May 4, 20196 yr Shout out to Stevie Edwards at Seafood Lover in Beaumont for the meat and to my Boudreaux wife for the cooking. Crab claws and shrimp make it awright.
May 6, 20196 yr On 5/4/2019 at 11:01 PM, RMac5 said: Is that an Alumalite pot? Magnalite. She was cooking other stuff in the Le Creuset.
May 7, 20196 yr Yes that’s it, magnalite. I hear that’s the Cajun pot of choice, I bought one but have never used it. We always use the Le Cruset, feels safer since it’s so much heavier and easier to control the heat.
May 7, 20196 yr 20 hours ago, RMac5 said: Yes that’s it, magnalite. I hear that’s the Cajun pot of choice, I bought one but have never used it. We always use the Le Cruset, feels safer since it’s so much heavier and easier to control the heat. One time in a gumbo cookoff in a parking lot I tried to start with bacon grease in a shitty aluminum pot. Put a hole in it. Had to run to the store to buy something better. My Staub is a little easier to control.
September 9, 20196 yr Popular Post So I figured I would submit myself for a Surly beating as I attempted my 2nd ever batch of gumbo yesterday in honor of our game against LSU. Last time I bitched out and bought roux in a jar. This time I made it myself. Went with the Mr B’s recipe from the first page. Took a lot of time but the roux got a nice dark mahogany color around the 1 hour mark. Added just sausage and shrimps as the chicken wasn’t a favorite last time. I thought it turned out quite nicely. Didn’t help us win like last time though.
September 9, 20196 yr Well done, Mr. Most. Notice the abstract Hook 'Em on the inside of the pot in the first pic? Just above the high-roux mark.
October 12, 20196 yr Author First cold snap of the year means gumbo. Normally I just use oil from the pantry for the roux, but I decided to step up the game and use bacon fat. It did not disappoint!Ingredients Start of the rouxRoux is doneAdding the trinity and sweating it outSimmer timeTime to eat!
October 12, 20196 yr 11 hours ago, 1978horn said: First cold snap of the year means gumbo. Normally I just use oil from the pantry for the roux, but I decided to step up the game and use bacon fat. It did not disappoint! Ingredients Start of the roux Roux is done Adding the trinity and sweating it out Simmer time Time to eat! Would slam, bang, whatever.
November 21, 20196 yr Shrimp and sausage gumbo tonight. Found out we didn’t have onion when it was too late so this “trinity” lacked it. Came out great. One of the better ones I’ve made recently. Sent from my iPhone using Tapatalk
December 3, 20196 yr Turkey carcass? Don’t mind if I do. Andouille Finishing. Added a bunch of roasted turkey as well.
December 3, 20196 yr Sorry for the screwed up post there, tapa is being finicky. I suspect you can pick up what I am putting down in the pictures.
December 3, 20196 yr 1 hour ago, huge said: I suspect you can pick up what I am putting down in the pictures. If I could, I wouldn't be hungry, now would I? Selfish, non-sharing fuck ...
December 3, 20196 yr On 11/20/2019 at 9:23 PM, BearCountry11 said: Found out we didn’t have onion when it was too late so this “trinity” lacked it. Came out great.
December 5, 20196 yr On 10/11/2019 at 9:18 PM, 1978horn said: First cold snap of the year means gumbo. Normally I just use oil from the pantry for the roux, but I decided to step up the game and use bacon fat. It did not disappoint! Ingredients Start of the roux Roux is done Adding the trinity and sweating it out Simmer time Time to eat! The photos were appreciated. I have to try this first chance I get.
December 12, 20196 yr I picked up a few pounds of andouille at Best Stop a couple weeks ago. Big batch of gumbo coming soon.
December 13, 20196 yr I don’t get people that say you have to wait for the first cold snap for gumbo or chili. No, you can and should eat those fine dishes year round.
December 13, 20196 yr We make chili year round but normally the gumbo pot only gets pressed into use from November through February. If Fat Tuesday falls in March we alter the plans as that day always sees a big pot on the range.
