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Posted

Oh and I have 6oz of congealed turkey drippings from the pan that I am going to fold into the stock after skimming all the fat off the top.

I think its going to be RIIIIICH

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Posted
2 minutes ago, huge said:

Oh and I have 6oz of congealed turkey drippings from the pan that I am going to fold into the stock after skimming all the fat off the top.

I think its going to be RIIIIICH

First you [use that skimmed fat along with butter, oil and flour to] make a roux.

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Posted

Turkey, Chicken, and Sausage gumbo for us today.

Stock - a couple turkey thigh bones, two chicken thighs, onion, carrots, garlic, red bell pepper, ginger (just the veggies I had around). Cook in the instant pot 90 minutes. 

PXL_20211127_173639524.thumb.jpg.7062965983bcd5d90089177892f5c421.jpg

I cheated and made the roux in the microwave. It's faster, requires slightly less attention, and is less prone to accidentally burning it.

Mix 3/4 cup bacon grease and 1 cup flour in a quart pyrex measuring cup (any smaller and you'll boil over). Microwave 3 minutes, then stir. Then go at 30 second intervals (or shorter if it threatens to boil over), stirring each time.

PXL_20211127_192836957.thumb.jpg.3420f3f660e5ce6f7614765a7faca3a2.jpg

Once the roux is at the right color, throw it in the dutch oven with the trinity.

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Once the veggies are softened, add the stock, turkey, sausage, chicken thigh meat, Tony's, thyme, salt, black pepper.

PXL_20211127_201559252.thumb.jpg.72e184054a3d43a900b3d12bd643c79e.jpg

Let it simmer for three or four hours, then add your filé at the end.

Serve with rice in your authentic Gumbo Bowls. (I forgot the green onions)

PXL_20211127_232536039.thumb.jpg.b3a124ffab5e3dcdf9c3b84a35cdadee.jpg

Serve with Louisiana Hot sauce, or my preference - the Tabasco 150 Year Diamond Reserve . 

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Posted
17 minutes ago, Hornlover said:

Turkey, Chicken, and Sausage gumbo for us today.

Stock - a couple turkey thigh bones, two chicken thighs, onion, carrots, garlic, red bell pepper, ginger (just the veggies I had around). Cook in the instant pot 90 minutes. 

PXL_20211127_173639524.thumb.jpg.7062965983bcd5d90089177892f5c421.jpg

I cheated and made the roux in the microwave. It's faster, requires slightly less attention, and is less prone to accidentally burning it.

Mix 3/4 cup bacon grease and 1 cup flour in a quart pyrex measuring cup (any smaller and you'll boil over). Microwave 3 minutes, then stir. Then go at 30 second intervals (or shorter if it threatens to boil over), stirring each time.

PXL_20211127_192836957.thumb.jpg.3420f3f660e5ce6f7614765a7faca3a2.jpg

Once the roux is at the right color, throw it in the dutch oven with the trinity.

PXL_20211127_195606746.thumb.jpg.2ca054aebc8152a4cbb473d46e48ede1.jpg

PXL_20211127_195845024.thumb.jpg.1dfc1fadf262285a6a0157965bf796e8.jpg

Once the veggies are softened, add the stock, turkey, sausage, chicken thigh meat, Tony's, thyme, salt, black pepper.

PXL_20211127_201559252.thumb.jpg.72e184054a3d43a900b3d12bd643c79e.jpg

Let it simmer for three or four hours, then add your filé at the end.

Serve with rice in your authentic Gumbo Bowls. (I forgot the green onions)

PXL_20211127_232536039.thumb.jpg.b3a124ffab5e3dcdf9c3b84a35cdadee.jpg

Serve with Louisiana Hot sauce, or my preference - the Tabasco 150 Year Diamond Reserve . 

PXL_20211127_232806906.thumb.jpg.da9cd92301b4e27197fd2f820faa4a43.jpg

PXL_20211127_232541735.jpg

That looks good.  I like that you have bowls that tell you what's in them too.

Posted
14 minutes ago, DalTxHornFan said:

The narrator:  It wasn't seafood gumbo in the bowls.

