My friend, you've already surpassed me, you and your son can talk about making your gumbos. They don't make one better than that.
Duck fat is a one in a thousand gumbo.
Gumbo Basics
- Thread starter foamheart
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Duck fat is a one in a thousand gumbo.
Ok I am bragging ...... tonite for supper, "Nekkid Chicken" & homemade Cajun sausage filee Gumbo w/ potato salad and hot homemade rolls.
Oh My!!
Just like my Grandma made 'em!
LOL... I also made a bakers dozen of donuts. Pop found 'em while they were hot......ROFLMAO
And he still ate his gumbo! Ya know at 89 years old, and not a pound over weight he said he likes a good hot donut or two.
Hope ya have a good supper!
Oh My!!
Just like my Grandma made 'em!
LOL... I also made a bakers dozen of donuts. Pop found 'em while they were hot......ROFLMAO
And he still ate his gumbo! Ya know at 89 years old, and not a pound over weight he said he likes a good hot donut or two.
Hope ya have a good supper!
Babe Ruth said " It a'nt really bragging if you can do it"
Ok I am bragging ...... tonite for supper, "Nekkid Chicken" & homemade Cajun sausage filee Gumbo w/ potato salad and hot homemade rolls.
Oh My!!
Just like my Grandma made 'em!
LOL... I also made a bakers dozen of donuts. Pop found 'em while they were hot......ROFLMAO
And he still ate his gumbo! Ya know at 89 years old, and not a pound over weight he said he likes a good hot donut or two.
Hope ya have a good supper!
I've been on a gumbo safari this week. I've tasted some of the best in the city… Brennan's, Palace, Mr.B's, Arnaud's…. None looked better than this. Well done Kev. Again with the points.
Its all about how you were brought up. Mine was always a good brown roux. Okra was for shrimp and okra (usually made back then with River shrimp we trapped in the Mississippi river). But okra was usually considered a creole gumbo which meant tomatoes too. I was in college before I had File gumbo that was at Don's in Lafayette. I had heard of it but not seen it. Then suddenly it exploded and was everywhere. Even Hymels down the road had it, course few went there for gumbo.
Okra has to be cooked right to not be slimey, course with the modified seeds now its hard to even find slimey okra anymore. I like it stewed, smothered, fried, with pinkeye'd purple hull crowder peas.
I know okra and file both thicken, but I usually use a roux, although I have used okra and/or file also for the flavor. I don't use much file anymore, the old man who had the hidden local tree passed away and its just not the same from Zatarains. Okra is great while its in season, and I do freeze a small amount of it smothered. But its for special occasions, like the Lenten season.
Its all like smoking, everyone has a way they like and wonder why everyone else isn't doing it their way.
Like on the first page, Gumbo is nothing more than a soup you like over rice. Thick or thin, any meat, any liquid, any rice, and any thickener. Just what makes you happy.
Thursday's smoked turkey's carcass made it to the big pot and was boiled down all day yesterday. All that connective tissue breaks down and make a really rich smoky broth. Add a few veggies and a little andouille (really not needed but always a treat), pour over rice! ZOMG!!
Sorry, grabbed the old dishes without thinking.
Delicious!
If you want/need a step by step let me know......
OH making rice. Remember short grain for gumbo, its always the first thing I start. Its simple these days since the rice is so standardized.
2 to 1, a little butter a little salt.
Boil water
Add rice, butter and salt
Whisk to break up the grains (instead of whisking while pouring it in, I just do it now)
Return to a boil, cover, reduce heat to the lowest setting and walk away, it will cook as long as needed. 20 mins to 2 hours and doesn't burn.
Real rice is no problem.
When ready to serve, remove the lid and fluff with a fork if needed.
Sorry, grabbed the old dishes without thinking.
Delicious!
If you want/need a step by step let me know......
OH making rice. Remember short grain for gumbo, its always the first thing I start. Its simple these days since the rice is so standardized.
2 to 1, a little butter a little salt.
Boil water
Add rice, butter and salt
Whisk to break up the grains (instead of whisking while pouring it in, I just do it now)
Return to a boil, cover, reduce heat to the lowest setting and walk away, it will cook as long as needed. 20 mins to 2 hours and doesn't burn.
Real rice is no problem.
When ready to serve, remove the lid and fluff with a fork if needed.
Thursday's smoked turkey's carcass made it to the big pot and was boiled down all day yesterday. All that connective tissue breaks down and make a really rich smoky broth. Add a few veggies and a little andouille (really not needed but always a treat), pour over rice! ZOMG!!
Sorry, grabbed the old dishes without thinking.
Delicious!
If you want/need a step by step let me know......
OH making rice. Remember short grain for gumbo, its always the first thing I start. Its simple these days since the rice is so standardized.
2 to 1, a little butter a little salt.
