Gumbo

badinfluence · December 2015

can any of you coon asses I've me a detailed recipe for some real Louisiana seafood gumbo? Love the stuff but just can't get it here in Iowa, so I wanna make my own...thanks.

Ozzie_Isaac · December 2015

Good Luck! .... I have never seen a recipie used. Pretty sure all the women on my wifes side were born knowning how to cook it.

badinfluence · December 2015

Lol...ok...in the ballpark...step by step type of thing...lol

hapster · December 2015

This one is pretty good, though the last one I made was crawfish, chicken, and sausage gumbo

http://www.foodnetwork.com/recipes/emeril-lagasse/seafood-gumbo-recipe.html

SGH · December 2015

badinfluence said:

can any of you coon asses I've me a detailed recipe for some real Louisiana seafood gumbo?

If none of the coon asses chime in, I know a jackass who might just be able to help you out

Roadpuke0 · December 2015

Standing by as well for I am always looking for a good gumbo reciepe.

badinfluence · December 2015

@sgh. Close enough! Somehow I knew you would know how to make gumbo. Fire away I'm all ears.

SGH · December 2015

badinfluence said:

@sgh. Close enough! Somehow I knew you would know how to make gumbo. Fire away I'm all ears.

Are you saying that I'm a jackass? I was referring to Cazzy

SGH · December 2015

Give me a few minutes to type.

pgprescott · December 2015

Good call Larry! Sounds real good about now. Standing by for the experts.

Jeepster47 · December 2015

Come on you guys ... coonass or coon-ass, but not coon ass.

badinfluence · December 2015

@sgh that is who I was referring as well...lol @cazzy

SGH · December 2015

@badinfluence - To make a great gumbo you have to start with a good unburnt roux. This is what gives most people the most trouble believe it or not. Making a good roux. However it can be done with ease with just a little attention to detail.
Roux:
1 cup flour.
1 cup Crisco vegetable oil. Note; Butter can be used to make a great roux. However for gumbo Crisco vegetable oil will hold up much better. Trust me on this one.
Over medium heat (no higher) or even better if you are patient, medium low, slowly heat the oil and very slowly stir in the flour a little at a time until it's all in the oil. Continue to sir until the color is to your liking. Remember that the darker the roux, the stronger that it is. Once the color is to your liking, kill the heat and throw a handful of chopped raw onion into the roux to stop it from cooking. If you don't, the roux will continue to darken.

Gumbo Ingriedants.
The roux above.
1 gallon of water.
1 large white onion chopped.
3 cloves garlic pressed.
1 teaspoon of liquid crab boil. 2 teaspoons if you are tough.
1/2 cup of green onion tops chopped.
1/2 cup of celery chopped.
1/2 cup of parsley chopped.
2-4 Bay leaves. I like 4.
1/2 teaspoon cayenne pepper. This is a must to be authentic.
2 Pounds of shrimp.
1 Pound lump crabmeat. Or 6 whole blue crabs. The lump crab works the best if you are making a shrimp gumbo.
Salt and Pepper to taste.

Gumbo directions.
Place your roux and a half gallon of the water into a large pot. Add everything above EXCEPT for the shrimp and crab. They go in last.
DO NOT BOIL. Simmer for 30 minutes.
Now add the remaining 1/2 gallon of water and bring back to a simmer. Once simmering, add your shrimp and crab. Once it returns to a simmer, let it simmer until the shrimp are tender. At a real low simmer, this is usually in the 25-30 minute range.

I can't stress this enough. The key to a great gumbo is starting with a great roux. If you burn it, scorch it, or boil it, you have just ruined it. Plain and simple.

SmokingPiney · December 2015

I've pitched my share of roux (Cajun napalm

) that burned. It can get away from you quickly.

@SGH, your recipe looks great. I lived in Louisiana for a little over a year as a teenager and I fell in love with the food.

badinfluence · December 2015

@sgh thanks so much. 2 questions.
1st....what is liquid crab boil? Is it a spice?
2nd...define pressed garlic please.

Ozzie_Isaac · December 2015

@SGH hit the high points. Roux is key.

My wife peels and devains the shrimp (for the yankees) then boils the skins for shrimp stock. I really like the shrimp stock added for flavor.

My wife's grandma adds oyster stock too, but I find the oysters, by themselves, add enough flavor.

One thing too, I like to carmelize the onions and celery before adding into the gumbo. We also add green peppers.

badinfluence · December 2015

What about okra? Or is that a Yankee gumbo thing?

Ozzie_Isaac · December 2015

badinfluence said:

What about okra? Or is that a Yankee gumbo thing?

Yes, we put okra in, but not straight in. It will get slimy. Bake it in the oven till it just looks dry then add it in. (lots of tricks to gumbo).

tonyled · December 2015

i was married to a coonass for too long and can make roux with the best of them but the stuff in a jar is just too easy. if you have no roux experience be VERY careful. if you are making it and spill or splash any on your skin it will take the skin off and fast!

Ozzie_Isaac · December 2015

badinfluence said:

@sgh thanks so much. 2 questions.
1st....what is liquid crab boil? Is it a spice?
2nd...define pressed garlic please.

That is used for boiling crawfish or crabs. Its seasoning. We don't use it in ours, but might have to try.

SGH · December 2015

badinfluence said:

@sgh thanks so much. 2 questions.
1st....what is liquid crab boil? Is it a spice?
2nd...define pressed garlic please.

1=

Image: https://us.v-cdn.net/5017260/uploads/editor/lz/oyyy4y2v1u3g.jpeg

2= Hit the garlic with a hammer or heavy object. (Crushed)

SGH · December 2015

badinfluence said:

What about okra? Or is that a Yankee gumbo thing?

You can add anything that you want. I was just giving you a strong working foundation to work off of.

SGH · December 2015

Ozzie_Isaac said:
One thing too, I like to carmelize the onions and celery before adding into the gumbo. We also add green peppers.

If you throw them in the hot roux to stop it from cooking, they end up pretty caramelized. Kind of killing two birds with one stone.

tonyled · December 2015

Ozzie_Isaac said:

badinfluence said:

What about okra? Or is that a Yankee gumbo thing?

Yes, we put okra in, but not straight in. It will get slimy. Bake it in the oven till it just looks dry then add it in. (lots of tricks to gumbo).

cornstarch also does the trick

Ozzie_Isaac · December 2015

SGH said:

Ozzie_Isaac said:
One thing too, I like to carmelize the onions and celery before adding into the gumbo. We also add green peppers.

If you throw them in the hot roux to stop it from cooking, they end up pretty caramelized. Kind of killing two birds with one stone.

I like that idea!

RRP · December 2015

badinfluence said:

What about okra? Or is that a Yankee gumbo thing?

Yesterday I heard there was some recent NY Times article recipe of adding beans, carrots and corn to your gumbo. While I've only had gumbo a few times I knew already adding beans carrots and corn was just wrong PERIOD!

badinfluence · December 2015

Thanks again. I'm off to the store!

pgprescott · December 2015

I put hunks of cod along with shrimp and scallops in mine because some of the ingredients like crab aren't easy to find around here and when you do, they're not very good. Standing by Larry.

pgprescott · December 2015

Hey, coon-asses, do you serve it over rice or is that a stupid Yankee thing.

SGH · December 2015

pgprescott said:

Hey, coon-asses, do you serve it over rice or is that a stupid Yankee thing.

Rice is mandatory. Even in Dixie.

pgprescott · December 2015

What about andouille? Is that jambalaya?

Gumbo

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