Seafood Gumbo! (1 Viewer)

[Joe OKC]

Been meaning to post on this thread... and plus rep for a good looking bowl o gumbo...

Joe

 

[SAINT BIGAL]

Didn't see it mentioned but I usually cook my okra and rinse before adding to my gumbo. Helps cut down on the slime...

 

[MLU]

I stir the roux for one beer long.

 

[buzd]

I stir the roux for one beer long.

Mine usually takes 3.

 

[stunpals]

That's a good lookin bowl.

and floors :17:

Has anyone mentioned to the non-gumbo eater that a cast iron skillet/pot for the roux ?

 

[dtc]

Everything except for the roux is easy. The roux takes a very long time to make and it involves low heat and constant stirring. I make mine a little on the light side. Some folks can make their roux dark in under 20 minutes using higher heat, but you have to be careful because it can burn really easy.

I tell you what, if for some reason we have to travel to Philly in the playoffs, I may try to make it up there and we could tailgate and I will make gumbo.

That's a very light blonde roux. I prefer my seafood to have a much, much darker version, but it's all good and not as hard as people make it out to be.

The easy way is to combine 1c all purpose flour by whisking it into 1c hot fat. Use duck fat, pork fat, vegetable oil or whatever, but get it hot to nearly smoking in a heavy pan and toss in flour. It'll sizzle and you have to keep whisking constantly for 10 or so minutes, but by the time it gets to the color of mahogany, you're golden. Then add veggies and proceed to yumminess.

 

[dtc]

1 (Do not put the trinity in the roux when the pot is on the fire and it is at a high heat. It will burn!!)

To each their own, but I completely disagree. The key to my award winning all time greatest gumbo is exactly the opposite of what you're suggesting. I'm not saying yours isn't great, but just different.

Definitely have your trinity chopped and ready, but I get my roux way darker and hot to smoking where you think it's about to burn and then toss in my onions.

Putting in the onions for a couple minutes before the rest of the trinity allows you to get an even darker and more rich flavor and a darker color as you caramelize the onions which not only makes them sweeter, but cools down the roux so you don't burn the peppers and celery. Add garlic last just before stock.

 

[dtc]

This is the beauty of gumbo. You can make it the way you want it with the stuff you like in it. I have never eaten a gumbo that was not good. It may not have been as great as the way I fix it but it was still good.

That's god's truth.

 

[dtc]

I stir the roux for one beer long.

You cook fast and drink slowly or like blonde roux.

Mine usually takes 3.

You drink fast, cook colder or like it dark.

It's like a fingerprint.

 

[The_Burning_Bush]

This is what I made, this was the first time trying it without using some seasoning mix of some sorts. It's not bad at all but it's lacking a little something.

 

[gboudx]

To each their own, but I completely disagree. The key to my award winning all time greatest gumbo is exactly the opposite of what you're suggesting. I'm not saying yours isn't great, but just different.

Definitely have your trinity chopped and ready, but I get my roux way darker and hot to smoking where you think it's about to burn and then toss in my onions.

Putting in the onions for a couple minutes before the rest of the trinity allows you to get an even darker and more rich flavor and a darker color as you caramelize the onions which not only makes them sweeter, but cools down the roux so you don't burn the peppers and celery. Add garlic last just before stock.

We are on the same wavelength here. I much prefer a dark roux for it's richer flavor. But I've always thrown the onions, garlic, peppers and celery at the same time. I'll try onions first next time, which may be this weekend. I have the smoked turkey carcass from Thanksgiving to make the stock.

 

[BoatsNBeer]

The easy way is to combine 1c all purpose flour by whisking it into 1c hot fat. Use duck fat, pork fat, vegetable oil or whatever, but get it hot to nearly smoking in a heavy pan and toss in flour. It'll sizzle and you have to keep whisking constantly for 10 or so minutes, but by the time it gets to the color of mahogany, you're golden. Then add veggies and proceed to yumminess.

That's exactly how I do it. I made chicken stew Monday night and timed it until I got a dark roux and it was just at about 10 minutes. In fact, I'm heating up a bowl of the stew and rice right now. :17:

 

[blackngoldmike]

We are on the same wavelength here. I much prefer a dark roux for it's richer flavor. But I've always thrown the onions, garlic, peppers and celery at the same time. I'll try onions first next time, which may be this weekend. I have the smoked turkey carcass from Thanksgiving to make the stock.

I definately prefer darker as well, but like I said, I made it for my wifes family and they do not want me to go darker for some reason. I like the onions first idea as well, I will definately try it next time.

 

[blackngoldmike]

Been meaning to post on this thread... and plus rep for a good looking bowl o gumbo...

Joe

Thanks Joe!