Speaking of Gumbo

I finally by accident figured out the best way to make a roux, a good roux. I was canning and making pecan pies at the same time as I was making gumbo out of the redheads I shot down on the coast. My roux has always been a little on the lighter side, therefore not giving the gumbo that "Gumbo" pizzazz. Well I let the grease get away from me as my attentions were diverted. I saw the grease just starting to smoke so I grabbed the sputula and the flour and started working the flour into the supr hot grease. I noticed there was hardly any clumping and it browned darker than peanut butter in about 12 total minutes. It is a lot darker than in the photograph because the flash washed out. This was by far my best gumbo! I think the key is hot hot grease.

I've always wanted to try Gumbo. Do you have a receipt you would share?

YUP!

HOT HOT GREASE

Making a roux is like playing chicken between getting it perfect and not burning it.

at one time there was a waterfowl expert on this board, and when i say expert I mean he is the one that taught Judd a lot about duck hunting. Now Judd is the Chuck Norris of waterfowl.

search for "Moose's gumbo recipe" and I am sure you will find it.

moose, if your out there come back, I am running out of people to poke at

looks like that roux could have gone another 5 minutes or so Wal

moose told me himself that he was Judd's greatest waterfowl influence

If I'm not mistaken he gave Judd his first duck call

Yes, and even though it had huge amounts of duck built in, Judd still struggled with it.

Moose helped him get over that hump though

damned straight

It's going to be a long off season I can tell.

Few recipes in this competition.

http://texashuntingforum.com/forum/ubbthreads.php/topics/2767870/Duck_Gumbo#Post2767870

Thank you sir for sharing. Going to try Moose's Gumbo.

Mine is very easy to do but I havr to nap for an hour. Tonight is my all nighter job. I will post when i et there.

Hayraker I swear it was a lot darker than the photo shows. The flash washed it oht.

I wonder how his nose is doing?

Hot grease makes a huge difference! I like to get my roux almost the color or dark chocolate. There's a very fine line between perfect dark roux and bitter burnt roux!

First attempt! Followed the directions. It's really really good! Thanks guys. First time at making roux too! All the pictures and suggestions helped.

I hate to be the bearer of bad news, but there's no such thing as gumbo with tomatoes and corn. That's called Soup cher! Born and raised in Acadiana, have the webbed feet to prove it.

The best and easiest roux to make is what you can buy in the jar at most stores. Savoie's, Karys, Richard's (pronounced Ree-shards) are all good and most important, consistent, so your gumbo will always come out with the same color/consistency. Good roux leads to good gumbo, so-so roux = pas bon gumbo.

Charlie

turning Gumbo into stew I guess. Kery's is a good store bought roux

I do not 'Store buy' roux. I am.sure somewhere in the world there is a law against store bought roux. It violates man code.

I don't think so Wal, seeing how cooking is womens work anyhow.

Brilliant

I'd say it depends on what you're cooking. You let women cook your meat?

Mr born in raised in Acadiana is saying to buy a jar roux

you just lost all credibility as a Cajun

I kept my credability as a chef

If my homemade roux liked like yours I would store buy it

. I doubt it. Wal doesn't do anything half arse. He's got more talent in his little finger than most of us have in our whole body.

I don't.

Men arguing over cooking? Is this THF or did I accidentally stumble onto the Oprah forum.

You girls need to surrender your man cards.

If a woman is good enough to kill it, she's good enough to cook it.

Some people need to read something and realize it is 2 friends joking around. In regards to my comment to Wal. But I would still use Kerry's roux in place of a vanilla colored roux.

Microwave roux changed my life! http://www.deepsouthdish.com/2010/03/10-minute-microwave-general-purpose.html#axzz3QiWBSMjL

Well I for one am prosimplicity, and have to give this roux in jar a go.

Lol you got a point!

I was all for joking until you called my roux vanilla colored. Now it is

You guys better kiss and make up before next Wednesday!!!

Charlie [/quote]

Mr born in raised in Acadiana is saying to buy a jar roux

you just lost all credibility as a Cajun [/quote]

Say what you want, but as I said, it's faster, easier, no mess, always good and NEVER burnt. It's not rocket science, nor does it take fine culinary skills to brown flour and oil. Sorry, but the jar roux business back home is quite popular.

So let me think about this for a minute, I'm taking crap from guys that make roux that looks like oatmeal and use soup vegetables to make gumbo. I'm sorry, carry on boys...

Charlie

Now Charlie. Some of these guys have been to a Mardi Gras party so that makes them a coonass and expert on Cajun cuisine.

This makes for a FUN 6 hour ride

It m j ght be a fun y hojr ride to get there but how you getting home?

Only if you're awake. Which I doubt.

Wal, we can settle this roo issue real quick with a cook off. Whip some up in a big batch of gumbo and bring it when you come up. We'll tell you if it's any good

You have to put a smiley face now after the word "coonass" otherwise it's a fightin' word.

I'm not king cajun or anything, but if you really want to know what makes a good gumbo, I'll let you guys in on the secret... It's not the roux (you buy it at the store since you can't screw it up, but we've covered that! ) Here it comes... hold your breath... almost there... it's the stock! And of course not putting in noodles, corn, tomatoes, etc.

Whatever you're making, always use a good stock. Yes, you can also buy stock juice at the store too, chicken, turkey, seafood, etc. Given you're having to add a bunch of water to ultimately be finished, stock water is the ticket. For example, Chicken and Sausage, our personal favorite to make at home. Boil your chicken separately at first to get the meat firm for easy deboning, which also extracts the flavor from the skin, bones etc. Keep that water! Cook your veggies (onions, bell pepper, garlic (don't skimp on the garlic) and some celery) down with butter. When they're either browning up or are getting translucent, you're ready to add your stock water, add your sausage/andouille (I always add some Tasso as well), cook that down, toss in your bird, water, start mixing in your roux, some salt, black pepper, some Tony's, low simmer for 2 hours. Bon Ton gumbo!

Charlie

Cest si Bon

You're from Texas.

Darn...backwards, it says "Nob is stec".

Is that Cajun hillbilly code for your nob is stuck?

Yes I am proud that I am from Texas but bloodlines mean something also. It translates roughly to gumbo shouldn't look like vanilla pudding.

Bro, do you REALLY want to open that can of worms?

Ca c'est bon, amigo.

Charlie

li pa ta fè nenpòt ki bon pou eseye eksplike eritaj Cajun nan moun sa a byen lwen nò.

Some people just need to go dig for worms

https://www.youtube.com/watch?v=wZ1AjaNjack

Everyone has Cajun blood when there is a gumbo topic, just like everyone has some Arkansas blood when they are talking about timber mallards. Me I'm just double bred Texan that likes Chesapeake bay oysters

I'm just a guy who eats soup when his wife cooks it but always insists on a pimento cheese sammich to go with it.

#pricespimentocheeseonly

Prices pimento cheese!!!!

You get a pimento cheese topic going and everyone thinks they have Texas blood!!

Last I heard moose was elected king of Costa Rica after landing a 950 lb sailfish on the beach wit a zebco 33

The moose was excommunicated for showing up texhoma Jesus I believe...

Where's his Drake Old School pullover?

I think it's in that bass pro pyramid waterfowler museum

I'm sure it's still being worn, but not hung off a cow trailer/duck studio to photograph high priced grey ducks.

Once you put the flour in the grease, add salt, pepper and milk. Make gravy. Pour over biscuits and eat. Then go shoot some ducks to put in said gumbo.

Old school THF humor.