Gumbo 2nd try

Discussion in 'General Discussion' started by tropics, Sep 26, 2015.

  1. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Found a recipe online last year and it came out okay.searched on here and was amazed at the Gumbo info (Foam) so being we liked it.

    Lets do some pics

    Calderon 


    Players for today

    Double smoked Sausage and Chicken Thighs


    Sausage browning


    Set aside to put back in the Roux


    Thighs I did not remove the skin


    After sauteing I boiled to finish cooking


    Onion,celery,bell pepper ready for the Roux


    Thighs are out cooling


    Roux starting and yes I left some of the bits in the pot


    30 minutes into it 


    Now you you know how fast you can lose this so wife took a pic for me


    getting darker


    Chicken stock being added


    Simmering 


    Chicken was added then the green onions and file to finish


    Stirred and simmered for another 10 minutes.

    Finished pics later

    Thanks for looking 

    Richie

    Transferred to a smaller pot


    Served over White Rice.


     Thanks for watching

    Richie
     
    Last edited: Sep 27, 2015
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Wow, nice job Richie ! I really need to do some gumbo, yours looks real tasty ! Nice thread ! :drool
     
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Gumbo = soup over rice.......

    Looks good Richie. I will suggest that instead of the wife taking pictures during the roux, you get her to hold your beer. That way you can concentrate better on the roux, and she can give you a drink.

    Hope it comes out to your liking. Its so easy to bend the recipe to your will once you do your first one.
     
  4. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Looks good, but, where's the okra?
     
    pauladelaine likes this.
  5. b-one

    b-one Smoking Guru OTBS Member

    Looking tasty!:drool
     
  6. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey Richie.

    Looking good.  [​IMG]    Waiting for the final pics.

    Gary 
     
  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Justin it is tasty,my wife and I enjoyed it last night.Thanks for the Points I appreciate it

    Richie
     
  8. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Kevin We enjoyed our dinner,just have to remember next time to make some Corn Bread.

    Richie
     
  9. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Tried Okra once wasn't for me.Thanks for dropping by

    Richie
     
  10. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    that it is.

    Richie
     
  11. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Gary thanks for stopping by and the nice comment  the finished dish is posted

    Richie
     
  12. Truth be told we don't put okra in our gumbo very often down in cajun country. There are many subtle and not so subtle regional variations in the cooking throughout Louisiana. I had some relatives from Brusly and Port Allen area that put okra in their gumbo often. I was born and raised in Baton Rouge and every so often had gumbo with okra in it. I moved to Lafayette later in life and in all my years living in Lafayette, I never saw okra in gumbo. Go figure. 

    The further east you get, toward New Orleans, the roux gets lighter and subsequently thicker (the darker the roux the less thickening power it has). As you get further west, toward Lafayette and cajun country, the roux for gumbo gets darker and you get subsequently thinner gumbo. FWIW, as mentioned by Foam, gumbo is a soup. It is in the soup section on menus in restaurants in Acadiana (that't the official term for cajun country-the area surrounding Lafayette). The reason we put a little rice in it is because we put rice in everything. So typically, its not something served over rice, like rice and gravy, but soup that we put a little rice in when we serve it. If you want to get really hardcore cajun we eat gumbo with potato salad quite often and you will likely see someone plopping a dollop of tater salad in their bowl of gumbo as well. Hell, then tear off a hunk of french bread and go to dipping!!! Damn, Im getting hungry as I am typing. 

    One other little tidbit: In cajun country, tomatoes are not allowed in the same zip code as gumbo. Any recipe that has tomatoes in the Gumbo is not cajun gumbo and the cook who does this is subject to jail time or steep fine of both!!

    Having said all of that, it is really what you like so the main thing is to have fun and enjoy. As an example, I visited a friend out of state once who served me "Jambalaya". This stuff wasn't near bout even close to anything resembling Jambalaya. But ya know what?? It was damn delicious. It wasn't Jambalaya but it was good whatever it was. We pushed away from the table fat and happy and thats all that really matters. 

    Laissez les bons temps rouler!
     
    pauladelaine likes this.
  13. Oh, and Tropics, you Gumbo looks damn good. I'd sure eat it. 
     
  14. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Fine looking gumbo!

     Like tbrtt1 says gumbos down here in Louisiana vary from not only town to town but even from family to family.

    The Cajun part of the state makes a good dark roux and yes we Love a scoop of tater salad right in the middle of the bowl.

      The new Orleans area / creoles do use tomatoes in their gumbo.  I use okra in my chicken / sausage / andoullie gumbo but not in my seafood gumbo.

     Also i only use rice in seafood gumbo . The flavors of the seafood can be changed / covered up by the potato salad.

     Now that you know how to make a good gumbo. PLEASE PLEASE PLEASE  go to any restaurant in your area that serves something they call gumbo and set them straight on what it is and how it's made.
     
  15. bbqwillie

    bbqwillie Smoking Fanatic

    +1 on that!

    One other reason rice is historically important in Acadiana is Riviana Rice. They had massive rice fields in the area West and South of Lafayette, stretching almost to Lake Charles. Rice was cheap and plentiful. And I like okra in my gumbo...... [​IMG]
     
  16. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Richie, Fine looking gumbo sir ![​IMG]
     
  17. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    I use some tomato and a good amount of okra in my seafood gumbo and serve it over rice. I grow a lot of okra and use it in other dishes as well. Pickled okra is awesome as well.
     
  18. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    CM Thanks It is tasty and I think it will get better as I learn.Thanks for the Point I appreciate it

    Richie
     
  19. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Richie, I find it tastes even better the next day.
     
  20. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Gumbo = soup over rice

    Every one has their own favorites and stories. Its just like smoking! There is isn't a wrong way just the way you are trying it today.

    A couple more gumbos and you'll be telling stories too....... <chuckles> the more you hear the more you'll form your gumbo.

    Personally I like a shrimp & okra or a chicken and okra gumbo, but I like okra. Course I like oysters and andouille, and crab, and sausage, and etc..... Man when you start making your andouille and sausage to your own taste just for jambalaya and gumbo, you just knock it out of the park!

    Gumbo is like the old story of the traveling soldiers and the pot of rock soup.

    Before you ask:

    https://en.wikipedia.org/wiki/Stone_Soup

    PS Captain Kangaroo told the story bestest!
     
    Last edited: Sep 27, 2015

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