Gumbo

[dcbc 14248]

Am I misremembering, or did we decide in the last couple of years that it was a good move to serve the turkey gumbo over leftover cornbread dressing?  If someone could respond before breakfast tomorrow, that'd be great.  Asking for a friend.

Edited November 26, 2022 by dcbc

[DalTxHornFan 3071]

5 minutes ago, dcbc said:

Am I misremembering, or did we decide in the last couple of years that it was a good move to serve the turkey gumbo over leftover cornbread dressing?  If someone could respond before breakfast tomorrow, that'd be great.  Asking for a friend.

That certainly wouldn't be bad, but IMHO, the highest and best use of leftover cornbread dressing at breakfast is to crisp it up in an skillet and break some eggs over it for a cornbread dressing scramble.  There's no rules!

[DalTxHornFan 3071]

Thinking about it, I've also used a waffle iron with leftover cornbread dressing and served poached eggs over the crispy waffles.

 

[dcbc 14248]

19 minutes ago, DalTxHornFan said:

That certainly wouldn't be bad, but IMHO, the highest and best use of leftover cornbread dressing at breakfast is to crisp it up in an skillet and break some eggs over it for a cornbread dressing scramble.  There's no rules!

I agree in theory.  But I've perfected it.  Behold, the dressing waffle with cranberry sauce!

 

[MalibuSheriff 1084]

Leftover turkey and andouille sausage gumbo went down tonight.  Roux was dark but broth lightened it up more than I would have thought.  Still damn good.
 

[South Austin 51633]

Turkey gumbo. Shit’s good, yo.

[Brisketexan 103602]

^^^Bullseye. One of my favorites.

[huge 3774]

Dark and aromatic

[huge 3774]

Also I used Maggi instead of woosty.  And extra hot Louisiana sauce.  Dropped the usual trinity into the roux but also sautéed a red onion and a head of garlic and added that when I started to fold in the stock.   

[Texzilla58 4687]

I agree in theory.  But I've perfected it.  Behold, the dressing waffle with cranberry sauce!
 

This right here is magnificence. I’ve seen many wonderful things in life. The Sistine Chapel. Jimmy Street and Steve Wooster in the Wishbone. The Grand Canyon. Stonehenge. Stevie Ray Vaughan when he was Lou Ann Barton’s guitarist. Mt Fuji. This waffle ranks right up there.

It’s my opinion than many things make better waffled dishes than actual waffle batter. I make these jalapeño cornbread pancakes that I put into a waffle iron. Also hash browns are great in the waffle iron.

[RMac5 1547]

First turkey gumbo, made stock from two fried turkey’s, thanks for those that posted about homemade stock, really is worth it. Turkey and sausage bo, dark roux and dark beer for the fkn win!  Not a huge green bell pepper fan so I use half red bell and half green.

Edited November 27, 2022 by RMac5

[tx 3 putt 75476]

On 7/24/2022 at 10:15 PM, irishtexan said:

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.

 

interesting 

[mchookem 15539]

also my first!

stock with the carcass plus a good amount of the turkey base liquid from the roasting pan, i had dry-brined the bird so it was nice and salty. 

i didn't want to go to the store and i only had a red bp...otherwise i just followed my seafood recipe. i did add a few dashes of worcestershire sauce, saw that mentioned and thought it sounded interesting, and since i've only ever done seafood gumbo before anyway, why not. 

a little taste of home while cooking 🧡🤘...

yeah, WAY better than turkey soup 😛😃

 

 

[South Austin 51633]

It’s a shame that I only do this once a year, because turkey gumbo with homemade turkey stock really is the best gumbo. 

[DalTxHornFan 3071]

1 hour ago, South Austin said:

It’s a shame that I only do this once a year, because turkey gumbo with homemade turkey stock really is the best gumbo. 

We really need to talk about your billable hours.

[dcbc 14248]

Turkey gumbo. Shit’s good, yo.

This is outstanding!

[mchookem 15539]

17 hours ago, RMac5 said:

First turkey gumbo, made stock from two fried turkey’s, thanks for those that posted about homemade stock, really is worth it. Turkey and sausage bo, dark roux and dark beer for the fkn win!  Not a huge green bell pepper fan so I use half red bell and half green.

just realized your glass matches my beer 😄

Edited November 27, 2022 by mchookem

[RMac5 1547]

LOL, saw that when you posted the TG beer, good stuff!

