Gumbo

[Orange&White 5506]

I haven’t checked into this thread on this site but followed closely on the previous site.

I made a batch of gumbo about 8 weeks ago and tried something new that was awesome. I bought two of the little cheap lobster tails from the seafood counter. Gutted the meat out and set it aside and then threw those shells in with my shrimp shells to make the stock. Then threw the tail meat into the gumbo 20 minutes prior to serving. 
 

It obviously doesn’t add much protein to the dish but definitely kicked up the flavor.

[luke duke 6361]

Anyone ever made their roux with bacon grease?

[After irth 1240]

9 hours ago, luke duke said:

Anyone ever made their roux with bacon grease?

Can’t possibly be a bad thing...

[Neonmoon 38126]

11 hours ago, luke duke said:

Anyone ever made their roux with bacon grease?

Wouldn’t that be a gravy? I have no idea 

[South Austin 51681]

11 hours ago, luke duke said:

Anyone ever made their roux with bacon grease?

I've never done that, but I don't know why you couldn't.  I've made roux with rendered duck fat, and it's awesome.

[Anastasis 23215]

On 12/24/2020 at 7:52 PM, Orange&White said:

I haven’t checked into this thread on this site but followed closely on the previous site.

I made a batch of gumbo about 8 weeks ago and tried something new that was awesome. I bought two of the little cheap lobster tails from the seafood counter. Gutted the meat out and set it aside and then threw those shells in with my shrimp shells to make the stock. Then threw the tail meat into the gumbo 20 minutes prior to serving. 
 

It obviously doesn’t add much protein to the dish but definitely kicked up the flavor.

I usually make seafood gumbo. Shrimp, crab, oysters.  Throwing a couple of those small shell lobsters in there kicks it up to 11. 

[Judge Roybeanbag 11730]

19 hours ago, luke duke said:

Anyone ever made their roux with bacon grease?

A couple recipes I have call for doing that. I have a pot on right now, but I didn’t have enough bacon grease, so I used what I had to sauté the andouille and then used the grease from that with more butter for the roux.  

[Atxracer 797]

19 hours ago, luke duke said:

Anyone ever made their roux with bacon grease?

I tried the first time I made a roux and burned it.  Now that I have a better idea how to make a roux (didn't realize how serious they were about that whole constantly stir thing), I am sure it would be great.  

[elfenix 34127]

i wonder if the milk solids and sugar in butter help with the browning process without burning the flour

[Neonmoon 38126]

What’s the verdict on oil vs butter? I use oil but was interested in doing a butter roux 

Edited December 31, 2020 by Neonmoon

[Neonmoon 38126]

Double 

Edited December 31, 2020 by Neonmoon
Double

[elfenix 34127]

13 minutes ago, Neonmoon said:

What’s the verdict on oil vs butter? I use oil but was interested in doing a butter roux 

regular butter smokes at 300.  compare canola, which smokes at 400.  clarified butter will get to damn near 600.

[DoobieWah 1380]

6 hours ago, elfenix said:

clarified butter will get to damn near 600.

aka "Ghee".

We did HoneyBaked Ham and Turkey Breast for T'Giving, so my lilbro insisted on turkey and dressing for XMas.

Post feast, I stripped the carcass and made two quarts of rich gelatinous stock. The next day did turkey and sausage gumbo.

I started the roux in the oven, Alton style, while I prepared everything else, and then finished on the stove.

It was excellent and I'll be finishing it for lunch today.

[luke duke 6361]

i wonder if the milk solids and sugar in butter help with the browning process without burning the flour

Sugar?

[Kyrie Eleison 9312]

duck fat is your game changer for roux...

[luke duke 6361]

duck fat is your game changer for roux...

Already procured.

[Kyrie Eleison 9312]

btw, y’all don’t need to cook mud at 500 degs. 350 is plenty hot enough.

you’re cooking the flour, not stir frying it. it’s supposed to take time.

