Gumbo

[Anastasis 23463]

Downside to not doing turkey for Tday is no carcass for gumbo stock. 

[dcbc 14465]

I did good things today.

[RMac5 1551]

Yes you did, looks fantastic.

[dcbc 14465]

Yes you did, looks fantastic.

Thanks. Obligatory bowl picture.

[RMac5 1551]

Did you use a turkey carcass for the stock? Damn, that gumbo looks good!

[dcbc 14465]

Did you use a turkey carcass for the stock? Damn, that gumbo looks good!

Yeah. Makes a huge difference

[Brisketexan 105066]

Yeah. Makes a huge difference

Co-sign. Using real stock - turkey, shrimp, chicken, whatever - may be the biggest difference maker in a gumbo.

[South Austin 52453]

Damn nice work, dcbc!

[huge 3793]

Turkey carcass in the instapot with all sorts of other goodies.  Everything else chopped and in place.  LFG

[huge 3793]

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

[DalTxHornFan 3097]

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.

[hornbri 1396]

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

[Bozo_Casanova 26437]

First you make a roux

 

Nope

Nope

Yep

Gumbo

Edited November 27, 2021 by Bozo_Casanova

[huge 3793]

Not gonna lie. This shit will eat.

[dcbc 14465]

1 hour ago, huge said:

Not gonna lie. This shit will eat.

Dadgum!

[Hornlover 8829]

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. 

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.

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

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

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)

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

[dcbc 14465]

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. 

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.

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

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

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)

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

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

[DalTxHornFan 3097]

2 minutes ago, dcbc said:

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

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

[Hornlover 8829]

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.

[Hornlover 8829]

[hornbri 1396]

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. 

[TPCJ007 48]

I fucking love the bowls that have the ingredients and directions. I did a quick search on amazon and got nothing.

[DalTxHornFan 3097]

53 minutes ago, Hornlover said:

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. 

[Hornlover 8829]

42 minutes ago, TPCJ007 said:

I fucking love the bowls that have the ingredients and directions. I did a quick search on amazon and got nothing.

Yeah, the bowls are vintage 1990 or so. Came from my wife's grandmother. 

https://www.replacements.com/china-ljungberg-lju1-large-rim-soup-bowl/p/117506231

[TPCJ007 48]

8 minutes ago, Hornlover said:

Yeah, the bowls are vintage 1990 or so. Came from my wife's grandmother. 

https://www.replacements.com/china-ljungberg-lju1-large-rim-soup-bowl/p/117506231

Thanks for the link and I love the bowls but $89.95 is living large. Surly 1%.

[Braff Zacklin 13553]

Leftover Christmas gumbo is best gumbo.

 

[ROFL BOX 6647]

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).

 

[Texzilla58 4731]

My wife’s physical therapist is a Cajun from Church Point, LA. She is going to make some gumbo and bring us some. Gets her andouille and Tasso ham from a butcher back home.

[South Austin 52453]

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.

[South Austin 52453]

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?

[Brisketexan 105066]

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.

[Texzilla58 4731]

I like browning the sausage to render fat and add some maillard depth. Then use grease for roux and later add more if needed for flavor.

[Braff Zacklin 13553]

Plus, sausage slices look tastier with some scorch.

[Mitch Cumsteen 18547]

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. 

[CooterBrown 18003]

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.

[dcbc 14465]

39 minutes ago, CooterBrown said:

Maybe you shouldn’t be so stingy with the sausage.

Maybe he should hide the sausage.

[WhatTheBuck 28775]

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. 

[DalTxHornFan 3097]

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.

[South Austin 52453]

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

[DalTxHornFan 3097]

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!

[WhatTheBuck 28775]

On 12/28/2021 at 4:30 PM, ROFL BOX said:

I have a pic of the Daughter's gingerbread house included...

 

 

Props to your daughter. That’s nice work.

[dcbc 14465]

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 April 24, 2022 by dcbc

[dcbc 14465]

Close.

[dcbc 14465]

Mmm hmm

[South Austin 52453]

Hells yeah.

[irishtexan 11515]

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


Trinity goes in


Wait


Fin

[Redneck Mutha 7954]

22 minutes ago, irishtexan said:

She doesn’t like gumbo.

[irishtexan 11515]

Exactly.

[After irth 1243]

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


Trinity goes in


Wait


Fin

Looks amazing!

[irishtexan 11515]

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.