yesterday I put a whole chicken on, simmered 1hr removed meat. added bones back and continued to cook for additional 7-8hrs. reserved meat in fridge.
cup of flour, adding vegetable oil until smooth.
here's where Im at now, 30min in. Still probably has 20min to go.
He's just constantly stirring to make a dark roux. I just use this to save myself an hour of cook time.
Flavor. The darker the roux the more flavorful it is, but the less thickening ability it has.
>>oil over butter
You could use butter just as easily as oil. Personally I prefer bacon drippings.
onion, poblanos, jalapenos, red bell celery, tomatoe.
alright everything is in, also added some leftover smoked ham diced up. Going to simmer for about 3hrs, chicken and shrimp go in at the very end
wait, what? somebody with a nice knife, good cookware, and who actually knows what they're doing? oh shit.
looks good, man. all except for one thing:
>not browning your mire poix before making meat stock
peanut butter is not just a block of fat with small quantities of solids like butter is, it's mostly solids. it's not gonna work very well at developing flavour in the flour, it's gonna burn before that happens plus the fat in it won't coat the starch very effectively
thanks dude, my bad on the vegetables I already had a few sazeracs last night
see you all in a couple hours, shhh it's sleeping
Technically, yeah, the word "gumbo" comes from an African word for okra. That said, there are two common schools of thought on gumbo. One uses okra to thicken it, the other use filé (Sassafras) powder.
What do you do when cooking gumbo for 3hrs you ask? Well, make more sazeracs of course.
Kinda. Gumbo always starts with a roux. Normally it's quite dark so it doesn't have much thickening power compared to a typical veloute (which has a blond roux and therefore much more thickening capability)
The okra and/or filé powder are the most common thickeners. OP still could be using filé as it's typically added near the end of cooking. Some people like a thinner more soup-like gumbo and don't use a thickener at all.
But like someone else posted, there's no single recipe for gumbo. There's all sorts of variations, and like the beans-vs-no-beans in chili you'll find similar debates with gumbo: what thickener? does it have tomatoes or not? OK to mix seafood with meat and poultry or is it strictly one or the other?
I'm sure this will sound heretical to some out there but I use neither okra nor filé and instead thicken my gumbo with boudin. I was taught that by an old lady in St. Amant.
nice. thanks for the lowdown on gumbo, anon..
we made a seafood boillabase (conger eel, monkfish, caballeros shrimp) at work last month which was somewhat similar but it's been ages since i've had actual gumbo.. the pic was just for the staff to try, the actual portions had much more broth.
i'd like to make some next week. shrimp and andouille (or possibly boudin if i can find it here in seattle), okra, definitely tomatoes. i'd do it up today if i didn't already have a dinner date.
OP, this is the person who is going to tell you that you're not a faggot. Unless you are one than you are such a homo that other homos are jealous of you.
That looks really good. Would eat a bowl or 10 of that.
>tfw moving to maine with gf in a few months
louisiana is a shit state and itll be fun to cook cajun stuff there for friends but i will miss going to my favorite tiny places and getting good gumbo. yours looks pretty perfect OP though ive never been a fan of mixing seafood and regular meat in it
OP here, pretty much this >>7361635 , they are flavorless and mushy after 8hrs of cook time. The stock can't really be compared to store bought though, after you chill it in the fridge you know you did it right if it is the consistency of jello. I wouldn't make anything like gumbo that relies on the stock without making it myself.
Thanks man! Although I always make mine with surf and turf, whether it be shrimp, crawfish, crab, oysters etc etc. Some sort of bird (usually duck) and andouille always are included.
Good luck on the move. On the plus side I've always heard Maine has some amazing seafood.
Always been partial to plane old chicken and sausage really, though I've had a couple of oddball ones, even straight roadkill gumbo at a particularly difficult to understand relatives.
Supposedly its the best state ever and at least I can use my preferred bathroom without getting arrested.
I've had this before and wasn't the biggest fan of it since it made the gumbo closer to curry thickness which is a bit too much for me. Might have just been done wrong tho