Gumbo Basics

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Hey there Cecil, my fellow ascension parish neighbor. I use a roux when cooking my gumbos as well. I posted that recipe because we all know a coonass or two that has burned a roux before and that is a fool proof gumbo where you don't have to worry about that. I'm not a coffee drinker but I am a drinker. I seen some of your pics of your jambalaya you cooked over the coals and it looked good.
 
The QB from Northeastern was the old name, I think its now called Louisana college of Monroe. Awhile back they changed all the college names I suppose to get them more money. Long ago (when freshmen still worn beanies and WERE harassed), there used to be one University, one State, and all the rest were colleges. 

Now even private colleges get state/fed moneies.

Sorry yes it is. Of all things seems he got his Masters in English and Doctorate if Divinity? I believe he holds a teaching certificate too. I'll have to google and see exactly what I find. Said he wanted a leg to fall back on just in case times really got ruff.....LOL

Sorry, I lied it was La.Tech. And I missed he's a church Deacon also.
 
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Thanks to the wonders of cable TV  we get a lot of those shows like Duck Dynasty, Swamp People,Cajun Pawnbrokers. Mixed bag but still very different to life I live so interesting.Particularly the food.

I dont hunt anymore but do fish. Interesting to see squirrel,frog,gator & turtle on the menu
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. In Italy/France theres frog,eel,snail,all sorts of shell fish,octopus.If you grew up eating it because thats what you had it makes perfect sense.

Long may it continue.
 
 
Hey there Cecil, my fellow ascension parish neighbor. I use a roux when cooking my gumbos as well. I posted that recipe because we all know a coonass or two that has burned a roux before and that is a fool proof gumbo where you don't have to worry about that. I'm not a coffee drinker but I am a drinker. I seen some of your pics of your jambalaya you cooked over the coals and it looked good.
Thanks Dfbourg, I'm not averse to drinking a beer or two maybe three. Any more and my heart starts to race especially if there are good looking ladies around. Let.s have one or two(beers that is).
 
Foam... you've convinced me. I can make a roux. I'm going for it tonight.  Chicken and Sausage Gumbo. 

Beer in hand.

B
 
I have cooked a few gumbos in my life and have made a roux or two.

 If you want to use okra and don't like the slime. Cut the okra and then sautee it in a tbsp oil and 2 tbsp vinegar.. The vinegar cuts the slime.

 If you have never made a roux and want to try . Use equal parts flour n oil and use Med heat.

 It takes a bit longer but less chance of burning the roux. Once you get the hang of making the roux you can up the heat and get it done faster.
 
Thats a good lookin pot a gumbo! Does it smell like you thought it would? Now ya got something new to do with all those smoked turkey bones! OMW you'll love it!

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Looking a little like Gumbo to me.....The only to make sure in to send me a big bowl to try, I'll let you know!!!!!!! ROFLOL Really it looks great!!!!!
 
Smell is pretty darn good.  I think the roux may have been a bit too dark for chicken and Andouille?
 
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 I think the roux may have been a bit too dark for chicken and Andoulle?
Thats totally up to you, color, amount, meat, ........ when you use the andouille it allows you to make what every color roux you want. Its like a get out of jail free card. Next time try darker or lighter. See what the difference is. See like I said, its like smoking its only what you like that matters. Try Kelbasa instead of andouille?

Hope ya like.
 
Kelbasa? Maybe next time.  The medium grain rice is about done. Just tasted the gumbo.  Not bad for first time outa the chute. Adding chopped green onions and parsley now.

So...

Tonight we asked the question: Can a Redneck in Texas really make a roux?  

Answer: Why yes... Yes he can.  

Thanks for your help Foam. Honestly it turned out so well it surprised me.  Gonna do dis again! 

B
 
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Just a little question for those that don't know, but why is andouille the preferred sausage used in gumbo?

I've asked that question of a number of folks down here and the answer is most always, "Because that is what has always been used."

The true answer might surprise even the most experienced gumbo chefs but will make perfect sense to all.
 
Gumbo looks really good!  See....it's not that hard either!

Kat
Correct as usual Kat

I enjoyed the experience.  But time for me to return to familiar territory. Family coming over tomorrow. .. and i've got a 14 pound brisket that needs attention. B
 
Just a little question for those that don't know, but why is andouille the preferred sausage used in gumbo?

I've asked that question of a number of folks down here and the answer is most always, "Because that is what has always been used."

The true answer might surprise even the most experienced gumbo chefs but will make perfect sense to all.
That is what I was taught....but living up in North Alabama...when I started cooking for my family....you couldn't find it or Tasso here locally.  So....I started using pepperoni (for the tasso) and Keilbasa or what ever sausage I could find and it worked too.  You can do just about anything you want in a Gumbo...I love a seafood one.

Kat
 
This has got just way to tempting not to try. I think I will attempt one with a very 
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feel. Seafood the logical starting place but wondering about some cubed pork belly or neck in the mix.

Can somebody assist with the sausage part.No andouille sausage here. I note that people use what they have around them but its cured sausage ,right? Chorizo like?
 
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