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Soup, Stew, Chili, Gumbo (Cold weather eats)

Etexhorn13

By Etexhorn13
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elfenix
elfenix

Felt like some ramen Spoiler   finished product

dcbc
dcbc

Chicken, sausage, brisket Gumbo before the ice and snow.

FartingMonk
FartingMonk

Decided to do a wonton noodle soup 

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Texzilla58

Texzilla58 4739

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My wife asked me to make this hamburger stew tonight, so I obliged. This was super easy, pretty quick, and very tasty. Served with cornbread but I could also see not adding potatoes and serving over mashed potatoes to make a lazy shepherds pie or something. Anyway, I’d eat it again, it was damn good. Not my picture but you get the idea 

 https://www.saltandlavender.com/hamburger-stew/
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This is a staple in our family. Both our moms made it. I make a huge pot and vac seal and freeze it. It’s basically ground beef, onions, celery, carrots, peas, corn, crushed tomatoes, beef stock, seasonings. No taters. Wife likes those little Lima beans in it. I don’t.
Castiron skillet of cornbread.

We eat it at last several meals a month.
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South Austin

South Austin 52515

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10 hours ago, Etexhorn13 said:

My wife asked me to make this hamburger stew tonight, so I obliged. This was super easy, pretty quick, and very tasty. Served with cornbread but I could also see not adding potatoes and serving over mashed potatoes to make a lazy shepherds pie or something. Anyway, I’d eat it again, it was damn good. Not my picture but you get the idea 


 https://www.saltandlavender.com/hamburger-stew/

IMG_4328.jpeg

Well now I know what I’m doing with that extra pound of ground beef I bought.

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baboso

baboso 6056

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1 hour ago, South Austin said:

Well now I know what I’m doing with that extra pound of ground beef I bought.

Very similar to beef stew recipe I posted pic of on last page; however, after I brown the chuck roast, I deglaze with about a cup of red wine.  Beef stew bourguignon.

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Etexhorn13

Etexhorn13 3051

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1 hour ago, baboso said:

Very similar to beef stew recipe I posted pic of on last page; however, after I brown the chuck roast, I deglaze with about a cup of red wine.  Beef stew bourguignon.

I told my wife afterwards that I thought this same recipe would be good with chuck roast instead of ground beef so that makes sense. 

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dlatin

dlatin 328

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First gumbo of the season…and got our tree switched over at the start of the year. We were gifted a king cake that lasted a day. Not bad, we normally get a Randazzo’s cake mailed to us.

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HouTex

HouTex 1872

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2 hours ago, dlatin said:

First gumbo of the season…and got our tree switched over at the start of the year. We were gifted a king cake that lasted a day. Not bad, we normally get a Randazzo’s cake mailed to us.

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I get a Randazzo every year from a colleague in NOLA.  Love it.  I have a hall pass Thursday and I’m making my first seafood gumbo of the season.  

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Butch Had Not

Butch Had Not 2971

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On 1/8/2024 at 4:27 PM, elfenix said:

i've made it, pretty sure i've posted pics around here somewhere but i can't find the posts with the googles.  good weather for it. 

edit: found one of my old pics

MVIMG_20191216_214829.thumb.jpg.81b1ed0518f3847d5faa5045421dbf48.jpg

Making it this weekend. Maybe Friday for Saturday dinner. 

You put prunes in yours?

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elfenix

elfenix 34266

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I have no faith in my ability to make this, as I have zero frame of reference. But I’d definitely like to try some.
Texas renn fest has a good bowl at the Polish cafe (reportedly run by Polonia restaurant in Houston). Also Paulanner on tap.
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Tylerocks

Tylerocks 2553

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Had some gumbo at a friends house on Monday.

I'm not one to bag on another's cooking, especially as a host...but this was terrible.

He's from Louisiana too.

No veggies, no seasoning, no spice.

Basically just a flavorless roux/broth with sausage.

Is this a thing?

Last time he made it, he served it with potato salad, which I know is a thing for certain areas of LA, but the gumbo itself was not good.

 

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Texzilla58

Texzilla58 4739

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I made Meat Church chili recipe this weekend and it's good, flavor is there and all that but it didn't make a "gravy" it's just a thin liquid.  

I would make that MC chili by browning that meat with some Wondra flour which will act like a roux. I hate watery chili.
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deft

deft 6851

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Had some gumbo at a friends house on Monday.
I'm not one to bag on another's cooking, especially as a host...but this was terrible.
He's from Louisiana too.
No veggies, no seasoning, no spice.
Basically just a flavorless roux/broth with sausage.
Is this a thing?
Last time he made it, he served it with potato salad, which I know is a thing for certain areas of LA, but the gumbo itself was not good.
 

Next time, tell him you like your gumbo Cincinnati style and ask for the cinnamon and spaghetti noodles. Report back on his response.
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Brisketexan

Brisketexan 105152

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So, this isn't my gumbo, but it's one I've eaten many, many times.  It's the special at Lake Jackson Seafood down in Brazoria county.  This is their regular "special" -- a large bowl of gumbo and two pieces of fried fish, for $13.

image.png.a9af523f92b3dc3abcdf8d8ecbd37eb5.png

 

And a PRO move?  Take at least one of those fried fish filets, break it up, and drop it into the bowl of gumbo.  Splash of louisiana hot sauce.  Happiness.

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South Austin

South Austin 52515

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28 minutes ago, Brisketexan said:

And a PRO move?  Take at least one of those fried fish filets, break it up, and drop it into the bowl of gumbo.  Splash of louisiana hot sauce.  Happiness.

I’m not sure you can call putting the fried fish a PRO move, because it’s obvious to anyone that’s what you do.

