Gumbo

[freyguy 4239]

I was gonna invite yall all over to try some, now yall ain't gonna get shit.

bunch of Nancy boys up in here... 

 

[dcbc 14248]

9 hours ago, Brisketexan said:

Yeah…my eyebrow went up too.
Dude. You pour it into a container and put it in the fridge once it cools down off the simmer a bit. You don’t just leave it out at room temp all night.

With frozen crawfish tails, what could go wrong?

 

I'm guessing, the roux process involved many drinks (understandable), and by the end of it all, the chef passed out and the gumbo sat out, cooling naturally on the counter.

 

/ICBW

Edited September 24 by dcbc

[South Austin 51633]

Cooling gumbo overnight on the kitchen counter helps release the electrolytes in the roux.

[freyguy 4239]

50 minutes ago, dcbc said:

With frozen crawfish tails, what could go wrong?

 

I'm guessing, the roux process involved many drinks (understandable), and by the end of it all, the chef passed out and the gumbo sat out, cooling naturally on the counter.

 

/ICBW

I did wake up next to an empty bottle of Weller.....

[BHMCruiser 1806]

1 hour ago, South Austin said:

Cooling gumbo overnight on the kitchen counter helps release the electrolytes in the roux.

riboflavin

whenever my kids ask questions about food and nutrition I just start talking about riboflavin. Please understand I have no idea what riboflavin is.

"Do I have to put milk in my cereal?"

"Yes"

"Why?"

"It activates the riboflavin."

[dcbc 14248]

2 hours ago, South Austin said:

Cooling gumbo overnight on the kitchen counter helps release the electrolytes in the roux.

It's what plants crave.

[freyguy 4239]

[South Austin 51633]

On 9/21/2024 at 7:26 PM, freyguy said:

Never cooked the roux this dark before...I trust u guys...

As an fyi, Alton Brown did a segment on gumbo a while back, and got all scientific on the darkness of roux, and the gist of it is that if you go darker, while you might get a bit more flavor, you lose its thickening properties.  So it's trying to find the sweet spot between what you posted above and a light/blonde roux.

For me, I usually take the roux off the heat and add the trinity when it's a dark reddish brown, as the roux will continue to darken a shade or so as it cooks the veggies.

Edited September 24 by South Austin

[freyguy 4239]

That's good info.  On my last few gumbos, I went with a much lighter color, and it turned out more like a thick, flavorless ettoufee.  

This time around was much thinner & more flavorful.

I definitely credit the slow ramp down of temperature for all this.  It facilitated a prolonged breakdown of plant & animal tissue, thus releasing precious riboflavin....

[South Austin 51633]

2 minutes ago, freyguy said:

On my last few gumbos, I went with a much lighter color, and it turned out more like a thick, flavorless ettoufee.  

Pro tip from my Breaux Bridge friend that I've offered before on this thread:  If you want to add flavor aside from spices and whatever you get from however you make the roux, add a tablespoon or so of soy sauce.  It's a subtle unami kick that turns it up.

[Brisketexan 103602]

26 minutes ago, South Austin said:

As an fyi, Alton Brown did a segment on gumbo a while back, and got all scientific on the darkness of roux, and the gist of it is that if you go darker, while you might get a bit more flavor, you lose its thickening properties.  So it's trying to find the sweet spot between what you posted above and a light/blonde roux.

My daughter placed in her middle school science fair with a comparison of the thickening properties of different colors/cooking times of roux.  A quick white roux (like you use as the base for a basic white sauce) thickened like glue, my classic dark roux for gumbo barely thickened at all.  BUT....it's more delicious.  So, thicken with okra or file instead.

[BHMCruiser 1806]

31 minutes ago, Brisketexan said:

My daughter placed in her middle school science fair with a comparison of the thickening properties of different colors/cooking times of roux.  A quick white roux (like you use as the base for a basic white sauce) thickened like glue, my classic dark roux for gumbo barely thickened at all.  BUT....it's more delicious.  So, thicken with okra or file instead.

agree

[dcbc 14248]

1 hour ago, South Austin said:

As an fyi, Alton Brown did a segment on gumbo a while back, and got all scientific on the darkness of roux, and the gist of it is that if you go darker, while you might get a bit more flavor, you lose its thickening properties.  So it's trying to find the sweet spot between what you posted above and a light/blonde roux.

For me, I usually take the roux off the heat and add the trinity when it's a dark reddish brown, as the roux will continue to darken a shade or so as it cooks the veggies.

For thickening, you can also add filé at the end of the cook, which helps thicken it up.  I drop about a tablespoon into the pot.

 

/edit: I see this was covered.  Carry on

Edited September 24 by dcbc

[Deej 76197]

15 hours ago, freyguy said:

I was gonna invite yall all over to try some, now yall ain't gonna get the shits.

fixed

[Masshole Horn 759]

Looks way greasier than it was.

Used mostly what was in the fridge/freezer. Andouille, chicken, red snapper, and some fresh okra from the garden.

Cooled safely in the refrigerator.

[Masshole Horn 759]

Also, homemade chicken stock.

[BHMCruiser 1806]

fuck yeah dude

[LCHorn 2559]

On 9/24/2024 at 11:27 AM, dcbc said:

For thickening, you can also add filé at the end of the cook, which helps thicken it up.  I drop about a tablespoon into the pot.

 

/edit: I see this was covered.  Carry on

I usually cook the slime out of my okra but it still thickens a little bit, too. 

I actually prefer it a little less thick, personally.  It's not etouffee. 

[CooterBrown 17735]

Made this with gluten free flour. 

I once made a small batch with almond flour for a neighbor that is gluten free and I gotta say, it turned out fantastic. I’ve never made it with it again since I don’t keep almond flour in the house but your post reminded me I need to try it again.