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Re: I don’t know what I’m doing.
[Re: Cast]
#7732280
01/29/20 07:24 PM
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Joined: Dec 2008
Posts: 22,630
Cast
OP
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OP
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It’s my first gumbo so I’m following a recipe. The trinity and garlic was chopped fine in a Ninja before adding it and sliced sausage to roux and simmering. I was looking for a monogany roux and it matched a picture of a mahogany roux so I went with it.
Cast I have a short attention spa
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Re: I don’t know what I’m doing.
[Re: unclebubba]
#7732289
01/29/20 07:29 PM
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Joined: Jul 2008
Posts: 33,380
bigbob_ftw
Big Sprocket Bob
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Big Sprocket Bob
Joined: Jul 2008
Posts: 33,380 |
Roux was not dark enough IMO. And, I am a little confused. Did you put the veggies in with the roux before cooking down? Am I backwards? I make a nice dark roux, and set aside. In pot cook down Green peppers, onion, and celery, add stock, meat, seasonings and simmer for a long while. Then add roux and simmmer for a long while. Then add okra last as simmer for a short while. (this is also when adding shrimp if making seafood gumbo). I cook the veg in the hot roux.
Ultra MAGA '24.
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Re: I don’t know what I’m doing.
[Re: Cast]
#7732306
01/29/20 07:35 PM
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Joined: Aug 2016
Posts: 2,451
Dalroo
Veteran Tracker
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Joined: Aug 2016
Posts: 2,451 |
I learned from my Grandma Comeaux - she made the best gumbo ever, mine is the 2nd best - and sorry, yes, I use store bought roux - much easier. Pretty simple and we like our gumbo thin - more soup than stew. Green onion, celery, sausage, chicken, shrimp - mix all with roux and water, bring to full boil, then let simmer for as long as needed. Don't skimp on Tony's. No celery, beans, or other superfluous ingredients. Pour over rice and enjoy with crackers or sweet cornbread. Easy peasy!
Dalroo Deep in the Heart of Texas How about that Brandon!
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Re: I don’t know what I’m doing.
[Re: pegasaurus]
#7732310
01/29/20 07:38 PM
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Joined: Jan 2012
Posts: 29,134
TXHOGSLAYER
THF Celebrity
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THF Celebrity
Joined: Jan 2012
Posts: 29,134 |
LETS GO BRANDON
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Re: I don’t know what I’m doing.
[Re: Cast]
#7732311
01/29/20 07:40 PM
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Joined: May 2013
Posts: 4,091
CharlieCTx
Extreme Tracker
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Joined: May 2013
Posts: 4,091 |
In my youth, I was a cook at Don's Seafood in Lafayette, so I've cooked more roux and gumbo than ya'll will see in your life. I still think they have the best authentic So. La/Cajun prepped food around.
I'm always fascinated by the gumbo recipes that pop up in the food section, creative... I'll give you a few pointers on making real So. La. gumbo .
- Buy roux in the jar. (You've heard that but it's worth repeating) - Cook down your onions/bell pepper/garlic and celery in butter first. You have more onion than bell pepper and more bell pepper than celery. Should be about 1/4 or more of your final pot to start. - While that's going, cook your stock of whatever you're making (Shrimp, Chicken, Crab, etc.) in a big pot of water. This will become your primary gumbo base and is key. Cook until about halfway done. - Remove any larger unidentied floating pieces of stuff in said water after removing the stock. - Pour your stock water in your vege's. Get to a simmer and begin adding roux for color and thickness. Not too dark, not to thick or it will taste "roux-y". Give the roux time to do it's thing before adding more, particularly as it pertains to thickness. More you cook, thicker it will get. - If sausage is in your mix, put it in sliced/uncooked. Tasso is always a good thing to add for most anything, poultry or seafood. - Add your stock of whatever and begin seasoning to your taste. - Cook until you have color/consistency of your choosing. I'm usually simmering here for an hour or so.
- Okra is largely only common for Shrimp/Okra, sometimes Chicken/Sausage, though everyone here seems to think it's in every variety, sorry, it's just not. - Tomatoes, Beans, Noodles, Corn only go in soup, not gumbo.
You do need to get you a jar of File' to go with your bowl, just a couple of pinches. It's on Amazon, grocery stores here are hit and miss.
I'm only trying to protect the foods of my home state from a Texas thrashing.... carry on, you've been properly instructed.
Charlie
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Re: I don’t know what I’m doing.
