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gumbo.. its finally time! - Page 2

post #21 of 31
Thread Starter 
Thanks C! ;)
post #22 of 31

Man that looks great, good job. Went to NO. this yr for the first time and I could not get enough, with your smoked chicken I bet is the bomb :drool:

post #23 of 31

Looks fantastic!!! I just made my first Gumbo a couple weeks ago. And yes it's for eating anytime of the day IMHO!

post #24 of 31
Thread Starter 
Quote:
Originally Posted by driedstick View Post

Man that looks great, good job. Went to NO. this yr for the first time and I could not get enough, with your smoked chicken I bet is the bomb drool.gif:
Thanks man. I wenr to NO last yest first time too.. loved that place

Quote:
Originally Posted by SmokinHusker View Post

Looks fantastic!!! I just made my first Gumbo a couple weeks ago. And yes it's for eating anytime of the day IMHO!
And thanks Alesia.. your gumbo is what sparked mine.. and emans recipe of course!
post #25 of 31
I also love Nola when I go down there!!icon_lol.gif
post #26 of 31

Great post,looks brilliant.:drool I have had a few discussions about Gumbo with Foamheart.Love the idea of authentic regional food. My late parents both used to sing the Hank Williams song" Jambalaya,catfish pie ,seafood gumbo.."which is only of interest because it was in small town Australia in the 60s & 70s. :biggrin:

post #27 of 31
Thread Starter 
Quote:
Originally Posted by Moikel View Post

Great post,looks brilliant.drool.gif I have had a few discussions about Gumbo with Foamheart.Love the idea of authentic regional food. My late parents both used to sing the Hank Williams song" Jambalaya,catfish pie ,seafood gumbo.."which is only of interest because it was in small town Australia in the 60s & 70s. biggrin.gif
Thanks Mick.
You cant go wrong with the Gumbo mick.... its just all around goodness!
post #28 of 31

I use a brown roux to thicken along with file and okra.

post #29 of 31
Raised in Louisiana I learned to love gumbo at an early age. Turkey gumbo is second only to seafood gumbo in my estimation. Never use okra in mine but always make a roux. Always make mine a light golden brown. Thickens well without a "burned" flavor. Simmering it slowly is the key, with lots of stirring. I use a metal spatula to stir it almost continually so it browns evenly. I'm looking forward to smoking a turkey this year. Have to make sure to get one big enough to have plenty leftovers for gumbo the day after.grilling_smilie.gif
post #30 of 31
Thread Starter 
Quote:
Originally Posted by Chuck41 View Post

Raised in Louisiana I learned to love gumbo at an early age. Turkey gumbo is second only to seafood gumbo in my estimation. Never use okra in mine but always make a roux. Always make mine a light golden brown. Thickens well without a "burned" flavor. Simmering it slowly is the key, with lots of stirring. I use a metal spatula to stir it almost continually so it browns evenly. I'm looking forward to smoking a turkey this year. Have to make sure to get one big enough to have plenty leftovers for gumbo the day after.grilling_smilie.gif


I too cant wait for some smoked turkey just for leftovers. ...but.. why go one big turk... just smoke 2 or 3 smaller ones... more food.. more flavor options. .. and best of.. more bones. ;)
post #31 of 31
Quote:
Originally Posted by Moikel View Post

Great post,looks brilliant.drool.gif I have had a few discussions about Gumbo with Foamheart.Love the idea of authentic regional food. My late parents both used to sing the Hank Williams song" Jambalaya,catfish pie ,seafood gumbo.."which is only of interest because it was in small town Australia in the 60s & 70s. biggrin.gif
Crawfish pie police.gif
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