Posted By: unclebubba
Gumbo for lunch - 02/04/20 05:25 PM
The thread the other day got me craving gumbo. Whenever I make a batch, I freeze single serving packages. When I crave some, I'll cook up a 1/2 cup of rice and zap my frozen gumbo. Yum!
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Posted By: Cast
Re: Gumbo for lunch - 02/04/20 05:32 PM
I just had two bowls of my leftover gumbo. It was great!
Posted By: unclebubba
Re: Gumbo for lunch - 02/04/20 06:30 PM
That was my last single serve package from the freezer. Gonna have to make a new batch soon!
Posted By: Gumbeaux
Re: Gumbo for lunch - 02/04/20 08:16 PM
Best thing about gumbo is it's better after it's set up and been frozen. I have one container left and will make another one to get me thru the warm months when the urge strikes.
Posted By: cullbuck
Re: Gumbo for lunch - 02/19/20 03:53 PM
That does look good, please share your the recipe.
Posted By: unclebubba
Re: Gumbo for lunch - 02/19/20 04:16 PM
I'd be happy to share the recipe. Some of y'all are gonna scratch your heads when I tell you how I make the roux. Don't laugh at me, it is how my Brother-in-law's 80 year old, Louisiana native Aunt taught me. Also, there are no measurements. You just experiment with amounts until you get it right.
Roux - equal parts butter and flour, add salt and pepper, and cook down until brown
In pot, saute onion, celery, bell pepper, garlic. Add sausage and saute some more. Add bay leaves, stewed tomatoes and stock and simmer for 30-45 mins. Add roux and simmmer for 20 mins. Add shrimp, crabmeat and okra the last 5 mins. Season to taste with Tony Chachere's and file'.
Serve over rice.
BAM!! Lol.
Posted By: Bullfrog
Re: Gumbo for lunch - 02/19/20 05:58 PM
Ain’t nobody laughing sir! It looks awesome!
Posted By: bigbob_ftw
Re: Gumbo for lunch - 02/19/20 06:28 PM
I'd be happy to share the recipe. Some of y'all are gonna scratch your heads when I tell you how I make the roux. Don't laugh at me, it is how my Brother-in-law's 80 year old, Louisiana native Aunt taught me. Also, there are no measurements. You just experiment with amounts until you get it right.
Roux - equal parts butter and flour, add salt and pepper, and cook down until brown
In pot, saute onion, celery, bell pepper, garlic. Add sausage and saute some more. Add bay leaves, stewed tomatoes and stock and simmer for 30-45 mins. Add roux and simmmer for 20 mins. Add shrimp, crabmeat and okra the last 5 mins. Season to taste with Tony Chachere's and file'.
Serve over rice.
BAM!! Lol.
I've heard it done this way. fat and flour makes a roux.
Posted By: unclebubba
Re: Gumbo for lunch - 02/19/20 07:34 PM
Yep, fat and flour make roux. I agree. I've just never heard of anybody else using butter as their fat. I've heard of oil, lard, crisco, bacon grease...just never butter.
Posted By: Cast
Re: Gumbo for lunch - 02/19/20 08:06 PM
Yeah, butter will burn and turn brown before the roux is done. Bacon grease is what I use.
Posted By: cullbuck
Re: Gumbo for lunch - 02/19/20 08:36 PM
Sounds excellent and thanks for sharing the recipe!
I've never attempted gumbo but will try this. You mention adding stewed tomatoes and stock. What kind of stock?
Posted By: Sniper.270
Re: Gumbo for lunch - 02/20/20 01:25 AM
I made a batch the other day and now have several containers in freezer. Hoping I will save them for a rainy day.
I believe I hear rain!!
