January 11, 20205 yr 17 minutes ago, AustinMT said: Expecting a fight? Mother in Law is coming over. She's meaner than a boar raccoon.
January 11, 20205 yr 1 hour ago, Errestaurants said: Mother in Law is coming over. She's meaner than a boar raccoon. You’re gonna need a bigger gun
January 12, 20205 yr 17 minutes ago, Errestaurants said: Not to bad. Sent from my SM-G973U using Tapatalk Wow. That looks kick-ass. How many shots did it take on the Mother in Law?
January 12, 20205 yr 1 minute ago, AustinMT said: Wow. That looks kick-ass. How many shots did it take on the Mother in Law? Oh she's not to bad. Extremely redneck though.
January 12, 20205 yr 17 minutes ago, tx 3 putt said: damn that looks great !!! pics of the MiL ? 65 year old redneck. Be careful what u wish for brother.
January 12, 20205 yr 3 minutes ago, Errestaurants said: 65 year old redneck. Be careful what u wish for brother. all bullshit aside, how far are you from Houston ? I need to stop by for a bowl of that gumbo !
January 12, 20205 yr 16 minutes ago, tx 3 putt said: all bullshit aside, how far are you from Houston ? I need to stop by for a bowl of that gumbo ! I'm at my ranch in Kemp in Kaufman County. Surly members are as always welcomed. Bar is open and my wife has really big titties.
January 12, 20205 yr 3 hours ago, Errestaurants said: Not to bad. Sent from my SM-G973U using Tapatalk I would literally pay money to eat this
January 13, 20205 yr Gumbo pop up at Tamale House in East Austin this weekend https://do512.com/events/2020/1/19/scrumptious-chef-10th-anniversary-cajun-gumbo-pop-up-tickets
January 15, 20205 yr 9 hours ago, Fudge Nuggets said: Saturday leftovers for last night’s game Man, that looks really fucking good when you’re hungry.
January 15, 20205 yr 10 hours ago, Fudge Nuggets said: Seems like you complemented your scrimps and sausage with crab meat, which makes you a great American in my book, sir.
January 15, 20205 yr 9 hours ago, Braff Zacklin said: Seems like you complemented your scrimps and sausage with crab meat, which makes you a great American in my book, sir. I did indeed. I know you’re not supposed to put sausage in a seafood gumbo, but I did it any way. It turned out just fine, but it wasn’t cheap. The shrimp and crab meat alone was about $30.
January 15, 20205 yr Gumbo has a thousand mothers so for every old wives tale that says you're not supposed to put sausage in seafood gumbo there are a few thousand households in Acadiana that wouldn't have it any other way. We go to a big gumbo party in Lafayette every spring and the seafood gumbo pot always has a health dose of andouille from Best Stop.
January 15, 20205 yr The myth I've been told is that sausage will overwhelm the seafood, but in my experience, the flavors remain distinctly different yet complementary.
January 15, 20205 yr It's like sausage will overwhelm the seafood, but a heavy reddish-brown to black roux doesn't? During Emeril's Emeril Live show many years ago every time he would quote one of these so-called rules he would look at the camera and say, "Who made up these rules?"
January 15, 20205 yr Looks like weather on Sunday should be conducive to whipping up a batch. Thinking of doing a shrimp and oyster gumbo with a roux shaded on the lighter side.
January 15, 20205 yr ^ Quick sidenote, how in the world does Food Network not have the rights to that show & air reruns every day at like noon or 6 or some shit? That show literally made them. Sorry, back to gumbo.
January 15, 20205 yr Sausage is fine and totally acceptable in all gumbo. That being said, my preference is seafood only for seafood gumbo. Shrimp, oysters, crab at minimum...maybe some crawfish or half a small lobster tail if you are really feeling it. Edited January 15, 20205 yr by Anastasis
January 15, 20205 yr Sausage is fine and totally acceptable in all gumbo. That being said, my preference is seafood only for seafood gumbo. Shrimp, oysters, crab at minimum...maybe some crawfish or half a small lobster tail if you are really feeling it. Agree. Chicken or duck or gator and andouille - fine. But I like seafood gumbo to be seafood.
January 15, 20205 yr My seafood gumbo always has sausage in it along with shrimp, oysters, crawfish tails, and sometimes crab claws.
