I will play for Gumbo

[CajunSmoker]

First Gumbo of the season

 

[chibi]

That looks so good. I have been looking for a good Gumbo recipe to no evail. Care to share?
Michael

 

[jpw23]

I've never had gumbo.......thats looks pretty good, gonna have to give it a try:biggrin:

 

[Ron_L]

A piece of French bread
With which to wipe my bowl,
Good for the body.
Good for the soul.
It's a little like religion
And a lot like sex.
You should never know
When you're gonna get it next.
At midnight in the quarter or noon in Thibadeaux
I will play for gumbo
Yes, I will play for gumbo.

Dat looks reeeeel good! I guess I'm going to have to make some gumbo now :roll:

 

[BBQ_MAFIA]

Gotta love a good Gumbo

 

[Kevin]

It's all in da roux.

 

[Greendriver]

l'd love to have me some of dat gumbo right there. I'll take a hunk of hard bread with mine though.

 

[CajunSmoker]

That looks so good. I have been looking for a good Gumbo recipe to no evail. Care to share?
Michael

That's my wifes recipe, but I will get for you.

Dat looks reeeeel good! I guess I'm going to have to make some gumbo now :roll:

Love that song and about any other Buffet song

 

[Ron_L]

Love that song and about any other Buffet song

Me too... Can you guess what one of my favorites is :-D

 

[CajunSmoker]

Me too... Can you guess what one of my favorites is :-D

hard to pick a favorite, but Havana Daydreaming, volcano and Pirate looks at 40 have to be in the top 5.

 

[Ron_L]

hard to pick a favorite, but Havana Daydreaming, volcano and Pirate looks at 40 have to be in the top 5.

Yeah... That's why I said one of my favorites! Too many to choose from.

BTW... It's all your fault... I now have a pot of chicken and sausage gumbo on the stoive :-D

 

[Bigmista]

Weeknight Gumbo Recipe
Courtesy of The Survival Gourmet

Gumbo is one of those dishes that most people think you only get once a year because it takes hours to make. Wrong. I’m going to clear up the “mystery” of Gumbo right now.

Ingredients:
6 boneless, skinless chicken thighs, diced (these get a lot of miles in my kitchen)
1 lb polish sausage or hot links, sliced
1 1/2 lbs shrimp (I used frozen pre cooked shrimp to save time)
1 cup + 1tbsp cooking oil
1 cup flour
2 quarts chicken stock or broth (In a pinch you can use chicken buillion and water)
2 tbsp salt
2 tbsp black pepper
2 tbsp red pepper (I like it spicy. You can cut back on this if you like but you do need some.)
2 tbsp garlic powder
1 tbsp Italian seasoning
1 tbsp Gumbo File (Should be in the spice section or the “ethnic” section)
1 onion, chopped
1 bell pepper,chopped
1 tbsp garlic, minced

Season the chicken with salt and pepper. Add 1 tbsp cooking oil to a hot dutch oven or stock pot. Saute the chicken in the pot until just done. Remove chicken and all dripping. Add the sausage and cook until the slices start to get a little crispy on the outside. Remove the sausage but leave the drippings. Add the onions to the pot and saute in the sausage drippings. Remove the onion but leave the drippings.

Now we make the roux. Roux is basically flour cooked in oil it is essential to Gumbo and other Cajun and Creole dishes. Add the 1 cup of oil. When it is hot, lower the heat to medium-low and slowly sprinkle in the flour, stirring constantly. When all of the flour is in, keep cooking until the roux get to the desired color. For this particular Gumbo, I went with a blonde color. The lighter the roux, the more thickening power it has. Darker roux add more of a nuttier flavor.

When the roux reaches the color you like, add the onion, bell pepper and garlic. Continue stirring. Next add the chicken stock or broth. Mix well. Next, add everything that is left except the shrimp, the File and the rice. Stir and let it simmer for about 15 minutes. Taste and adjust seasoning. Start cooking your rice now.



When the rice is almost done, add the shrimp and the File. Stir. Two minutes should cook the shrimp. Serve in a bowl with rice. Eat.

​

Now you have Gumbo as often as you like! Impress you friends and family.
Enjoy!
The Survival Gourmet

 

[big brother smoke]

Just stop it! I went to the store already:biggrin:

 

[Brian in So Cal]

Thanks for the recipe Big Mista. I can't wait to try it.

 

[Ron_L]

Looks good, Mista. I'll give it a try one day. I used a recipe from Emeril and it came out great. The recipe said to cook the roux until it was the color of chocolate. I probably should have stopped it a little sooner, but it tasted great. I made Zattarains Dirty Rice (no meat) to go along with it.

 

[Kevin]

You farkers. I made chicken soup with home made noodles tonight. Planned on bean soup for tomorrow. Reading this thread, I gotta make gumbo too. Oh well. Harley and his room mates will eat a little better next week. Kind of cool that I now have a use for my excess food.

 

[CajunSmoker]

Looks good, Mista. I'll give it a try one day. I used a recipe from Emeril and it came out great. The recipe said to cook the roux until it was the color of chocolate. I probably should have stopped it a little sooner, but it tasted great. I made Zattarains Dirty Rice (no meat) to go along with it.

IMO chocolate is to dark of a roux for gumbo, we try to get the color of peanut butter.

You farkers. I made chicken soup with home made noodles tonight. Planned on bean soup for tomorrow. Reading this thread, I gotta make gumbo too. Oh well. Harley and his room mates will eat a little better next week. Kind of cool that I now have a use for my excess food.

I'm sure Harley and friends will appreciate it Keving8)

 

[LGerber]

Gonna have to give that recipe a try....thats looks awesome

 

[Ron_L]

IMO chocolate is to dark of a roux for gumbo, we try to get the color of peanut butter.

I almost stopped it at around that color but decided to follow the recipe since it was the first time. It tasted great but looks dark. The picture is actually darker than it was in person, but it was still dark.

 

[Bigmista]

Looks good, Mista. I'll give it a try one day. I used a recipe from Emeril and it came out great. The recipe said to cook the roux until it was the color of chocolate. I probably should have stopped it a little sooner, but it tasted great.

IMO chocolate is to dark of a roux for gumbo, we try to get the color of peanut butter.

I almost stopped it at around that color but decided to follow the recipe since it was the first time. It tasted great but looks dark. The picture is actually darker than it was in person, but it was still dark.

In Louisiana and Texas, you will get a different bowl of Gumbo in every home that you enter. Roux color is a preference, not a rule. Lighter color = lighter flavor and more thickening power. Just make sure you cook it enough to get rid of the flour taste.