[Re: Cast]
#7732370
01/29/20 08:29 PM
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Joined: Mar 2013
Posts: 5,039
jetdad
THF Trophy Hunter
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Joined: Mar 2013
Posts: 5,039 |
Don't overlook the shrimp! They are very easy to overlook. They should still be translucent. Mbavo had a picture the other day and his shrimp were done just right. He added them at the very last.
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Re: I don’t know what I’m doing.
[Re: Cast]
#7732401
01/29/20 08:49 PM
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Joined: Dec 2008
Posts: 22,630
Cast
OP
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OP
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Joined: Dec 2008
Posts: 22,630 |
I just added the raw shrimp and canned crab meat. It’s at a low simmer for about 20 minutes and it’s done. I will add 2 tbsp file powder just before serving.
Cast I have a short attention spa
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Re: I don’t know what I’m doing.
[Re: CharlieCTx]
#7732403
01/29/20 08:50 PM
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Joined: Sep 2012
Posts: 12,866
PMK
THF Celebrity
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THF Celebrity
Joined: Sep 2012
Posts: 12,866 |
In my youth, I was a cook at Don's Seafood in Lafayette, so I've cooked more roux and gumbo than ya'll will see in your life. I still think they have the best authentic So. La/Cajun prepped food around.
I'm always fascinated by the gumbo recipes that pop up in the food section, creative... I'll give you a few pointers on making real So. La. gumbo .
- Buy roux in the jar. (You've heard that but it's worth repeating) - Cook down your onions/bell pepper/garlic and celery in butter first. You have more onion than bell pepper and more bell pepper than celery. Should be about 1/4 or more of your final pot to start. - While that's going, cook your stock of whatever you're making (Shrimp, Chicken, Crab, etc.) in a big pot of water. This will become your primary gumbo base and is key. Cook until about halfway done. - Remove any larger unidentied floating pieces of stuff in said water after removing the stock. - Pour your stock water in your vege's. Get to a simmer and begin adding roux for color and thickness. Not too dark, not to thick or it will taste "roux-y". Give the roux time to do it's thing before adding more, particularly as it pertains to thickness. More you cook, thicker it will get. - If sausage is in your mix, put it in sliced/uncooked. Tasso is always a good thing to add for most anything, poultry or seafood. - Add your stock of whatever and begin seasoning to your taste. - Cook until you have color/consistency of your choosing. I'm usually simmering here for an hour or so.
- Okra is largely only common for Shrimp/Okra, sometimes Chicken/Sausage, though everyone here seems to think it's in every variety, sorry, it's just not. - Tomatoes, Beans, Noodles, Corn only go in soup, not gumbo.
You do need to get you a jar of File' to go with your bowl, just a couple of pinches. It's on Amazon, grocery stores here are hit and miss.
I'm only trying to protect the foods of my home state from a Texas thrashing.... carry on, you've been properly instructed.
Charlie good to know as I have tried several times from online recipes that I give mixed reviews. My wife doesn't care for gumbo, so I rarely attempt unless she is out of town and I am left to my own creations.
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: I don’t know what I’m doing.
[Re: Cast]
#7732475
01/29/20 09:43 PM
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Joined: Mar 2013
Posts: 5,039
jetdad
THF Trophy Hunter
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THF Trophy Hunter
Joined: Mar 2013
Posts: 5,039 |
Dang autocorrect. My post should say don't over cook the shrimp.
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Re: I don’t know what I’m doing.
[Re: jetdad]
#7732476
01/29/20 09:45 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
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Posts: 91,416 |
Dang autocorrect. My post should say don't over cook the shrimp. Yep. Ten minutes is enough.
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: I don’t know what I’m doing.
[Re: Cast]
#7732478
01/29/20 09:46 PM
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Joined: Apr 2005
Posts: 43,931
Stub
THF Celebrity
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Joined: Apr 2005
Posts: 43,931 |
Good job adding the Okra Cast, don't listen to those lightweights
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Re: I don’t know what I’m doing.
[Re: Cast]
#7732522
01/29/20 10:12 PM
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Joined: Dec 2008
Posts: 22,630
Cast
OP
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OP
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Joined: Dec 2008
Posts: 22,630 |
I pulled it early for the shrimp. Added a couple shakes file and served it over long grain. Mama had three bowls, I had two. I’ll get this recipe right next time.
Damn I’m good!!
Cast I have a short attention spa
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Re: I don’t know what I’m doing.
