Gumbo

[Errestaurants 2570]

17 minutes ago, AustinMT said:

Expecting a fight?

Mother in Law is coming over. She's meaner than a boar raccoon. 

[AustinMT 952]

1 hour ago, Errestaurants said:

Mother in Law is coming over. She's meaner than a boar raccoon. 

You’re gonna need a bigger gun

[Errestaurants 2570]

Not to bad.

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[AustinMT 952]

17 minutes ago, Errestaurants said:

Not to bad.

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Wow.  That looks kick-ass.  

How many shots did it take on the Mother in Law?

[Errestaurants 2570]

1 minute ago, AustinMT said:

Wow.  That looks kick-ass.  

How many shots did it take on the Mother in Law?

Oh she's not to bad. Extremely redneck though.

[tx 3 putt 78677]

damn that looks great !!!

 

pics of the MiL ?

[Errestaurants 2570]

17 minutes ago, tx 3 putt said:

damn that looks great !!!

 

pics of the MiL ?

65 year old redneck. Be careful what u wish for brother. 

[tx 3 putt 78677]

3 minutes ago, Errestaurants said:

65 year old redneck. Be careful what u wish for brother. 

 

all bullshit aside, how far are you from Houston ?

I need to stop by for a bowl of that gumbo !

[Errestaurants 2570]

16 minutes ago, tx 3 putt said:

 

all bullshit aside, how far are you from Houston ?

I need to stop by for a bowl of that gumbo !

I'm at my ranch in Kemp in Kaufman County. Surly members are as always welcomed. Bar is open and my wife has really big titties. 

[WhatTheBuck 28929]

Pics of wife's big titties?

[elfenix 34749]

tomahawk is a nice touch

[Neonmoon 38130]

3 hours ago, Errestaurants said:

Not to bad.

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I would literally pay money to eat this 

[Jim Thompson 22]

Gumbo pop up at Tamale House in East Austin this weekend https://do512.com/events/2020/1/19/scrumptious-chef-10th-anniversary-cajun-gumbo-pop-up-tickets

[Fudge Nuggets 19455]

Saturday leftovers for last night’s game

[WhatTheBuck 28929]

+rep for yellow potato salad

[Scooter Monzingo 821]

9 hours ago, Fudge Nuggets said:

Saturday leftovers for last night’s game

Man, that looks really fucking good when you’re hungry. 

[Braff Zacklin 13676]

10 hours ago, Fudge Nuggets said:

Seems like you complemented your scrimps and sausage with crab meat, which makes you a great American in my book, sir.

[Fudge Nuggets 19455]

9 hours ago, Braff Zacklin said:

Seems like you complemented your scrimps and sausage with crab meat, which makes you a great American in my book, sir.

I did indeed. I know you’re not supposed to put sausage in a seafood gumbo, but I did it any way.  It turned out just fine, but it wasn’t cheap. The shrimp and crab meat alone was about $30. 

[Jim Thompson 22]

Gumbo has a thousand mothers so for every old wives tale that says you're not supposed to put sausage in seafood gumbo there are a few thousand households in Acadiana that wouldn't have it any other way. We go to a big gumbo party in Lafayette every spring and the seafood gumbo pot always has a health dose of andouille from Best Stop.

[Braff Zacklin 13676]

The myth I've been told is that sausage will overwhelm the seafood, but in my experience, the flavors remain distinctly different yet complementary.

[HouTex 1942]

It's like sausage will overwhelm the seafood, but a heavy reddish-brown to black roux doesn't?  During Emeril's Emeril Live show many years ago every time he would quote one of these so-called rules he would look at the camera and say, "Who made up these rules?"  

[Storm the Field 5366]

Looks like weather on Sunday should be conducive to whipping up a batch. Thinking of doing a shrimp and oyster gumbo with a roux shaded on the lighter side.

[ss13 1832]

^ Quick sidenote, how in the world does Food Network not have the rights to that show & air reruns every day at like noon or 6 or some shit? That show literally made them. 

 

Sorry, back to gumbo. 

[Anastasis 23718]

Sausage is fine and totally acceptable in all gumbo. 

That being said, my preference is seafood only for seafood gumbo. Shrimp, oysters, crab at minimum...maybe some crawfish or half a small lobster tail if you are really feeling it.  

Edited January 15, 2020 by Anastasis

[Gatorubet 30716]

Sausage is fine and totally acceptable in all gumbo. 
That being said, my preference is seafood only for seafood gumbo. Shrimp, oysters, crab at minimum...maybe some crawfish or half a small lobster tail if you are really feeling it.  

