Gumbo

[South Austin 51681]

14 minutes ago, dcbc said:

I've never had an issue with the sausage getting rubbery from simmering for that much time.  Got it from a recipe somewhere at some point. 

I really need to do the homemade stock thing.  Easy enough, but requires that I plan ahead.  Intended to do it last Thanksgiving, but the leftover turkey legs in the freezer ended up being ham bones.  So I made hamstock, which, though good, wasn't going in the gumbo.

 

Also, South Austin mentioned adding a little soy sauce at some point in this thread, which I have started doing.  I'm not sure I notice a difference, but it's just part of my process at this point.

Yep, I learned from my friend in Breaux Bridge to throw in soy sauce and Worcester, about a tablespoon or more each.  It gives it a nice unami kick. 

And this year you absolutely have to take your leftover Thanksgiving turkey carcass and make homemade stock.  You'll thank us.

[Brisketexan 103647]

11 minutes ago, South Austin said:

Yep, I learned from my friend in Breaux Bridge to throw in soy sauce and Worcester, about a tablespoon or more each.  It gives it a nice unami kick. 

And this year you absolutely have to take your leftover Thanksgiving turkey carcass and make homemade stock.  You'll thank us.

Yep.  That turkey stock is one of my favorite things of the year.  We used to work our church's big T-giving dinner.  At the end of the evening, there would be 20 turkey carcasses.  I would crush down 4-5 of them into one pot, and then make a super-concentrated stock to take home.  Dear God, it was so good.

[TonyTexas 10431]

2 hours ago, dcbc said:

Also, South Austin mentioned adding a little soy sauce at some point in this thread, which I have started doing.  I'm not sure I notice a difference, but it's just part of my process at this point

Emeril uses Worcestershire sauce in his recipe. 

[Brisketexan 103647]

1 hour ago, TonyTexas said:

Emeril uses Worcestershire sauce in his recipe. 

Never thought of that.....but it's not a bad idea.

[South Austin 51681]

Well shit, looks like you all talked me into making gumbo this weekend.  It'll have to be Sunday.  I'll be too buzzed and without enough time on Saturday since I'll be at the Oklahoma State game.

[dcbc 14282]

3 hours ago, TonyTexas said:

Emeril uses Worcestershire sauce in his recipe. 

He has a lot of different recipes.  Mine is adapted in part, from his Turkey gumbo recipe, which doesn't have it, but my next batch will. 

[South Austin 51681]

28 minutes ago, dcbc said:

He has a lot of different recipes.  Mine is adapted in part, from his Turkey gumbo recipe, which doesn't have it, but my next batch will. 

I didn't use Emeril's recipe for turkey gumbo, but I did use his recipe for turkey stock, and it was damn good.

[dcbc 14282]

1 hour ago, South Austin said:

I didn't use Emeril's recipe for turkey gumbo, but I did use his recipe for turkey stock, and it was damn good.

Is this the recipe you use for the stock?

Ingredients

• 1 turkey carcass
• 3 ribs celery, cut into 4-inch pieces
• 2 medium onions, quartered
• 4 quarts water, or enough to cover the carcass
• 2 teaspoons salt
• 1 tablespoon black peppercorns
• 4 bay leaves

Directions

• Place the carcass in a large stockpot. Add the celery, onions, water, salt, peppercorns, and bay leaves. Bring to a boil, reduce the heat to medium, and simmer, uncovered, for 2 hours, skimming any scum that rises to the surface. Remove from the heat and skim any fat that has risen to the surface. Strain through a large fine-mesh sieve. Reserve any meat that has fallen off the bones and pick off any meat that may still remain on the carcas. Use immediately or store the broth in quart containers in the freezer.

 

https://www.emerils.com/120081/turkey-bone-stock

Edited October 16, 2021 by dcbc

[South Austin 51681]

That’s it. Simple but good.

[DalTxHornFan 3071]

I use a pressure cooker (aka insta pot) for making all of my stocks -- it is a game changer.  Lots more flavor in way less time.

[Neonmoon 38126]

6 hours ago, TonyTexas said:

Emeril uses Worcestershire sauce in his recipe. 

 

5 hours ago, Brisketexan said:

Never thought of that.....but it's not a bad idea.

I use it in my gumbo recipe and it’s amazing.  It’s not “my” recipe, but I mix and matched two recipes posted on this thread a long time ago. It’s the best seafood sausage recipe. The other game changer is to pan fry the sausage first. Another poster suggested it. They were correct. 
 

