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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-04-2009, 12:05 PM | #16 | |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Quote:
If you want a thicker gumbo, you can use something called Filé powder to thicken it up, but I don't use it. As far as color, that last pic of the roux is prettty much the right color, it is going to get darker when you add the veggies and simmer. Remember, the color you are looking for is the color of milk chocolate. You could really get brave and go for a black roux, but it's not worth the risk. You can also do a google search on roux and find tons of guides.
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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05-04-2009, 12:09 PM | #17 |
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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Since i was born and raised in louisiana i love my gumbo as well.My only problem is i never have leftovers.Can you explain how you do that?
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05-04-2009, 12:12 PM | #18 |
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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File powder is just ground up(almost powder fine)sassafras leaves. I make my own every year because it seem to taste better than the store bought variety.
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05-04-2009, 12:44 PM | #19 |
Knows what a fatty is.
Join Date: 04-17-09
Location: Lynbrook, NY
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ok awesome. I am totally going to try and make this!!!
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05-04-2009, 01:03 PM | #20 |
Babbling Farker
Join Date: 08-24-08
Location: Appleton, Wi
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Wow, thats fantastic and thanx for sharing the step by step.
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Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR] |
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05-04-2009, 02:02 PM | #21 |
On the road to being a farker
Join Date: 01-29-08
Location: Wilson, NY
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As I just posted in the BBQ shrimp thread, I'm a native New Orleanian, so Saiko I give you certification that that is authentic Chicken and Andouille gumbo.
There are two classes of gumbos--okra gumbos and file' gumbos, depending on whether you use okra or file' powder (ground sassafrass) as a thickener/flavoring agent. Chicken and Andouille gumbo, sometimes called Gumbo Ya Ya, is traditionally a file' gumbo, so no okra. However, making gumbo is as varied as bbq, so there's no right or wrong way. Taking that into account, then, Saiko, I grant dispensation on the use of okra. Lots of store bought andouille is chit. Good "sausage" but chitty "andouille". Authentic andouille is garlicky, smoked over pecan, with a very, very coarse grind, stuffed into oversized casings. If you want authentic andouille order if from either Bailey's or Jacob's, both in Laplace, Louisiana, the andouille capital of the world. You can google them and they'll ship to you. Of course, since we all own our own smokers, you can take the finest quality kielbasa or other garlicky sausage, and smoke it yourself. You can also make your own tasso ham, which is usually an ingredient. If anyone wants, I'll post a recipe later (I'm off to a bbq party right now in a minute). Where most gumbos made outside of Louisiana fail, whether at home or at a restaurant, is the roux. Usually there is none! Or if one is used it is thin, light, and uninspired. Saiko, that roux looks perfect. Everyone else take note of the color and consistency and try to imitate it. Saiko, I pronounce you honorary Cajun. --frank in Wilson, NY (formerly of New Orleans) |
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05-04-2009, 03:49 PM | #22 |
Babbling Farker
Join Date: 08-05-08
Location: Omaha, NE -western edge of town
Name/Nickname : Gary
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Great thread and thanks for the step by step! Its now on the to-do list!
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Cookshack sm055 and a weed burner.:crazy: Gary, KCBS -CBJ [FONT=Comic Sans MS][COLOR=red]Certified Nebraska MOINK Baller, [/COLOR][COLOR=darkred]KCBS - CBJ[/COLOR][/FONT] Semper Fi, when in doubt empty the magazine :rip: |
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05-04-2009, 04:00 PM | #23 | |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Quote:
Does andouille freeze OK? If I order from Jacob's I will probably just order a bunch and freeze it. Thanks again!
__________________
"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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05-04-2009, 04:02 PM | #24 |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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That's some awsome looking gumbo right there! Thanks for sharing!
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2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: |
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05-04-2009, 09:13 PM | #25 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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Great guide Saiko!
Still ain't got that roux makin' down yet. Thanks for the info.
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The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr |
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05-04-2009, 09:14 PM | #26 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Nice...that looked like a 3 beer roux to me!
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05-05-2009, 10:39 AM | #27 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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This was a great thread Thank you
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05-05-2009, 10:56 AM | #28 | |
On the road to being a farker
Join Date: 01-29-08
Location: Wilson, NY
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Quote:
Actually, Bailey used to work with Jacob, but about 20 years ago they had a falling out so Bailey opened up his own place. They are right around the corner from each other. The differences between the sausages produced by the two are minute. Yes, andouille freezes great. I usually order a bunch, wrap them individually in freezer paper, and freeze, pulling a link or two out when needed. These links are huge. Like a foot and a half long and two to three inches in diameter. If you won't be using a whole link, microwave it just enough until you can cut off the amount you need and return the remaining part to the freezer. later, --frank in Wilson, NY (formerly of New Orleans) |
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05-06-2009, 07:43 AM | #29 |
Found some matches.
Join Date: 05-05-09
Location: Minnesotan by birth; in Savannah last 40 years by choice
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roux
My first post on this great looking site. Yes, andouille does freeze very well. I put my links in a Food Saver(vacuum pack), make the bag long enough to remove it from the freezer and extract number of links I need and still be able to reseal the bag. I have eaten meat frozen for over two years, andouille included, and it has been fine.
Can't claim native status like Comfrank, but after living in NO for one year back in the 60's had to still have some NO-like food so have been playing around with it for years. The roux is the key and everthing Saiko and Comfrank have said in my experience is gospel. Write it down. One point: the darker the roux the less thickening ability it has. I've cheated a little bit now and then with my gumbo and added a little corn-starch slurry near the end of cooking which will help. A couple questions if I may: 1) I've tried Savoie brand andouille(made in NO) from the grocery store and although I don't mind heat, it is just too hot. Could some one tell me what the relative heat in a Jacob or Bailey andouille might be relative to the Savoie brand? And 2) I'm cooking for two---and the wife just doesn't eat much. How well do BBQd pork ribs freeze? Promise not to be so long winded next time. And thanks. P.S. I don't know who put the little aphorism below my screen name, but at 74, it pretty well charaterizes my mental status a good bit of the time! |
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05-06-2009, 08:14 AM | #30 | |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Quote:
As far as the little title there, those are auto-generated based on post count. You can see all the titles and required post count here: http://www.bbq-brethren.com/forum/sh...ad.php?t=17759
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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