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Post by toshtego on Jan 2, 2018 20:11:39 GMT -5
On New Year's Eve afternoon, having little to do, I dug out an old N.O. Gumbo recipe and started working with what was on hand.
It turned out to be very good and I am now a big supporter of this Louisiana specialty.
No andouille sausage but I had some really good air cured ham smoked over cherry wood.
No bell pepper but I had some NM green chilies. This also provided some heat.
No okra so I substituted red cabbage.
Chicken, shrimp and oysters.
Certainly not authentic but dang good.
That brown roux is critical and I spent a good 30 minutes stirring that while listening to CSPAN Book TV.
Next time I will have all the correct ingredients and there will be a next time soon.
Anyone else enjoy this dish? What are your variations?
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Post by Deleted on Jan 2, 2018 20:16:31 GMT -5
Sounds awesome. I doubt I've ever made two identical pots of gumbo, chili or burgoo. I just let it roll with whatever is on hand and call it another fine product.
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Post by trailboss on Jan 2, 2018 20:44:36 GMT -5
A buddy of mine from Louisiana took the time to send me his recipe.
Cajun Jambalaya
Read recipe and notes completely before beginning.
1 lb small shrimp, peeled
3 frying pieces of chicken
1/4 cup flour
2 medium onions
1 tsp finely chopped garlic
1 tsp salt
1/2 to 1 tsp Tabasco or Louisiana Hot Sauce
water
1/2 lb smoked sausage, thinly sliced
1/4 cup + 1 TBS cooking oil
1 small green pepper
1/4 cup chopped celery
1/4 tsp black pepper
l/8 tsp cayenne pepper
2 cups rice
Boil chicken pieces in water until cooked. Reserve chicken broth. De-bone chicken and cut in small bite size pieces.
Make a roux (see note) by stirring the oil and flour together in a deep iron skillet or heavy saucepan. Cook over medium heat, stirring constantly, until almost dark brown in color (like chocolate syrup is the perfect color, but hard to do without burning). Add onions, cook until onions are almost crisp.
Add green pepper, celery, garlic, salt, peppers, hot sauce, shrimp, and sausage. Cook over medium heat until the shrimp is cooked (about 5 minutes). Stir in chicken - cook another minute. Stir in rice; cook another minute. Add reserved chicken stock (3 cups of liquid). When liquid comes to a boil, cover (do not peek too much) and simmer on low heat for 20 - 25 minutes until rice is cooked (occasionally stir). Remove from heat - stir cover for 5 - 10 minutes more. Serve hot.
Note: The amount of ingredients are negotiable except for the ratio of rice to liquid added.
Another note: When making the roux, stirring constantly means just that. Do not answer the door, answer the phone, let the cat/dog in/out, anything other than focus on the roux. If it sees you turn your head it will burn. It is jealous.
Yet another note: The rice grains in your Jambalaya should be almost separate, but slightly mushed together. If they are crunchy, then you peeked and stirred to much! Only stir 2-3 times.
Warning = It makes your jeans shrink.
Expect to burn the roux the first couple of times. It takes practice. If it burns, throw it out and start over - it cannot be salvaged. If you master a dark roux, your gravies will be the of envy all your friends.
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Post by Ronv69 on Jan 2, 2018 22:32:59 GMT -5
I make great gumbo but I don't follow any recipes. I use the basic roux and vegetables, and dump in whatever meat anf/or seafood that I have on hand. That's Gumbo! I wish I was there to share it with you, Tosh.
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Post by toshtego on Jan 2, 2018 22:46:15 GMT -5
Sounds awesome. I doubt I've ever made two identical pots of gumbo, chili or burgoo. I just let it roll with whatever is on hand and call it another fine product. Consistency is the hobgoblin of small minds or something like that. |
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Post by toshtego on Jan 2, 2018 22:57:35 GMT -5
Bacon fat, saved, was the only fat I used for the roux in this Gumbo. Small Creuset iron sauce pan is best. A Lodge would work,also. Then transfer to a heated pot or kettle so the rest of the ingredients can be added.
Rice, nice Thai sticky Jasmine, cooked separate and then scooped with an ice cream scoop and plopped into the middle of the bowl filled with Gumbo. Looks kind of pretty and helps clean the palate between spoonfuls when the heat builds. I added McIlleny's Tabasco and a little Fish Sauce to the pot.