[Kyrie Eleison 9312]

btw, y’all don’t need to cook mud at 500 degs. 350 is plenty hot enough.

you’re cooking the flour, not stir frying it. it’s supposed to take time.

[South Austin 51681]

Gettin’ this bitch started.

[South Austin 51681]

Did something new for this batch — before putting in the chicken, I browned it in bacon grease. Seemed like a good idea after a couple beers.

[South Austin 51681]

[Braff Zacklin 13299]

[elfenix 34127]

On 12/31/2020 at 8:35 AM, luke duke said:

 

Sugar?

 

TIL butter contains barely any lactose

[PantsTent 2002]

Did something new for this batch — before putting in the chicken, I browned it in bacon grease. Seemed like a good idea after a couple beers.

The Donald Link cookbook has one with full on fried chicken so sure. Maybe one day I’ll take the time to try it. You fry the chicken and then use that oil to start the roux.

[Neonmoon 38126]

Dammm. @South Austin fucks 

[jeevsie 3696]

I do half butter/half veg oil.  Made a damn tasty batch yesterday.  Shrimp/fish/crab. 

[BHMCruiser 1806]

On 1/2/2021 at 2:12 PM, South Austin said:

Did something new for this batch — before putting in the chicken, I browned it in bacon grease. Seemed like a good idea after a couple beers.

I always brown the chicken and the sausage, and at least sweat the veggies, before adding them to the gumbo. Just adds another layer of flavor in my experience.

[mdmost 42500]

Since the weather was turning really cold and in tribute to MF DOOM (RIP) I decide to whip up a healthy batch of gumbo. I used the oven roux method this time. A much easier way of making the roux than the constant stirring stove method. I then halved the Mr. B’s recipe from the first page. I thought it turned out quite nicely.

 

 

 

 

Edited January 10, 2021 by mdmost

[Anastasis 23215]

On 1/2/2021 at 6:02 PM, South Austin said:

that picture should hang on a wall in a museum. Artwork. 

[South Austin 51681]

Given this brisk July weather, I thought I’d make some gumbo. For whatever reason I’ve never been a big fan of seafood in my gumbo. I’ll eat it, but my Cajun friend who taught me how to make gumbo always stuck to chicken and sausage, so that’s what I’ve done. 

But when I was in Rosemary Beach in June I made shrimp risotto for the crowd and for the first time ever made my own stock from the shrimp shells, and it was a mother fucking game changer. So I’m getting started early on a Saturday by making the shrimp stock and popping open a crisp Texas pale ale. Will post finished pics.

[Brisketexan 103656]

Given this brisk July weather, I thought I’d make some gumbo. For whatever reason I’ve never been a big fan of seafood in my gumbo. I’ll eat it, but my Cajun friend who taught me how to make gumbo always stuck to chicken and sausage, so that’s what I’ve done. 
But when I was in Rosemary Beach in June I made shrimp risotto for the crowd and for the first time ever made my own stock from the shrimp shells, and it was a mother fucking game changer. So I’m getting started early on a Saturday by making the shrimp stock and popping open a crisp Texas pale ale. Will post finished pics.

Making your own seafood stock is so f’n key. And it’s a way to use all those shrimp shells. Shrimp heads take it to 11.

[Redneck Mutha 7867]

On 1/2/2021 at 8:43 PM, PantsTent said:

 

The Donald Link cookbook has one with full on fried chicken so sure. Maybe one day I’ll take the time to try it. You fry the chicken and then use that oil to start the roux.

 

We do a modified version of his.  Dredge, season, and fry chicken thighs.  Set them aside, add andouille to the chicken grease/drippings.  Set aside the andouille, add bacon grease to the pot of chicken and andouille grease.  Add flour, make roux as dark as you can without burning. 

Add trinity, trow everything else back in da pot, plus your stock and seasonings, bay leaves and let it simmer for however long you can stand it.  Right before serving, fish out the chicken skin, bones, knuckles.

Dammit, now I'm wishing I'd chosen gumbo to make tomorrow.  Will have to settle for shrimp creole, I suppose.