December 28, 20195 yr On 12/12/2019 at 7:49 PM, Fudge Nuggets said: I don’t get people that say you have to wait for the first cold snap for gumbo or chili. No, you can and should eat those fine dishes year round.
December 28, 20195 yr 2 hours ago, dcbc said: My first entry in this thread. Good looking sausage curry.
December 28, 20195 yr 10 hours ago, Fudge Nuggets said: Good looking sausage curry. That actually sounds delicious.
January 6, 20205 yr Popular Post Got a pot of gumbo in before the Great January Detoxification Process kicks off. Turkey stock from the T day bird carcass out of the freezer. Andouille and spicy venison sausage, chicken. Oh, and a fried oyster BLT. Edited January 6, 20205 yr by Anastasis
January 6, 20205 yr don't quite understand putting sausage in a seafood gumbo...it overpowers the shrimp, crab and oysters. but whatever...
January 7, 20205 yr Maybe everyone who makes a gumbo should start their own thread. You can't have too many, right?
January 7, 20205 yr anastasis, how'd you make the fried oysters? it looks perfect. also lately i've been "cheating" a little on the roux- i go with the dark brick red roux and have found that heating the pot on medium for the 20 or so mins it takes me to wash/gather/prep the ingredients before i start on the roux cuts the stirring time in half.
January 7, 20205 yr I sift my flour onto a cookie sheet and dry roast it for 15 minutes at 300 degrees. Get the fat hot in a 2 quart cast iron sauce pan, sprinkle the roasted flour into the hot fat. Stir for 5 minutes. Dark walnut roux is now ready.
January 7, 20205 yr 4 hours ago, gsoda3 said: anastasis, how'd you make the fried oysters? it looks perfect Nothin special. For frying I just use the preshucked variety. Drain and dredged them in some Louisiana seasoned fish fry I picked up at quality seafood and fry them in Dutch oven @350 until browned up. About as easy as frying something gets.
January 10, 20205 yr On 1/6/2020 at 10:03 AM, Jim Thompson said: Don't tell that to the Cajuns. It's common out in Acadiana. no sir, Jim...no it's not. with chicken, sure. seafood...that's a big negative. Edited January 10, 20205 yr by Kyrie Eleison
January 10, 20205 yr On 1/7/2020 at 2:59 AM, Anastasis said: Drain and dredged them in some Louisiana seasoned fish fry I picked up at quality seafood and fry them in Dutch oven @350 until browned up. That company makes plenty of varieties, but stumbled on this one recently. Makes damn good fried pickles/japs too.
January 10, 20205 yr On 1/6/2020 at 7:07 PM, Deej said: Food thread is turning into TexAgs gameday board. The 12th Thread (about gumbo).
January 11, 20205 yr where is a recipe to utilize okra? gonna cook a batch if u fuckers can give me a recipe. Anastasis?
January 11, 20205 yr 10 hours ago, Errestaurants said: where is a recipe to utilize okra? gonna cook a batch if u fuckers can give me a recipe. Anastasis? I usually use file. Don’t you just throw it in towards the end? Here is link’s recipe. https://www.saveur.com/article/recipes/fried-chicken-and-andouille-gumbo/
January 11, 20205 yr I usually use file. Don’t you just throw it in towards the end? Here is link’s recipe. https://www.saveur.com/article/recipes/fried-chicken-and-andouille-gumbo/Yeah, if I’m feeling like I want okra in mine (and sometimes I do), I just buy 1-2 bags of fresh frozen sliced okra. Toss it in at the end, let the pot heat back up to a simmer, and you’re ready to go.
January 11, 20205 yr About to go down in the barn. Do you start with a Roux?Sent from my SM-G973U using Tapatalk
January 11, 20205 yr 7 hours ago, Anastasis said: I usually use file. Don’t you just throw it in towards the end? Here is link’s recipe. https://www.saveur.com/article/recipes/fried-chicken-and-andouille-gumbo/ File is the way to go
January 11, 20205 yr 20 minutes ago, Errestaurants said: About to go down in the barn. Do you start with a Roux? Sent from my SM-G973U using Tapatalk Expecting a fight?
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