[DalTxHornFan 3071]

1 minute ago, Neonmoon said:

 

 The other game changer is to pan fry the sausage first. Another poster suggested it. They were correct. 
 

Roux made with sausage fat and lard is just about as good as it gets.

[Neonmoon 38126]

Speaking of, it was cold so 

 

[Mac8111 2101]

Blessed Be The Fruit

[dcbc 14282]

Homemade stock underway.

 

My kitchen smells amazing.  I knew I should have done this sooner.

Edited October 22, 2021 by dcbc

[South Austin 51681]

My man!

[dcbc 14282]

No pics, but I cooked up some killer gumbo with that homemade stock last night.  I'm sold!  Definitely worth the extra effort.  Put on a stubborn as hell brisket around 9:30 last night.  Just got it off the smoker probe tender at almost 4 p.m.  Eating well this weekend.

Edited October 24, 2021 by dcbc

[Mac8111 2101]

Any reason I couldn’t just grab some rotisserie chickens from HEB and pick the meat to use in the gumbo and then use the carcasses to make stock ?

[Braff Zacklin 13299]

Because shrimp shells/heads make better stock.

[dcbc 14282]

38 minutes ago, Mac8111 said:

Any reason I couldn’t just grab some rotisserie chickens from HEB and pick the meat to use in the gumbo and then use the carcasses to make stock ?

That is exactly what I did. 

[Mac8111 2101]

Two or three birds ?

[dcbc 14282]

57 minutes ago, Mac8111 said:

Two or three birds ?

One.   One bird only.

[Mac8111 2101]

Just curious. What is your typical simmer time for a good size pot of Gumbo?

[dcbc 14282]

1 minute ago, Mac8111 said:

Just curious. What is your typical simmer time for a good size pot of Gumbo?

The recipe I have been using calls for 3 hours, the first with just sausage and the last two after adding the chicken. 

[South Austin 51681]

I also simmer for about 3 hours. Too much longer and the chicken gets stringy. I also usually put raw chicken into the gumbo. But if I’m using leftover cooked chicken I can simmer much longer and put in the chicken about 30 minutes before serving. 

And like most big pot meals, no matter how long you simmer, it tastes better the next day.

[Brisketexan 103647]

I also simmer for about 3 hours. Too much longer and the chicken gets stringy. I also usually put raw chicken into the gumbo. But if I’m using leftover cooked chicken I can simmer much longer and put in the chicken about 30 minutes before serving. 
And like most big pot meals, no matter how long you simmer, it tastes better the next day.

For gumbo, this is extra true. The summer isn’t as important as letting it rest i. The fridge till the next day. I’m not sure why, I just know it’s true.

[South Austin 51681]

Making a fricassee later, which is gumbo-ish, but more smothered and with less roux and stock. Will post pics later if the Longhorns don’t drive me to a drunken stupor.

[1978horn 867]

For gumbo, this is extra true. The summer isn’t as important as letting it rest i. The fridge till the next day. I’m not sure why, I just know it’s true.

I’ve always assumed it’s better cause all the flavors just integrate more. Gumbo right after a simmer is good, but leftovers are amazing.

[South Austin 51681]

Chicken fricassee. Starts with a roux, but with only a couple tablespoons of flour and oil. Then onions and celery. Followed by turnips and chicken. Then throw in the stock and seasonings and cook down for a few hours.

[Judge Roybeanbag 11730]

On 10/15/2021 at 8:22 AM, Brisketexan said:

If I simmer chicken too long, it can break down and get a bit stringy.  I've never had that problem with sausage, though -- it just gets tender, and by simmering it in there for a while, the flavor gets into the broth.

And second the recommendation on seafood.  A typical summer seafood gumbo for us would be some fish we caught (trout, reds, etc.), shrimp, and crab.  Make stock with the shrimp shells before hand.  Add the fish and shrimp at the very end of the cook (like 3-5 minutes before you plan on turning the heat off).  Crab, if it's picked already, goes on top at the end.  If it's still in the shell (but cooked -- we always boiled the crab in crab boil beforehand), then toss it in with the shrimp, to heat through.  Oysters go in after you turn the heat off (but make sure you used all the oyster liquor in your stock already). 

Oh, and a few years ago, @Pescado_Rojo told me he had started to toss in a couple of cans of diced tomatoes and green chiles an hour or so before the end.  I've done that, and it's a nice add -- adds just a touch of color and some zing to the broth.

