mardi gras

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Today: skim solid chicken fat from stock

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cup of flour, adding vegetable oil until smooth.

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here's where Im at now, 30min in. Still probably has 20min to go.

>>7359988
DARKER OP!

Celebrating in Lake Charles. It's good to get 3 days off from school and work to party! Also, what's with the carrots?

>>7360048
mirepoix for the chicken stock

roux still going, almost there.

>>7360054
post a pic

im so confused and intrigued at what youre doing. i've never cooked flour for more than five minutes. how long are you cooking the flour in total? and why exactly?

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>>7360063
He's just constantly stirring to make a dark roux. I just use this to save myself an hour of cook time.

keep going

>>7360075
ah neat thank you.
what is the advantage of dark roux? flavour, im guessing? what flavour exactly? why oil over butter?

>>7360075
anybody else substitues peanutbutter for the butter, in roux when making cajun food?

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>>7360075
hows the jarred stuff compare?

>>7360081
I would describe it as a nutty smokey flavor

roux almost there

>>7360081

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.

>>7360081
Any fat is fine, really. Oil is just cheaper, I guess. I've made roux with butter and bacon grease before. The flavor is sort of unique to Cajun cooking. It's rich.

>>7360090
End result is the same. The only downside is that since it's not already heated, it's clumpy when adding it to the water/broth and takes awhile to fully break up.

>>7360090
>>7360096
>>7360100
thank you folks. would love to see the finished meal op when you get there

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stock in

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onion, poblanos, jalapenos, red bell celery, tomatoe.

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brown some andoullie and add the trinity

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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

>>7359960

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

>>7360087

no cause they['re not retarded

>>7360236
why do you think it's retarded?

>>7360240

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

>>7360251
so speaks the voice of reason but inexperience
I mean your argument sounds just fine on paper and all, but in point of fact it works just fine

>>7360258

no it doesn't

>>7360262
says the man who's never tried it
shit don't always work out the way logic and reason suggests it should

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>>7360235
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

>>7360267

word, i'm off today so i'll be around.

no okra, though? i've never made okra, and only had gumbo a couple times so i may be mistaken, but i always thought there was gumbo okra in it

>>7360287
There's no exact way to make a gumbo. It's traditionally just whatever is on hand. My favorite is duck and sausage.

>>7360267
Sleep tight, beautiful baby

>>7360287

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.

>>7360287
I usually add okra about half the time I make gumbo, just decided to leave it out this time

I also almost always use duck, wanted to see if chicken was any good.

>>7360293
>>7360300
>>7360313

i see. so he just made a veloute instead of using okra to thicken it?

okra is weird shit, man. but delicious.

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What do you do when cooking gumbo for 3hrs you ask? Well, make more sazeracs of course.

>>7360353
>not cooking it outside watching the parades

>>7360165
Forgot to mention at this point I added:
1/2tbsp fresh black pepper
1tsp dried thyme
2tsp cayenne
2tbsp tony chachere's

filé powder will be the very last thing in

do you like treme (the hbo series)? is it well known among your peers?

>>7360340
>veloute
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.

>>7360389
How many other louisiana bros here?

>>7360411
Lousy-anna

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>>7360389

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.

>>7360353
What brand of absinthe you using?

>>7360451
st george

>>7360450
>>7360389
>>7360152

I believe tomatoes is more of a creole/New Orleans thing. Cajun gumbo doesn't have tomatoes. I've eaten in dozens of places all over acadiana, and have never seen tomatoes in gumbo in Cajun country.

>>7360490
That's true, I've noticed the same. Boils down to personal preference most of the time I guess.

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shrimp in

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chicken in

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file powder

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wala, gumbo

happy mardi gras everyone

>>7360928
That looks pretty damn good, if I do say so myself. And I've had gumbo all along I-10.

>>7360928

>wala

>>7360922
what is file anyhow?

>>7361019
thanks dude

>>7361035
it's dried and ground sassafras leaves, it has a very distinct flavor

>>7361035
there's a website out there for finding out information like this, but I can't remember what it's called. if only I could... something... it to find out

>>7359960
>he doesnt even pull the core of the onion out
>girls laughing . jpeg

>>7360928
Wow that looks really good.

>>7361072
yeah I should have totally asked some omniscient website instead of the person who made the question occur to me
tl:dr don't be a dick bruh

>>7360353

knob creek a shit.

>>7360928
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.

>>7361304
Sorry to hear the cartel cut your tongue out.

>>7361072
its called google you retard

>>7360152
cool knife!

>>7361319
thanks alot man, the leftovers are a godsend for hangovers, which I will inevitably get on mardi gras.

>>7361362
it is! 210mm yoshihiro gyuto. I bought it on amazon a while back because it was on sale but it became one of my favorite workhorses

>>7361304
I would have preferred rittenhouse but I ran out and this was the only rye I had around.

>>7360213
That's not andouille sausage

>>7361563
it is bruh, I made it myself.

>>7361072
In his defense, I spend a lot of my day searching for stuff and it was nice for once to have the question answered right here.

>>7361086
nigga wut?

>>7361583
Man you ground that shit up too much, looking like johnsonville sausages. But if you made it yourself that's cool probably taste right atleast.

>>7361620
Ya, I agree. I got the grind plates wrong. However I like the smoke flavor and spice level I got on them better than commercial offerings.

>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

>>7359960
What do you do with the veggies used to make the stock?

>>7361627
Not op. But if youre simmering your stock for 8 hours, throw them there's no flavor left in them.

>>7361635
Oh :(

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>>7361627
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.

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>>7361626
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.

>>7361635
>>7361646

FOOLISH MORTALS, you can skim the stock and puree the whole thing to add texture to it, an old school thickening method, back when home blenders weren't common, however they would finish the stock off with left over potato, BOW TO YOUR GOD.

>>7361666
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.

>>7361680
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

>>7361680
no need really, homemade stock is already thicker with the added gelatin from the bones on top of the gumbo roux, probably good for other applications though.

What do you do for a living, OP? You seem to have quality ingredients and a lot of time on your hands

>>7361694
CRNA

>>7361709
not me

>>7361694
I'm in IT

>>7361711
This isn't OP - he's playing fuk-fuk

I am a CRNA

>>7361716
le epic elaborate troll anon.

top thread OP. would eat the shit out of that gumbo t b h

>>7361625
how did you come up with an andouille saussage recipe? Family? Internet/books + trial and error? sounds amazing.