[dcbc 14248]

22 hours ago, Texzilla58 said:

. I make these jalapeño cornbread pancakes that I put into a waffle iron. Also hash browns are great in the waffle iron.

Don't hesitate to post of pics of this magnificence next time it goes down.

[elfenix 34109]

Roux blah blah

[luke duke 6361]

13qt Staub of turkey/sausage gumbo next to the beginnings of a 24qt pot of pozole.

[Anastasis 23214]

we getting fancy up in here. 

[Hook1997 5241]

Made a big pot of turkey and sausage gumbo earlier this week.  I cheated and used the Louisiana brand gumbo mix but started a bit of a roux before I added it, turned out pretty good.  Froze a bunch of containers of it.  

[Anastasis 23214]

How much roux for a 8 qts of gumbo? Does 3c oil / 3cup flour sound right.  2 roasted chickens, 2 lbs of andouille going in.  

 

[elfenix 34109]

32 minutes ago, Anastasis said:

How much roux for a 8 qts of gumbo? Does 3c oil / 3cup flour sound right.  2 roasted chickens, 2 lbs of andouille going in.  

 

the one i did above was 2 cups oil/flour for 2 quarts chicken stock, 1 quart gelatin water, half of the turducken (with cornbread dressing removed, that stuff i've been waffling), 1.5 lb andouille.  made about 5.5 quarts finished, so 3 cups sounds about right for 8. 

[Anastasis 23214]

On 4/23/2022 at 6:18 PM, dcbc said:

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.

 

On 4/23/2022 at 9:44 PM, dcbc said:

Mmm hmm

Holy shit.  Brisket fucking gumbo.  Wow. 

[Bozo_Casanova 25874]

7 minutes ago, Anastasis said:

 

Holy shit.  Brisket fucking gumbo.  Wow. 

that's what Ruby's used to have, with chicken and smoked sausage. If you asked them real nice they would make "gumbolaya" with their world class jambalaya substituted for white rice. 
Damn I miss that place.

[huge 3774]

I did a brisket and greens gumbo once that slapped pretty good.  Think I used collards and mustards.

[Anastasis 23214]

Gonna document this recipe here cause this turned out pretty good and I might get laid tonight.  I have yet to make a gumbo where I did not wish I took the roux darker.  Founded around the Mrs Bs recipe:http://www.mrbsbistro.com/recipes_gumbo.php

 

 

3c oil/3c flour to make the roux, cooked in the oven a good bit of the way, finished on the stove top

2 onions

3 bell peppers

6 celery stalks

8 qts chicken stock, 6 made with the carcasses of the rotisserie chickens, 2 qts to supplement

3 links of sausage ~ 2 lbs

2 rotisserie chickens, could easily go to 3

2 tbsp creole seasoning

2 tsp black pepper

kosher salt (recipe linked is too oversalted imo with the creole seasoning, so i just add to taste, very little). 

1.5 tsp red pepper flakes

1.5 tsp light chili powder

1.5 tsp thyme

2 tbsp minced garlic

2 bay leaves

10 dashes of worsty sauce, based on this thread guidance

 

Sausage in for an hour or so, chicken for another 30 minutes, added a bag of frozen okra and took it another 10 or so. 

 

 

 

Edited December 7, 2022 by Anastasis

[Texzilla58 4687]

That’s a perfect roux in my eyes . If I try for darker I fuck it up and burn it. I don’t want my gumbo tasting like a Starbucks coffee. Looks great.

That’s a perfect roux in my eyes . If I try for darker I fuck it up and burn it. I don’t want my gumbo tasting like a Starbucks coffee. Looks great.

[dcbc 14248]

21 hours ago, Texzilla58 said:

That’s a perfect roux in my eyes . If I try for darker I fuck it up and burn it. I don’t want my gumbo tasting like a Starbucks coffee. Looks great.

That’s a perfect roux in my eyes . If I try for darker I fuck it up and burn it. I don’t want my gumbo tasting like a Starbucks coffee. Looks great.

[BearSchlong 8003]

Here’s something to get us going for the fall.

That Rabideaux sausage is perfect.

Family reserve Tobasco is a game changer too.

[BearSchlong 8003]

Fine. Make me do all the work.

*married a Boudreaux, she actually does it all.

[Brisketexan 103602]

16 minutes ago, BearSchlong said:

Fine. Make me do all the work.

*married a Boudreaux, she actually does it all.

You've got the right pot. I never have had a mangalite, neither did my mom, but some of the guys I learned tips from in Lafayette sure did.