[South Austin 51681]

[ROFL BOX 6623]

Tell me this - for a restaurant serving gumbo, do they keep a base going all day & on an order, throw down some seafood & give it 6 or 7 minutes?

I can't see them passing out rubber shrimp that's been drowned for 6 hours.

¿What do?

Sent from my SM-G950U1 using Tapatalk

[South Austin 51681]

I'm guessing the way you state.  Otherwise . . . yeah, that would make for some terrible shrimp if it's sitting there for too long. 

[1978horn 867]

After yesterday’s football I decided to make some comfort food.

Tapatalk uploaded them out of order…

[Spur08 381]

I'm kind of a gumbo rookie.  Can someone point me in the direction of a good base gumbo recipe to start with?

 

"Start with a roux..."...what's next?

[dcbc 14282]

5 minutes ago, Spur08 said:

I'm kind of a gumbo rookie.  Can someone point me in the direction of a good base gumbo recipe to start with?

 

"Start with a roux..."...what's next?

Cup of flour; cup of oil.  Stir on medium/medium low heat for as long as it takes to get it looking like dark chocolate.  Add onion, green pepper, and celery.  Stir until the trio softens up.  Add lots of stock (4--6 cups) and gumbo spices (see internet).  Add sausage.  Simmer for an hour or two.  You've got a lb of cooked chicken sitting aside and seasoned.  Add that.  Simmer another hour.  After, add green onion and gumbo file.  Serve over rice.

[Brisketexan 103656]

Cup of flour; cup of oil.  Stir on medium/medium low heat for as long as it takes to get it looking like dark chocolate.  Add onion, green pepper, and celery.  Stir until the trio softens up.  Add lots of stock (4--6 cups) and gumbo spices (see internet).  Add sausage.  Simmer for an hour or two.  You've got a lb of cooked chicken sitting aside and seasoned.  Add that.  Simmer another hour.  After, add green onion and gumbo file.  Serve over rice.

That really is about it. Use stock, preferably homemade. It makes such a difference.

Same goes for shrimp, mixed seafood, duck, etc.

Add okra if you want. Or not.

[TonyTexas 10433]

If your using seafood, don’t add until just ready to serve. If I’m using oysters or crabmeat, I usually don’t even put it in the pot. Just the bowl. 

[South Austin 51681]

8 hours ago, dcbc said:

Cup of flour; cup of oil.  Stir on medium/medium low heat for as long as it takes to get it looking like dark chocolate.  Add onion, green pepper, and celery.  Stir until the trio softens up.  Add lots of stock (4--6 cups) and gumbo spices (see internet).  Add sausage.  Simmer for an hour or two.  You've got a lb of cooked chicken sitting aside and seasoned.  Add that.  Simmer another hour.  After, add green onion and gumbo file.  Serve over rice.

Sausage question (#nohomo/nttawwt):  I put my sausage in during the last 30-45 minutes before serving.  Yours is simmering for 2-3 hours.  I've thought that putting in the sausage that early might affect its texture, make it a bit rubbery.  Just like you don't want to put chicken in for too long because it'll break down and get stringy.  Have I got it wrong?

Other than that, you've pretty much got my recipe spot on, with enough wiggle room for adjustments and personal preference.  And by my recipe, I mean distilling stuff from a collection of recipes in Talk About Good and watching my Cajun friend make gumbo over the years.

[1978horn 867]

1 hour ago, South Austin said:

Sausage question (#nohomo/nttawwt):  I put my sausage in during the last 30-45 minutes before serving.  Yours is simmering for 2-3 hours.  I've thought that putting in the sausage that early might affect its texture, make it a bit rubbery.  Just like you don't want to put chicken in for too long because it'll break down and get stringy.  Have I got it wrong?

Other than that, you've pretty much got my recipe spot on, with enough wiggle room for adjustments and personal preference.  And by my recipe, I mean distilling stuff from a collection of recipes in Talk About Good and watching my Cajun friend make gumbo over the years.

