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Gumbo

caliking
caliking Posts: 19,780
in EggHead Forum

Not authentic, but damn it tasted good :)

We usually make crockpot turkey soup with the leftover T-day bird carcass, but its kinda boring. Wanted to do something different, and gumbo made the list when I saw a thread over on the BBQ-Brethren site. Here's the Emeril recipe : http://www.foodnetwork.com/recipes/emeril-lagasse/turkey-bone-gumbo-recipe.html . Note that file powder is listed in the ingredients, but not in the directions.

So after the masala turkey was done, I made the roux the next morning. Followed Alton Brown's method - 4oz veg oil, 4oz (by weight, about 1 cup) flour, set it in the oven at 350°F for 90mins. Easy peasy.image

Went out for lunch, and came back to finish making the gumbo. That's when I noticed that I goofed a little. In my mad rush to get the T-day groceries done, I picked up HEB Stuffing Starter Mix (cut onions, celery, rosemary, sage, thyme) instead of Trinity  (onions, celery, bell pepper). Doh! Well, I was already committed at that point, so on we went. I added the file powder, 2 teaspoons of the masala rub that I used on the turkey,  and then dumped the sort-of-mirepoix in after a few minutes.image

Things were looking and smelling good already! Sliced up some jalapeno kielbasa that I found in the freezer, since I didn't have any Andouille sausage. Didn't have any turkey stock either, so I made do with Better Than Bouillon  (1 part mushroom base, 2 parts chicken base). Simmered for a bit then added the turkey carcass.

image

Two hours later, I fished the bones out and picked them clean with tongs. 

image

Stashed the gumbo in the refrigerator for the night to let the flavors get friendly.

Plated (bowled?) shot with chives and habanero from the garden:image

( I ate the first bowl without the habanero, then tried the second bowl with a quarter of it chopped up. Yowza! It was hot !! )

This is probably my second attempt at gumbo, but it was exponentially better than the first attempt :) . This definitely beat the soup I used to make, and is most likely how the turkey carcass will be disposed of in the years to come. 


#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.
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Comments

  • SGH
    SGH Posts: 28,988
    Nothing better than good gumbo. I have never tried it with turkey, always use seafood. But yours looks outstanding for sure. Enjoy!!

    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. 

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  • theyolksonyou
    theyolksonyou Posts: 18,459
    I love gumbo! Turkey, chicken, seafood I don't care! Looks awesome. Again, you guys blow me away!
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  • shtgunal3
    shtgunal3 Posts: 6,134
    Like a Boss! Looks great.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • TigerTony
    TigerTony Posts: 1,078
    Man that's gotta taste good! Gumbo is one of those dishes that you can improvise, change, experiment. And it still comes out good.
    I'm making some turkey gumbo tommorow.
    I already have the stock. After I make the roux.....won't matter what I put in it.
    "I'm stupidest when I try to be funny" 
    New Orleans

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  • nolaegghead
    nolaegghead Posts: 42,109
    Nice job cali!

    Like TigerTony said, gumbo is whatever you want it to be.

    My neighbors brought us over gumbo tonight, it was delicious!  I added a teaspoon of cayenne pepper to my bowl, I'm sure I'll be regretful tomorrow.
    ______________________________________________
    I love lamp..
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  • SGH
    SGH Posts: 28,988
    nolaegghead said:
    Nice job cali!

    Like TigerTony said, gumbo is whatever you want it to be.

    My neighbors brought us over gumbo tonight, it was delicious!  I added a teaspoon of cayenne pepper to my bowl, I'm sure I'll be regretful tomorrow.

    You should have added 2 or 3 ;)

    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. 

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  • caliking
    caliking Posts: 19,780
    TigerTony said:
    Man that's gotta taste good! Gumbo is one of those dishes that you can improvise, change, experiment. And it still comes out good. I'm making some turkey gumbo tommorow. I already have the stock. After I make the roux.....won't matter what I put in it.

    I had that epiphany while I was cooking. The first time I made gumbo, I wasn't that "into it" so didn't really get what was going on. Now, the world is my oyster!

    @SGH - The habanero kicked it up nicely. Might add more next time. The habaneros from our garden pack a punch.


    nolaegghead said:
    Nice job cali!

    Like TigerTony said, gumbo is whatever you want it to be.

    My neighbors brought us over gumbo tonight, it was delicious!  I added a teaspoon of cayenne pepper to my bowl, I'm sure I'll be regretful tomorrow.
    You may end up putting that used rectal thermometer to use...

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • buzd504
    buzd504 Posts: 3,877
    Looks good, but why would you buy prepackaged trinity instead of just buying an onion, bell pepper, and celery?

    And file is usually served as a condiment and thickener with gumbo - not as an ingredient, which is why is probably wasn't included in the directions.
    NOLA
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  • Little Steven
    Little Steven Posts: 28,817
    You still have a garden? That is truly unfair. Nice cook!