January 16, 20205 yr Seafood gumbo is seafood gumbo, and non seafood gumbo is non seafood gumbo and way less expensive, at least in this house. When I'm making seafood gumbo for a big family dinner the shrimp and crab bill can approach $100, but of course that's cause I only buy from Stevie at seafood lover.I'll never be able to make a gumbo as good as the Schooner, though.So now I've got a new smoker, thinking about smoking chicken and using it in gumbo. Anyone done that?
January 16, 20205 yr Seafood gumbo is seafood gumbo, and non seafood gumbo is non seafood gumbo and way less expensive, at least in this house. When I'm making seafood gumbo for a big family dinner the shrimp and crab bill can approach $100, but of course that's cause I only buy from Stevie at seafood lover.I'll never be able to make a gumbo as good as the Schooner, though.So now I've got a new smoker, thinking about smoking chicken and using it in gumbo. Anyone done that?Absolutely. It’s maybe my best gumbo.Smoke 6-8 chicken quarters. Then, let them cool. Pick the meat, put it in a ziplock. Use the skin, bones, etc, to make your stock. Smoked chicken stock. Chunks of smoked chicken. It’s fantastic.
January 16, 20205 yr 1 minute ago, Brisketexan said: Absolutely. It’s maybe my best gumbo. Smoke 6-8 chicken quarters. Then, let them cool. Pick the meat, put it in a ziplock. Use the skin, bones, etc, to make your stock. Smoked chicken stock. Chunks of smoked chicken. It’s fantastic. I did a gumbo with smoked turkey leg quarters and andouillie sausage (and some loose hot pork sausage to make some good grease for the roux) for New Years partying. The big question for me was "do you involve okra and/or tomato in that gumbo?" I chose not to and the results were glorious.
January 16, 20205 yr 34 minutes ago, BearSchlong said: I'll never be able to make a gumbo as good as the Schooner, though. Long live The Schooner -- may it always be a time machine to 1975 (or earlier) when we dine there!
January 16, 20205 yr Long live The Schooner -- may it always be a time machine to 1975 (or earlier) when we dine there!Man....didn’t make it over there on my recent trip to the area. Bummer. It’s absolutely a snapshot of a different age.
January 27, 20205 yr Very happy with how this turned out. Finally getting darker roux with Alton Brown’s oven method. Sent from my iPhone using Tapatalk
May 9, 20205 yr I got a hankerin' and made some gumbo. Not without covid difficulties, of course. I had a pickup order for the local Kroger last Sunday for our regular groceries and my gumbo ingredients. They were not able to fulfill my garlic bulbs, my tomatoes, my file, and most importantly my scrimps. I was able to place an order for H-Mart via Instacart for the scrimps a few days later and get the file via Amazon. Got the good scrimps with the heads, too (Kroger only had the headless ones). I used Alton Brown's recipe. It was damn fine. Probably one serving left.
May 9, 20205 yr One of my favorite threads to see updated. Looks great, Baboon. But next time, put your gumbo in a bowl, damnit.
May 9, 20205 yr That is a bowl! It's kind of a hybrid bowl/plate that's part of whatever set my wife and her mom requested infinity years ago when we registered. I think actually it's the perfect presentation for gumbo. But then again, what the hell do I know, I'm a Union Man.
May 18, 20205 yr Popular Post I had never made gumbo. I did it today. Used the Alton Brown oven roux recipe. It was easy but never got past the color of peanut butter even after 3 hours in the oven. Regardless, tastes really fucking good.
