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Posted

Yes that’s it, magnalite. I hear that’s the Cajun pot of choice, I bought one but have never used it. We always use the Le Cruset, feels safer since it’s so much heavier and easier to control the heat.

Posted
  On 5/7/2019 at 12:09 AM, RMac5 said:

Yes that’s it, magnalite. I hear that’s the Cajun pot of choice, I bought one but have never used it. We always use the Le Cruset, feels safer since it’s so much heavier and easier to control the heat.

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One time in a gumbo cookoff in a parking lot I tried to start with bacon grease in a shitty aluminum pot.  Put a hole in it.  Had to run to the store to buy something better.  

My Staub is a little easier to control.

  • Hook 'Em 1
  • 4 months later...
  • 1 month later...
Posted

First cold snap of the year means gumbo. Normally I just use oil from the pantry for the roux, but I decided to step up the game and use bacon fat. It did not disappoint!

538702a25ef11728607852ae6a4cba1f.jpg

Ingredients

287f485c20712bde1f5835a362ad0b56.jpg

Start of the roux

f922be145d5d4c8582d7032af4b2360e.jpg

Roux is done

0f5a6c16c0ae1fb7810f42c6fad818f7.jpg

Adding the trinity and sweating it out

b6029965e883d7904d35c874c520cfba.jpg

Simmer time

4bc84f772f711c4a36e93fefa3b6efc0.jpg

Time to eat!

7585c6a31dd0a5fbb68306fa71aad245.jpg

  • Like 7
Posted
  On 10/12/2019 at 1:18 AM, 1978horn said:

First cold snap of the year means gumbo. Normally I just use oil from the pantry for the roux, but I decided to step up the game and use bacon fat. It did not disappoint!

538702a25ef11728607852ae6a4cba1f.jpg

Ingredients

287f485c20712bde1f5835a362ad0b56.jpg

Start of the roux

f922be145d5d4c8582d7032af4b2360e.jpg

Roux is done

0f5a6c16c0ae1fb7810f42c6fad818f7.jpg

Adding the trinity and sweating it out

b6029965e883d7904d35c874c520cfba.jpg

Simmer time

4bc84f772f711c4a36e93fefa3b6efc0.jpg

Time to eat!

7585c6a31dd0a5fbb68306fa71aad245.jpg

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Would slam, bang, whatever.

  • 1 month later...
Posted

Shrimp and sausage gumbo tonight. Found out we didn’t have onion when it was too late so this “trinity” lacked it. Came out great. One of the better ones I’ve made recently.
c4b3133c1318eda8d08a52839a7e5e5f.jpg6769368d76a83e528d44a9b82b3e2f19.jpg


Sent from my iPhone using Tapatalk

  • Like 4
  • 2 weeks later...
Posted
  On 10/12/2019 at 1:18 AM, 1978horn said:

First cold snap of the year means gumbo. Normally I just use oil from the pantry for the roux, but I decided to step up the game and use bacon fat. It did not disappoint!

538702a25ef11728607852ae6a4cba1f.jpg

Ingredients

287f485c20712bde1f5835a362ad0b56.jpg

Start of the roux

f922be145d5d4c8582d7032af4b2360e.jpg

Roux is done

0f5a6c16c0ae1fb7810f42c6fad818f7.jpg

Adding the trinity and sweating it out

b6029965e883d7904d35c874c520cfba.jpg

Simmer time

4bc84f772f711c4a36e93fefa3b6efc0.jpg

Time to eat!

7585c6a31dd0a5fbb68306fa71aad245.jpg

Expand  

The photos were appreciated. I have to try this first chance I get.

  • Like 1
Posted

We make chili year round but normally the gumbo pot only gets pressed into use from November through February. If Fat Tuesday falls in March we alter the plans

as that day always sees a big pot on the range.

  • 3 weeks later...
Posted

anastasis, how'd you make the fried oysters?   it looks perfect.

 

 

also lately i've been "cheating" a little on the roux-  i go with the dark brick red roux and have found that heating the pot on medium for the 20 or so mins it takes me to wash/gather/prep the ingredients before i start on the roux cuts the stirring time in half. 

Posted

I sift my flour onto a cookie sheet and dry roast it for 15 minutes at 300 degrees. Get the fat hot in a 2 quart cast iron sauce pan, sprinkle the roasted flour into the hot fat. Stir for 5 minutes. Dark walnut roux is now ready.

Posted
  On 1/7/2020 at 4:26 AM, gsoda3 said:

 

anastasis, how'd you make the fried oysters?   it looks perfect

 

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Nothin special. For frying I just use the preshucked variety. Drain and dredged them in some Louisiana seasoned fish fry I picked up at quality seafood and fry them in Dutch oven @350 until browned up. About as easy as frying something gets.

Posted
  On 1/7/2020 at 8:59 AM, Anastasis said:

Drain and dredged them in some Louisiana seasoned fish fry I picked up at quality seafood and fry them in Dutch oven @350 until browned up.

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That company makes plenty of varieties, but stumbled on this one recently. Makes damn good fried pickles/japs too. 

 

seasoned-shrimp-fry-10oz.png

 

  • Like 1
Posted
  On 1/11/2020 at 12:38 PM, Anastasis said:
I usually use file. Don’t you just throw it in towards the end?  Here is link’s recipe. https://www.saveur.com/article/recipes/fried-chicken-and-andouille-gumbo/

Yeah, if I’m feeling like I want okra in mine (and sometimes I do), I just buy 1-2 bags of fresh frozen sliced okra. Toss it in at the end, let the pot heat back up to a simmer, and you’re ready to go.
  • Like 1

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