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Brisketexan

Brisketexan 105152

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19 minutes ago, South Austin said:

I’m not sure you can call putting the fried fish a PRO move, because it’s obvious to anyone that’s what you do.

Well, I'm ashamed to admit that @Pescado_Rojo and I both discovered that move together - we were down there fishing, went there for dinner, and the old man at the table next to us was making that move.  And we both muttered "goddamned genius."  Mind you, our coonass bonafides are established.  It just hadn't occurred to us.  In fairness, neither of us is particularly bright.

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RMac5

RMac5 1551

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7 hours ago, Brisketexan said:

So, this isn't my gumbo, but it's one I've eaten many, many times.  It's the special at Lake Jackson Seafood down in Brazoria county.  This is their regular "special" -- a large bowl of gumbo and two pieces of fried fish, for $13.

image.png.a9af523f92b3dc3abcdf8d8ecbd37eb5.png

 

And a PRO move?  Take at least one of those fried fish filets, break it up, and drop it into the bowl of gumbo.  Splash of louisiana hot sauce.  Happiness.

Surprisingly, Walk On’s has good gumbo and good fried catfish, I dip the catfish into the gumbo like chips and salsa.  It’s a great combo and dipping individually keeps the fish crispy. Thanks for the heads up @Brisketexan several weeks/months ago on a pro staff eating thread.

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South Austin

South Austin 52515

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On 1/15/2024 at 7:27 PM, Etexhorn13 said:

My wife asked me to make this hamburger stew tonight, so I obliged. This was super easy, pretty quick, and very tasty. Served with cornbread but I could also see not adding potatoes and serving over mashed potatoes to make a lazy shepherds pie or something. Anyway, I’d eat it again, it was damn good. Not my picture but you get the idea 


 https://www.saltandlavender.com/hamburger-stew/

IMG_4328.jpeg

Great recommendation. Easy and tasty, and I needed a meal to last a couple days. 

IMG_8365.jpeg

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DoobieWah

DoobieWah 1445

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Dug around in the fridge this morning to see what I could do. 
 

I found half of a large chicken breast, 2/3 of a link of Burton pork and beef sausage, a qt of stock, onions, celery and red and green bell peppers,

What to do, what to do?

 

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Bevo&Pevo

Bevo&Pevo 5172

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On 1/19/2024 at 2:11 PM, Brisketexan said:

So, this isn't my gumbo, but it's one I've eaten many, many times.  It's the special at Lake Jackson Seafood down in Brazoria county.  This is their regular "special" -- a large bowl of gumbo and two pieces of fried fish, for $13.

image.png.a9af523f92b3dc3abcdf8d8ecbd37eb5.png

 

And a PRO move?  Take at least one of those fried fish filets, break it up, and drop it into the bowl of gumbo.  Splash of louisiana hot sauce.  Happiness.

Lived in B-county near LJ for longer than I want to remember.  Don't ever remember Lake Jackson Seafood location.  I will look for it the next time I'm down that way.  However, if you find yourself over near Beaumont/Sour Lake on SH 105 go to Vautrots Cajun Cuisine.   They make some fine gumbo.  We usually get a gallon to take to my dad once a year down South.  The Uncle Emeritts sampler platter feeds the wife and I just fine.

Vautrot's Cajun Cuisine | Family Restaurant (vautrotscajuncuisine.com)

LAISSEZ LES BONS TEMPS ROULER!

Lunch recommendations in Freeport, Talk About Good.  

Catering Service, Wedding Caterer, Caterer - Freeport, TX (talkaboutgood.biz)

 

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Judge Roybeanbag

Judge Roybeanbag 11819

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On 1/16/2024 at 10:43 PM, elfenix said:

Yep. Decided to make a batch today. Braised in the oven to get some browning on top

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On 1/16/2024 at 10:43 PM, elfenix said:

 

You have a recipe?  SIAP but the recipes I find online are all over the place as far as types of meat etc (other than sausage).

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elfenix

elfenix 34266

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51 minutes ago, Judge Roybeanbag said:

 

You have a recipe?  SIAP but the recipes I find online are all over the place as far as types of meat etc (other than sausage).

it's really a no recipe dish.  this one was beef because i didn't want to break down an pork shoulder and freeze half of it and beef pot roast was about half the price of boneless pork country ribs.

generally:

brown 1 ring pork and venison sausage and approx 2.5# stewing meat in bacon fat.  once done start cooking down either 1 really large (HEB) or 2 more normal sized onions, a small head of cabbage or half a large one, and some chopped/shredded carrots.  add a can of tomato paste and then deglaze with red wine.  add a 32 oz jar or two 14 oz cans of sauerkraut (with juice for some sourness) along with reconstituted mushrooms (and some mushroom liquid), a 28 oz can of peeled tomatoes (mash them up a bit), about a cup of chopped prunes, caraway seeds, marjoram, bay leaves, pepper and a few tablespoons of chicken base.  there is probably plenty of liquid at that point, but if not add more wine or water or mushroom liquid. 

usually i use the pressure cooker on whatever timer i find for pork shoulder, check for doneness and seasoning and put back under pressure if need be or simmer for desired consistency. 

one recipe suggested apples which i hadn't done before.  don't really think they added much.  also used juniper berries which are not entirely pleasant to eat, though maybe i could have smashed them better.  potatoes are optional in the cook.

 

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MNLonghornFUKM

MNLonghornFUKM 8817

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Might get me banned but I tried the Wendy’s canned chili tonight LOL

It’s sucks. But might not be a bad idea to stash on the counter for a night you’re in a pinch. It won’t win any awards but if you have some tots you need to get rid of, I mean I’ve had shittier meals

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