Same recipe except I just throw it all in, including the chicken after adding the stock and simmer for a couple hours.  Never had an issue with either being rubbery. 

[Brisketexan 103656]

11 minutes ago, 1978horn said:

Same recipe except I just throw it all in, including the chicken after adding the stock and simmer for a couple hours.  Never had an issue with either being rubbery. 

If I simmer chicken too long, it can break down and get a bit stringy.  I've never had that problem with sausage, though -- it just gets tender, and by simmering it in there for a while, the flavor gets into the broth.

And second the recommendation on seafood.  A typical summer seafood gumbo for us would be some fish we caught (trout, reds, etc.), shrimp, and crab.  Make stock with the shrimp shells before hand.  Add the fish and shrimp at the very end of the cook (like 3-5 minutes before you plan on turning the heat off).  Crab, if it's picked already, goes on top at the end.  If it's still in the shell (but cooked -- we always boiled the crab in crab boil beforehand), then toss it in with the shrimp, to heat through.  Oysters go in after you turn the heat off (but make sure you used all the oyster liquor in your stock already). 

Oh, and a few years ago, @Pescado_Rojo told me he had started to toss in a couple of cans of diced tomatoes and green chiles an hour or so before the end.  I've done that, and it's a nice add -- adds just a touch of color and some zing to the broth.

Edited October 15, 2021 by Brisketexan

[Brisketexan 103656]

Also....still have my last three ducks from last season in the freezer.....it may be time to start thinking of my first pot of gumbo for the cool weather season.

[South Austin 51681]

23 minutes ago, Brisketexan said:

Also....still have my last three ducks from last season in the freezer.....it may be time to start thinking of my first pot of gumbo for the cool weather season.

My kids love it when I throw in some duck.  And for good measure, when I do that I make my roux with rendered duck fat instead of vegetable oil.

[Brisketexan 103656]

1 minute ago, South Austin said:

My kids love it when I throw in some duck.  And for good measure, when I do that I make my roux with rendered duck fat instead of vegetable oil.

One word of caution, though -- wild duck and domestic duck are two very different additions.  Wild duck has a much stronger flavor, as does their fat (which isn't as thick or as clean/clear as domestic duck anyway).  When I cook down my wild duck, the broth is VERY strong-tasting, and a little goes a LONG way.  Again, this is in case you ever get your hand on wild waterfowl -- they are truly different.

[South Austin 51681]

9 minutes ago, Brisketexan said:

One word of caution, though -- wild duck and domestic duck are two very different additions.  Wild duck has a much stronger flavor, as does their fat (which isn't as thick or as clean/clear as domestic duck anyway).  When I cook down my wild duck, the broth is VERY strong-tasting, and a little goes a LONG way.  Again, this is in case you ever get your hand on wild waterfowl -- they are truly different.

I use domestic duck from Central Market.  Not a hunter and don't have access to wild duck.  But good to know.

[Brisketexan 103656]

4 minutes ago, South Austin said:

I use domestic duck from Central Market.  Not a hunter and don't have access to wild duck.  But good to know.

Understood.  Just a word for our fellow readers who may have access to both.  I know that you are a fancy sophisticate who doesn't get his hands dirty.

[South Austin 51681]

9 minutes ago, Brisketexan said:

 I know that you are a fancy sophisticate who doesn't get his hands dirty.

You know I'm a lawyer.  I'm always getting my hands dirty.

[dcbc 14282]

I've never had an issue with the sausage getting rubbery from simmering for that much time.  Got it from a recipe somewhere at some point. 

I really need to do the homemade stock thing.  Easy enough, but requires that I plan ahead.  Intended to do it last Thanksgiving, but the leftover turkey legs in the freezer ended up being ham bones.  So I made hamstock, which, though good, wasn't going in the gumbo.

 

Also, South Austin mentioned adding a little soy sauce at some point in this thread, which I have started doing.  I'm not sure I notice a difference, but it's just part of my process at this point.