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The temperature plummeted to 70 degrees yesterday (virtually winter!), so it was obviously time to make chicken and sausage gumbo! It was raining just a bit and I was exhausted from working all day so I decided to use what I had rather than ride the motorcycle to the store. This meant carrots instead of celery, though celery seed helped a bit while stewing, and smoked turkey sausage instead of andouille. Blasphemy, I know, but while I normally make a dark-ish red roux for my gumbo, I decided to go a bit more blonde for the more delicate flavor of the turkey sausage. It worked surprisingly well. The okra was frozen and store bought, so not optimal, but still worked. I normally have either fresh or stewed okra grown and canned by family. I have some leftover shrimp in the freezer from a wedding in Algiers Point last week and some crab, so I think on my next day off or so I'll do a more creole-style seafood gumbo. I haven't made a green gumbo in years, so I think I'm going to give that a try in the near future as well. Breaky posted:Oh gently caress yes meat pies While I'm not a Natchitoches meat pie aficionado, my family has for many years had a tradition of stopping at the same divey spot in Many for meat pies or crawfish pies while on the way to see my grandmother's family near Shreveport. The last time I was up that way was when my grandmother passed away, and my brother and I shared a hotel room near Minden for the funeral. We hadn't seen each other in several years since he'd moved to Iowa, and even though we were physically and mentally drained from the all-day wake, we wanted to catch up that night. So my brother walks across the street to the gas station to buy beer, but comes back with two Yoo-Hoos. I've lived in Louisiana my entire life and, until that point, I'd had no idea there were dry parishes.
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Oct 22, 2013 17:18
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So apparently what I've had as "green gumbo" isn't exactly that. Years ago, when I was vegetarian, some friends and I would make "green gumbo" by starting a gumbo the traditional way with a roux, trinity, maybe some garlic, and then incorporating the stock (vegetable at the time). After that got well and going, we'd chop up a bunch of turnip, collard, and/or mustard greens and stew them until just tender. A delicious stew of greens to be sure, but recently I've discovered that was not quite a gumbo z'herbes. Seems like a green gumbo has a much larger amount and variety of greens, and tends to be more blended. Most pictures I've seen makes it look comparable to an Indian saag. It's not something I've seen in restaurants that I've been to, though I guess I could try asking for it off-menu during Lent. I've looked up recipes and it looks delicious, but I was wondering if any south Louisiana goons have a favorite recipe or maybe a certain preparation their family typically uses. e: A friend told me to try Dooky Chase, has anyone tried theirs? Mushika fucked around with this message at 22:48 on Nov 26, 2013 |
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Nov 26, 2013 22:39
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GrAviTy84 posted:This thread needs more pictures. That sounds and looks pretty freaking awesome and there's no excuse for me not having tried doing a gumbo z'herbes yet. ...except that I'm all up to my gullet in chickens. My wife decided last year that we were going to raise chickens for eggs, and I thought this was a good idea at the time. By December we were the proud caretakers of fifteen white leghorn chicks from an LSU Agriculture Department animal husbandry class thing (long story). Those chicks quickly became fully grown chickens. The ten hens haven't started laying yet, but drat did the five roosters start crowing at a young age. Baton Rouge has strict laws against roosters: none within the city limits because of the nuisance their noise makes. We knew we would need to do them in eventually, but when an Animal Control officer came to investigate a call about one of our neighbor's dogs and started asking about the rooster crowing from our house, we knew it was time. Last week, we "took care" of the two loudest culprits. One went into the freezer and one went into the soup pot, both after resting in the fridge for 24+ hours to tenderize. We did a very simple chicken soup for our first try: we stewed down the chicken for quite a while and then sauteed up some onion, carrot, and celery, threw the meat and vegetables together with some bay leaf and a handful of field peas, and let that simmer for a bit. Holy beejeezus was it good. I'm kind of a recovering vegetarian, so cooking animals is not really something I'm terribly experienced with, but I must have done something right because even though there wasn't a tremendous amount of meat on the rooster (him being a layer and not a meat chicken, and a rooster at that), the soup had an amazing flavor and... texture? mouthfeel? I don't know how to describe it, but the stock must have had a ton of collagen or whatever in it because it was thick but silky and when the leftovers hit the fridge for a while it became almost an aspic. Anyway, I've got myself a rooster sitting in the freezer and a few more that will be going the way of the knife in the next week or two and I'm entertaining ideas about what to do next. I'm thinking something stewish, like a chicken sauce piquante. Of course I'll do a gumbo, jambalaya, and/or etouffee soon, but I want to do something different than what I'd normally do. Maybe something like a couvillion but with chicken instead of seafood? I even thought about trying to make smoked chicken sausage, but I've never done sausage before and it sounds like a lot of work for the smallish quantities that I'll be dealing with.
