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Gumbo Recipe
Comments
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Cookinbob, thanks for chiming in. I will have to check this out. Not a cheat if it works.Clarendon Hills, IL
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Those work great.....both Zatarain's and Tony Chachere's Gumbo mixes are very good
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I've made shrimp gumbo for many years. Shortly after Katrina, I made some for refugees fleeing to Houston. They said it was the best gumbo they'd ever eaten (of course, they were starving to death at the time)
Ingredients:
2 lbs. Shrimp , peeled
1/2 + cup Roux (make your own ... 1/2 c flour, 1/2 cup crisco or lard)
4 cups Shrimp stock, If short, use Penzey's Seafood Stock
2 cups Onions, chopped
2 cups Celery, chopped
1 cup Bell pepper, chopped
10 oz. Okra, frozen, cut
1 8 oz. can Tomato Sauce
1/4 cup Parsley, chopped
1 can Chicken broth, 13 oz.
3 Bay leaves
2 tablespoons Worcestershire sauce
1 tablespoon Thyme
1 tablespoon Kitchen Bouquet
2 teaspoons Garlic Salt
2 teaspoons Pepper
Tabasco hot sauce, to taste
Gumbo filet, to taste
Directions:
1. Add shrimp stock, roux, chicken broth, and all vegetables in a large pot. Cook until vegetables are tender. Add tomato sauce. Cover and simmer for 1 hour. Add remaining ingredients except tabasco, filet, and rice, and simmer for 15 minutes.
2. Serve over hot rice. Sprinkle tabasco and filet on top to taste.
__________________________________________Dripping Springs, Texas.Just west of Austintatious -
I have made 'all out' gumbo many times and, alas, confess to 'cheating' at times. As long as you're 'cheating' with a spice mix consider cheating on your roux by using the microwave. Only an expert will be able to tell.
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SteveWPBFL said:I have made 'all out' gumbo many times and, alas, confess to 'cheating' at times. As long as you're 'cheating' with a spice mix consider cheating on your roux by using the microwave. Only an expert will be able to tell.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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I don't consider the microwave cheating, either. I've been doing it for years.*******Owner of a large and a beloved mini in Philadelphia
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I have never been satisfied with a roux I made "the hard way". Never dark or flavorful enough - I suspect I lack the patience. Never heard of using the microwave, VI, I may give a try!The "pseudo roux" I do with the seasoning mix gives me the right color and flavor, and the spice is right to my taste. I tried a roux in a jar once and did not like it at all.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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ive only had my own gumbo made from a roux but see no problem with package mixes, ill give it a try if i see some. whats a microwave
fukahwee maineyou can lead a fish to water but you can not make him drink it
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