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.

Love me some Crystal, can't go wrong there. Got a big bottle myself.

I make easy gumbo.

From a jar.



Just add chicken, sausage, crab meat, shrimp... etc.

Are you trying to give mathman a stroke?!

It isn't homemade, but the Cajun Power stuff ain't bad. A friend of mine uses it "on short notice" and it comes out pretty good.

I use chicken thighs, works better than breast meat. Of course, a whole chicken works as well.

Do the whole chicken, bones and all. When the meat is done, remove it from the pot and let it cool. Debone so the diners don't have to "pick the carcass" in their bowls. Add the meat back a few minutes before service to heat through.

That's how I do it. Our last pot, last week, was with a whole bird we got from a neighbor. Guineas work well too.

If I do chicken a whole hen tastes better. Gumbo is good.

I love gumbo, one of these days I’m going to learn to make it.

I make gumbo like this:

Put chicken in pot. Salt and pepper chicken. Add chopped onion. Fill water to top edge of chicken.

Boil chicken until chicken is falling apart.

Remove chicken. Let stock and chicken cool in separate bowls.

Add as much of this as you want and whisk/stir into stock:

https://www.tonychachere.com/product/instant-creole-roux-mix/

Bring back heat. Keep stirring. If you want it more thicker add more roux (don't dump it in, it can clump) or whisk some flour in a mixing bowl with water and add until the consistency you want is reached.

Pull chicken. Add to pot.
Slice sausage. Add to pot.
Chop three green peppers. Add to pot.
If you want Okra, throw that schit in there too.

Simmer. Add lid. Add whatever you want while this simmers. If you think it needs something, add it and taste it. Most Louisiana people I've been around start cooking when they get hungry and stop 36 hours later.

Make this potato salad:

One bag of peeled goldens.
Chopped onion
Three hard boiled eggs
1lb of bacon cooked and crumbled into salad

Dressing:
Jar of mayo.
Cider vinegar to taste.
Salt, pepper, to taste.
Sugar to taste (optional)
Shot of mustard (optional)

Whisk until easily poured. It should have the consistency of latex paint going into a roller pan. Mix with potato salad. Leave potato salad warm. Not refrigerated.

Spoon big globs of gumbo into bowl. Spoon a big glob of potato on top of gumbo.

Serve with some form of dinner roll or white bread with butter.

Eat until you schit your pants.

I know this isn't traditional gumbo but I used to work with two guys from Lake Charles and this is how they taught me to make it. I have never seen the pot last more than a few hours.

Whatever that's worth.

That looks like some kinda good eats.
I am sitting here salivating just thinking about GUMBO.
gkt5450
What temp do you set the oven, to "toast" your flour to a a RUE

ROUX

Pronounced "rukes."

Not in this lifetime. Roo.

Are you stupid?

What is this talk of gumbo with no okra? Bunch a homos or commies or something.

Keep your green snot.

I have never met anyone from Louisiana that put Okra in their gumbo.

If you get over to the SE part of the state you'll start running into Creole gumbo, rather than Cajun gumbo. Okra and sometimes even tomato gets in there.

I prefer the Cajun style.

Even my dog is name Roux.

I generally run The oven about 325-350. I always use CI so it to me cooks hotter that the temp shows. One can really get a dark roux w this method wo risking the black burnt flecks that happen quick on stovetop at that miraculous moment.
I have a friend that just toasts his flour the same way. He makes a no oil roux that is mixed w chicken stock. It too is quite good.

To me good Gumbo has a very earthy flavor. I tell those who ask for recipe ideas that if it doesn’t taste like dirt…you missed! I also finish a big Gumbo w a half or whole small frozen block of spinach. It’s outrageous what it does to the flavor. Highly recommend it after you’ve cooked a few for a bit of a change. It’s excellent.