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Mar 21, 2014 02:24
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So it's crawfish boil time of year and I've never tried doing it myself. My wife went to the Breaux Bridge Crawfish festival recently and made me jealous with her tales of deliciousness. Is it worth investing in a rig if I'm only going to do it a few times a year? Or just stick with paying a little more per pound and getting them preboiled and not dealing with the mess of it all? When I go out to family boils, cleanup is simple: load the back of someone's truck with the refuse, drive it out to the nearby bayou and dump (watching the aquatic feeding frenzy is a bonus). I'm in Mid-City Baton Rouge, though, and it's not quite as easy for setup and cleanup. That, and I'd have to learn how to use a propane rig.
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May 8, 2014 11:35
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Breaky posted:I'd say get one unless you are really strapped for cash. You'll only do it a few times a year because it's a short season anyway. To me it would be like having a backyard patio and not having a grill. Learning how to use the propane rig is dead simple, easier than using a gas grill really. Also you can use the rig to do big-scale fish frying or gumbo / jambalaya if you need to cook a bunch at once for something. That's kind of what I was thinking. I love cooking outdoors (I even cook on our chiminea, hell why not, you've got a fire going, cook on it) and we like to have family from out of town come and stay with us. Sometimes a lot of family. I figured the propane rig might be good to have for that. How difficult is jambalaya as compared to the stove top? I can't imagine gumbo being any more difficult, but I could see jambalaya being tricky as far as not burning the rice and whatnot. e: This is also the first place I've lived in a very long time with a nice backyard and accommodations for family to stay with us, hence not having much of a reason for much more than a small barbeque grill up until recently. Mushika fucked around with this message at 11:54 on May 8, 2014 |
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May 8, 2014 11:51
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Breaky posted:I started doing Jambalaya on a propane rig at tailgates for college football games. For starters, you'll never get it quite perfect compared to your own kitchen. You'll end up having either a little bit burned on the bottom every time (which is fine) or the whole thing will be a little bit mushy. Welp, I think you sold me on it. Is this also how you would fry a turkey? Not sure I really want to delve into that, just curious. Also, is it possible to cook low and slow, or is a propane rig by definition a high heat/high speed deal? Ever since I was a vegan, I've wanted to have a "seitan boil" instead of a seafood boil, and I still have loads of veggie friends and family that would love that, but gluten really needs low, slow heat. It'd still fill the same summer backyard role (ice chest of beer, kids and dogs running around, drunken uncle trying to convince you that Nazareth was a great band, crazy neighbor starting random fires), just a little slower.
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May 9, 2014 14:53
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THE MACHO MAN posted:Seconding the hell out of this. It's about as divey as it gets, but the food is awesome. I never heard of any of the other times until this past year. I was amped because of the food, and the promise of a roving bulldog that hangs there. I did not see the dog, but the food rules. The jambalaya is what's up. Get it supreme. Is Ozzy still around? I haven't been to Coop's in a few years, but Ozzy was looking a bit grizzled the last time I was there. I hope he's still kicking. I haven't been to Verti Mart in many years. I've heard it has changed a lot, but I do have very fond memories of french fry poboys at three in the morning. e: fond and vague
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Mar 16, 2015 14:39
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Nooner posted:Thanks, I will def try this and report back. As much as I like Tony's I'll admit the saltyness can be overbearing sometimes Phil's recipe is solid, but I would go a step further and use finely ground celery seed rather than celery salt. I like to salt separately than I season. I tend to season early and salt late when I cook. Alternately, if you're looking for a quick convenience seasoning, Tony's makes a salt-free option.
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Oct 1, 2015 11:46
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John Folse's Encyclopedia of Cajun & Creole cuisine is excellent. It's a great read, though I haven't tried the recipes. They seem solid, though. It has a ton of history and the photography is really great. If I remember correctly, the hardcopy came with a PDF version as well, so that's pretty handy. I'm definitely going to have to get that Picayune cookbook, though. e: My mother got a copy when it came out. I don't own it myself, so I'm not 100% about the PDF. There appears to be a "multimedia CD" version that's way more expensive, so that may be what I'm remembering. Anyway, link: http://www.amazon.com/The-Encyclopedia-Cajun-Creole-Cuisine/dp/0970445717 Mushika fucked around with this message at 14:56 on Oct 12, 2015 |
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Oct 12, 2015 14:50
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That Works posted:DUCK I do believe I know what I'll be doing as soon as the weather gets chilly. I have this really great smoked and dried venison sausage that I got outside of Austin recently that I'm curious about trying in a gumbo. It wouldn't need to be browned, but I might simmer it in the stock first, but hopefully not long enough to lose its "toothsomeness" since it's not quite jerky-dry, but much drier than regular andouille or other smoked sausage. I think it would work well with duck. A nice "hoo boy, it finally done got cold" kind of gumbo. Of course, I have a ton of sausage from the farmer's market that needs to be dealt with so maybe I'll save the dried sausage for something else.
