Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Gumbo

Getting close at that point. I’ve started making mine in the oven after I get it started on stovetop. Allows me to chop all ingredients while roux is doing its thing. Looks real slick and not grainy. 👍

That’s a hell of a good idea.

I was going back and forth… chop chop chop, stir ,stir, stir

Looks good.

I don't do okra, but did you at least sauté it off a bit before you put it in?

Naw… it was a haphazard gumbo.

Olive oil and flour roux…. Italian sausage instead of andouille…. No filé.

Haphazard, yeah, I'll agree to that description.

Eh I’m just ribbin ya… yes okra was sautéed prior. As was the andouille, and the skillet was deglazed to get all the flavor from the skillet into the pot. I was hoping to get a little more reaction out of the olive oil roux blaspheme! While it wasn’t bacon fat, I did use butter for the roux. Gumbo is one of those dishes where everyone has an opinion on the correct recipe.

Around here we don't use butter or bacon fat for gumbo roux. Butter will burn before reaching the dark roux level, and gumbo is one of the few places I wouldn't put bacon flavor.

50/50 butter/oil*

Looks good robham.

Charlie's, Fieldgrade, favorite gumbo recipe and hot sauce.

https://www.myrecipes.com/recipe/chicken-and-sausage-gumbo-0

I live in Iowa. Never had gumbo, but I would try a bowl full in a heartbeat! Looks good.

You better like a snot string from you spoon to the bowl.
Not a long one, just noticeable before it breaks.



Haven't made it in too long, same with red beans and rice.
Just haven't felt like putting in the time, gotta change that.
Love both.

Best one I've done was a smoked gumbo with duck, chicken, shrimp, andouille. Smoked 2 whole ducks, 1 whole chicken. Plucked the meat and made the stock with the carcass. That was a whole day of cooking.

Damn nice Robert. 👊🏻

Looks good. I miss gumbo as the boys aged and left and my wife has no use for it. So when I have gumbo it is lunch at a proper restaurant.

I'll still take a bowl, please!

Fats- I used crystals cause that what I had, and the rest of a bottle of old bay hot sauce. I tend to try too many different kinds and end up with 1/2 bottle in the fridge.

Thanks jud- it was very good. Gumbo is one of those dishes where you make a giant pot, and eat off it for the week.