Food!!! Gumbo season

Anyone into this devine pot of ugliness?

Comments

  • tonyb
    tonyb Posts: 33,005
    Love Gumbo....have no frickin' idea how to make it though. Besides, it always tastes better when someone else makes it.
    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
  • afterburnt
    afterburnt Posts: 7,892
    It's easy you just just put everything that swims flys or craws in it lol
  • lightman1
    lightman1 Posts: 10,794
    Nailed it, Bruce. Love the stuff. A buddy of mine makes it, mostly shrimp and sausage. Powerful good eatin'! Secret recipe though.
  • voltz
    voltz Posts: 5,384
    !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

    HT - Polk 703's * NAD T-758 * Adcom 5503 * Oppo 103 * Samsung 60" series 8 LCD
  • aprazer402
    aprazer402 Posts: 3,149
    tonyb wrote: »
    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.
  • tonyb
    tonyb Posts: 33,005
    aprazer402 wrote: »
    tonyb wrote: »
    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.

    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
  • afterburnt
    afterburnt Posts: 7,892
    voltz wrote: »
    !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
  • afterburnt
    afterburnt Posts: 7,892


    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.
  • footwedge
    footwedge Posts: 475
    voltz wrote: »
    !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.
  • afterburnt
    afterburnt Posts: 7,892
    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
  • footwedge
    footwedge Posts: 475
    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.