Gumbo
Gumbo
Anyone have a decent recipe for gumbo? Willing to bet this is the forum that can help me out. Never made it before but always wanted to do it. Help please. Thanks, Fred
Keep them safe until they all come home.
I generally don't use recipes, so I can't give you one that I have tested. Here is one that looks right and is from a good site. http://www.nolacuisine.com/2006/02/20/c ... bo-recipe/
The darker the roux the more flavor it will have, but a dark roux will thicken less than a lighter colored one. Good stock is important for flavor, if you don't have a home made one use a low sodium box instead of water. I would brown the chicken and use the fat to make the roux instead of baking it but that is me. I would also not add the sausage until the last half hour or so, I hate over cooked foods!
hope that helps a bit
The darker the roux the more flavor it will have, but a dark roux will thicken less than a lighter colored one. Good stock is important for flavor, if you don't have a home made one use a low sodium box instead of water. I would brown the chicken and use the fat to make the roux instead of baking it but that is me. I would also not add the sausage until the last half hour or so, I hate over cooked foods!
hope that helps a bit
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Fred, I've sent you a pm to another thread on another forums I've posted my mother's gumbo that she's been making for 20 years or so. Being from New Orleans, this is a dish close to my heart so. If you have any questions, feel free to ask!
Last edited by rgauthier20420 on Fri Sep 19, 2014 21:39, edited 1 time in total.
Hi Fred,
I used to read here, they have some good ideas.
http://www.smokingmeatforums.com/t/145641/gumbo-basics
I used to read here, they have some good ideas.
http://www.smokingmeatforums.com/t/145641/gumbo-basics
Failure to prepare is preparing to fail.
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Don't get hung up on a recipe. Just use what you have on hand and toss it in the pot keeping in mind the time it takes to cook each ingredient and you won't go wrong.
Make your roux the way you want it then start adding stuff with the aforementioned in mind. If you are not using okra you need to add some file just before its finished cooking to thicken properly. Doesn't take much.
Make your roux the way you want it then start adding stuff with the aforementioned in mind. If you are not using okra you need to add some file just before its finished cooking to thicken properly. Doesn't take much.
The best recipes for gumbo start with "First, you make a roux."
I've used the recipe in Paul Prudehomme's first cookbook for years, although I vary what's in it quite a bit. One time at a beach rental, we had an extra ingredient: if you cook with a high smoke point oil, it's possible to melt the plastic spoon into the roux, where it dissolves while cooking. ...not recommended for most batches, but you must realize that the Chinese have been adding melamine to foods for years to boost the apparent protein content. (Eeeewwwww!) ...until they were caught, recently.
"Okra is a must. Sausage is a must. Else-wise, it's a bust." (old saying that I just made up.)
Duk
I've used the recipe in Paul Prudehomme's first cookbook for years, although I vary what's in it quite a bit. One time at a beach rental, we had an extra ingredient: if you cook with a high smoke point oil, it's possible to melt the plastic spoon into the roux, where it dissolves while cooking. ...not recommended for most batches, but you must realize that the Chinese have been adding melamine to foods for years to boost the apparent protein content. (Eeeewwwww!) ...until they were caught, recently.
"Okra is a must. Sausage is a must. Else-wise, it's a bust." (old saying that I just made up.)
Duk
Experience - the ability to instantly recognize a mistake when you make it again.
Hmmm.... I don't see any of the "Cajun Holy Trinity," onion + bell pepper + celery. ...and that orange color in the roux, is that...PAPRIKA???
Yikes!
As they say on the banks of Bayou Bartholomew, where I grew up, "You ain't from around heah, are yuh, Boy?" (...more of a statement than a question.)
Yikes!
As they say on the banks of Bayou Bartholomew, where I grew up, "You ain't from around heah, are yuh, Boy?" (...more of a statement than a question.)
Experience - the ability to instantly recognize a mistake when you make it again.
Hey Duk, I mean Doc.
I was cooking Hungarian cattle goulash, just mentioned that sometimes I get more in than I put in.
And this is the recipe for that. I mean one in the millions. So it's NOT gumbo, or a different one of them.
Cooking= Take four cans of anything, dump it in a bowl, and mix it twice from left to right.
http://www.chew.hu/the_idiot_foreigners_guide_to/
Success consists of going from failure to failure without loss of enthusiasm.
Winston Churchill
Read more at http://www.brainyquote.com/quotes/quote ... BSmhT4A.99
Just make sure you clean the meat good.....
I was cooking Hungarian cattle goulash, just mentioned that sometimes I get more in than I put in.
And this is the recipe for that. I mean one in the millions. So it's NOT gumbo, or a different one of them.
Cooking= Take four cans of anything, dump it in a bowl, and mix it twice from left to right.
http://www.chew.hu/the_idiot_foreigners_guide_to/
Success consists of going from failure to failure without loss of enthusiasm.
Winston Churchill
Read more at http://www.brainyquote.com/quotes/quote ... BSmhT4A.99
Just make sure you clean the meat good.....
Failure to prepare is preparing to fail.