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#6128558 - 01/10/16 11:18 AM Gumbo Recipe
Tres Online   content
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Registered: 10/12/07
Posts: 8456
Loc: Houston
Here's my gumbo recipe, this one was duck and venison sausage but you can sub any meat. I've never used store bought roux so can't comment on that, but I use peanut oil and flour for mine. IMO the most overlooked part of gumbo is having a good stock. If using duck, dove, chicken venison etc. save the carcass/bones and put in the oven at 500 with carrot onion celery until brown. Throw it all in a stock pot and fill with water and let simmer for a few hours. Strain everything out and set aside.




I like a dark roux for meat based gumbo. Pull it off heat just before it gets the color you want, it will continue to darken as it sits.



You can see how much darker it gets.



Rough chop onion, celery, bell pepper and garlic, lots of garlic. I take all the veggies and saute in pot with olive oil until hot, then put in as much roux as you think you need. Stir it all together and make sure it's hot and then start adding stock about a cup at a time. Make sure it incorporates before you add another cup so it doesn't clump together.



Time to season. Right above the stock picture above is my seasoning. I like fresh thyme, dried parsley, salt, pepper, paprika & cayenne. 2 bay leaves also. Put all your seasoning in and your meat, except sausage if you're using it. Let simmer for at least 1 hour, longer the better IMO. Use a ladle to get any oil that rises to top. Adjust seasoning if needed. I add sausage 20 mins or so before serving.



Rice or bread, some green onion, tabasco and a cold one. cheers


Edited by Tres (01/10/16 01:04 PM)
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#6128564 - 01/10/16 11:22 AM Re: Gumbo Recipe [Re: Tres]
bill oxner Online   content
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Registered: 11/03/09
Posts: 35278
Loc: Richmond
Looks great.
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#6128607 - 01/10/16 11:44 AM Re: Gumbo Recipe [Re: Tres]
Cast Offline
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Registered: 12/14/08
Posts: 15143
Loc: North Texas - God's Country
Ok I'm sold. Never made gumbo before but you make it look so dang good that I simply must get my Cajun on. I grew up on Caddo Lake so I can claim some Cajun influence.
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#6128611 - 01/10/16 11:47 AM Re: Gumbo Recipe [Re: Tres]
jorge Online   content
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Registered: 02/01/11
Posts: 4024
Loc: Lake Jackson, TX
Thanks for sharing, i gotta try this
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#6128706 - 01/10/16 12:43 PM Re: Gumbo Recipe [Re: Tres]
NewGulf Online   content
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Registered: 09/16/09
Posts: 14836
Loc: New Gulf, Texas
Good job! up

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#6128730 - 01/10/16 01:02 PM Re: Gumbo Recipe [Re: NewGulf]
Tres Online   content
THF Trophy Hunter

Registered: 10/12/07
Posts: 8456
Loc: Houston
Thanks guys, don't have a cajun bone in my body either. I worked with a guy years ago from New Orleans and I made him give me some pointers.

I forgot file powder at the end, knew I was forgetting something.
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#6128956 - 01/10/16 03:15 PM Re: Gumbo Recipe [Re: Tres]
bill oxner Online   content
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Registered: 11/03/09
Posts: 35278
Loc: Richmond
Most Cajun cooks serve the file when serving.
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#6129407 - 01/10/16 07:11 PM Re: Gumbo Recipe [Re: Tres]
Gravytrain Online   content
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Registered: 01/06/11
Posts: 18489
Loc: Rowlett, Tx
I like Okra in there a little bit. Yours looks good!

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#6129669 - 01/10/16 09:09 PM Re: Gumbo Recipe [Re: Tres]
CharlieCTx Online   content
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Registered: 05/27/13
Posts: 962
Loc: Flower Mound, TX
Originally Posted By: Tres
I've never used store bought roux so can't comment on that, but I use peanut oil and flour for mine. IMO the most overlooked part of gumbo is having a good stock.


Once you buy a jar of Kary's or Savoie's roux in a jar (the oil version, not the sissy dry stuff), you'll never waste another minute making your own. The roux's only real purpose is a color and thickening agent. Flour and oil do not make a tasty combination. Make a roux too light and you just end up with a funny color, it will still thicken things up. Make it too dark and it will give your dish a burnt taste and ruin it. The roux in a jar is always perfect!

I couldn't agree more on the stock comment. I've seen some pretty nasty recommendations on here as to what makes a good gumbo, but basic seasoning/veggies (with butter vs olive oil) and a good stock as Tres pointed out and you'll be saying "Ca c'est bon, cher"

Charlie

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#6130386 - 01/11/16 11:38 AM Re: Gumbo Recipe [Re: Tres]
whitewing maniac Offline
THF Trophy Hunter

Registered: 06/19/13
Posts: 7251
Loc: Katy, Tx
So you debone your meat while it's raw then, correct?
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#6130409 - 01/11/16 11:51 AM Re: Gumbo Recipe [Re: Tres]
Cast Offline
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Registered: 12/14/08
Posts: 15143
Loc: North Texas - God's Country
What would happen if you tossed in a handful of chopped serranos?

Magic I bet.
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#6139222 - 01/16/16 07:51 PM Re: Gumbo Recipe [Re: Gravytrain]
rogerh Online   content
Woodsman

Registered: 04/26/13
Posts: 188
Loc: central texas
Originally Posted By: Gravytrain
I like Okra in there a little bit. Yours looks good!




Me too

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#6163590 - 01/31/16 05:59 PM Re: Gumbo Recipe [Re: Tres]
whitewing maniac Offline
THF Trophy Hunter

Registered: 06/19/13
Posts: 7251
Loc: Katy, Tx


Finally made my first pot of duck and andouille sausage gumbo. Added okra to mine.

Son said it don't taste like my other gumbo. Told him DUH, the only other gumbo I made was seafood gumbo. For my 1st time making anything other than seafood gumbo, it was pretty dang good, thanks Tres for for your recipe tips.

And for the 1st time I cheated and used store bought roux, Kary's
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#6163781 - 01/31/16 07:45 PM Re: Gumbo Recipe [Re: Tres]
bigbob_ftw Offline
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Registered: 07/26/08
Posts: 14339
Loc: White Settlement, TX.
Smoked turkey and andouille...

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#6163793 - 01/31/16 07:52 PM Re: Gumbo Recipe [Re: Tres]
bill oxner Online   content
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Registered: 11/03/09
Posts: 35278
Loc: Richmond
I'm putting oysters in my next batch.
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