thin, watery soup, very little taste with some bait shrimp and spongy okra floating around in it.
Posted on 7/15/09 at 5:55 pm to Gris Gris
I agree the flavor is great but I just can't get over the bones in my gumbo...I have to debone and boiled is the best way. PP's chicken and dumplings are fantastic but once again bones.
Posted on 7/15/09 at 8:32 pm to tavolatim
I'm with you on the bones. I started making it years ago and de-boning the chicken after boiling - mostly because our children were small at the time and I didn't want them to choke on the bones.
Posted on 7/15/09 at 8:37 pm to Zach
quote:
b. gumbo with tomatoes.
I put a can of rotel in every batch of gumbo I make... You may have had some as good as mine but Ill bet you, you havent had any better.
Posted on 7/15/09 at 8:40 pm to BT
bologna gumbo is the worst!
Posted on 7/15/09 at 8:43 pm to fatboydave
oak grove gumbo base as actually very good.... ive made a roux from scratch in my big cast iron pot and used the powdered OG base, Honestly there isn't much diff at all.
Posted on 7/15/09 at 8:59 pm to tavolatim
I don't serve gumbo with bones, Tim. I adjust that recipe to my liking, but the flavor is still there. I take the meat off the bones after the fry. I put the bones in the stock to simmer while I make the roux. I remove them before adding the roux. The chicken is torn into bite sized pieces. I like to have chicken, gumbo and some rice on my gumbo spoon at the same time. I cut the andouille smaller than most folks as well and I don't cook the hell out of it. 30 minutes max after adding it and no big flying saucers.
I would do the same with PP's chicken and dumplings and I've done the same with his chicken etouffee recipe, which is very good as well. I'm very anti whole chicken pieces in gumbo. I don't get it.
No tomatoes in my gumbo. I like the brown Cajun version. No okra either. Love the stuff, but I don't care for it in gumbo.
I would do the same with PP's chicken and dumplings and I've done the same with his chicken etouffee recipe, which is very good as well. I'm very anti whole chicken pieces in gumbo. I don't get it.
No tomatoes in my gumbo. I like the brown Cajun version. No okra either. Love the stuff, but I don't care for it in gumbo.
Posted on 7/15/09 at 9:00 pm to BT
quote:
You may have had some as good as mine but Ill bet you, you havent had any better.
quote:
BT
LSU Fan
BR
Member since Aug 2008
2892 posts
I honestly doubt it.
Posted on 7/15/09 at 9:07 pm to Charles Bronson
quote:
I honestly doubt it.
and clearly b/c my profile says BR that gives you all you need to make that assumption.
I just love your type.
Posted on 7/16/09 at 6:05 am to BT
Burn't roux is the worse AKA - Jones Creek
I only use whole hens in my chicken and sasauge
I only use whole hens in my chicken and sasauge
Posted on 7/16/09 at 6:46 am to Gris Gris
quote:
No okra either. Love the stuff, but I don't care for it in gumbo.
I agree...really gives it a slimey texture....If I do okra....I will do a shrimp and okra gumbo. Just not in the chicken or seafood...what about file' powder....saw a guy once use this instead of a roux....I tried to explain to him that file' is a natural laxitive and should be used in small amounts....of course he said his recipe was handed down from Moses...blah blah
Posted on 7/16/09 at 6:56 am to Gris Gris
quote:I've gone brown and won't go back, I don't do tomatoes, but I always add okra. In my house, it ain't gumbo without it.
No tomatoes in my gumbo. I like the brown Cajun version. No okra either. Love the stuff, but I don't care for it in gumbo.
Posted on 7/16/09 at 7:05 am to OTIS2
I would never say okra is a mistake in gumbo...just not to my taste...I love okra,sausage and tomatoes...fried with green tomatoes....just not a fan of the texture it gives my gumbo....I have even tried breading and frying it first but still slimes up my gumbo.
Posted on 7/16/09 at 7:12 am to tavolatim
quote:I can understand that. I'm just one that does like the texture...you might try mincing your okra and sauteing it with the trinity at the start of your gumbo. You can damn near dissolve it, getting the flavor component without an "in your face" okra presence....sort of like I've done with beans in chili(run them thru a food processor, then add to chili...great flavor and texture component and the "no beans" guys don't know what just hit 'em.)
I would never say okra is a mistake in gumbo...just not to my taste
This post was edited on 7/16/09 at 7:13 am
Posted on 7/16/09 at 9:23 am to supatigah
quote:
went to a nice restaurant in Buffalo, NY
they had "louisiana creole gumbo" on the menu
My number one rule is never order ANYTHING cajun/creole/louisiana from an out of state restaurant or out of state period. CPK's "jambalaya" is a joke. I know it's a national chain, but you would expect a jambalaya in Baton Rouge to at least taste good.
Posted on 7/16/09 at 9:26 am to Zach
Jestine's Kitchen in Charleston, Sc serves "gumbo", and to them gumbo= stewed okra and tomatoes
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