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Cajun Gumbo!!


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#1 Rajun Gardener

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Posted 09 November 2017 - 07:21 PM

The cooler weather is here and it's time for a good warming gumbo. There's many versions of gumbo so that means you can cook it the way you like but this is the we make gumbo and it's better than anything you can buy in a restaurant. 

 

I don't make roux since it's easily found in every store here and you can order it from walmart.com. I don't measure anything either, it's just add this and that and keep going though the ingredients. I usually let the roux cook at a slow rolling boil about 10-15 minutes before adding the next ingredient. DO NOT add the chicken till the last 30 minutes of cooking unless you're using a baking hen or an old rooster. The chicken we buy now will fall apart. 

 

You have to think "Layers of Flavors" so give the ingredients a little time to build that flavor. I also used gizzards and smoked turkey wings today because I haven't had them in a while, these will be very tender when done. If you don't like anything I added just don't add it. Most people just make a simple sausage and chicken gumbo but the more stuff you add it increases the flavor.

 

I added 3 heaping medium size spoons of roux to about 2 gallons of water. Dissolve the roux and boil on high heat till it starts foaming on the top, don't leave the stove because it may bubble up and over flow. After 5 minutes of a high boil I add seasoning and turn heat down to a low boil.

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The roux cooked for 15 minutes before adding gizzards

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Cook this for about 15 minutes and start getting the veggies and sausage prepped, I cut and freeze celery and bell peppers for easy use. I also use the mild sausage because you can't ever tell how hot it's gonna be and if I cook for kids then we have a problem.

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Add the veggies(Trinity=onions bell pepper and celery), smothered okra and cook for a few minutes then add the sausage, once cooked for a while I added the smoked turkey wings. These are like spiced up turkey ham and has great flavor.

 

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After 90 minutes of cooking and adding water so it's not too thick. If you want it thick just leave it alone or adjust it to your liking. I'll cook it down again so will be a good consistency when served but still gumbo.

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I just added the chicken, once it returns to a boil I'll lower the heat and simmer for about 30 minutes then check the chicken for tenderness.

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Time to start the rice and potato salad!!

 

I'll post some finished pics in a few.

 

 



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#2 The Hot Pepper

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Posted 09 November 2017 - 07:35 PM

It's on!


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#3 SmokenFire

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Posted 09 November 2017 - 07:38 PM

Looks wonderful RG!


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#4 AlabamaJack

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Posted 09 November 2017 - 08:17 PM

​looks good...and as you say, you can make it any way you want...I make my own roux because I like to use fresh herbs (Mexican oregano, parsley, and thyme) that is added half way through the "browning" process...another reason I make my own roux is because I want to control the color of the gumbo...which I like to be more brown than blonde....

 

looking forward to finishing picts....keepem' coming

 

AJ


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#5 WickedMojo

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Posted 09 November 2017 - 08:30 PM

Looks great!, Im with AJ on making my own roux, I also cook my "trinity" mix down till you cant tell the diff between the veggies then add them to my roux, but yeah man good stuff :) only wish I could get some real andouille up here in Pa like I could when Iived down south


Edited by WickedMojo, 09 November 2017 - 08:33 PM.

Seriously though, that is impressive! ...even with its lack of thickness.................


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#6 Rajun Gardener

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Posted 09 November 2017 - 08:42 PM

Thanks for the comments!!!

 

I'm done and everybody is on their second bowl. Here's a few pics of it cooking down some.

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Finished and ready to serve. That spoon in the middle is what I used for the roux. I just wanted to give you a size reference.

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My plate is fixed with a side of potato salad, green onions and Mirlitons. I used White Devils Tongue peppers in this batch.

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Now it's time to eat.  I clean all the meat off the bones and remove the skin. It's just me but I don't want to pick it all out as I go. This came out great, very tender meat full of flavor.

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#7 AlabamaJack

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Posted 09 November 2017 - 08:44 PM

mouth is watering...all you need is a couple of pickled pigs feet for desert...  :confused: 


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#8 Hybrid Mode 01

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Posted 09 November 2017 - 08:47 PM

     Holy crap that looks good! :drooling:


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#9 Rajun Gardener

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Posted 09 November 2017 - 09:03 PM

Thanks, it takes a while to make but it's so worth the effort and this will be better tomorrow.

 

FYI to everyone that wants Cajun meats, We have 3 stores here that ship anything you want. I mean anything too, frozen boudin, sausage, tasso, alligator, stuffed animals of your choice.

 

https://www.beststop...m/products.html

 

http://donsspecialty...pping--returns/

 

http://www.billysbou...LICY_ep_41.html



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Posted 09 November 2017 - 09:20 PM

     Hmmm. I haven't had boudin since my friends moved back up here from Gonzales. I might have to check those stores out. Thanks!


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#11 Rajun Gardener

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Posted 09 November 2017 - 09:35 PM

     Hmmm. I haven't had boudin since my friends moved back up here from Gonzales. I might have to check those stores out. Thanks!

 

If Billy's sells frozen boudin balls you have to try the Pepper Jack Boudin Balls. These things are awesome and as big as a baseball. I'm sure it won't be as good as fresh fried but they are tasty.  You also need to order some chicken sausage if you've never had it, you can get chicken patties/burgers too. These are off the hook good baked.

 

The pics don't do this justice, the cheese is oozing out and the crust is like Popeye's chicken.

http://www.billysbou...ls-6-_p_20.html


Edited by Rajun Gardener, 09 November 2017 - 09:37 PM.


#12 sobelri

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Posted 09 November 2017 - 09:36 PM

You had me at gizzards.   



#13 JayT

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Posted 10 November 2017 - 03:47 PM

Looks great!, Im with AJ on making my own roux, I also cook my "trinity" mix down till you cant tell the diff between the veggies then add them to my roux, but yeah man good stuff :) only wish I could get some real andouille up here in Pa like I could when Iived down south

 

I can get andouille here, if you can't find it, message me when you want some and I'll send you some.

 

Thanks for the comments!!!

 

I'm done and everybody is on their second bowl. Here's a few pics of it cooking down some.

attachicon.gif100_1164.JPG

 

Finished and ready to serve. That spoon in the middle is what I used for the roux. I just wanted to give you a size reference.

attachicon.gif100_1168.JPG

My plate is fixed with a side of potato salad, green onions and Mirlitons. I used White Devils Tongue peppers in this batch.

attachicon.gif100_1169.JPG

 

Now it's time to eat.  I clean all the meat off the bones and remove the skin. It's just me but I don't want to pick it all out as I go. This came out great, very tender meat full of flavor.

attachicon.gif100_1170.JPG

 

I was a little skeptical of roux in a can, but that looks real deal.  I am a Yankee but Cajun is my favorite cuisine.  I make a mean gumbo.  Reminds me that I  need to do so again soon.


 

#14 sobelri

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Posted 14 November 2017 - 09:48 PM

Boiled out the roux, added chicken livers and some fish sauce (3 Crabs) but forgot the filé powder.  Not a great picture but it tastes pretty damn good.  

 

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Edited by sobelri, 14 November 2017 - 10:04 PM.





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