Boil water
Add rice, butter and salt
Whisk to break up the grains (instead of whisking while pouring it in, I just do it now)
Return to a boil, cover, reduce heat to the lowest setting and walk away, it will cook as long as needed. 20 mins to 2 hours and doesn't burn.
Real rice is no problem.
When ready to serve, remove the lid and fluff with a fork if needed.
Looks awesome Foam, nice lookin dinner & that old bowl is really cool ! Thumbs Up I'd sure take a step by step lesson from ya my friend, that'd be awesome ! If of coarse ya have the time, I'd be in debt to ya ! Again !
"Add a few veggies and a little andouille (really not needed but always a treat), pour over rice! ZOMG!!"
HUH? Not needed? Not needed?? Oh Lordie... (rolling my eyes)
LOL
b
HUH? Not needed? Not needed?? Oh Lordie... (rolling my eyes)
LOL
b
OK, first ya smoke a tender, juicy, well smoked turkey.............
http://www.smokingmeatforums.com/t/164910/thanksgiving-in-june-why-not#post_1196491
Then you remove the meat leaving a generous amount on the carcass. It makes slicing the meat really easy when you're not trying to get it next to the bone.
Stuff like the wings that really good for toothing babies, the tail, the side bones, the back bones...... you know all that stuff no one wants anyone to ever know you love to gnaw on?
You break down the carcass into pot sized pieces, cover in water and boil 10 to 12 hours, don't add anything, it doesn't need it. Its better than any air fresher you'll ever smell. You can add a bit more water as it evaporates. Just don't over do it and waste that flavor!
Allow to cool, drain/strain and pick all the bones out.
Bowl's the meat, measuring cup is the broth. You can stop here and just drink the broth! You can make soup. My last batch of tamales I used this broth with the masa....... OMG!
Start your roux, its a heavy smoky taste so a light roux works best, you just don't need that heavy nutty taste.
While the roux is making all happy happy show off your cutlery skills and chop the veggies! Onions, Bell Peppers, Celery, Garlic, Green Onions, Parsley.
As always 2 to 1. Two parts onion, 1 part bell pepper, 1 part celery (be careful with celery, it does cause a bland flavor and can if over done ruin a pot).
Add the onions to the hot roux, wilting the onions while reducing the heat from the pan.
After you see softening of the onions add the garlic.
When the onions and garlic are playing well together add the broth. Be careful! Cold broth into Hot oil can sneak up on ya in a hurry.
Add remaining veggies and a little andouille. Really don't over do the andouille, good andouille, a little goes a long way! AND I made this andouille.
http://www.smokingmeatforums.com/t/156295/andouille-foamheart
At this point I season, I didn't add salt, I only added two bay leaves, fresh chopped parsley, a pinch of cayenne and a bit of fresh thyme.
After an hour or so add the bowl of meat and whatever else you saved. Your rice has been done now for 45 mins easy. I always do the rice while first starting because..............
Because I am constantly in the kitchen, if I make the rice later on in the cook, I have been known to walk off and forget it was cooking.
Garnish with the green onion tops (the white bottoms I add to the gumbo pot about 5 mins. before serving), its a texture thing.
I didn't make the potato salad..... seems like all I have done since smoking that turkey is eat! LOL
That's it, its the easiest gumbo I think you can make, been having them for Christmas Eve supper since I was a kid.
Save the Thanksgiving turkey bones for the Christmas Eve supper.
Hope ya enjoyed it, I did. LOL
http://www.smokingmeatforums.com/t/164910/thanksgiving-in-june-why-not#post_1196491
Then you remove the meat leaving a generous amount on the carcass. It makes slicing the meat really easy when you're not trying to get it next to the bone.
Stuff like the wings that really good for toothing babies, the tail, the side bones, the back bones...... you know all that stuff no one wants anyone to ever know you love to gnaw on?
You break down the carcass into pot sized pieces, cover in water and boil 10 to 12 hours, don't add anything, it doesn't need it. Its better than any air fresher you'll ever smell. You can add a bit more water as it evaporates. Just don't over do it and waste that flavor!
Allow to cool, drain/strain and pick all the bones out.
Bowl's the meat, measuring cup is the broth. You can stop here and just drink the broth! You can make soup. My last batch of tamales I used this broth with the masa....... OMG!
Start your roux, its a heavy smoky taste so a light roux works best, you just don't need that heavy nutty taste.
While the roux is making all happy happy show off your cutlery skills and chop the veggies! Onions, Bell Peppers, Celery, Garlic, Green Onions, Parsley.
As always 2 to 1. Two parts onion, 1 part bell pepper, 1 part celery (be careful with celery, it does cause a bland flavor and can if over done ruin a pot).
Add the onions to the hot roux, wilting the onions while reducing the heat from the pan.
After you see softening of the onions add the garlic.
