Paging Brisketexan

[Homesickhorn 2217]

So I’ve been doing gumbo for about 16-17 years now, and have always been an admirer of your gumbo porn pics throughout the years. So I feel like it’s time to post mine through a chronological timeline.

 

First, I kill the ducks.

 

Then, after soaking the breasts in buttermilk, garlic, and a little soy sauce for two days, I smoke the ducks.

 

Then I add sausage, shrimp, and the necessary vegetables, and bring them to a boil.

 

Then I add the roux, and let it boil for about another hour.

 

Then put the burner on low and let it ride overnight.

 

Then I ate that shit.

[Dutchrudder 11227]

I like the cut of your jib

[Sbbruin 22082]

[LCHorn 2749]

I presume that's the roux before you start browning it, right?  Finished product still looks too light.  This is how I roll:

I also like to sweat my trinity in the roux before I start adding the stock. 

 

 

[Homesickhorn 2217]

I presume that's the roux before you start browning it, right?  Finished product still looks too light.  This is how I roll:

I also like to sweat my trinity in the roux before I start adding the stock. 
 
 

Nice. That was the roux before I browned it, but I don’t get my as brown as yours. More of a dark khaki.

[Steel Shank 9533]

Looks pretty fucking good.

[Brisketexan 106615]

Looks good.  And yeah, I go darker on the roux and sweat the veggies in it, but this ain't written in stone.  If it worked, and it was tasty, that's Mi-tee fine.

[Kyrie Eleison 9312]

i like that first pic best of all...but make no mistake, i'd eat that bowl.

[HouTex 1912]

I presume that's the roux before you start browning it, right?  Finished product still looks too light.  This is how I roll:

I also like to sweat my trinity in the roux before I start adding the stock. 
 
 

Not quite dark enough, IMO. But, as Prudhomme used to say, a dark red-brown roux still makes a respectable gumbo.

[ztejas 44114]

[ohchaucer 1444]

Point of clarification: you just cook all the stuff together then add a roux (prepared separately) and cook down? 

That's not how I've ever done it or seen it done but that looks fucking fantastic and seems like it might be easier than the more "traditional" way. 

Would smeesh.

[RDCanecutter 26852]

2 hours ago, Homesickhorn said:

Firss, Ah keel de duck.

Ah feex eet for yoo, shah.

[Beau Vine 55817]

[Homesickhorn 2217]

Point of clarification: you just cook all the stuff together then add a roux (prepared separately) and cook down?  That's not how I've ever done it or seen it done but that looks fucking fantastic and seems like it might be easier than the more "traditional" way. 

Would smeesh.

 

A friend of mine that I played with at Ole Miss was from New Iberia, LA. He took me home with him once my freshman year. His family literally came out of the woodwork to meet his friend from Texas. They were some of the strangest, funniest, and friendliest people I’d ever met, and they all brought food that, even though I had no idea what it was at the time, it was to this day, some of the best food I’ve ever eaten.

To address your point, and to clarify, yes. I added the roux after about an hour of boiling everything together. The reason is because I watched my friend’s grandmother prepare and cook her gumbo. One of that the things that stuck out and resonated with me, was watching her boil the majority of the meat and veggies together, and work her roux on a different burner, adding it when all of the ingredients had basically boiled into each other. It might not be standard operating procedure for most, but it’s always worked out well for me. The smoked duck made this particular pot one of my best.

 

[ohchaucer 1444]

That's awesome. And, to be clear, I wasn't doubting... just curious on method as I'm always looking to try it new things especially when they look like they eat right. 

 

Plus, you had me at smoked-some-ducks-i-killed-myself. 

[Homesickhorn 2217]

That's awesome. And, to be clear, I wasn't doubting... just curious on method as I'm always looking to try it new things especially when they look like they eat right. 
 
Plus, you had me at smoked-some-ducks-i-killed-myself. 

I didn’t think your comment was doubting at all. My technique just needed to be clarified. I’ve had gumbo a million different ways. Call me nostalgic, but watching that old lady do her thing down in south Louisiana almost 20 years ago, and then eating her gumbo for the next two days, made me a believer.

[Patron 230]

13 hours ago, Homesickhorn said:

 

So I’ve been doing gumbo for about 16-17 years now, and have always been an admirer of your gumbo porn pics throughout the years. So I feel like it’s time to post mine through a chronological timeline.

 

First, I kill the ducks.

 

Then, after soaking the breasts in buttermilk, garlic, and a little soy sauce for two days, I smoke the ducks.

 

Then I add sausage, shrimp, and the necessary vegetables, and bring them to a boil.

 

Then I add the roux, and let it boil for about another hour.

 

Then put the burner on low and let it ride overnight.

 

Then I ate that shit.