Agree. Chicken or duck or gator and andouille - fine. But I like seafood gumbo to be seafood.

[NeverMarryAStripper 22297]

My seafood gumbo always has sausage in it along with shrimp, oysters, crawfish tails, and sometimes crab claws.

[BearSchlong 8240]

Seafood gumbo is seafood gumbo, and non seafood gumbo is non seafood gumbo and way less expensive, at least in this house. When I'm making seafood gumbo for a big family dinner the shrimp and crab bill can approach $100, but of course that's cause I only buy from Stevie at seafood lover.

I'll never be able to make a gumbo as good as the Schooner, though.

So now I've got a new smoker, thinking about smoking chicken and using it in gumbo. Anyone done that?

[Brisketexan 106893]

Seafood gumbo is seafood gumbo, and non seafood gumbo is non seafood gumbo and way less expensive, at least in this house. When I'm making seafood gumbo for a big family dinner the shrimp and crab bill can approach $100, but of course that's cause I only buy from Stevie at seafood lover.

I'll never be able to make a gumbo as good as the Schooner, though.

So now I've got a new smoker, thinking about smoking chicken and using it in gumbo. Anyone done that?

Absolutely. It’s maybe my best gumbo.

Smoke 6-8 chicken quarters. Then, let them cool. Pick the meat, put it in a ziplock. Use the skin, bones, etc, to make your stock. Smoked chicken stock. Chunks of smoked chicken. It’s fantastic.

[DalTxHornFan 3130]

1 minute ago, Brisketexan said:

Absolutely. It’s maybe my best gumbo.

Smoke 6-8 chicken quarters. Then, let them cool. Pick the meat, put it in a ziplock. Use the skin, bones, etc, to make your stock. Smoked chicken stock. Chunks of smoked chicken. It’s fantastic.

I did a gumbo with smoked turkey leg quarters and andouillie sausage (and some loose hot pork sausage to make some good grease for the roux) for New Years partying.  The big question for me was "do you involve okra and/or tomato in that gumbo?"  I chose not to and the results were glorious.  

[Braff Zacklin 13676]

You fuckers are making me hungry ... and I just ate.

[DalTxHornFan 3130]

34 minutes ago, BearSchlong said:

I'll never be able to make a gumbo as good as the Schooner, though.
 

Long live The Schooner -- may it always be a time machine to 1975 (or earlier) when we dine there!

[Brisketexan 106893]

Long live The Schooner -- may it always be a time machine to 1975 (or earlier) when we dine there!

Man....didn’t make it over there on my recent trip to the area. Bummer. It’s absolutely a snapshot of a different age.

[BearCountry11 1234]

Very happy with how this turned out. Finally getting darker roux with Alton Brown’s oven method.




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[Baboontyme 2883]

I got a hankerin' and made some gumbo. Not without covid difficulties, of course. I had a pickup order for the local Kroger last Sunday for our regular groceries and my gumbo ingredients. They were not able to fulfill my garlic bulbs, my tomatoes, my file, and most importantly my scrimps. I was able to place an order for H-Mart via Instacart for the scrimps a few days later and get the file via Amazon. Got the good scrimps with the heads, too (Kroger only had the headless ones). I used Alton Brown's recipe. It was damn fine. Probably one serving left. 

[Braff Zacklin 13676]

One of my favorite threads to see updated. Looks great, Baboon. But next time, put your gumbo in a bowl, damnit.

[Baboontyme 2883]

That is a bowl! It's kind of a hybrid bowl/plate that's part of whatever set my wife and her mom requested infinity years ago when we registered. I think actually it's the perfect presentation for gumbo. But then again, what the hell do I know, I'm a Union Man. 

[irishtexan 11712]

I had never made gumbo. I did it today. Used the Alton Brown oven roux recipe. It was easy but never got past the color of peanut butter even after 3 hours in the oven. Regardless, tastes really fucking good.

[cam4mav 772]

all praise AB. That looks fantastic good job. 

[austingirl 2194]

Here's how I make a gumbo.

Brown all the andouille. I use 4 12 oz packs of Cajun Holler since it's the easiest to get a hold of in Austin. Damn I miss Nick's in PA, though.



Make a roux. I use 1 cup flour to 1 cup vegetable oil. Back home though I save myself some work and use a jar of Douget's or Savoie's roux. I actually never made roux till I moved to Austin and couldn't find it anywhere but Sambet's on 183. Takes me about 30 minutes to make it these days, now that I have a lot of practice under my belt. If you're worried about messing it up, just keep the flame low and be patient. Here it is about ready:



Add trinity plus a handful of garlic. I use about 2 green peppers, 2 big onions, and 4-5 celery stalks. Season with a shitload of Tony's and cook about 10 minutes, till the veggies get soft.





