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Gumbo
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Basscat
Posts: 803
No, not on the Egg, but Gumbo is always an adventure, kind of like cooking on the Egg... And really good 
Roux...
Shrimp Andouille Gumbo Filé
Supper
Roux...
Shrimp Andouille Gumbo Filé
Supper
Comments
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The roux is the foundation of a good gumbo and yours looks great. It takes patience and good timing to get the deep color.
Awesome looking gumbo!South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS -
Spot on!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Gumbo is one of my all time favorites my friend. Yours looks spectacular. Nice job
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Wow that looks good - I haven't had gumbo for far too long.
Phoenix -
Cooler weather made me think of this yesterday- I love gumbo and that looks outstanding.Greensboro, NC
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And the hits keep coming. Really looks great.
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That looks delicious.
Some seriously great seafood cooks this weekend. -
That looks great. Could use a breakfast bowl of that today.Plumbers local 130 chicago. Why do today what you can do tomorrow
weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!
Bristol, Wisconsin -
Agreed. I've only done it once, and my wooden spoon burned about 1" up! I've seen recipes for roasting the flour in an oven, rather than on a stovetop, will try that someday but haven't yet.SmokingPiney said:The roux is the foundation of a good gumbo and yours looks great. It takes patience and good timing to get the deep color.
Hungry for gumbo now!
_____________"Pro-Life" would be twenty students graduating from Sandy Hook next month
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Looks great... Haven't made it yet this season, but it is on the short listMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
I did the roux in the oven following Alton Brown's recipe, basically 350 for 1.5 hours or until it gets to the color you want. Worked like a charm.Botch said:! I've seen recipes for roasting the flour in an oven, rather than on a stovetop, will try that someday but haven't yet.
Hungry for gumbo now!
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