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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-06-2009, 09:21 AM   #31
Desert Dweller
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One of the all time great instructional threads! I will give that a shot, no doubt about it. Thanks for being bored...
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Unread 05-06-2009, 09:45 AM   #32
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That looks amazing. I'm gonna have to try me some gumbo soon!
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Unread 05-06-2009, 02:29 PM   #33
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Quote:
Originally Posted by speybro View Post
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.

Could some one tell me what the relative heat in a Jacob or Bailey andouille might be relative to the Savoie brand?
It is a mistake to think that gumbo must be *thick*. It shouldn't be watery but neither should it be gummy. The French make a very light roux and use it as a thickener. The Cajuns make a very dark roux mainly as a flavor enhancer--it loses much of its thickening power. That's why okra or file' are used. They provided the thickening. Me? If I make a non-okra gumbo, I just sprinkle about a half teaspoon of file' into the serving bowl right before eating. That's plenty of thickening for me.

Jacobs and Bailey's andouille is not very spicy at all. Their hot tasso ham, however...that's another story entirely.

--frank in Wilson, NY (formerly of New Orleans)
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Unread 01-07-2011, 07:56 PM   #34
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Thanks for the recipe just made it and letting it simmer for an hour! First time making gumbo or a dark roux.
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Unread 01-07-2011, 08:07 PM   #35
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I love a good gumbo, and that looks like a really good gumbo! Nice job!
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Unread 01-07-2011, 08:24 PM   #36
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Quote:
Originally Posted by jawpaul View Post
Thanks for the recipe just made it and letting it simmer for an hour! First time making gumbo or a dark roux.
As long as you didn't burn it you should be good to go!
This post originated almost 2 years ago for those replying BTW. I still make it about the same way, although I don't add okra much anymore. It's good with it or without it .
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Unread 01-07-2011, 08:38 PM   #37
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Quote:
Originally Posted by Saiko View Post
As long as you didn't burn it you should be good to go!
This post originated almost 2 years ago for those replying BTW. I still make it about the same way, although I don't add okra much anymore. It's good with it or without it .
Saiko,
thanks for the great tutorial! I don't add okra to mine either..just can't get around it for some reason. I'm gonna try your fast roux methond one of these days but in the mean time, i'll just stir, stir, stir, stir LOL
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Unread 01-07-2011, 09:55 PM   #38
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Quote:
Originally Posted by Saiko View Post
As long as you didn't burn it you should be good to go!
This post originated almost 2 years ago for those replying BTW. I still make it about the same way, although I don't add okra much anymore. It's good with it or without it .
Thanks. Excellent recipe. Will be making again. I toasted some french bread up to go with it.
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Unread 01-07-2011, 11:16 PM   #39
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I'm a big time gumbo lover, and my favorite is duck gumbo. I used to go duck huntiing, and bring the birds to the mom of a friend of mine, and she would make a duck gumbo that was to die for.

I still have my shotguns, but don't have a place to hunt ducks, anymore. I haven't had my friend's mom's duck gumbo in about thirty years. I do miss it.

CD
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Unread 01-08-2011, 08:13 AM   #40
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Absolutley Wonderful. Thanks for the info I have a Gumbo recipe, which includes sea food, wife won't eat it . So, with this it's chicken and smoked sausage. I do use the File Gumbo at the end to thicken. Your Roux is different style than mine. will have to try yours, looks much better and a whole lot more fun.
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Unread 01-08-2011, 04:24 PM   #41
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Quote:
Originally Posted by Bluesman View Post
Absolutley Wonderful. Thanks for the info I have a Gumbo recipe, which includes sea food, wife won't eat it . So, with this it's chicken and smoked sausage. I do use the File Gumbo at the end to thicken. Your Roux is different style than mine. will have to try yours, looks much better and a whole lot more fun.
question on the file powder. I have some, but never have used it. does it add a detectable or strong "sassafras" flavor to the food???? I keep thinking root beer flavored gumbo for some reason. Sorry for the dumb question.
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Unread 01-08-2011, 05:00 PM   #42
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File gumbo thickens and adds some zing
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Unread 01-08-2011, 05:29 PM   #43
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Great thread. I've been toying around with gumboish things. Now I feel like I've got a road map to Gumboville.
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Unread 01-08-2011, 05:42 PM   #44
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Great looking gumbo. I am sure that it was fantastic.
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Unread 01-08-2011, 06:16 PM   #45
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To me, it looks like an experienced dish... you got it down!
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