[Re: Cast]
#7732599
01/29/20 10:57 PM
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Joined: Jan 2016
Posts: 7,759
snake oil
THF Trophy Hunter
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Joined: Jan 2016
Posts: 7,759 |
Came out looking great!
"You may all go to hell and I will go to Texas".
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Re: I don’t know what I’m doing.
[Re: Cast]
#7732867
01/30/20 03:31 AM
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Joined: Sep 2009
Posts: 4,579
Gumbeaux
Extreme Tracker
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Joined: Sep 2009
Posts: 4,579 |
My grandmother used to make and store roux long before you could buy roux in a jar. Scratch roux is better but not sure it's better enough to justify the effort. If I'm cooking for a crowd I'll make it from scratch, if not, I'll use jar.
I like okra in my gumbo but don't always add it. It will definitely thicken things up if you like it thicker.
I also put a light smoke on my fresh sausage before adding it. I like the flavor it adds.
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Re: I don’t know what I’m doing.
[Re: snake oil]
#7732934
01/30/20 06:09 AM
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Joined: May 2011
Posts: 28,031
skinnerback
THF Celebrity Chef
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THF Celebrity Chef
Joined: May 2011
Posts: 28,031 |
Way to go Cast, bout time you got after some gumbo! One thing I’ve learned about Cajuns and gumbo, everybody’s recipe/way of doing it is the only “right” way. If you do it different then you don’t know what you’re doing lol. Families that live a block away from each other cooking gumbo for generations fussin’ with each other about ingredients just like we fuss about real chili and a proper Texas brisket. Everybody’s a gumbo purist Just don’t put tomatoes or Rotel in a gumbo and call it Cajun, that’s Creole. I like okra in all my gumbos, and there’s a couple of different ways to cook the okra without it being slimy. IMO a gumbo is not supposed to be real dark and thick, stews are dark & thick. There’s a difference between a gumbo and a stew in Cajun Country, most Texans don’t know that. Anyway, put whatever you want in there as far as meat. Some of the best gumbo I’ve ever eaten had it all in there, and I’ve made it that way plenty of times. Chicken/sausage/tasso/shrimp/crawfish/crab/oysters/eggs. The ol’ boy that made it come right out da swamp, webbed feet n all. He said dat’s da way we make a gumbo, I ain’t worried about how dat boy over dere makes his. Oh, and geaux Tigas!
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Re: I don’t know what I’m doing.
[Re: Gumbeaux]
#7732936
01/30/20 06:29 AM
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Joined: May 2011
Posts: 28,031
skinnerback
THF Celebrity Chef
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THF Celebrity Chef
Joined: May 2011
Posts: 28,031 |
My grandmother used to make and store roux long before you could buy roux in a jar. Scratch roux is better but not sure it's better enough to justify the effort. If I'm cooking for a crowd I'll make it from scratch, if not, I'll use jar.
I like okra in my gumbo but don't always add it. It will definitely thicken things up if you like it thicker.
I also put a light smoke on my fresh sausage before adding it. I like the flavor it adds. Yes Sir. IMO there is a difference between scratch & store bought roux. I always make scratch, but keep a jar for backup in case I need more. I ain’t lazy, nothing like an 8-10 beer roux.
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Re: I don’t know what I’m doing.
[Re: bill oxner]
#7732938
01/30/20 06:32 AM
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Joined: May 2011
Posts: 28,031
skinnerback
THF Celebrity Chef
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THF Celebrity Chef
Joined: May 2011
Posts: 28,031 |
Dang autocorrect. My post should say don't over cook the shrimp. Yep. Ten minutes is enough. I do 5 minutes on the shrimp.
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Re: I don’t know what I’m doing.
[Re: CharlieCTx]
#7732939
01/30/20 06:34 AM
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Joined: May 2011
Posts: 28,031
skinnerback
THF Celebrity Chef
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THF Celebrity Chef
Joined: May 2011
Posts: 28,031 |
A dark roux is accomplished with very hot grease, it’s almost dangerous to make. Plus there’s a lot of smoke. Yours should be fine. Dark roux is just cooked longer, it's not about hot grease. Hot grease is how you make a mess, burn yourself and likely burn the roux. Charlie What he said. ^^^^
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Re: I don’t know what I’m doing.