Add about 3 quarts water or chicken broth, the sausage, and more Tony's. Cook about 30 minutes.



Add 3 lbs chicken thighs, seasoned with Tony's. Cook at least an hour.



Add 1 bunch each of green onions and Italian parsley. Cook another 15 minutes.




Plated with a side of garlic bread. Happy Saturday, y'all!




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[tx 3 putt 78677]

21 minutes ago, austingirl said:

Here's how I make a gumbo.

Brown all the andouille. I use 4 12 oz packs of Cajun Holler since it's the easiest to get a hold of in Austin. Damn I miss Nick's in PA

 

that looks amazing !

i agree about nick's. im also a fan of the roux at the schooner, no rice and no meat 

[ERhine 1938]

Jarred roux? Really?

[tx 3 putt 78677]

2 hours ago, ERhine said:

Jarred roux? Really?

one of my customers over there is a vegetarian and that's how he always ordered it. so i tried it and liked it 

[South Austin 53223]

10 hours ago, ERhine said:

Jarred roux? Really?

I know a woman who lives in Breaux Bridge whose family uses jarred roux every one in a while. Seems sacrilege, but a lot of Cajuns do this.

[austingirl 2194]

12 hours ago, tx 3 putt said:

 

that looks amazing !

i agree about nick's. im also a fan of the roux at the schooner, no rice and no meat 

See I always get the stuffed crabs or catfish pontchartrain there. With some of those au gratin potatoes as a side. But everything there is amazing.

11 hours ago, ERhine said:

Jarred roux? Really?

🙄 Yes, really. 

[Bozo_Casanova 26851]

20 hours ago, austingirl said:

Here's how I make a gumbo.

Brown all the andouille. I use 4 12 oz packs of Cajun Holler since it's the easiest to get a hold of in Austin. Damn I miss Nick's in PA, though.



Make a roux. I use 1 cup flour to 1 cup vegetable oil. Back home though I save myself some work and use a jar of Douget's or Savoie's roux. I actually never made roux till I moved to Austin and couldn't find it anywhere but Sambet's on 183. Takes me about 30 minutes to make it these days, now that I have a lot of practice under my belt. If you're worried about messing it up, just keep the flame low and be patient. Here it is about ready:



Add trinity plus a handful of garlic. I use about 2 green peppers, 2 big onions, and 4-5 celery stalks. Season with a shitload of Tony's and cook about 10 minutes, till the veggies get soft.





Add about 3 quarts water or chicken broth, the sausage, and more Tony's. Cook about 30 minutes.



Add 3 lbs chicken thighs, seasoned with Tony's. Cook at least an hour.



Add 1 bunch each of green onions and Italian parsley. Cook another 15 minutes.




Plated with a side of garlic bread. Happy Saturday, y'all!




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I love this post 

[DalTxHornFan 3130]

20 hours ago, austingirl said:

Here's how I make a gumbo.

Brown all the andouille. I use 4 12 oz packs of Cajun Holler since it's the easiest to get a hold of in Austin. Damn I miss Nick's in PA, though.



Make a roux. I use 1 cup flour to 1 cup vegetable oil. Back home though I save myself some work and use a jar of Douget's or Savoie's roux. I actually never made roux till I moved to Austin and couldn't find it anywhere but Sambet's on 183. Takes me about 30 minutes to make it these days, now that I have a lot of practice under my belt. If you're worried about messing it up, just keep the flame low and be patient. Here it is about ready:



Add trinity plus a handful of garlic. I use about 2 green peppers, 2 big onions, and 4-5 celery stalks. Season with a shitload of Tony's and cook about 10 minutes, till the veggies get soft.





Add about 3 quarts water or chicken broth, the sausage, and more Tony's. Cook about 30 minutes.



Add 3 lbs chicken thighs, seasoned with Tony's. Cook at least an hour.



Add 1 bunch each of green onions and Italian parsley. Cook another 15 minutes.




Plated with a side of garlic bread. Happy Saturday, y'all!




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Nothing better than the smell of the Trinity hitting that hot roux!  Great post.

[austingirl 2194]

On 1/15/2020 at 10:23 PM, BearSchlong said:

Seafood gumbo is seafood gumbo, and non seafood gumbo is non seafood gumbo and way less expensive, at least in this house. When I'm making seafood gumbo for a big family dinner the shrimp and crab bill can approach $100, but of course that's cause I only buy from Stevie at seafood lover.

