Gumbo

[BearSchlong 8013]

Shout out to Stevie Edwards at Seafood Lover in Beaumont for the meat and to my Boudreaux wife for the cooking. Crab claws and shrimp make it awright.

 

 

 

 

 

 

[Braff Zacklin 13299]

Schlong, you magnificent bastard! Looks like you married right, sir.

[Neonmoon 38126]

I want to sex that 

[RMac5 1547]

Is that an Alumalite pot?

[4HE 156]

Ho. Le. Shit. That looks amazing!

[BearSchlong 8013]

On 5/4/2019 at 11:01 PM, RMac5 said:

Is that an Alumalite pot?

Magnalite.  She was cooking other stuff in the Le Creuset.

[RMac5 1547]

Yes that’s it, magnalite. I hear that’s the Cajun pot of choice, I bought one but have never used it. We always use the Le Cruset, feels safer since it’s so much heavier and easier to control the heat.

[huge 3774]

20 hours ago, RMac5 said:

Yes that’s it, magnalite. I hear that’s the Cajun pot of choice, I bought one but have never used it. We always use the Le Cruset, feels safer since it’s so much heavier and easier to control the heat.

One time in a gumbo cookoff in a parking lot I tried to start with bacon grease in a shitty aluminum pot.  Put a hole in it.  Had to run to the store to buy something better.  

My Staub is a little easier to control.

[Llano Estacado 1257]

We join the TundaMinous already in progress.

[mdmost 42488]

So I figured I would submit myself for a Surly beating as I attempted my 2nd ever batch of gumbo yesterday in honor of our game against LSU. Last time I bitched out and bought roux in a jar. This time I made it myself. Went with the Mr B’s recipe from the first page. Took a lot of time but the roux got a nice dark mahogany color around the 1 hour mark. Added just sausage and shrimps as the chicken wasn’t a favorite last time. I thought it turned out quite nicely. Didn’t help us win like last time though.

[Braff Zacklin 13299]

Well done, Mr. Most.

Notice the abstract Hook 'Em on the inside of the pot in the first pic? Just above the high-roux mark.

[1978horn 867]

First cold snap of the year means gumbo. Normally I just use oil from the pantry for the roux, but I decided to step up the game and use bacon fat. It did not disappoint!



Ingredients



Start of the roux



Roux is done



Adding the trinity and sweating it out



Simmer time



Time to eat!

[RMac5 1547]

That looks great! 

[South Austin 51681]

11 hours ago, 1978horn said:

First cold snap of the year means gumbo. Normally I just use oil from the pantry for the roux, but I decided to step up the game and use bacon fat. It did not disappoint!



Ingredients



Start of the roux



Roux is done



Adding the trinity and sweating it out



Simmer time



Time to eat!

Would slam, bang, whatever.

[BearCountry11 1234]

Shrimp and sausage gumbo tonight. Found out we didn’t have onion when it was too late so this “trinity” lacked it. Came out great. One of the better ones I’ve made recently.



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[huge 3774]

 

Turkey carcass? Don’t mind if I do.

 

 

Andouille

 

 

 

Finishing. Added a bunch of roasted turkey as well.

 

[huge 3774]

Sorry for the screwed up post there, tapa is being finicky.  I suspect you can pick up what I am putting down in the pictures.

[Braff Zacklin 13299]

1 hour ago, huge said:

I suspect you can pick up what I am putting down in the pictures.

If I could, I wouldn't be hungry, now would I? Selfish, non-sharing fuck ...

[Fudge Nuggets 18995]

On 11/20/2019 at 9:23 PM, BearCountry11 said:

Found out we didn’t have onion when it was too late so this “trinity” lacked it. Came out great. 

[Scooter Monzingo 820]

On 10/11/2019 at 9:18 PM, 1978horn said:

First cold snap of the year means gumbo. Normally I just use oil from the pantry for the roux, but I decided to step up the game and use bacon fat. It did not disappoint!



Ingredients



Start of the roux



Roux is done



Adding the trinity and sweating it out



Simmer time



Time to eat!

The photos were appreciated. I have to try this first chance I get.

[Jim Thompson 22]

I picked up a few pounds of andouille at Best Stop a couple weeks ago. Big batch of gumbo coming soon.

[Fudge Nuggets 18995]

I don’t get people that say you have to wait for the first cold snap for gumbo or chili.  No, you can and should eat those fine dishes year round.

[Jim Thompson 22]

We make chili year round but normally the gumbo pot only gets pressed into use from November through February. If Fat Tuesday falls in March we alter the plans

as that day always sees a big pot on the range.

[dcbc 14282]

My first entry in this thread.  

