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Finally good Gumbo
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Thad in AR. View Drop Down
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Joined: 12 Sep 2009
Location: Arkansas
Points: 9668 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Thad in AR. Quote  Post ReplyReply Direct Link To This Post Topic: Finally good Gumbo
    Posted: 05 Jan 2023 at 6:07am
I successfully made good Gumbo last night.
The Rouix took nearly an hour to turn color and thicken, but it did.
I was quite pleased for the first time.
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desertjoe View Drop Down
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Joined: 23 Sep 2013
Location: New mexico
Points: 13729 		Post Options Post Options   Thanks (0) Thanks(0)   Quote desertjoe Quote  Post ReplyReply Direct Link To This Post Posted: 05 Jan 2023 at 8:48am
  Well Thad,,,,you KNOW you just cannot drop such a teaser on us Cajun lovin fellars and then just walk away,,,,,,,,,,!!!!!WinkLOL
 RECIPE is the word of the morning,,,,working can wait,,,,,,,
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Thad in AR. View Drop Down
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Joined: 12 Sep 2009
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Points: 9668 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Thad in AR. Quote  Post ReplyReply Direct Link To This Post Posted: 05 Jan 2023 at 11:50am
https://tastesbetterfromscratch.com/wp-content/uploads/2017/11/Gumbo-11-500x500.jpg
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Thad in AR. View Drop Down
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Joined: 12 Sep 2009
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Points: 9668 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Thad in AR. Quote  Post ReplyReply Direct Link To This Post Posted: 05 Jan 2023 at 11:53am
https://tastesbetterfromscratch.com/authentic-new-orleans-style-gumbo/
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DougG View Drop Down
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Joined: 20 Sep 2009
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Points: 8370 		Post Options Post Options   Thanks (0) Thanks(0)   Quote DougG Quote  Post ReplyReply Direct Link To This Post Posted: 05 Jan 2023 at 6:52pm
Dam , may have to try that this weekend, looks good
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plummerscarin View Drop Down
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Joined: 22 Jun 2015
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Points: 3976 		Post Options Post Options   Thanks (0) Thanks(0)   Quote plummerscarin Quote  Post ReplyReply Direct Link To This Post Posted: 05 Jan 2023 at 10:20pm
My one and only try was out of an Emeril cookbook. Accountant wouldn't eat it. Kids wouldn't eat it and remarkably neither dog. I think the hat was too much for the dogs. I thought it was good. More for me
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desertjoe View Drop Down
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Joined: 23 Sep 2013
Location: New mexico
Points: 13729 		Post Options Post Options   Thanks (0) Thanks(0)   Quote desertjoe Quote  Post ReplyReply Direct Link To This Post Posted: 05 Jan 2023 at 10:30pm
 Hey Thad,,I got the recipe printed and am gonna give it a try this weekend!!  I've tried making the rue several times and always burned it,,Is there a secret to making the rue,,,??
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Thad in AR. View Drop Down
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Joined: 12 Sep 2009
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Points: 9668 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Thad in AR. Quote  Post ReplyReply Direct Link To This Post Posted: 06 Jan 2023 at 4:23am
Originally posted by desertjoe desertjoe wrote:


 Hey Thad,,I got the recipe printed and am gonna give it a try this weekend!!  I've tried making the rue several times and always burned it,,Is there a secret to making the rue,,,??

Patients is the key. I keep it hot enough to almost boil and stir (scraping the bottom clean) with a spatula . I stir nearly non stop. I’ll stir the meat and vegetables on occasion but briefly and right back to storing the Roux.
This last batch took 45 minutes to thicken and turn color.
I usually burn it as well.
Flour can be added clear to the end.
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shameless dude View Drop Down
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Joined: 10 Apr 2017
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Points: 13607 		Post Options Post Options   Thanks (0) Thanks(0)   Quote shameless dude Quote  Post ReplyReply Direct Link To This Post Posted: 07 Jan 2023 at 12:45am
that really looks good....but i'd take the shells off the shrimp tails before cooking!
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Thad in AR. View Drop Down
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Joined: 12 Sep 2009
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Points: 9668 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Thad in AR. Quote  Post ReplyReply Direct Link To This Post Posted: 07 Jan 2023 at 4:38am
Originally posted by shameless dude shameless dude wrote:

that really looks good....but i'd take the shells off the shrimp tails before cooking!

Feed the shrimp to the cats and keep the chicken and andouille.
DO NOT forget the okra.
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desertjoe View Drop Down
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Joined: 23 Sep 2013
Location: New mexico
Points: 13729 		Post Options Post Options   Thanks (0) Thanks(0)   Quote desertjoe Quote  Post ReplyReply Direct Link To This Post Posted: 11 Jan 2023 at 8:17pm
   Well,,,I;ll be the testufyier on this one as it is just GREAT tasting,,,,!!!WHOOOOEEEEEE,,,!!
  Shameless,,,you just gonna have to cook some of this up in your outdoor kitchen,,,,it is THAT good,!!!  The only'ist thing is staying on top of stiring of the Roux as that right there is the KEY to the success of this dish. I stirred and stirred for 43 minutes brfore it got that deep chocolate color and the consistancy of cookie dough,,but I aalmost gave up it took so long but after adding the roux to the veggies and Kielbasathe tase and Flavor is Many Wonderfuls!!  The amount of Tony's was right on the money for me,,,, Many THANKS, THAD,,,you done great on this,,,,ClapClap
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Michael V (NM) View Drop Down
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Joined: 12 Sep 2009
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Points: 2486 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Michael V (NM) Quote  Post ReplyReply Direct Link To This Post Posted: 11 Jan 2023 at 9:27pm
I always enjoyed when my BIL came up,, his granmother was a full bleed cajun,, so he knows how to make some GOOD gumbo, she taught him well,,... and yea,, gettin that rouix,rue,however ya say it right is a main thing,, the ingriedents can just about be as wild as ya can stand,,,
yea,, i likes me some good gumbo....
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Thad in AR. View Drop Down
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Joined: 12 Sep 2009
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Points: 9668 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Thad in AR. Quote  Post ReplyReply Direct Link To This Post Posted: 12 Jan 2023 at 4:22am
Don’t forget to add the okra
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