Gumbo

dmchicago

Biggreenpharmacist said:

Well to be fair, he prefaced the post with a warning. If anybody was offended its on themelves for opening the thread. 

The gumbo looks awesome. I'm gonna have to make some now, but seafood's hard to come by around here. I usually go with chicken and sausage gumbo. 

Wasn't offended. Just didn't learn anything that would apply to what I do.

I do appreciate him posting it.

Biggreenpharmacist

dmchicago said:

Biggreenpharmacist said:

Well to be fair, he prefaced the post with a warning. If anybody was offended its on themelves for opening the thread. 

The gumbo looks awesome. I'm gonna have to make some now, but seafood's hard to come by around here. I usually go with chicken and sausage gumbo. 

Wasn't offended. Just didn't learn anything that would apply to what I do.

I do appreciate him posting it.

Well I didnt necessarily intend that to be directed at you, just the folks who complained and got the thread sunk. If nothing else, it should have given folks a greater appreciation for what they are able to simply purchase without thinking anything of its origin. Im sorry if I rubbed you wrong with my post. And sorry to derail the thread. That gumbo looked awesome. Im buying stuff tomorrow to make some. Have some good louisiana andouille in the freezer that needs to be eaten. 

krobertsmsn

You can also add file, green/red bell pepper, chicken, sausage, oysters. Some ppl add a little chopped canned tomatoes as well. I don't make it if I don't have okra. You can also make a andouille sausage and chicken gumbo-it's great. 

Realize that when making the roux, you will be stirring constantly for about 1 hr. Get someone to take shifts stirring with you. If you let it get away from you, it might burn. You can't rush it. Some ppl do the oven or microwave method-you can google it. Most ppl aim for hershey chocolate bar brown color.

The whole process takes about 3 hrs-4 hrs for all the meat prep, veggie chopping, roux, simmering etc, so plan accordingly. I usually make mine on a Saturday, starting around 12-1 p.m.

Gumbo freezes well. I always make enough to freeze since it is time consuming to make. I serve in bowl w/scoop of rice on top, potato salad and saltines. That's how we always did it in the bayou!!!

FarmerTom

That sure looks like some good grub.  Another seafood dish I want again is crawfish etouffee.  Had some in a little place in Houston, BB's.  The owners were refugees from Katrina.  Houston's gain.  That was some real good eating.  Gonna bring home a gallon or two sometime when we go visit our daughter again.