Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: GusRobin on April 19, 2020, 09:30:20 PM
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Got bored being a shut-in so I decided to make something I haven't done before. So i made some Gumbo.
Found a recipe online and away we go.
Gathered all the players for a group picture.
(https://i.imgur.com/GJKmvsO.jpg)
After the chicken and sausage were sliced up, and sauted.
(https://i.imgur.com/L5sJcLn.jpg)
The meat, stock, roux, spices and veggies added
(https://i.imgur.com/UrK9bSG.jpg)
If I say so myself, it turned out great. Best part is I have enough left over for another meal.
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Looks good Gus.
Gumbo is one of my favorite dishes, although I haven't made any for quite some time.
I always load mine up with okra and tomatoes.
Thanks for the Idea. I have okra from last years garden in the freezer, so I think it is time to put it to good use.
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Nicely done!
Just so you know and I don't really have a problem with it but adding tomatoes to gumbo for some in Louisiana is a surefire way to start a fight. Lol......
You did eat it over rice right?
Also, a lot of people not from Louisiana get jambalaya and gumbo mixed up. I've even seen soupy jambalaya and they think that's how it's meant to be.
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Looks good Gus, you know where I live and front pourch is big enough for you to drop me off some :D :D
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Gumbo is my clean out the refrigerator go to.
Smoked leftovers do great. I’ve used chicken,pork butt, brisket, ham, pork loin , only constant is sausage.
Seafood gumbo is for special occasions, costs too da!! Much to make often!
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Wow great colour
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Gumbo two big errors used tomatoes and used chicken.
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Gumbo two big errors used tomatoes and used chicken.
I'm as catholic as anyone when it comes to ingredients (ask anyone about my chili rants) and I prefer Cajun to Creole (so I definitely agree about the tomatoes) but it's really not an error - just a preference. It may be a misinformed preference but in the great scheme of things it ain't necessarily "wrong." The only thing about gumbo that can be considered "wrong" is if you burn the roux.
Tommy & Tee - I've been drinking. Could you tell?
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Gumbo two big errors used tomatoes and used chicken.
The chicken and the tomatoes were not used, they were brand new.
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2 ways you make gumbo the way they make it in Acadiana, and the way everybody else makes it. Picking on u about useing chicken. Real cajuns never use chicken to make chicken gumbo, would get excommunicated if that method was used. 2 dishes you do not use tomatoes in gumbo or jambalaya.
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Gumbo two big errors used tomatoes and used chicken.
I'm as catholic as anyone when it comes to ingredients (ask anyone about my chili rants) and I prefer Cajun to Creole (so I definitely agree about the tomatoes) but it's really not an error - just a preference. It may be a misinformed preference but in the great scheme of things it ain't necessarily "wrong." The only thing about gumbo that can be considered "wrong" is if you burn the roux.
Tommy & Tee - I've been drinking. Could you tell?
Yep, I'm just thankful he didn't ask about soaking wood chuncks! ??? :D :D :D
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Gumbo two big errors used tomatoes and used chicken.
The chicken and the tomatoes were not used, they were brand new.
LOL! :thumbup: :thumbup: ;D
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Gumbo two big errors used tomatoes and used chicken.
Well, I guess what I make is not gumbo, but whatever it is, I like it, and will continue to make it that way. ;) ;)
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Way back in the 50's gumbo was a regional food enjoyed mostly in south La. Now it is enjoyed all over the US. Most gumbo recipes are just incorrect. Another one is crawfish etouffee, probably know one on this board ever ate crawfish etouffee.
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Gus yours looks just fine even with the tomato's... I'd eat it for sure.
I just had gumbo from LeJunes Market by the Bay Cafe' a few minutes ago. They make it like what I have had all my life (Seafood Gumbo) which is Crab,shrimp,Okra in a brown roux over rice. I think they start with trinity, I do know it's very good. We get it at least once a week. 1/2 PoBoy and gumbo $9.95.. And he just started making crab balls... Lord have mercy!
Like Turtle said DO NOT BURN THE ROUX its the one thing that can't be fixed. My aunt would say don't stop stirring... and if it burned you would be stirring a new batch !
My mom married a guy(Paul Carroll) from Opelousas LA. he was born and raised there. He made the weirdest "gumbo" I ever saw but it was really good... It was apparently his grandmothers recipe going way back. (If alive he would be around 100 now) He went heavy on sausage,chicken, Okra... I'm not sure about the spice's otherwise.
But here's the catch, No roux... :o The first time he fixed it my son said "I thought we were having gumbo" ? Paul just smiled and said "Boy that is gumbo right there yeah". Paul didn't know why the roux was missing just thats the way it had always been in his family.
Bayou Cajun, You have me interested about the crawfish etouffee. I have a family members scattered between Lafayette and Alexandria and I worked all down in the bayous on oil boats way back when so I think I've had the real thing... ? Got a recipe?
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... But here's the catch, No roux...
Granted I haven't lived in Louisiana since the late 50s (and then in Beauregard Parish - slightly north of Acadiana) but chicken was an integral part of many gumbo recipes even then (except, of course, in seafood gumbo and gumbo z'herbes. Probably because other, possibly more traditional fowl (duck, pheasant, etc.) weren't quite as readily available.
In any case, I learned there were three basic thickeners that made it "gumbo"- roux, filé, and okra - which could be used separately or in combination. I prefer a dark roux base for taste but have been known to use or add the others.
And like Lost Arrow always says, your gumbo ingredients pretty much depend on what's in your fridge. It's all good.
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Real chicken gumbo they used a hen, chicken will break apart. File is used after gumbo is made.
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Gumbo two big errors used tomatoes and used chicken.
The chicken and the tomatoes were not used, they were brand new.
!!!!!!!!!!!!!!!!HOMERUN!!!!!!!!!!!!!!!!........I love it Gus!
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Real chicken gumbo they used a hen, chicken will break apart.
Didn't know this was going to turn into a semantics issue but in American English "chickens" are the species, for want of a better term. "Hens" are female chickens who have laid eggs.
As I understand it, chickens raised for meat (male or female) are now usually slaughtered at about 6 weeks. Laying hens last a year or so longer.
I think they may have primarily used hens in gumbo back in the day because they were not very tender and pretty useless for anything other than boiling after their laying days were over. That would explain hens "not breaking up" during a long cook and why chickens (male or female) raised for meat might sort of fall apart when cooked for the same length of time.
I guess the answer is to use what you've got and adjust your cooking time accordingly.
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Gus - that looks awesome! Any negative comments are just jealous of yours. Every family has it's own recipes and include tomatoes and some don't. Just like in Texas, chili should not have beans according to some people....and others love beans in their chili. I like BOTH ;D.
The greatest thing about cooking - to me - is that there are NO RULES......if their were - then Emeril has broken them all :D :D :D. But he is a Yankee that fell in love with N.O. and south LA cooking too - you you are in great company!
BTW....FedEx delivers leftovers to my house...... ;) 8)
T