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Post by trailboss on Jan 3, 2018 4:53:09 GMT -5
Sounds awesome. I doubt I've ever made two identical pots of gumbo, chili or burgoo. I just let it roll with whatever is on hand and call it another fine product. Consistency is the hobgoblin of small minds or something like that. I don’t think my grandma ever measured anything, and all her meals were perfection, I however missed the boat carrying that DNA my way. If I stick to the plan and do my part, I get nothing but raves from the family...some recipes like making decent roux, I like to have it all premeasured, because it goes together pretty quickly... my buddy’s warning about dropping the ball on the roux... I do well to heed. |
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Post by oldcajun123 on Jan 4, 2018 12:24:41 GMT -5
 The secret to a good Gumbo is after a successful roux, is to after adding enough water is to bring to a boil , then turn down heat so roux rolls, roll your roux is the key, about 1 hr and your Gumbo will be smooth. Never add meat raw, in a separate pot fry meat enough to encapsulate the meat and not have blood scum float in your Gumbo, Nasty. Some people Ike a thick Gumbo, that's New Orleans , they even put tomatoes , fish in their Gumbos. Prairie Gumbo is thin , like soup and made with chicken and sausage, old time Gumbo is made with Guinney hens, and never served without potato salad and sweet potatoes. Make sure you save enough crunch, shallots, parsley cut up to throw in Gumbo about 5 minutes before serving.
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Post by Ronv69 on Jan 4, 2018 12:38:36 GMT -5
Gumbo is a kind of religion, similar to barbecue brisket. It is a serious business to the adherents.
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Post by pappyjoe on Jan 4, 2018 13:42:07 GMT -5
oldcajun is pretty much on the money about gumbo. There is New Orleans gumbo which is thick from the roux, there is what I was taught is Creole gumbo which is thinner and has tomatoes and okra (the okra thickens the gumbo instead of the roux) and there is chicken & sausage gumbo my dad taught me how to make (He was raised in the Bayou Sorrel/Bayou Pigeon area and learned to cook gumbo working for a lumber company as a cook when he was 8 years old back in the 1920's.) He also made a good crab & shrimp gumbo.
We never put a scoop of rice or potato salad on top of the gumbo. The rice always went into the bowl and the gumbo went on top of it. We saved the potato salad to eat with fried chicken or catfish.
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Post by Ronv69 on Jan 4, 2018 21:47:41 GMT -5
Gumbo is too free to be classified like that. It's not region dependent, but individual cook dependent. I may strictly seafood gumbo thicker with more roux, and chicken and sausage gumbo thinner like a soup with only okra and a touch of filet for body. I use all 3 in the seafood type. On the thick seafood gumbo we use the scoop of rice on top. On any thinner gumbo we put the in the bowl first.
My Louisiana roots are as deep as anyone.
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Post by toshtego on Jan 8, 2018 18:00:19 GMT -5
As I mentioned, okra can be hard to find here, even the frozen packages. However, Nopales, cactus leaves are readily available and have much the same consistency and also thicken the liquid. They have to be charred over a flame to remove those pesky needles, then coarsely diced for the pot.
Good advice on boiling the roux.
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Post by Ronv69 on Jan 9, 2018 18:08:38 GMT -5
They have to be charred over a flame to remove those pesky needles . Good advice on boiling the roux. Oohhh! That's where I made my big mistake! |
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Gumbo!
Jan 10, 2018 6:08:50 GMT -5
via mobile
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Post by Darin on Jan 10, 2018 6:08:50 GMT -5
They have to be charred over a flame to remove those pesky needles . Good advice on boiling the roux. Oohhh! That's where I made my big mistake! Lol  The fruit from the Prickly Pear Cactus is also a nice treat ... makes good jam! |
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The secret to a good Gumbo is after a successful roux, is to after adding enough water is to bring to a boil , then turn down heat so roux rolls, roll your roux is the key, about 1 hr and your Gumbo will be smooth. Never add meat raw, in a separate pot fry meat enough to encapsulate the meat and not have blood scum float in your Gumbo, Nasty. Some people Ike a thick Gumbo, that's New Orleans , they even put tomatoes , fish in their Gumbos. Prairie Gumbo is thin , like soup and made with chicken and sausage, old time Gumbo is made with Guinney hens, and never served without potato salad and sweet potatoes. Make sure you save enough crunch, shallots, parsley cut up to throw in Gumbo about 5 minutes before serving.
