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08-05-2014, 02:25 PM | #46 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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08-05-2014, 02:42 PM | #47 |
Run Chiefs fans, run!!
Join Date: Oct 2004
Location: Nashville, TN
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I am going to try making Gumbo tonight, never made it from scratch before so hope its not terrible lol.
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08-05-2014, 02:48 PM | #48 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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08-05-2014, 03:21 PM | #49 |
Yum! Buc Marshmellows!
Join Date: Apr 2006
Location: None of your business
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Here's the thing about Gumbo—it's not made any one way, not even in New Orleans. There's seafood, chicken and andouille sausage, or crawfish. You don't even have to use filé powder particularly if you use the okra. You also don't have to use okra. You can fine tune your gumbo to your preference. The key is making a good rich roux which can take up to an hour. There's Cajun gumbo, Creole gumbo, Nawlins etc. etc. etc. At least, this is what my New Orleans cookbooks says and I looked at various You Tube's and recipes. They all say the same and no recipe is exactly alike another's.
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08-05-2014, 03:26 PM | #50 | |
Yum! Buc Marshmellows!
Join Date: Apr 2006
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Shrimp was easy but takes 45 minutes to simmer and then about 15 mins to cut up a mirepoix, devein and clean my shrimp. It took me awhile to find the seafood I wanted —up to three stores. Finally went to the docks. The roux took an hour and can take longer depending how rich you want it. Mine was a nice tan brown. I also had to make my own Creole seasoning mix and used fresh herbs for part of that. That took a bit more time too. Then the gumbo has to simmer for about an hour. There's a minimum of 3 hours right there. You don't have to make a fish stock or shrimp stock for seafood, you can use chicken or water....but I thought shrimp stock was a better choice for a seafood version of gumbo that had shrimp as the dominant seafood. |
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08-05-2014, 03:28 PM | #51 |
Cast Iron Jedi
Join Date: Nov 2004
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Easy way to make a brick roux without standing over the stove for an hour... http://www.foodnetwork.com/recipes/a...bo-recipe.html'
Also keep in mind the darker the roux, the less thickening power it has. |
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08-05-2014, 03:29 PM | #52 |
Yum! Buc Marshmellows!
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08-05-2014, 03:30 PM | #53 | |
Yum! Buc Marshmellows!
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I never read that about the roux being darker the less thickening power. I read you want the roux a rich dark reddish brown. Last edited by BucEyedPea; 08-05-2014 at 03:55 PM.. |
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08-05-2014, 03:55 PM | #54 |
Yum! Buc Marshmellows!
Join Date: Apr 2006
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I got one more hour to get out of here for a long 2.5 hour drive. So I just had a salad, half a roast beef sandwich ( with tomato, lettuce, harvarti cheese, mayo and horseradish sauce) with some snap pea crisps and a handful of grapes with two Excedrins.
I sauteed up some zucchini, red pepper, onion and spinach 'cause they'd go bad while away. Left some for the SO for when he gets home tonight. Also left him a rotisserie chicken, lots of salad material, fruit, lots of Boar's Head rare roast beef and English white cheddar cheese. That should hold him over. I'll probably still find Lean Cuisine packages in the trash still when I get home. Still. So easy prep tonight. |
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08-05-2014, 03:59 PM | #55 | |
MVP
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08-05-2014, 04:54 PM | #56 | |
Cast Iron Jedi
Join Date: Nov 2004
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It's true. The darker it is, the richer and more flavorful, but the less thickening it can do. http://allrecipes.com/howto/all-about-roux/ |
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08-05-2014, 07:42 PM | #57 |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
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Please dont add the skrimps to gumbo until the last 5 minutes.
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08-05-2014, 08:15 PM | #58 |
**** you, you cretin.
Join Date: Jan 2012
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Does anybody have a spicy salsa recipe? Checked online but blah
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08-06-2014, 08:03 AM | #59 | |
Run Chiefs fans, run!!
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Location: Nashville, TN
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