Also, I just had a bowl of the chicken and sausage gumbo at Shoal Creek Saloon.  I used to say it was one of the better gumbos in town.  Meh.  Too watery, not enough flavor today.

[BearSchlong 8003]

My favorite gumbo eating vessel. From Nottoway Plantation in Iberville Parish.

[Rip76 4881]

[Deej 76197]

On 11/25/2022 at 9:11 PM, DalTxHornFan said:

Thinking about it, I've also used a waffle iron with leftover cornbread dressing and served poached eggs over the crispy waffles.

 

[pacmanmakesitrain 91]

On 10/7/2023 at 4:36 PM, BearSchlong said:

Here’s something to get us going for the fall.

That Rabideaux sausage is perfect.

Family reserve Tobasco is a game changer too.

The Family Reserve is awesome. I put it on all kinds of stuff and your post reminded me I’m out. Ordering more.

I’ve only been able to get in online or at the Tabasco store in Jackson Square. Where do you buy it?

[elfenix 34109]

On 11/25/2022 at 9:11 PM, DalTxHornFan said:

Thinking about it, I've also used a waffle iron with leftover cornbread dressing and served poached eggs over the crispy waffles.

 

i waffled leftover cornbread dressing when making the gumbo that's halfway up this page last year.  surprised i didn't post it, but it also didn't turn out near as well as @dcbc's

Edited November 4, 2023 by elfenix

[BearSchlong 8003]

The Family Reserve is awesome. I put it on all kinds of stuff and your post reminded me I’m out. Ordering more.
I’ve only been able to get in online or at the Tabasco store in Jackson Square. Where do you buy it?

Online or when I visit Avery Island. Wife buys a case of it and gives some away for Christmas.

[dcbc 14248]

20 hours ago, elfenix said:

i waffled leftover cornbread dressing when making the gumbo that's halfway up this page last year.  surprised i didn't post it, but it also didn't turn out near as well as @dcbc's

Did you score the dressing square like a pork belly in a crisscross pattern?

[elfenix 34109]

5 hours ago, dcbc said:

Did you score the dressing square like a pork belly in a crisscross pattern?

shit, that was probably my problem

[ScooterHTX 110]

Chicken and sausage this past weekend.

Use duck fat for the roux
Zummo’s andouille sausage
Bone in skin on chicken thighs.
Added white pepper and a few other random herbs to the pot this time, will definitely do that again going forward.

Brown the sausages, remove, then brown chicken thighs, remove, then make roux in the rendered fat.

[BearSchlong 8003]

Nice. How is the Zummos?

I picked up 15 lbs of Rabideaux sausage in Iowa tonight on my drive home from Baton Rouge. My wife said that should last us til March. Between gumbo, cabbage, and greens I hope it's eaten by NYE.

[HeHateMe 876]

My first attempt 

[ScooterHTX 110]

Nice. How is the Zummos?

I picked up 15 lbs of Rabideaux sausage in Iowa tonight on my drive home from Baton Rouge. My wife said that should last us til March. Between gumbo, cabbage, and greens I hope it's eaten by NYE.

I like all of their sausage. Always try new ones, but inevitably go back to them. Use the andouille in gumbo and red beans and rice.

The regular (party time) is great on a bun / tortilla.

[dcbc 14248]

20 hours ago, ScooterHTX said:

Chicken and sausage this past weekend.

Use duck fat for the roux
Zummo’s andouille sausage
Bone in skin on chicken thighs.
Added white pepper and a few other random herbs to the pot this time, will definitely do that again going forward.

Brown the sausages, remove, then brown chicken thighs, remove, then make roux in the rendered fat.

That looks really good.  One question.  Are those tomatoes?  Or is that okra that's picked up some spice?  I'll take my answer off the air.

[DalTxHornFan 3071]

6 minutes ago, dcbc said:

That looks really good.  One question.  Are those tomatoes?  Or is that okra that's picked up some spice?  I'll take my answer off the air.

Threading that needle between Cajun and Creole. It's all good!

[dcbc 14248]

3 minutes ago, DalTxHornFan said:

Threading that needle between Cajun and Creole. It's all good!

I wasn't complaining about the view.  But my question remains.  Just curious what's going on.

[CooterBrown 17735]

Made gumbo last night.  My wife was grossed out that I ate it Cajun style with a scoop of potato salad instead of rice.  Once you go potato salad, you don't go back.