[Re: Cast]
#7732951
01/30/20 07:08 AM
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Joined: May 2011
Posts: 28,031
skinnerback
THF Celebrity Chef
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THF Celebrity Chef
Joined: May 2011
Posts: 28,031 |
...and can I sub Old Bay for Tony Chachere’s? You can, but I wouldn’t. I need to send you a can or two of Fremin’s Magic Dust, made in New Iberia. I just ordered another case of it. It’ll be hard to use anything else after you try it. I’ll shoot you a PM for a shipping address.
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Re: I don’t know what I’m doing.
[Re: Cast]
#7733095
01/30/20 02:56 PM
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Joined: Oct 2004
Posts: 39,549
redchevy
THF Celebrity
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THF Celebrity
Joined: Oct 2004
Posts: 39,549 |
Now I want to make gumbo.
It's hell eatin em live
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Re: I don’t know what I’m doing.
[Re: skinnerback]
#7733117
01/30/20 03:13 PM
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Joined: Dec 2008
Posts: 22,630
Cast
OP
THF Celebrity
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OP
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Joined: Dec 2008
Posts: 22,630 |
...and can I sub Old Bay for Tony Chachere’s? You can, but I wouldn’t. I need to send you a can or two of Fremin’s Magic Dust, made in New Iberia. I just ordered another case of it. It’ll be hard to use anything else after you try it. I’ll shoot you a PM for a shipping address. Thanks! I’ll take you up on that. I’ll offer a couple 6 oz bottles of Cajun Chef green Tabasco peppers in vinegar for your greens. I just received a case of those. Or would you rather have some of their spicy pickled green tomatoes?
Cast I have a short attention spa
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Re: I don’t know what I’m doing.
[Re: skinnerback]
#7733129
01/30/20 03:24 PM
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Joined: Aug 2016
Posts: 8,317
Herbie Hancock
THF Trophy Hunter
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THF Trophy Hunter
Joined: Aug 2016
Posts: 8,317 |
...and can I sub Old Bay for Tony Chachere’s? You can, but I wouldn’t. I need to send you a can or two of Fremin’s Magic Dust, made in New Iberia. I just ordered another case of it. It’ll be hard to use anything else after you try it. I’ll shoot you a PM for a shipping address. I personally prefer Slap Dat over Tony C's, way less salt.
It takes beer to make thirst worthwhile - J. Fred Schmidt
The internet is an I.Q. Test, people post their scores in the comment section.
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Re: I don’t know what I’m doing.
[Re: Gumbeaux]
#7733130
01/30/20 03:25 PM
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Joined: Dec 2008
Posts: 22,630
Cast
OP
THF Celebrity
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OP
THF Celebrity
Joined: Dec 2008
Posts: 22,630 |
My grandmother used to make and store roux long before you could buy roux in a jar. Scratch roux is better but not sure it's better enough to justify the effort. If I'm cooking for a crowd I'll make it from scratch, if not, I'll use jar.
I like okra in my gumbo but don't always add it. It will definitely thicken things up if you like it thicker.
I also put a light smoke on my fresh sausage before adding it. I like the flavor it adds. My mama taught me to make gravy in a cast iron skillet as soon as I was tall enough to stir the skillet. She would scold me if I bought roux in a jar. I can hear her now, ‘It’s just gravy cooked longer to get a nice color.’ The one thing I was worried about making correctly was the roux. I was scared I would burn it. I shouldn’t have worried, it was a piece of cake. Don’t worry mama, I’ll make roux from scratch using bacon fat and flour, just like you taught me. See? I’m loaded for bear.
Cast I have a short attention spa
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Re: I don’t know what I’m doing.
[Re: Cast]
#7733222
01/30/20 05:00 PM
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Joined: Sep 2012
Posts: 12,866
PMK
THF Celebrity
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THF Celebrity
Joined: Sep 2012
Posts: 12,866 |
you can buy bacon grease? man, I've always just cooked bacon and saved the grease ... dang, I've learned several things from this thread
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: I don’t know what I’m doing.
[Re: PMK]
#7733321
01/30/20 06:23 PM
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Joined: Aug 2016
Posts: 8,317
Herbie Hancock
THF Trophy Hunter
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THF Trophy Hunter
Joined: Aug 2016
Posts: 8,317 |
you can buy bacon grease? man, I've always just cooked bacon and saved the grease ... dang, I've learned several things from this thread I've seen those tubs of bacon grease at Buc-ee's.
It takes beer to make thirst worthwhile - J. Fred Schmidt
The internet is an I.Q. Test, people post their scores in the comment section.
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