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Nov 5, 2015 13:23
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Shooting Blanks posted:Oyster stuffing is definitely a thing, but I've never had it myself. Seems strange to me as well. I've never prepared it myself, but I've had some pretty bangin' oyster dressing in my time, but not exactly stuffing. It was always prepared outside of and served alongside the bird. You would think that oysters would work naturally with a rice base, but I've only ever had it with a cornbread base. Also, I'm pretty sure that dressing is one of the few applications that canned oysters are appropriate for (though I wouldn't admit that in public).
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Feb 23, 2016 18:05
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That Works posted:Nope, Is it terrible that I'm completely fine with using carrots in addition to the trinity? I like carrots. I can't grow avocados, but if I can't have them because they aren't a wetland crop, well just shoot me now. Tell me I can't have sauerkraut and I might as well go get eaten by a bull shark in the lake.
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Aug 14, 2016 14:09
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It sounds like a lovely stew with lots of great ingredients. It just doesn't sound like a gumbo. I'm no expert, but I'm not going to call Romanian beet Borș a Ukrainian Borshch, though I'm sure both are pretty awesome. Throw whatever you want in your stew pot. Just don't call it what it ain't.
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Sep 16, 2016 04:15
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Phil Moscowitz posted:I love etouffee but it's so goddamn rich and thick I feel like my arteries are clogging as I eat it That means you're doing it right.
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Oct 3, 2016 03:13
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Phil Moscowitz posted:My father in law makes etouffee 5-6 gallons at a time and freezes them in quart containers to stick the freezer. Great to pull out on a winter night. Smart man, that one. You married well. When can I come over for dinner?
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Oct 3, 2016 05:52
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I think I might be a terrible person. I actually prefer duck and sausage (or other kinds of game) gumbo to seafood gumbo. Yours looks delicious, though.
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Feb 13, 2017 21:52
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That Works posted:Nothing wrong with that. Don't get me wrong; I love seafood. It's just that, to me, shrimp, crab, etc. do far better with more creole style dishes, like etouffee and whatnot, or just enjoyed on their own. Gumbo, to my taste, is more of a rustic stew. One day, I'll make a venison sausage, rabbit, and duck gumbo and I will be a very happy man. Wait, why the hell haven't I? I wonder how difficult it would be to do over a campfire...
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Feb 13, 2017 22:04
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Phil Moscowitz posted:I bet that was pretty tasty... [/drool]
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Mar 1, 2017 23:30
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Reposting this from the Anti Food Porn Thread in GBS, because I couldn't help it:quote:1 1/2 lb. cleaned, cooked shrimp Nope. Just nope.
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Aug 31, 2017 15:58
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That Works posted:I've used that exact recipe as well. It's a good one. Interesting, I've never tried that. It sounds like it would work well breaking down a bunch of onions for a classic French onion soup (among other things). Or is that common practice and I'm just unaware?
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Sep 1, 2017 16:46
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I've never owned a pressure cooker, but I guess it's time to buy one.
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Sep 1, 2017 19:01
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That Works posted:Also if you don't have some cans of Blue Runner redbeans stashed away you should. They are good and you can just heat and dump on rice with or without meat added. This is wisdom. I usually keep a case of cans in the pantry. My wife and I work really long hours and it's just too easy to cook some rice and dump that can. Blue Runner is quite good, and not just the red beans.
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Feb 27, 2018 19:47
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Moatman posted:Of the roux? No. Of the gumbo? Hang on I think you nailed it as well. Some people prefer a more blonde roux for a thicker gumbo, but I prefer a darker roux and thinner gumbo myself. I like the toasty, nutty flavor of a dark roux. Especially with poultry and sausage. Duck, andouille, and a dark roux do a badass gumbo make.
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Apr 2, 2018 05:06
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I love seafood gumbo, but I love duck and sausage gumbo even more. I have this dream where I go duck hunting and wild boar hunting and make gumbo with the results. Who was that goon who would go out barefoot at night in his brother's rice field and kill boars with a spear and who would fly an RC airplane and shoot fireworks at his kids? I need to get with that guy.
