Gumbo help

[SteelSmokin]

I'm from PA but I've recently spent some time south and got hooked on Gumbo and every place i had it it was different and awesome. Now I'm back home and of course no on sells it so I'm reaching out to all my southern Brethern to see if y'all could help me out with a decent recipe to start with.

[cpw]

http://www.bbq-brethren.com/forum/showthread.php?t=61129&highlight=saiko+gumbo

[cholloway]

First, you make a roux....

[deepsouth]

Here is one I have used using a Chef Donald Link recipe..

http://www.bbq-brethren.com/forum/showthread.php?t=210979&highlight=gumbo

Here is a gumbo that I made without a roux....

http://www.bbq-brethren.com/forum/showthread.php?t=121925&highlight=gumbo

[SteelSmokin]

Thank you.

[fjaggie07]

The beauty about Gumbo is no two are the same, and pretty much anything can go in the pot. It is the perfect place for me to use left over smoked meats. Get creative and have fun. Main thing is roux, after that it is all down hill.

[scp]

I have done the Saiko recipe/method several times with success.


http://www.bbq-brethren.com/forum/showthread.php?t=61129&highlight=saiko+gumbo

[Swine Spectator]

Here's my tutorial on seafood gumbo:

http://www.bbq-brethren.com/forum/showthread.php?t=190288

Enjoy,

David

[rexster314]

The basic roux, done well, forms the backbone for all gumbos. You have to decide if you want a white or blonde roux, to the dark smoky roux at the opposite end of the roux spectrum. The paler roux is easy, the very dark ones are hard to accomplish without burning the flour. I've stood at the stove for an hour or more making a dark one. Don't waste your time or money on the stuff in jars.

[Swine Spectator]

The basic roux, done well, forms the backbone for all gumbos. You have to decide if you want a white or blonde roux, to the dark smoky roux at the opposite end of the roux spectrum. The paler roux is easy, the very dark ones are hard to accomplish without burning the flour. I've stood at the stove for an hour or more making a dark one. Don't waste your time or money on the stuff in jars.

A lot of people complain about roux-making. I find it very relaxing. I prefer to cook mine slowly. I put on some music and get a couple cold bottled beers. Why bottled beer, you ask? Because the bottle is a good yardstick to measure the color of your roux when you add the trinity at the end.

:thumb:

[CakeM1x]

The gumbo I do everyone raves about it. Have not met a single soul who didn't ask for the recipe and/or leftovers. I make a double to triple batch everytime and freeze for people. They just love it.

Chicken and Smoked Sausage Gumbo with White Rice

Cook Time:
3 hr 30 min
6 to 7 cups, 6 to 8 servings

1 tablespoon plus 1/2 cup vegetable oil
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces
4 pounds chicken thighs, skin removed
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 teaspoon salt
1/4 teaspoon cayenne
3 bay leaves
9 cups chicken stock or canned low-sodium chicken broth
1/2 cup chopped green onions
2 tablespoons chopped parsley leaves
1 tablespoon file powder
Hot sauce
In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.
Season the chicken with the any creole seasoning blend(I use Tony Chachere's Original Creole blend)and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.
Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.
Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.
Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.
Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.
Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.
White Rice:
2 cups long-grain white rice
4 cups water, chicken stock, or canned low-sodium chicken broth
1 tablespoon unsalted butter
1 1/2 teaspoons salt
1 bay leaf
In a 2-quart saucepan, combine the rice, water, butter, salt, and bay leaf and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered and undisturbed, for 5 minutes.
Uncover and fluff the rice with a fork. Discard the bay leaf and serve.

[LYU370]

Remember hearing years ago, maybe Chef Prudhomme, Justin Wilson or maybe Emeril. The darker you can make the roux, the more flavorful it'll be. But the darker it is, the less thickening power it will have.

[Spudco]

Basic Gumbo

• 1 1/2 cup oil
• 2 cups flour
• 2 large onions, chopped
• 2 bell peppers, chopped
• 4 ribs celery, chopped
• 4 - 6 cloves garlic, minced
• 3 quarts chicken stock
• 1 bottle white wine
• 4 bay leaves
• 2+ teaspoons Creole seasoning, or to taste
• 1 teaspoon dried thyme leaves
• Salt and black pepper to taste
• 1 large chicken cut up or 3-4 pounds of pieces (I like skinless thighs)
• 2 pounds andouille or smoked sausage, cut into 1/4" pieces
• ½+ cup hot sause
• ¼ cup worcestershire sauce
• 1 bag frozen okra
• 1-2 pounds of shrimp
• 1 bunch scallions (green onions), tops only, chopped
• 2/3 cup fresh chopped parsley

Season the chicken with salt, pepper and Creole seasoning and brown quickly in skillet. Set aside on platter.
Brown the sausage and set aside on platter.

In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat , stirring constantly, until the roux reaches a dark reddish-brown color. If you burn it, start over. If you are afraid of burning it, lower the heat a bit. You need to keep stirring this stuff constantly and it will take 20-30 minutes to reach the proper color.

Add the onions, peppers, celery and stir quickly. This cooks the vegetables and also stops the roux from cooking further. It is a magic moment in gumbo cooking - the aroma at this point is my favorite cooking experience. Continue to cook, stirring constantly, for about 4-5 minutes.

Add garlic and about half the parsley. Cook for 1-2 minutes.

Add the wine, stock, seasonings, chicken and sausage. Bring to a boil, then simmer for at least one hour.

Add okra and cook 10 minutes.

Add shrimp and remaining parsley and scallion tops. Turn off heat. Serve in 5-10 minutes over rice.

[ichbin73]

The quality of your roux greatly determines the quality of your finished gumbo. Also Okra really adds to the thickening of your gumbo. otherwise no two pots of gumbo are just alike, depends on whats available and what I'm hungry for today...(:

[cowgirl]

Definitely make your own roux and stock. :thumb:

here's a link to the last batch of smoked duck gumbo I made...
http://www.bbq-brethren.com/forum/showthread.php?t=227354

[Happy Hapgood]

Here's a good article on Gumbo. This whole site has some great recipes.

http://www.cookinglouisiana.com/Cooking/Recipes/Meat/gumbo%20-%20JG.htm

On edit the main page link:

http://www.cookinglouisiana.com/Cooking/Recipes/all-recipes.htm

[Dinkle]

use a cast iron skillet for the roux. i go hot and fast on my roux. 1 cup oil for 5 minutes on hi heat then stir in 1 cup flour use a metal wisk dont stop slowly stirring until it looks like milk chocolate. usually take 5 to 10 mins

[rreidiii]

Yep cast iron skillet or my favorite enameled cast iron, I have the expensive French stuff but the one I bought from ether Costco or Walmart(can't remember which one) was a fraction of the price and actually much better. And I agree hot and fast, I like my roux really dark to bring out those very nutty flavors but there is an extremely thin line between extremely dark and burnt. I suggest you have your liquid base ready and on hand to add to the roux when it's cooked to your liking. Adding the base or stock to the roux will stop the cooking process. As Andy mentioned earlier the darker the roux the more flavor you'll get but it won't really thicken the gumbo much. Either add okra to your gumbo while cooking or a good gumbo file right before service.

[LYU370]

Another good page with various recipes is The Gumbo Pages (http://www.gumbopages.com/food/). I've made several of the recipes and they came out quite well.

[Happy Hapgood]

LuzziAnn gets going on Gumbo now and then:

http://i64.tinypic.com/nxl1js.jpg

http://i62.tinypic.com/svnam8.jpg