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So there was a murder recently from a fight that started from an argument about a gumbo recipe. http://www.nydailynews.com/sports/college/florida-state-mascot-killed-gumbo-argument-article-1.2275168 I want that recipe.
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Jun 29, 2015 20:36
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| # ¿ Apr 26, 2024 17:53 |
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My gumbo spice mixture is equal parts Old Bay and Rex Creole seasoning. The logic being the strong celery seed flavor in Old Bay goes well with the seafood and the actual celery being in the Trinity. And the Rex had a nice ingredient list, more complex than Tony Chachere's. They're both salty, so you basically salt-to-taste.
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Jul 6, 2015 01:58
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drat, I haven't made gumbo in forever. Still probably the best thing I've made. Probably will once the the fresh red Cayennes come in in the garden.
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Jul 6, 2015 02:44
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I made a roux with straight butter recently and it went to a nice brown way faster than with vegetable oil. 1 stick butter (1/2 cup), 1/2 cup AP flour. Did I actually make brown butter+flour and not a real roux? Final result of gumbo tasted great still. I use okra and filé powder as well so there's no lack of thickening there.
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Aug 19, 2015 20:13
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Made a gumbo with a roux properly measuring it out and drat, the thickening power is way stronger than I thought. 6 oz of butter, 6 oz of flour. Before I just eyeballed the flour bc I didn't have a scale, I probably used way less. It was a nice light brown when I added the veg to stop it. I meant to use AP flour, but I only had bread flour on hand. Does it make a difference? Very thick texture and I think it made the gumbo more filling.
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May 2, 2016 19:11
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Ate 2 big lobsters as sort of a celebratory thing and boiled down the bodies afterward to make lobster stock. Thinking of using it for something Cajun-esque. I usually make Gumbo but I'm thinking going for Jumbalaya from-scratch. Would that be good? Also, is Jasmine rice acceptable? I also have Basmati on hand, but I figure the former would be better.
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Jul 28, 2016 16:02
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I watched a recent episode of Bizarre Foods with Andrew Zimmern he was in Louisiana. He was with this legendary old lady cook. She roasted her okra in the oven before using it in the gumbo. Anybody ever try a technique like that? My gumbo is probably the highest effort thing I make and it would definitely add a step, would have to be really good.
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Sep 7, 2017 17:35
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Was watching beat Bobby Flay and the chef challenged him on Chicken Gumbo and won, pretty rare for a challenger to win. She put potato salad made with creole mustard right in the bowl. Otherwise mostly traditional recipe. Weird choice but could be good. I think that would be fun to have on the side. Bobby did a grab-bag of different techniques, blackened chicken, deep fried okra, dirty rice. I often like his approach but not here.
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Apr 10, 2019 18:50
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Maybe a dumb question but are fully ripe (non green) bell peppers ever used in the vegetable trinity? My gumbo I make shrimp broth from the heads, tails, and shells first, then add the actual shrimp at the very end.
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Oct 30, 2019 17:08
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Phil Moscowitz posted:Also I've started putting the onions and peppers through the processor to get them really fine, I like the way the gumbo comes out less crowded and the things that are in it (meat, shrimps, whatever) can shine better. I might start doing that. Bell peppers are a bitch to dice quickly. I do roux (more brown than black), okra, and filé, with filé at the very end.
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Nov 18, 2019 17:39
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| # ¿ Apr 26, 2024 17:53 |
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Made gumbo again, it had been forever. Shrimp broth from heads tails shells, roux to a light brown, trinity+garlic, sausage, okra, shrimp at the end, cajun seasoning, old bay, filé powder, lemon juice and malt vinegar. Only real non traditional thing I did was finish with chopped culantro herb as well. Feel like it fits with the flavors.
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Jun 11, 2021 14:17
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