May 24, 20205 yr Popular Post Here's how I make a gumbo.Brown all the andouille. I use 4 12 oz packs of Cajun Holler since it's the easiest to get a hold of in Austin. Damn I miss Nick's in PA, though.Make a roux. I use 1 cup flour to 1 cup vegetable oil. Back home though I save myself some work and use a jar of Douget's or Savoie's roux. I actually never made roux till I moved to Austin and couldn't find it anywhere but Sambet's on 183. Takes me about 30 minutes to make it these days, now that I have a lot of practice under my belt. If you're worried about messing it up, just keep the flame low and be patient. Here it is about ready:Add trinity plus a handful of garlic. I use about 2 green peppers, 2 big onions, and 4-5 celery stalks. Season with a shitload of Tony's and cook about 10 minutes, till the veggies get soft.Add about 3 quarts water or chicken broth, the sausage, and more Tony's. Cook about 30 minutes.Add 3 lbs chicken thighs, seasoned with Tony's. Cook at least an hour.Add 1 bunch each of green onions and Italian parsley. Cook another 15 minutes.Plated with a side of garlic bread. Happy Saturday, y'all!Sent from my iPhone using Tapatalk
May 24, 20205 yr 21 minutes ago, austingirl said: Here's how I make a gumbo. Brown all the andouille. I use 4 12 oz packs of Cajun Holler since it's the easiest to get a hold of in Austin. Damn I miss Nick's in PA that looks amazing ! i agree about nick's. im also a fan of the roux at the schooner, no rice and no meat
May 24, 20205 yr 2 hours ago, ERhine said: Jarred roux? Really? one of my customers over there is a vegetarian and that's how he always ordered it. so i tried it and liked it
May 24, 20205 yr 10 hours ago, ERhine said: Jarred roux? Really? I know a woman who lives in Breaux Bridge whose family uses jarred roux every one in a while. Seems sacrilege, but a lot of Cajuns do this.
May 24, 20205 yr 12 hours ago, tx 3 putt said: that looks amazing ! i agree about nick's. im also a fan of the roux at the schooner, no rice and no meat See I always get the stuffed crabs or catfish pontchartrain there. With some of those au gratin potatoes as a side. But everything there is amazing. 11 hours ago, ERhine said: Jarred roux? Really? 🙄 Yes, really.
May 24, 20205 yr 20 hours ago, austingirl said: Here's how I make a gumbo. Brown all the andouille. I use 4 12 oz packs of Cajun Holler since it's the easiest to get a hold of in Austin. Damn I miss Nick's in PA, though. Make a roux. I use 1 cup flour to 1 cup vegetable oil. Back home though I save myself some work and use a jar of Douget's or Savoie's roux. I actually never made roux till I moved to Austin and couldn't find it anywhere but Sambet's on 183. Takes me about 30 minutes to make it these days, now that I have a lot of practice under my belt. If you're worried about messing it up, just keep the flame low and be patient. Here it is about ready: Add trinity plus a handful of garlic. I use about 2 green peppers, 2 big onions, and 4-5 celery stalks. Season with a shitload of Tony's and cook about 10 minutes, till the veggies get soft. Add about 3 quarts water or chicken broth, the sausage, and more Tony's. Cook about 30 minutes. Add 3 lbs chicken thighs, seasoned with Tony's. Cook at least an hour. Add 1 bunch each of green onions and Italian parsley. Cook another 15 minutes. Plated with a side of garlic bread. Happy Saturday, y'all! Sent from my iPhone using Tapatalk I love this post
May 24, 20205 yr 20 hours ago, austingirl said: Here's how I make a gumbo. Brown all the andouille. I use 4 12 oz packs of Cajun Holler since it's the easiest to get a hold of in Austin. Damn I miss Nick's in PA, though. Make a roux. I use 1 cup flour to 1 cup vegetable oil. Back home though I save myself some work and use a jar of Douget's or Savoie's roux. I actually never made roux till I moved to Austin and couldn't find it anywhere but Sambet's on 183. Takes me about 30 minutes to make it these days, now that I have a lot of practice under my belt. If you're worried about messing it up, just keep the flame low and be patient. Here it is about ready: Add trinity plus a handful of garlic. I use about 2 green peppers, 2 big onions, and 4-5 celery stalks. Season with a shitload of Tony's and cook about 10 minutes, till the veggies get soft. Add about 3 quarts water or chicken broth, the sausage, and more Tony's. Cook about 30 minutes. Add 3 lbs chicken thighs, seasoned with Tony's. Cook at least an hour. Add 1 bunch each of green onions and Italian parsley. Cook another 15 minutes. Plated with a side of garlic bread. Happy Saturday, y'all! Sent from my iPhone using Tapatalk Nothing better than the smell of the Trinity hitting that hot roux! Great post.
