food Saturday is National Gumbo Day
- Thread starter JayT
- Start date
I was already thinking of gumbo for dinner Saturday and this just sealed it. Won't be me cooking it (any Cajun dish I leave to my wife, I don't want to butcher it), but can still post some pics. Now I need to remember to get everything from work tomorrow.
Not a coonass, but can give my opinion lol. Actually, as an Aussie living in coonass country, does that make me a coonaus?
Been living here 4 and a half years now. Really need to try my hand at Cajun cooking one day. Think I might actually take a crack at it Saturday. Going to pop my gumbo cherry!
Gumbo's getting started.
2 small bell peppers from the garden, 2 small jalapeno's from the garden, bishop's hats from Pepperlover and an onion
Seasonings for the chicken
Veggies cooking down
More to come...
Meats!
Fresh chicken sausage (made at work yesterday)
Smoked pork sausage and boneless skinless chicken thighs
2 small bell peppers from the garden, 2 small jalapeno's from the garden, bishop's hats from Pepperlover and an onion
Seasonings for the chicken
Veggies cooking down
More to come...
Meats!
Fresh chicken sausage (made at work yesterday)
Smoked pork sausage and boneless skinless chicken thighs
Ready for the all day cook
That means it's time to relax and get ready for the LSU game
That means it's time to relax and get ready for the LSU game
Just got back from N'awlins last night............and would'nt know it, after all the Gumbo. Jumbo, Mumbo, that I had last week I still want more...
What a great idea JayT had.....
Here's my take on tonights celebration....so many ways, so little time.
Ingredients: (not exact amounts listed, or displayed)..Celery, Onion, Green Bell, Huge Arse Prawns, Crab Claws, Oysters, Garlic, Okra, Chicken Thighs, Andouille Sausage, , Flour, Rendered Duck Fat, Shrimp, Lobster Tail, Worcestershire, Salt, Pepper, Abita Beer, Paprika, Cayenne
First things 1st.....no fish heads in my stock. I'm using 4 white fleshed Halibut bones. They're great for making a Fish Stock. Also 4 White Onions quartered. 6 stalks of rough chopped Celery, 20 Garlic cloves, smashed,... 1 lb Shrimp , Craw Fish, and Lobster shells, Black Peppercorns, 4 gal of Water..........It's been simmering for 4 hrs now...Just needs to be strained through a cheese cloth lined China Cap....3 passes..
Saute bone-in Chicken Thighs with 2 tbls of Duck Fat on both sides until juices run clear. Set aside, let cool and place in the fridge until needed. Clean out pot and move on to the Roux.
Here's the beginning of the Roux. Add 2 containers of Duck Fat to the pot. Heat to solidify...add equal amount of Flour. The condition at this point is pastie. After 1/2 hr it will be smooth like Belgium Waffle mix. I'll will continue to whisk until it's nutty smelling and dark rich color. I'll check back later with more, ...if I can put the whisk and the bottle down.
What a great idea JayT had.....
Here's my take on tonights celebration....so many ways, so little time.
Ingredients: (not exact amounts listed, or displayed)..Celery, Onion, Green Bell, Huge Arse Prawns, Crab Claws, Oysters, Garlic, Okra, Chicken Thighs, Andouille Sausage, , Flour, Rendered Duck Fat, Shrimp, Lobster Tail, Worcestershire, Salt, Pepper, Abita Beer, Paprika, Cayenne
First things 1st.....no fish heads in my stock. I'm using 4 white fleshed Halibut bones. They're great for making a Fish Stock. Also 4 White Onions quartered. 6 stalks of rough chopped Celery, 20 Garlic cloves, smashed,... 1 lb Shrimp , Craw Fish, and Lobster shells, Black Peppercorns, 4 gal of Water..........It's been simmering for 4 hrs now...Just needs to be strained through a cheese cloth lined China Cap....3 passes..
Saute bone-in Chicken Thighs with 2 tbls of Duck Fat on both sides until juices run clear. Set aside, let cool and place in the fridge until needed. Clean out pot and move on to the Roux.
Here's the beginning of the Roux. Add 2 containers of Duck Fat to the pot. Heat to solidify...add equal amount of Flour. The condition at this point is pastie. After 1/2 hr it will be smooth like Belgium Waffle mix. I'll will continue to whisk until it's nutty smelling and dark rich color. I'll check back later with more, ...if I can put the whisk and the bottle down.
That looks like it's going to be killer PIC1! I really need to try a seafood gumbo soon.
For my 1st time making gumbo I was pleasantly surprised. Came out great and tasted damn good! Fresh peppers definitely added more flavour than the store bought one's. Looking forward to making it again now!
Plated up-
Every gumbo I've had here has been served with potato salad, so the better half whipped up a batch while waiting on the rice. She mixes hers in with the gumbo, I keep mine as a side
For my 1st time making gumbo I was pleasantly surprised. Came out great and tasted damn good! Fresh peppers definitely added more flavour than the store bought one's. Looking forward to making it again now!
Plated up-
Every gumbo I've had here has been served with potato salad, so the better half whipped up a batch while waiting on the rice. She mixes hers in with the gumbo, I keep mine as a side
Thanks Phil! Can't wait to see if I can improve some more next time. I'm waiting on PIC1's finished result too. Looks like it'll blow mine out of the water haha. And yeah those prawns are BIG! See some that size at Rouses supermarket here in Lafayette sometimes. Can't remember offhand what sort they have though. Too many beers and rums today lol.
I cheated and used savoie's roux. Taking it 1 step at a time. Will make my own next time.
And yeah-where's JayT? Looking forward to seeing his.
And yeah-where's JayT? Looking forward to seeing his.