I'll never be able to make a gumbo as good as the Schooner, though.

So now I've got a new smoker, thinking about smoking chicken and using it in gumbo. Anyone done that?

Yes, it's awesome. After you've done that, smoke a duck and make a gumbo with it, if you haven't already. My uncle always makes a ton of smoked duck gumbo after the first weekend of hunting season.

On 1/15/2020 at 1:59 PM, Anastasis said:

Sausage is fine and totally acceptable in all gumbo. 

That being said, my preference is seafood only for seafood gumbo. Shrimp, oysters, crab at minimum...maybe some crawfish or half a small lobster tail if you are really feeling it.  

 

On 1/15/2020 at 2:58 PM, Gatorubet said:

Agree. Chicken or duck or gator and andouille - fine. But I like seafood gumbo to be seafood.

Same - I grew up eating poultry/sausage or seafood gumbo. I also like file in my seafood gumbo. My uncle is deathly allergic to shellfish so we didn't eat seafood gumbo often, because we always made enough gumbo for big family gatherings. And it's so damn expensive to get enough seafood to make a big enough pot. ALTHOUGH a few years back, in what is possibly the most southeast TX thing that's ever happened, my dad was riding his bike down Gulf (the street) behind a shrimp truck and a 75-lb bag of flash-frozen shrimp fell out. The driver didn't notice, so he waited a few minutes and when the truck didn't come back around, he went home, got his truck, went back to the bag (it was about a block from home), loaded it up and brought it home. The shrimp was still frozen so he and my mom spent the evening bagging it all into 5-gallon ziplocks and putting them in the deep freeze. They brought us several bags the next time they came to town. So that's one way to make affordable seafood gumbo. 

[austingirl 2194]

On 5/24/2020 at 8:58 AM, South Austin said:

I know a woman who lives in Breaux Bridge whose family uses jarred roux every one in a while. Seems sacrilege, but a lot of Cajuns do this.

 

On 5/24/2020 at 1:25 AM, tx 3 putt said:

one of my customers over there is a vegetarian and that's how he always ordered it. so i tried it and liked it 

The thing about roux is that while it's certainly a measure of pride (and the mark of a lot of practice) to be able to make a good one from scratch, it's only two basic ingredients - white flour and a neutral oil. Without the rest of the gumbo ingredients, there's not a big flavor difference between two rouxs cooked to the same color of doneness, whether it's made fresh or from a jar.

[Brisketexan 106893]

28 minutes ago, austingirl said:

 

The thing about roux is that while it's certainly a measure of pride (and the mark of a lot of practice) to be able to make a good one from scratch, it's only two basic ingredients - white flour and a neutral oil. Without the rest of the gumbo ingredients, there's not a big flavor difference between two rouxs cooked to the same color of doneness, whether it's made fresh or from a jar.

She's not wrong.  I've used a jarred roux a coupla times.  I really couldn't tell a difference in the end product.

Oh, and if you're making a smoked chicken gumbo, pro tip: let the chicken cool.  Pick the meat off the bones, put the meat in the fridge for later.  Take the bones/scraps/carcass and boil down to make smoked chicken stock.  Use that as the base of your liquid when making your gumbo.  Winning.

[Scooter Monzingo 821]

On 5/23/2020 at 10:22 PM, austingirl said:

Here's how I make a gumbo.

Brown all the andouille. I use 4 12 oz packs of Cajun Holler since it's the easiest to get a hold of in Austin. Damn I miss Nick's in PA, though.



Make a roux. I use 1 cup flour to 1 cup vegetable oil. Back home though I save myself some work and use a jar of Douget's or Savoie's roux. I actually never made roux till I moved to Austin and couldn't find it anywhere but Sambet's on 183. Takes me about 30 minutes to make it these days, now that I have a lot of practice under my belt. If you're worried about messing it up, just keep the flame low and be patient. Here it is about ready:



Add trinity plus a handful of garlic. I use about 2 green peppers, 2 big onions, and 4-5 celery stalks. Season with a shitload of Tony's and cook about 10 minutes, till the veggies get soft.





Add about 3 quarts water or chicken broth, the sausage, and more Tony's. Cook about 30 minutes.



Add 3 lbs chicken thighs, seasoned with Tony's. Cook at least an hour.



Add 1 bunch each of green onions and Italian parsley. Cook another 15 minutes.




Plated with a side of garlic bread. Happy Saturday, y'all!




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Appreciate it. I want to take a crack at this and needed Gumbo for dummies.