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    Gumbo

    Venison sausage, brisket and turkey. Hot fire, cool bourbon, life is good


    #2
    Picture, no recipe = disappointment! Very hungry now!

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      #3
      Originally posted by Muskles View Post
      Picture, no recipe = disappointment! Very hungry now!
      X2

      I put a request for you to be banned since there's no recipe!

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        #4
        I'm not good at following recipes, and probably worse at writing them!

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          #5
          Broad strokes work.

          Like 2 pounds of sausage, 2 pounds of chicken, whole bell pepper, 4 stalks of celery, whole yellow onion, 3 cloves of garlic. Vegetables are chopped and sautéed; meat is partially grilled, then chopped into about 1/2- inch pieces, then browned in a pan. Hint: saute vegetables in the same pan (as you brown meat) afterwards so you deglaze the leftover browned bits from the meat onto the vegetables. I like to do this in a separate (non-stick) pan before even starting the roux.

          Roux: cup flour, cup olive oil stirred together on medium heat till peanut butter color.

          Put it all together with about a quart of chicken broth plus a dark beer. Simmer for an hour or so, until it thickens. Eat and enjoy.

          This is about how I make gumbo, although purists have said this is actually gumbo ya ya.

          Either way, it's good.
          Last edited by tradtiger; 12-18-2016, 09:23 PM.

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            #6
            Cooked a batch last weekend.
            "Slap yo mama". It was excellent and so easy.

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              #7
              Had a huge pot of turducken sausage, chicken, and andouille gumbo in La yesterday for our family Xmas gathering. Best gumbo I can remember.

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                #8
                I haven't had any good gumbo in awhile!!!

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                  #9
                  Starting 30qts for my wife's open house tomorrow now!!


                  Sent from my iPhone using Tapatalk

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                    #10
                    Can't wait to get home for dinner! Wife is whipping up a big pot of Chicken Sausage, and Okra Gumbo this morning. Although I prefer my mom's seafood gumbo, her's is a close second (JUst don't tell her I said that, lol). She just isn't a huge seafood fan or I'm sure she could make some just as good. She uses my mom's recipe so it couldn't be too much different.

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                      #11
                      By the way.... had freshly made cracklins and boudin to go with the gumbeaux. Went so good with all the luquor, wine, shine, and nog that was flowing

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                        #12


                        Pics before the okra was added!!! 30qt pot lasted an hour and 15 minutes! 12th year I've made a pot for my wife's open house. Glad it's all over!!


                        Sent from my iPhone using Tapatalk

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