Live TD cook thread: gumbo time - Page 2

Biloxidman · 11-27-2020, 05:34 PM

Have you ever tried microwave roux? Sounds sacreligious but my 83 year old sister gave me the recipe. Told me you can easily get the color you like and it works like a charm!

chingador · 11-27-2020, 05:54 PM

My aunt from Louisiana does that. You can also do it in an oven. But I make a roux once twice per year so in the pot it is.

Shadowdog500 · 11-27-2020, 06:02 PM

Quote:

Originally Posted by chingador

Okay meatballs are in the crock pot. This will cook on low through the evening. In about an hour, my son will be continually coming into the kitchen to steal a couple of meatballs at a time.

Ok that is it for the gravy. The rest of the thread will be about the gumbo

Who among us never ate a meatball or two straight from the pot while it was cooking.

Gravy? Do they call spaghetti sauce gravy in Texas? When I was growing up I commented on the great “spaghetti sauce” and my friends mom from south Philly bit my head off like I offended her and corrected me that it was “gravy”.

Biloxidman · 11-27-2020, 06:10 PM

Quote:

Originally Posted by chingador

My aunt from Louisiana does that. You can also do it in an oven. But I make a roux once twice per year so in the pot it is.

Never tried it in the oven since the microwave method is easy. But my Momma always used he black cast iron skillet..

chingador · 11-27-2020, 06:25 PM

Quote:

Originally Posted by Shadowdog500

Who among us never ate a meatball or two straight from the pot while it was cooking.

Gravy? Do they call spaghetti sauce gravy in Texas? When I was growing up I commented on the great “spaghetti sauce” and my friends mom from south Philly bit my head off like I offended her and corrected me that it was “gravy”.

I grew up with some Italians. They referred to the Sunday sauce as suga or gravy. Not a Texas thing at all.

chingador · 11-27-2020, 06:29 PM

More color?

chingador · 11-27-2020, 06:48 PM

Guys. It just takes a while. At least if you are like me and only do this once in a while. Your best friend is a silicone spatula. Trust me on that. I am thinking 30 more minutes and in goes the trinity. Usually the roux darkens dramatically when you add the roux. Honestly I could add it now and would be fine.

chingador · 11-27-2020, 07:29 PM

I am thinking about 10 more minutes. Sorry but not wrapping this up tonight.

Biloxidman · 11-27-2020, 07:32 PM

Quote:

Originally Posted by chingador

More color?

A little bit

chingador · 11-27-2020, 07:56 PM

Ok. This is as,far as I am going. Add the trinity and the color darkens. Add about 8 cloves of minced garlic and mix in. Then add the sausage and mix in.

Sorry guys that is it for tonight. Will cool and refrigerate for the night and reheat tomorrow and finalize.

ShadowDriver · 11-27-2020, 08:50 PM

Quote:

Originally Posted by chingador

Ok. This is as far as I am going....

... Sorry guys that is it for tonight.

You need to quit apologizing. Looks delicious.

We'll struggle though and enjoy your second day of gumbo shenanigans on the flip-side.

chingador · 11-27-2020, 09:14 PM

Quote:

Originally Posted by ShadowDriver

You need to quit apologizing. Looks delicious.

We'll struggle though and enjoy your second day of gumbo shenanigans on the flip-side.

Thanks Shadow. My belief when it comes to sauces, stews or gravy’s is that they are always better the second day. That is what I am going for. The flavor is truly awesome. Calling it a night. Re-watching season 1 of Helier on Amazon Prime before jumping into S2

Big George's BBQ · 11-28-2020, 09:55 AM

WOW This is looking awesome

ronbrad62 · 11-28-2020, 10:38 AM

You had me at gumbo, but with the care and time you are putting into that, I can only imagine how good it's going to be! I don't know if I can handle the final product without actually tasting it, but through teary eyes, I will tune back in and persevere. Great looking (and amazing) cook, so far.

chingador · 11-28-2020, 12:26 PM

Thanks everyone. I am back to it. Gumbo is back on the stove. Color is as I normally make it which is not quite dark enough. But flavor is incredible. Needs to simmer for a couple hours though.

Now on to the chili. Seasoning blend is mixed. Now I run a couple onions, garlic and celery in the food processor to chop fine. About the same as grains of rice. Then do the same with my pepper mix, red, yellow bell peppers, jalapeños and poblanos. Sautéed until all liquid is gone.

More to come

11-27-2020, 05:54 PM	#17
chingador is One Chatty Farker Join Date: 10-18-06 Location: Houston, TX	My aunt from Louisiana does that. You can also do it in an oven. But I make a roux once twice per year so in the pot it is. __________________ ______________________________________________ Rec Tec 590 Stampede, Primo Oval XL, BPS drum

11-27-2020, 06:48 PM	#22
chingador is One Chatty Farker Join Date: 10-18-06 Location: Houston, TX	Guys. It just takes a while. At least if you are like me and only do this once in a while. Your best friend is a silicone spatula. Trust me on that. I am thinking 30 more minutes and in goes the trinity. Usually the roux darkens dramatically when you add the roux. Honestly I could add it now and would be fine. __________________ ______________________________________________ Rec Tec 590 Stampede, Primo Oval XL, BPS drum

11-28-2020, 09:55 AM	#28
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Name/Nickname : George	WOW This is looking awesome __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

11-28-2020, 10:38 AM	#29
ronbrad62 Babbling Farker Join Date: 07-16-16 Location: Johns Creek, Ga. Name/Nickname : Ron	You had me at gumbo, but with the care and time you are putting into that, I can only imagine how good it's going to be! I don't know if I can handle the final product without actually tasting it, but through teary eyes, I will tune back in and persevere. Great looking (and amazing) cook, so far. __________________ Ron

11-27-2020, 05:34 PM	#16
Biloxidman is One Chatty Farker Join Date: 11-01-13 Location: Biloxi, MS	Have you ever tried microwave roux? Sounds sacreligious but my 83 year old sister gave me the recipe. Told me you can easily get the color you like and it works like a charm!