May 26, 20205 yr On 1/15/2020 at 10:23 PM, BearSchlong said: Seafood gumbo is seafood gumbo, and non seafood gumbo is non seafood gumbo and way less expensive, at least in this house. When I'm making seafood gumbo for a big family dinner the shrimp and crab bill can approach $100, but of course that's cause I only buy from Stevie at seafood lover. I'll never be able to make a gumbo as good as the Schooner, though. So now I've got a new smoker, thinking about smoking chicken and using it in gumbo. Anyone done that? Yes, it's awesome. After you've done that, smoke a duck and make a gumbo with it, if you haven't already. My uncle always makes a ton of smoked duck gumbo after the first weekend of hunting season. On 1/15/2020 at 1:59 PM, Anastasis said: Sausage is fine and totally acceptable in all gumbo. That being said, my preference is seafood only for seafood gumbo. Shrimp, oysters, crab at minimum...maybe some crawfish or half a small lobster tail if you are really feeling it. On 1/15/2020 at 2:58 PM, Gatorubet said: Agree. Chicken or duck or gator and andouille - fine. But I like seafood gumbo to be seafood. Same - I grew up eating poultry/sausage or seafood gumbo. I also like file in my seafood gumbo. My uncle is deathly allergic to shellfish so we didn't eat seafood gumbo often, because we always made enough gumbo for big family gatherings. And it's so damn expensive to get enough seafood to make a big enough pot. ALTHOUGH a few years back, in what is possibly the most southeast TX thing that's ever happened, my dad was riding his bike down Gulf (the street) behind a shrimp truck and a 75-lb bag of flash-frozen shrimp fell out. The driver didn't notice, so he waited a few minutes and when the truck didn't come back around, he went home, got his truck, went back to the bag (it was about a block from home), loaded it up and brought it home. The shrimp was still frozen so he and my mom spent the evening bagging it all into 5-gallon ziplocks and putting them in the deep freeze. They brought us several bags the next time they came to town. So that's one way to make affordable seafood gumbo.
May 26, 20205 yr On 5/24/2020 at 8:58 AM, South Austin said: I know a woman who lives in Breaux Bridge whose family uses jarred roux every one in a while. Seems sacrilege, but a lot of Cajuns do this. On 5/24/2020 at 1:25 AM, tx 3 putt said: one of my customers over there is a vegetarian and that's how he always ordered it. so i tried it and liked it The thing about roux is that while it's certainly a measure of pride (and the mark of a lot of practice) to be able to make a good one from scratch, it's only two basic ingredients - white flour and a neutral oil. Without the rest of the gumbo ingredients, there's not a big flavor difference between two rouxs cooked to the same color of doneness, whether it's made fresh or from a jar.
May 26, 20205 yr 28 minutes ago, austingirl said: The thing about roux is that while it's certainly a measure of pride (and the mark of a lot of practice) to be able to make a good one from scratch, it's only two basic ingredients - white flour and a neutral oil. Without the rest of the gumbo ingredients, there's not a big flavor difference between two rouxs cooked to the same color of doneness, whether it's made fresh or from a jar. She's not wrong. I've used a jarred roux a coupla times. I really couldn't tell a difference in the end product. Oh, and if you're making a smoked chicken gumbo, pro tip: let the chicken cool. Pick the meat off the bones, put the meat in the fridge for later. Take the bones/scraps/carcass and boil down to make smoked chicken stock. Use that as the base of your liquid when making your gumbo. Winning.
May 26, 20205 yr On 5/23/2020 at 10:22 PM, austingirl said: Here's how I make a gumbo. Brown all the andouille. I use 4 12 oz packs of Cajun Holler since it's the easiest to get a hold of in Austin. Damn I miss Nick's in PA, though. Make a roux. I use 1 cup flour to 1 cup vegetable oil. Back home though I save myself some work and use a jar of Douget's or Savoie's roux. I actually never made roux till I moved to Austin and couldn't find it anywhere but Sambet's on 183. Takes me about 30 minutes to make it these days, now that I have a lot of practice under my belt. If you're worried about messing it up, just keep the flame low and be patient. Here it is about ready: Add trinity plus a handful of garlic. I use about 2 green peppers, 2 big onions, and 4-5 celery stalks. Season with a shitload of Tony's and cook about 10 minutes, till the veggies get soft. Add about 3 quarts water or chicken broth, the sausage, and more Tony's. Cook about 30 minutes. Add 3 lbs chicken thighs, seasoned with Tony's. Cook at least an hour. Add 1 bunch each of green onions and Italian parsley. Cook another 15 minutes. Plated with a side of garlic bread. Happy Saturday, y'all! Sent from my iPhone using Tapatalk Appreciate it. I want to take a crack at this and needed Gumbo for dummies.
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