One thing I’ve done the last couple times is make the gumbo like normal, the night before we plan to eat, except leave out the shrimp and save one large cooked chicken thigh. It’s ok to sample some. Then when I reheat it the next day, I throw in the shrimp and the rough-cubed thigh.  

Also on stock, if you’re cooking your bird carcass for a while, throw in a couple tablespoons of some type of vinegar, I use apple cider vinegar.  It helps break down the cartilage and minerals from the bones so you get more of a gelatin.  For shrimp stock, brown the shells/heads a bit before adding the water.  

Edited October 31, 2021 by Judge Roybeanbag

[BearCountry11 1234]

Chicken and sausage gumbo with some garlic bread from a homemade Cuban loaf. Chicken broke down a bit more than I wanted but still solid start to gumbo season.





Sent from my iPhone using Tapatalk

[Judge Roybeanbag 11730]

This batch is getting cooked tonight for dinner tomorrow.  Tomorrow I’ll bring it back up to a simmer and throw in the pound of shrimp before eating.  Made with homemade shrimp stock and chicken broth  

Edited November 6, 2021 by Judge Roybeanbag

[Gatorubet 29762]

This batch is getting cooked tonight for dinner tomorrow.  Tomorrow I’ll bring it back up to a simmer and throw in the pound of shrimp before eating.  Made with homemade shrimp stock and chicken broth  

Roux color is outstanding

[TonyTexas 10431]

If you’re making seafood gumbo, don’t take your roux as dark as you would with a sausage and chicken gumbo. The seafood gets overwhelmed by the broth. You want more of a peanut butter color. 

Edited November 6, 2021 by TonyTexas

[Mac8111 2101]

Don’t tell him what to do

[Brisketexan 103647]

If you’re making seafood gumbo, don’t take your roux as dark as you would with a sausage and chicken gumbo. The seafood gets overwhelmed by the broth. You want more of a peanut butter color. 

Depends. A simple oyster andouille gumbo using lots of oyster liquor is great w a dark roux.

[Neonmoon 38126]

Dealers choice IMO

[Gatorubet 29762]

If you’re making seafood gumbo, don’t take your roux as dark as you would with a sausage and chicken gumbo. The seafood gets overwhelmed by the broth. You want more of a peanut butter color. 

[South Austin 51681]

I like my roux dark, like my men.

[elfenix 34123]

as joshua says, he's extra:

 

 

[MajorMajor 109]

Greenberg turkey coming, already looking forward to the gumbo, gotdam!

[NeverMarryAStripper 21765]

12 hours ago, elfenix said:

as joshua says, he's extra:

 

 

Three lobster tails, three snow crab clusters, a pound of shrimp, 2 pounds of short ribs and 2 pounds of chuck roast.  That's $150 pot of gumbo.

[elfenix 34123]

10 hours ago, NeverMarryAStripper said:

Three lobster tails, three snow crab clusters, a pound of shrimp, 2 pounds of short ribs and 2 pounds of chuck roast.  That's $150 pot of gumbo.

 

[Rip76 4883]

This weekend.

Shitty pic, but it was on point.

[Brisketexan 103647]

11 hours ago, NeverMarryAStripper said:

Three lobster tails, three snow crab clusters, a pound of shrimp, 2 pounds of short ribs and 2 pounds of chuck roast.  That's $150 pot of gumbo.

Yes, lobster and snow crab, the traditional bounty of the Breaux Bridge fisherman.

[hornmpa96 2541]

1 hour ago, Brisketexan said:

Yes, lobster and snow crab, the traditional bounty of the Breaux Bridge fisherman.

This reminds me of a trip to Denver with my wife from Morgan City where the waiter described their gumbo as a traditional Cajun seafood gumbo with shrimp, oysters and scallops. Scallops? I don’t think I’ve seen Troy on Swamp People eating scallops.

[Kyrie Eleison 9312]

On 11/6/2021 at 11:29 AM, TonyTexas said:

If you’re making seafood gumbo, don’t take your roux as dark as you would with a sausage and chicken gumbo. The seafood gets overwhelmed by the broth. You want more of a peanut butter color. 

[Kyrie Eleison 9312]

On 11/7/2021 at 10:09 AM, elfenix said:

as joshua says, he's extra:

 

 

[hornmpa96 2541]

First, you cook a chicken and make homemade chicken stock. Then you make a roux.

 

[dcbc 14282]

Turkey stock in process.