    Steve 

    Caledon, ON

     

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  • TigerTony
    TigerTony Posts: 1,078
    I aggree with @buzd504‌ about the file'. I always thought the file' was added while cooking. It wasn't until I started making it myself, I kept seeing that recipes for file' gumbo always added it at the very end of the cook or after.
    I grew up not using file' as a condiment. I'm guessing that my mom added it before serving. But my wife's family did use it at the table for each person to sprinkle on their own bowls of gumbo.
    I'm now in that habit. We keep it out on the table. I'll sprinkle file' on all sorts of food just because :)image
    "I'm stupidest when I try to be funny" 
    New Orleans

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  • Canugghead
    Canugghead Posts: 13,683
    Another great cook!  Nice plating/bowling but not as nice as the sv pork belly plate  ;)
    Bookmarked, already thinking how it'll taste with home made Anglo Indian sausage slices!
    canuckland
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  • SGH
    SGH Posts: 28,988
    @caliking‌
    Brother your gumbo looks and sounds excellent. I was just messing with nola above about the cayenne.

    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. 

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  • caliking
    caliking Posts: 19,780
    @buzd504 & @TigerTony - thanks for the tips about using file! I have little experience with it, so when I didn't see what to do with it in the directions, I put it in with the base, since that's where most of the dry spices are added in Indian cooking. I'll try adding it on other foods at the table just to see what its like. I think I would like it on eggs.

    I went with pre-cut mirepoix because I was lazy. The HEB pre-cut stuff is not "processed" as such, apart from the chopping and mixing, so its pretty good. But duly noted, next time it'll be the real deal :)



    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,780
    Little Steven said:
    You still have a garden? That is truly unfair. Nice cook!
    The benefits of living in The Swamp :). Its not much to look at though - only some peppers and chives right now.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,780
    @Canugghead - I bet it will be mighty tasty with homemade sausage! This was a sort of "curry" gumbo with the masala rub I added instead of salt and pepper.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Dyal_SC
    Dyal_SC Posts: 6,534
    Wow!! That looks spectacular!
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  • henapple
    henapple Posts: 16,025
    Nice....
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Legume
    Legume Posts: 15,936
    I've never made gumbo but now you've inspired me.  Need to get a DO and make this.  Thanks - nice post to see the learning in the process
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Little Steven
    Little Steven Posts: 28,817
    caliking said:
    Little Steven said:
    You still have a garden? That is truly unfair. Nice cook!
    The benefits of living in The Swamp :). Its not much to look at though - only some peppers and chives right now.
    There is a guy on the old forum that makes his roux on the egg. Takes him about ten minutes as I remember. I'm 45 minutes with a numb arm after I do it.

    Steve 

    Caledon, ON

     

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  • nolaegghead
    nolaegghead Posts: 42,109
    http://eggheadforum.com/discussion/1164143/saturday-crawfish-boil-and-makin-gumbo#latest
    ______________________________________________
    I love lamp..
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  • caliking
    caliking Posts: 19,780
    I forgot that you had included the recipe in that thread. Will try it next time. And yes, it gets better with time, which is why we resisted eating it on Sunday and let it rest overnight. We do that with Indian food too.


    Little Steven said:
    There is a guy on the old forum that makes his roux on the egg. Takes him about ten minutes as I remember. I'm 45 minutes with a numb arm after I do it.
    The oven method works very well. I stirred it twice in 90 mins - no lumps, evenly browned/cooked.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Canugghead
    Canugghead Posts: 13,683
    edited December 2014
    caliking said:
    The oven method works very well. I stirred it twice in 90 mins - no lumps, evenly browned/cooked.
    Speaking of oven, we've started using oven even for curry .... after everything is sauteed/fried and mixed, just cover the CI dutch oven and stick it in the oven, check/stir every 30-45 minutes, may take a bit longer than stovetop but no worry with burnt bottom and frequent stirring.  Maybe you guys are doing this already?
    canuckland
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  • caliking
    caliking Posts: 19,780

    @Canuggehad - now there's an idea! I have transferred things over to a crockpot sometimes when I want it to cook slowly for a long time (like goat curry), but sticking the whole DO in the oven would be even easier.

    I generally pressure cook goat curry though - tender, soft meat, and it is quick.


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Canugghead
    Canugghead Posts: 13,683
    edited December 2014
    We usually cook beef or chicken curry, so pressure cooker could overcook easily especially if we miss the 'whistles'  :D

    Initially I had to convince swmbo to let me try the curry in oven ... folks don't use oven to cook curry in India traditionally because oven is not common for the masses!
    canuckland
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  • Chubbs
    Chubbs Posts: 6,929
    =D>
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • TigerTony
    TigerTony Posts: 1,078
    Here's my little pot of turkey and sausage gumbo for dinner this evening.
    I used DD mild smoke sausage instead of andouille. Because one of daughters said she doesn't like andouille (can you believe that?!. It'll still be delicious.imageimage
    "I'm stupidest when I try to be funny" 
    New Orleans

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  • caliking
    caliking Posts: 19,780

    @TigerTony - you're makin' me hungry :)

    @Canugghead - Yep, no ovens back home except for microwave ovens now. I know folks who cook chicken curry in the pressure cooker and I hate it - it always overcooks. I'm going to try the oven method. Our oven can be set to turn off after a set time, so that would make cooking even easier.


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • robnybbq
    robnybbq Posts: 1,938
    Looks great.

    Thanks Now I want to fly to New Orleans for some good Gumbo.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • caliking
    caliking Posts: 19,780
    @robnybbq - That's what we're doing in a few weeks :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • thetrim
    thetrim Posts: 11,387
    Looks and sounds great. I never heard of the oven method for the roux.  I always heard of roux in relation to how many beers you drank while constantly stirring it over low to medium heat on your stove top.  Unfortunately, I drink fast so a light chocolate color might be six beers for me.

    Nice work
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
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