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Aug 16, 2018 18:49
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I don't think I encountered shrimp and grits in south Louisiana until ten-ish years ago. I think it's more of a southern thing rather than a Louisiana thing, though it has become a common brunch item. Personally, I can think of better things to do with both shrimp and grits. e: I'd never even heard of Ruby Slipper and apparently I live like a block away from one. Is it worth checking out? There are quite a few good breakfast/brunch spots pretty close by that my wife and I usually go to, but we can actually walk to that one. Mushika fucked around with this message at 15:30 on Aug 23, 2018 |
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Aug 23, 2018 15:23
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I really never understood why that's called BBQ shrimp, but whatever. It's delicious. I'll try that the next time I have shrimp and am craving grits.
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Aug 23, 2018 15:50
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It's ridiculous how close I live to New Orleans and how few of these restaurants I've been to.
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Dec 3, 2018 23:28
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Isn't a King Cake essentially a large yeast-risen cinnamon roll with optional filling? I like the cream cheese filling and a light drizzle of ameretto liqueur before dusting it with sugar.
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Feb 7, 2019 20:02
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Phil Moscowitz posted:Folse's Encyclopedia is the best all around book for breadth and depth. Plenty of recipes to work with and it's a beautiful book. Not sure if its in print anymore. He has a few other books that are also very nice and have some duplication of recipes, but this one is the bible. I'm going to have to second this. I've always had mixed feelings about John Folse as a personality, but his encyclopedia is a must have. The recipes are good, but the history and photography are excellent. I've flipped through his wild game book and it looked great as well, but Folse's books don't run cheap.
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Apr 6, 2019 23:07
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Green beans in a crawfish boil? Why have I never heard about/thought of this before this thread? Also, I love sausage in a boil, but mainly to save to brown up later for a hot sausage pony. e: The app corrected "po' boy" to "pony" but Hot Sausage Pony sounds like a great username, so I'm leaving it.
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Apr 8, 2019 22:29
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My wife and I usually save the thanksgiving turkey carcasses from our respective family gatherings to make stock for gumbo, but this year we didn't and now I'm sad.
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Jan 2, 2020 21:00
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Where are y'all getting the seafood for this? I've been trying not to leave the house and I don't have a giant freezer.
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Apr 19, 2020 11:17
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My aunt's fourth husband was our main source of seafood until Grand Isle bit it in '05. Yeah, I'm from here. I'm just hungry.
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Apr 19, 2020 17:36
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Anyone happy? e: in regards to local political matters Mushika fucked around with this message at 14:29 on Nov 6, 2020 |
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Nov 6, 2020 14:25
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The produce stand down the street from me sells straight up frozen trinity. It's pretty dang convenient.
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Nov 19, 2020 19:12
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Leah Chase's gumbo z'herbes recipe is amazing. I made a vegan gumbo z'herbes once that was really good, but I didn't have a pot big enough for all the greens I wanted to cook, so a few days later I used the same basic recipe with different spices. I took an immersion blender to about half of it, tossed in some cubed extra-firm tofu and had a really solid vegan saag "paneer". I would have just made paneer, but I didn't have any moo juice. Tonight I'm going to be lazy and throw on some rice, crack open that can of Blue Runner red beans that's been in the cabinet for I-don't-want-to-know-how-many-years and doctor it up, and watch a terrible movie with my wife. I'm not a proud man. e: Oh, and I usually don't do a roux for gumbo z'herbes. That would not have made for a good saag either, I think. Mushika fucked around with this message at 23:54 on Dec 2, 2020 |
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Dec 2, 2020 23:50
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Kaiser Schnitzel posted:Instant pot red beans and rice are Good and Easy. That does go right along with the spirit of red beans and rice on laundry day.
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Jun 29, 2021 07:18
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Huh. I've never heard of stewing it down that long. I love okra, slime and all, and I love okra and tomatoes, but I'm curious as to how the texture comes out after that long. I'll have to try it when the okra starts coming in.
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Apr 2, 2022 13:34
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It's dance recital season in Baton Rouge, which means I have no time to cook and no time to pick up food before any decent place closes, and y'all have made me want gumbo something horrible. 
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May 1, 2022 17:52
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Klyith posted:Do you do a turkey at thanksgiving? Gumbo from a turkey carcass is pretty much tied with t-giving dinner itself in my books. Absolutely. Thanksgiving turkey carcass and sausage gumbo is one of my favorites. It helps that somehow my wife and I usually end up with some kind of badass sausage at just the right time. Venison sausage one year, some amazing sausage from Nowheresville, Mississippi another, elk one time.
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Aug 13, 2022 19:59
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