I like this thread but....
There can be no gumbo without a good dark roux or okra.
Gumbo = okra.
No okra?
It ain't gumbo.
There can be no gumbo without a good dark roux or okra.
Gumbo = okra.
No okra?
It ain't gumbo.
food Saturday is National Gumbo Day
- Thread starter JayT
- Start date
where was I....where am I.....haPhil said:I dunno, Meat. I kinda dig the gumbo you made. The seafood/chicken combo is an oddity that you just don't see. Gumbo usually has a clear identity. Although I didn't see a roux in your pictures.... I'm keeping score! lol.
And where in the world is JayT's entry???????
Phil,
You're right, the chicken /seafood isn't the norm, however I did have a dish with Chicken, Sausage and Chicken last week in NOLA. The only thing I didn't care for is the File' powder. Can't stand the taste....I through the only bottle out I had yrs back.......
You probably know that even though there's not usually chicken pared up with Oysters or Craw Fish the usual stock is Chicken.
Heck, I'm having company over tomorow for Zuppa de Pesce . I ended up hitting the fish mkt today for the Shell and Octopussy....and decided to step this up a notch........like I'm doing with my Rum...no coke....
The Roux is complete after 1.5 hrs...alot of whisking. If I had a second whisk in the other hand I could have pretended it was a snare drum....All I need would be some of that Quartet New Orleans slow Jazz music playing.............Upright Bass...anyone........heh
The Trinity of 2c Onion, 1.5c Green Bell, and 1 c Celery are added along with Salt, Worcestershire, Paprika and Cayenne powders. The mix will get sweated for 20 minutes....cover on.
The Fish Stock is also complete after 6 hrs. I ladeled about 2 gal in with the Roux mix. Bring to a boil and reduce to a low simmer for 1 hr.
Okra is added along with the Chicken Thighs that were shreded. Continue to simmer uncovered for 1 hr.............alot of drinking happening !
Mean while, I shucked the Oysters, chopped up the Prawns (4), Lobster Tails (2) and 1 lb of medium Shrimp.........The Rice is in a separate pot and the bread is warming in the oven.........and my wifes sleeping.....time for another drink !
The Seafood has been added along with cracked Pepper and Salt to taste. The pot is covered and the heat is turned down to low for 10 minutes....just waiting for the Rice.
Plating shot....soon
Looking good! I don't care for filet, either. Nor okra, for that matter.... they tend to turn gumbo into snot, if not prepared correctly. I only put okra in my seafood gumbo, and I have to stew it down with tomatoes and onions to get the slime out before I add it to the gumbo.
And yeah, a lot of people use a chicken base for all gumbo, but the right way to do it is for a seafood gumbo, boil shrimp heads to make a shrimp stock. No chicken allowed.
TB is right though..... "gumbo" is an African word for okra. But we re-purposed the word gumbo to mean "yeah, throw that in there".... lol
And yeah, a lot of people use a chicken base for all gumbo, but the right way to do it is for a seafood gumbo, boil shrimp heads to make a shrimp stock. No chicken allowed.
TB is right though..... "gumbo" is an African word for okra. But we re-purposed the word gumbo to mean "yeah, throw that in there".... lol
Looks good PIC1! Another one here that doesn't care for file either. Don't like okra either, but that's jjust a personal preference. Don't care for the taste of it. My wife likes it but doesn't put it in her gumbo either. That pic of the oysters has me wanting to do up some oysters kilpatrick now!
PIC 1 stop killin' shit up in here, or we'll have to charge you with murder.
KILLIN' IT!
KILLIN' IT!
Hey Moe ! Hey Larry !........"Nyahh-ahhh-ahhh".....It didi it again !
Sorry this isn't the plating, but I couldn't resist..............and there's no Clams or Saltines in the Gumbo...
Here's the
My version of the Chicken , Seafood Gumbo with Andouille Sausage, with some French Bread on the side...the typical Tabasco sauce and a local New Orleans Brew..."ABITA"
Thanks for checking this out...
DAYUM!
MURDERER!
MURDERER!
PIC 1 officially smoked me. That looks amazing. Abita's a good drop too. Got a 6 pack of the pecan harvest ale last week. Loved it.
MeatHead1313 said:
I have the Pecan too. Good ain't it? Looked back a page. Your gumbo is goodo!
All that sheeit is super wombat badassnessessexs.
But.
Nary a drop of Crystal for realz?
But.
Nary a drop of Crystal for realz?
Crystal? COME ON NOW! THIS IS THE HOT PEPPER SO MANY GOOD CHOICES AND YOU'RE STUCK IN PIGGLY WIGGLY 1983? I DON'T KNOW YOU!
Gotta start with a bloody mary to do it proper
Steamed up some shrimp (for a snack, not the gumbo)
Got my mice in place, the Trinity plus some fatalii and bhut
Brown some andouille sausage and remove, add vegetable oil and flour, equal parts to pot and slowly stir the roux until chocolatey/
Combine the roux and the trinity, add cayenne, garlic, bay leaves, sea salt, black pepper, thyme, and creole seasoning. Stir in two bottles of beer and cook for about a half hour. Then add clam juice and seafood stock. I add the andouille back into the pot, and I break tradition here and add the rice directly to the pot, bring to a boil and then simmer until the rice is done.
More to come.
Steamed up some shrimp (for a snack, not the gumbo)
Got my mice in place, the Trinity plus some fatalii and bhut
Brown some andouille sausage and remove, add vegetable oil and flour, equal parts to pot and slowly stir the roux until chocolatey/
Combine the roux and the trinity, add cayenne, garlic, bay leaves, sea salt, black pepper, thyme, and creole seasoning. Stir in two bottles of beer and cook for about a half hour. Then add clam juice and seafood stock. I add the andouille back into the pot, and I break tradition here and add the rice directly to the pot, bring to a boil and then simmer until the rice is done.
More to come.
JayT said:
Mice? Guess that's what you type when you can't decide between dice and mince. 