Food!!! Gumbo season
afterburnt
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Comments
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Love Gumbo....have no frickin' idea how to make it though. Besides, it always tastes better when someone else makes it.HT SYSTEM-
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It's easy you just just put everything that swims flys or craws in it lol
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Nailed it, Bruce. Love the stuff. A buddy of mine makes it, mostly shrimp and sausage. Powerful good eatin'! Secret recipe though.
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!st you have to make a ROUX! which is flour and cooking fat, heat it nice and slow for 40-60 minutes, when ask how long it takes to make a Roux, Emeril Lagasse said about 2 beers.
then add okra and shrimp and a celery etc....2 ch- Polk CRS+ * Vincent SA-31MK Preamp * Vincent Sp-331 Amp * Marantz SA8005 SACD * Project Xperience Classic TT * Sumiko Blue Point #2 MC cartridge
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Love Gumbo....have no frickin' idea how to make it though. Besides, it always tastes better when someone else makes it.
Gumbo is great. Tony, I'm sure you enjoy a good Cioppino too. -
aprazer402 wrote: »
You know me well, hell yes. So much good eatin' in the world, you look at fast food like it's Rosie O'Donnel.
I want to say 80% is all about the sauce....and the flavors the foods impart on it when cooked together.HT SYSTEM-
Sony 850c 4k
Pioneer elite vhx 21
Sony 4k BRP
SVS SB-2000
Polk Sig. 20's
Polk FX500 surrounds
Cables-
Acoustic zen Satori speaker cables
Acoustic zen Matrix 2 IC's
Wireworld eclipse 7 ic's
Audio metallurgy ga-o digital cable
Kitchen
Sonos zp90
Grant Fidelity tube dac
B&k 1420
lsi 9's -
!st you have to make a ROUX! which is flour and cooking fat, heat it nice and slow for 40-60 minutes, when ask how long it takes to make a Roux, Emeril Lagasse said about 2 beers.
then add okra and shrimp and a celery etc....
And lots of shell on crab so you can get the full body flavor lol -
This one has has enough junk in it but but I would do it a bit different
MAHALIA JACKSON'S OKRA GUMBO
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Seafood Beef
Pork Meats
Amount Measure Ingredient -- Preparation Method
4 Blue crabs, lg
Oil
1 lb Cooked ham, cut in 1″ cubes
1/2 lb Chicken gizzards, sliced
2 cn Whole tomatoes (1-lb 12 oz)
2 Onions, lg, diced
5 Celery stalks, diced
2 lb Chicken wings and backs
1/4 c Sugar
Salt, pepper
Hot pepper sauce (optional)
4 lb Shrimp
1 1/2 lb Beef stew meat, in 1″ cubes
1 lb Link sausage, sliced
1 lb Salt pork, cut in 1/2″
Cubes
4 Bay leaves, crumbled
2 Gn bell peppers, lg, diced
4 Cloves garlic, crushed
1 1/2 lb Okra, fresh
1/4 c Parsley flakes, dried
Hot cooked rice
Crackers (optional)
Clean crabs, discarding spongy substance in main
shell. Reserve claws and other meaty portions. Clean
shrimp, reserving shells. Place shrimp shells in deep
saucepan with water to cover generously and simmer 30
minutes or longer to make broth. Pour oil into heavy
skillet to depth of 1/8 inch. Heat and add beef, ham,
sausage, gizzards and salt pork. Saute until lightly
browned, stirring occasionally. Pour meat mixture into
large kettle and add 1 can tomatoes and enough
strained shrimp broth to cover generously. Add bay
leaves, cover and simmer about 30 minutes. Heat 2
tablespoons more oil in skillet and add onions, green
peppers, celery and garlic. Saute until lightly
browned, stirring now and then. Add vegetable mixture
and chicken parts to kettle and simmer 30 minutes
longer. Heat 2 tablespoons oil in another heavy
skillet, add okra and cook, stirring often, until
lightly browned and loses stickiness, about 30
minutes. Add shrimp to okra and saute 3 or 4 minutes
longer, or until shrimp turns pink. Stir in 2
tablespoons sugar. Add okra mixture to kettle. Drain
second can of tomatoes, reserving liquid. Add
tomatoes, crab and enough tomato liquid and water from
shrimp shells to keep mixture in kettle soupy. Simmer
about 30 minutes. Add parsley flakes and remaining 2
tablespoons sugar. Season to taste with salt and
pepper. Serve at once or refrigerate and reheat later.
Serve over hot rice in deep soup bowls. Pass hot
pepper sauce and crackers with gumbo, if desired. -
!st you have to make a ROUX! which is flour and cooking fat, heat it nice and slow for 40-60 minutes, when ask how long it takes to make a Roux, Emeril Lagasse said about 2 beers.
then add okra and shrimp and a celery etc….
Correct. It's all about the roux, 1 part flour to 1 part butter/fat. Want it to be a peanut butter color/consistency.
Tony, it's not hard just find a good recipe and following the instructions. Of course gumbo and shrimp creole (my favorite) is always better 3 days later. -
Easy to scorch the roux, I saw someone make it in th oven on TV I would like to try it but my oven is busted. Beside I am just dreaming, the way I make it I need ten people to help me eat it. I don't have ten people that I even speak to anymore lol
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afterburnt wrote: »Easy to scorch the roux, I saw someone make it in th oven on TV I would like to try it but my oven is busted. Beside I am just dreaming, the way I make it I need ten people to help me eat it. I don't have ten people that I even speak to anymore lol
Hence the 2 beer time frame. It's a slow process, low heat and a lot of stirring.
Put the left overs in the freezer.