Yeah, but it does helpfully have the seafood gumbo recipe on the bowls, for when you do make seafood gumbo.

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Posted
6 hours ago, hornbri said:

Turkey stock made with smoked turkey carcass, veggies chopped and ready, stuffed andouille, some frozen crawfish and some shrimp. This gonna be good. 

Rice also boiled In turkey stock. 

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Posted
53 minutes ago, Hornlover said:

bowls.thumb.jpg.29f00574380606f1cf74bde6e38f58a1.jpg

Cool bowls -- but that is way longer than I cook shrimp and oysters.  YMMV.  Fun thread because there is no wrong way to make gumbo (unless you are doing that pre-made roux from a jar!), I kid, I kid. 

  • 1 month later...
Posted

I did some for Sunday night when my Mom came over for her side of the Xmas stuff (25th we were @ my in-laws because wife).

 

We had crab legs & I have a pic of the Daughter's gingerbread house included...

Added scallops in the gumbo, no oysters.  Mudbug tails & 2 containers of picked crab meat + celery & slimers (Okra).

 

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  • 2 months later...
Posted

Temperatures today are in the the 90’s, but fuck it. Making gumbo. Posting pics now, because between afternoon beers and dinner company I might forget to later. Used duck fat for the roux.

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Posted

So question on method that I don’t recall seeing in this thread - what’s the thinking behind browning the sausage before putting it in the pot as opposed to just throwing it in as is? The sausage is already fully cooked. I assume the browning adds some flavor?

Posted
So question on method that I don’t recall seeing in this thread - what’s the thinking behind browning the sausage before putting it in the pot as opposed to just throwing it in as is? The sausage is already fully cooked. I assume the browning adds some flavor?

I think any flavor difference is minimal. However, if it’s fatty, browning can help cook some of that off, so you don’t have as much grease floating on the top of your pot.

Pro tip: I brown it beforehand over low heat, and use that grease for some of my roux oil.
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Posted

I used to brown the sausage but not any more. I don't think it's worth the extra time and effort. No difference in taste and next to no difference in texture. Plus my kids would come by and steal a bunch of it before I could get it in the pot. 

Posted
I used to brown the sausage but not any more. I don't think it's worth the extra time and effort. No difference in taste and next to no difference in texture. Plus my kids would come by and steal a bunch of it before I could get it in the pot. 

Maybe you shouldn’t be so stingy with the sausage.
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Posted
6 hours ago, Mitch Cumsteen said:

I used to brown the sausage but not any more. I don't think it's worth the extra time and effort. No difference in taste and next to no difference in texture. Plus my kids would come by and steal a bunch of it before I could get it in the pot. 

Maybe brown it more so there is a difference in texture? I’m team brown. And brown more than you need so you can snack on some while you’re cooking. 

Posted

I brown the sliced link sausage and I also add hot ground pork sausage.  Secret ingredient that really makes the gumbo rich.

That sausage grease, along with manteca and some butter is what I use to make the roux.

Posted
19 minutes ago, South Austin said:

I was today years old when I first heard of somebody putting ground pork (or any ground meat) in gumbo.

Give it a shot.  It is really good, if only for the roux grease!

  • 4 weeks later...
Posted (edited)

We had some leftovers from last week's brisket cook and I remembered seeing on the BBQ thread about some place serving up brisket gumbo.  Looked in the fridge and had onions, celery but no green bell pepper.  So the pepper is yellow and we were out of green onions.  Smells good though and will have a lot of sausage and brisket in it.  Pictures when it's done.

Edited by dcbc
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  • 3 months later...
Posted
1 hour ago, irishtexan said:

My wife and kids have been out of town for a week visiting her family. She doesn’t like gumbo. I do. I made some even though it’s hot outside.

First you make a roux
f6b2bc73dd8ce3586e04f2fb434a505d.jpg

Trinity goes in
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Wait
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Fin
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Looks amazing!

Posted

Also, the recommendation on this thread to add Worcestershire sauce made a huge fucking difference. Noticeable umami. Threw it in when I added the shrimp 5 mins before playing. Awesome.

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