Gumbo, Eh! Canadian Made Gumbo Qview and Video

Discussion in 'Side Items' started by disco, Nov 26, 2013.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I made andouille a couple of days ago (http://www.smokingmeatforums.com/t/152882/canadian-andouille) and it is cold here with snow on the ground. I had to make gumbo. Of course, I also recognize that every member in Louisiana is guffawing at the thought of a Canadian making gumbo but I love it and will take the derision.

    The ingredients are:

    3/8 cup flour

    ¼ cup vegetable oil

    1 cup chopped onion

    1 cup chopped green pepper

    1 stalk celery, chopped

    3 cloves garlic, finely chopped

    ½ teaspoon dried thyme

    1/8 teaspoon cayenne

    ½ tablespoon flour

    1 cups diced tomatoes, drained

    2 cups chicken broth

    1/8 cup (1 ounce) soy sauce

    ¾ pound boneless skinless chicken thighs, diced

    ¼ pound Andouille sausage, diced (may substituted garlic sausage)

    ½ pound prawns, shelled, deveined

    ½ pound scallops

    I cooked the flour in a heavy pot over medium heat until it turned a tan colour.


    I took it off the heat and added 1/4 cup of oil.


    I covered the pot and put it on the bottom rack of a 350 F oven.


    After 35 minutes, it had the nice copper colour I like. I know some of the roux I have seen is much darker but this is the way I like it. Stop laughing at me Foamheart.


    I put it on medium heat and added the onion, green pepper and celery. I sauteed those in the roux until they softened.


    Then I added the garlic, extra flour, thyme and cayenne and sauteed until fragrant.


    The next addition was the tomatoes. I continued cooking for a couple of minutes to drive off some of the liquid.


    Then, the chicken broth and soy sauce are slowly mixed in. I bring it to a boil and reduce to a simmer.


    The chicken is added and simmers for 30 minutes.


    At this point, I let it cool and put it in the fridge because I had to be out that afternoon. You can do it up to a day in advance or just continue making it for immediate serving.

    I took it out of the fridge and added the andouille and simmered for 10 minutes.


    I added the prawns and scallops and simmered for 10 minutes more (they were frozen).


    I put a dollop of rice in a bowl and and put the gumbo over it. 


    The verdict: I have made this recipe before and love it. It has deep earthy tones, a touch of spice (be nice guys, I am Canadain) and lots of great flavours. You taste the seafood and andouille up front with a nice smooth yet spicy aftertaste. Sigh, I need another bowl. I am sure it would be considered tame by the real Cajun aficionados but it is perfect for me.

    If you have nothing better to do, I have also posted this as a youtube video and it is embedded below.

     
  2. timberjet

    timberjet Master of the Pit

    French canadian american here. Just my opinion but Bacon grease or rendered Lard for roux. Looks good though. Save some bacon grease. You will thank me.Vegetable oil is full of omega 3 FATTY ACIDS. Bad stuff. I would rather have good old good cholestorol 
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I think you will find that Canola has a blend of omega acids that are ok but bacon fat would be delicious.

    Disco
     
  4. timberjet

    timberjet Master of the Pit

    ahhh but when you heat canola or veg. oil over a certain temperature it becomes semi toxic. Now I use it if that is all I have but do not think it is healthier in any way. I do only butter too. no margerine.
     
  5. timberjet

    timberjet Master of the Pit

    I have done clarified bacon butter in roux too. If you have bacon fat you can do all kinds of things with it.
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Gumbo is soup that you like, over rice.........Who would have ever thought someone from the Great NorthWest territory could cook good gumbo.

    Excellent job Disco, You had me almost smelling it. The Andouille looked pretty good too!

    I was most impressed that you could stir so fast, like a blender without splatter, must take years of practice to master that! 
     
    Last edited: Nov 26, 2013
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks Foamheart. As for the stirring fast, if you drink good Canadian rye whisky, you can do almost anything. At least you think you can.

    Disco
     
  8. As a Louisianan I will tell you if you don't follow it to a tee then they'll verbally abuse you. That being said I just finished two gumbos for tomorrow. One is chicken, andouille and green onion sausage and the other is veggie gumbo. I have cooked gumbo from my family's gatherings for years nut about 4 years ago several quit eating meat. So I came up with this recipe and I don't care if people want to say it's not a gumbo. It's a hit every year. That said carry on from Louisiana.