When the onions and garlic are playing well together add the broth. Be careful! Cold broth into Hot oil can sneak up on ya in a hurry.
Add remaining veggies and a little andouille. Really don't over do the andouille, good andouille, a little goes a long way! AND I made this andouille.
http://www.smokingmeatforums.com/t/156295/andouille-foamheart
At this point I season, I didn't add salt, I only added two bay leaves, fresh chopped parsley, a pinch of cayenne and a bit of fresh thyme.
After an hour or so add the bowl of meat and whatever else you saved. Your rice has been done now for 45 mins easy. I always do the rice while first starting because..............
Because I am constantly in the kitchen, if I make the rice later on in the cook, I have been known to walk off and forget it was cooking.
Garnish with the green onion tops (the white bottoms I add to the gumbo pot about 5 mins. before serving), its a texture thing.
I didn't make the potato salad..... seems like all I have done since smoking that turkey is eat! LOL
That's it, its the easiest gumbo I think you can make, been having them for Christmas Eve supper since I was a kid.
Save the Thanksgiving turkey bones for the Christmas Eve supper.
Hope ya enjoyed it, I did. LOL
Kevin, morning..... I think I can smell and taste that gumbo you got there......... my t fine....
The seasoning meats, tasso, andouille, sausage, are over used these days in Cajun coking. Why? Because it is easier to develop one roux profile and then add the seasoning meats to make it balance out the gumbo. The roux color was always used to develop the taste for the gumbo to compliment what was being cooked. Now with the availability of seasoning meats gumbo rouxs are now just a thickening agent.
The seasoning meats are today very common, and if you know which you like easily obtainable. Heck the even have turkey tasso!
You need to start expanding again, a sausage/andouille/tasso cream sauce is impressive and so easy to do. Once you get it down, you'll want to put it on everything from cornflakes to garlic bread! Pop said when he first tried it, you could put that on Labrador pooh (word here changed to be board PG rating compliment) and sell it to the tourists all day long......LOL
Thank ye my friend. It was funny I kept looking around thinking about opening Christmas presents for some strange reason........
Thank ye, I hope you get a chance to try it. It smells up the house something wonderful for two days!
leah elisheva
Master of the Pit
chefbowpro
Newbie
- Jun 8, 2014
- 14
- 11
I feel like I am back home reading the posts on here. I miss south La. Like u cannot imagine...bein a chef from there and knowing how to make all the killer foods is great to a fault. I just cannot get the qiality of seafood up here in NC. Not even close!
And fresh gator meat for my sauce piquant is unheard of round here! So I shoot soft shell turtles with my bowfishing rig and use it instead. Not the same but damn dats good chere!
My fam owned a rest on bourbon street about 200 years ago and we have recioes on pcs of paper from my grt grt grandmother. I will one day produce that cookbook in my head of recipes then and now....and show why they used what they did.
I must say this is my favorite forum on the net.....just great folks and loads of info!
And fresh gator meat for my sauce piquant is unheard of round here! So I shoot soft shell turtles with my bowfishing rig and use it instead. Not the same but damn dats good chere!
My fam owned a rest on bourbon street about 200 years ago and we have recioes on pcs of paper from my grt grt grandmother. I will one day produce that cookbook in my head of recipes then and now....and show why they used what they did.
I must say this is my favorite forum on the net.....just great folks and loads of info!
Thank you for the compliments. Typically I spent my entire youth trying to get away from the south and then its were I came back to in the end. Good food, good folks, good times, but you know nearly everywhere I have lived and I have had more permanent addresses than toes easily, I have enjoyed the people and good times. I am guessing its all mental, and I there are plenty of women who have told me I was, mental that is.
Thanks again, and listen, posting good recipes is what this is all about. Its like being a kid again with show and tell!
Last edited:
Its turning off cold now, remember that those smoked birds are just a gumbo looking for a place to happen!
Outstanding advice my good friend. Please allow me to BUMP one of the best gumbo tutorials ever.
b
jay5
Newbie
- Jun 30, 2015
- 1
- 10
Hey was wondering if the manufacturer was local or if you remember who they are. Curious as too how if looks and is steam involved in the kettle process of making the roux. real curious on the steam factor! or was it strictly oil or butter?
thanks, J
thanks, J
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Spammer PMs, Anybody Else?
- Started by chilerelleno
- Replies: 66
- Blowing Smoke Around the Smoker.
-
Lost my dad yesterday
- Started by normanaj
- Replies: 40
- Blowing Smoke Around the Smoker.
-
On the Edge of Trying Sausage Making
- Started by BrianGSDTexoma
- Replies: 35
- Sausage
-
Took a stroll this afternoon
- Started by Buckeyedude
- Replies: 33
- Field and Stream
-
Featured Blackened Rockfish...
- Started by Gonna Smoke
- Replies: 33
- Fish