[Redneck Mutha 7867]

On 12/12/2019 at 7:49 PM, Fudge Nuggets said:

I don’t get people that say you have to wait for the first cold snap for gumbo or chili.  No, you can and should eat those fine dishes year round.

[Fudge Nuggets 18995]

2 hours ago, dcbc said:

My first entry in this thread.  

Good looking sausage curry.

[dcbc 14282]

10 hours ago, Fudge Nuggets said:

Good looking sausage curry.

That actually sounds delicious.

[DCA_HORN 725]

Andouille, crab and shrimp gumbo.

[Jim Thompson 22]

Shit's tight. Dancing on the edge with that brimming.

[huge 3774]

Fill it to the rim with Brim?

[Anastasis 23214]

Got a pot of gumbo in before the Great January Detoxification Process kicks off.  Turkey stock from the T day bird carcass out of the freezer. Andouille and spicy venison sausage, chicken.

 

Oh, and a fried oyster BLT.

 

 

 

 

Edited January 6, 2020 by Anastasis

[Jim Thompson 22]

Dang. That's a good looking combo.

[South Austin 51681]

Yeah, that looks pretty fantastic.

[Kyrie Eleison 9312]

don't quite understand putting sausage in a seafood gumbo...it overpowers the shrimp, crab and oysters.  but whatever...

[Jim Thompson 22]

Don't tell that to the Cajuns. It's common out in Acadiana.

[WhatTheBuck 28615]

Maybe everyone who makes a gumbo should start their own thread. You can't have too many, right?

[Deej 76218]

Food thread is turning into TexAgs gameday board.

[gsoda3 3195]

anastasis, how'd you make the fried oysters?   it looks perfect.

 

 

also lately i've been "cheating" a little on the roux-  i go with the dark brick red roux and have found that heating the pot on medium for the 20 or so mins it takes me to wash/gather/prep the ingredients before i start on the roux cuts the stirring time in half. 

[Jim Thompson 22]

I sift my flour onto a cookie sheet and dry roast it for 15 minutes at 300 degrees. Get the fat hot in a 2 quart cast iron sauce pan, sprinkle the roasted flour into the hot fat. Stir for 5 minutes. Dark walnut roux is now ready.

[Anastasis 23214]

4 hours ago, gsoda3 said:

 

anastasis, how'd you make the fried oysters?   it looks perfect

 

Nothin special. For frying I just use the preshucked variety. Drain and dredged them in some Louisiana seasoned fish fry I picked up at quality seafood and fry them in Dutch oven @350 until browned up. About as easy as frying something gets.

[Kyrie Eleison 9312]

On 1/6/2020 at 10:03 AM, Jim Thompson said:

Don't tell that to the Cajuns. It's common out in Acadiana.

no sir, Jim...no it's not.

with chicken, sure.  seafood...that's a big negative.

Edited January 10, 2020 by Kyrie Eleison

[ss13 1832]

On 1/7/2020 at 2:59 AM, Anastasis said:

Drain and dredged them in some Louisiana seasoned fish fry I picked up at quality seafood and fry them in Dutch oven @350 until browned up.

That company makes plenty of varieties, but stumbled on this one recently. Makes damn good fried pickles/japs too. 

 

 

[South Austin 51681]

On 1/6/2020 at 7:07 PM, Deej said:

Food thread is turning into TexAgs gameday board.

The 12th Thread (about gumbo).

[Errestaurants 2570]

where is a recipe to utilize okra? gonna cook a batch if u fuckers can give me a recipe. Anastasis?

[Anastasis 23214]

10 hours ago, Errestaurants said:

where is a recipe to utilize okra? gonna cook a batch if u fuckers can give me a recipe. Anastasis?

I usually use file. Don’t you just throw it in towards the end?  Here is link’s recipe. https://www.saveur.com/article/recipes/fried-chicken-and-andouille-gumbo/

[Brisketexan 103648]

I usually use file. Don’t you just throw it in towards the end?  Here is link’s recipe. https://www.saveur.com/article/recipes/fried-chicken-and-andouille-gumbo/

Yeah, if I’m feeling like I want okra in mine (and sometimes I do), I just buy 1-2 bags of fresh frozen sliced okra. Toss it in at the end, let the pot heat back up to a simmer, and you’re ready to go.

[Errestaurants 2570]

About to go down in the barn. Do you start with a Roux?

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[Jim Thompson 22]

That my friend is some serious mise en place.

[AustinMT 952]

7 hours ago, Anastasis said:

I usually use file. Don’t you just throw it in towards the end?  Here is link’s recipe. https://www.saveur.com/article/recipes/fried-chicken-and-andouille-gumbo/

File is the way to go

[AustinMT 952]

20 minutes ago, Errestaurants said:

About to go down in the barn. Do you start with a Roux?

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Expecting a fight?