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    Lenny’s Vegetable Gumbo

    2 serrano peppers
    2 jalapeño chili peppers
    1 large bell pepper
    1/2 cup canola oil
    1/2 cup all-purpose flour
    4 celery ribs, chopped (the following 3 were replaced with 1 lb frozen trinity)
    2 large onion, chopped
    3 green bell peppers, chopped
    8-10 cups water
    6-8 vegetable bouillon cubes (couldn't find veg. stock)
    1-2 teaspoons garlic, minced
    Cajun seasoning to taste
    filé powder as desired
    1 can stewed tomatoes (I did not drain)
    2 zucchini peeled, halved and sliced
    2 sweet potato, peeled and cubed
    1 can canned red beans (I did not drain)
    1 can canned black-eye peas (I did not drain)
    2 cups frozen cut okra, thawed

    1. Preheat oven to broil.

    2. Arrange the serrano, bell, and jalapeño chili peppers on a baking sheet and place in the oven. Watch carefully and broil just until the skins blacken and blister, 4 to 5 minutes. Turn the peppers and continue broiling until all sides are blackened. Remove the peppers from the oven and place in a sealed paper bag to steam. After 15 to 20 minutes, remove peppers from the bag and peel off the crispy black skin. Remove stems and seeds from the peppers, coarsely chop, and place in a bowl.

    3. DO NOT WALK AWAY FOR THIS PART. Heat the canola oil in a large skillet over medium heat until a pinch of flour sprinkled over the oil just begins to bubble. Whisk in the rest of the flour and cook, whisking continuously, until the mixture is well blended and dark brown, about 20 minutes. Once it becomes dark brown, remove the roux from the heat. IF YOU BURN IT, START OVER!

    4. Add the trinity to stop cooking process. Cook and stir until the vegetables are tender and the onion is transparent, about 5 minutes. Stir water and bouillon cubes. Stir until roux is blended into liquid.

    5. Stir the remaining vegetables into pot and simmer.  When sweet potatoes start to get tender, adjust seasoning with Cajun seasoning and filé powder. It's finished when potatoes are tender and it tastes good to you.
     

    Serve over rice or quinoa.

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  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks for your recipe. I have vegetarian friends and will likely give it a try.

    Disco
     
  10. Technically it's probably doesn't fall into the gumbo category. But my family and I are from New Orleans and I'm married to a coon-ass (Cajun term of endearment) so it's not up for debate. All I know is I took about 5 recipes and made this one. Every year everyone takes some home and I get more of the meat gumbo. Happy happy happy. It is good thought and that's what cooking's all about. Enjoy.
     
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I suspect that my poor Canadian version would get me drummed out of Louisiana but I agree cooking is about making what you like. Happy Thanksgiving and enjoy the gumbo!

    Disco
     
  12. Let me try again. Technically MY veggie gumbo isn't a gumbo. Yours on the other hands (with the exception of the soy sauce and scallops) is pretty much a gumbo. Happy Thanksgiving from Louisiana.
     
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks! Scallops are common here and a favourite of the missus. That out-weighs gumbo tradition!

    Disco
     
  14. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Cant believe that I missed this gumbo cook… Sorry that I'm late.  Looks like a great gumbo Disco  ….Need a little french bread for dunkin….
     
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks. The missus did pick up a whole wheat baguette. You gotta love soup and bread.
     
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Soup? Rice makes it Gumbo.

    Sadly on the home front, a greaseless fried turkey is NOT going to make gumbo here..... There is always Christmas to hope for.
     
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Ah, I bow to the Master. A fried turkey will still make great stock!

    Disco
     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    LOL... normally I would agree, but this poor bird was injected and rubbed with a new secret recipe. I am pretty sure I wouldn't enjoy the gumbo. LOL

    But they are building some great memories......LOL

    As soon as the holidays are past, I have a couple a turkeys now hidden in the freezer.
     
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Our Thanksgiving was last month. I hope yours will be as good as mine was with love, joy and thanks.

    Disco
     
  20. I have made gumbo several different ways that tasted OK but it wasn't until I used an old Louisiana woman's recipe and Fomehearts roux technique that I hit pay dirt. As Fomeheart says "it's what ever you like" We like our roux one click away from burned supper dark for that supper rich taste and loads of oakra. I like sea food but the one who needs to be pleased (as Al says) does not so I only use chicken and sausage, next time I I will fry the sausage. Sea food also require a lighter roux that I don't like as well so I am OK with Chicken and sausage. Fomeheart you are the undisputed master of gumbo and many other dishes, brines and smokes, when you are not on the forms I think I can speak for every one when I say we miss you. You are a world of cooking, smoking and brining knowledge and if you ever put that knowledge in a book I'll not only buy it, I'll promote it to everyone I know.
    Randy,
     

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