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Looking for a tried and true recipe for a once removed gumbo virgin.
RRP
Posts: 25,880
3 days ago a neighbor lady sent over a large container of left over gumbo and rice. She was reared in FL by a Deep South mother. Honestly I have never tasted gumbo in my life! It was delicious but with what very little I have ever read I believe it had the right major ingredients such as shredded chicken, Orka, rice, something fairly oily and then also sliced sausage. The sausage was not hot nor spicy which I assume maybe she and her company might not have liked.
Just the same I am hooked on trying to make some gumbo I might like better. So, you Southern Eggers...shoot me some tried and true recipes so this life long flat lander in MO and IL can appreciate that gumbo! TIA
Just the same I am hooked on trying to make some gumbo I might like better. So, you Southern Eggers...shoot me some tried and true recipes so this life long flat lander in MO and IL can appreciate that gumbo! TIA
Re-gasketing America one yard at a time.
Comments
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Andouille sausage, chicken, rice and filé but also like okra, go into our gumbo.
The recipe we love the most is from the New Orleans School of Cooking. We had a great time! https://neworleansschoolofcooking.com/ Unfortunately just looking around didn’t reveal a recipe.Michael
Large BGE
Reno, NV -
Gumbo is something that changes every time according to what you have on hand. I am out of town right now but if this is still on page one tomorrow nightI will pull up Mom’s recipe. The oily part was likely the roux.
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Okay, found it: https://www.shape.com/healthy-eating/cooking-ideas/new-orleans-school-cookings-smoked-sausage-and-chicken-gumbo-recipeMichael
Large BGE
Reno, NV -
Thanks for the leads already! I know I could have just copped out and did a recipe or topic search, but since we have new eggers comeing in every week why not give them a chance to rise and shine!Re-gasketing America one yard at a time.
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RRP said:Thanks for the leads already! I know I could have just copped out and did a recipe or topic search, but since we have new eggers comeing in every week why not give them a chance to rise and shine!They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
RRP said:Just the same I am hooked on trying to make some gumbo I might like better. So, you Southern Eggers...shoot me some tried and true recipes
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. -
I'd like to know specifically what that "something fairly oily" was.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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SonVolt said:I'd like to know what that something fairly oily was.
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. -
@RRP
Ron either PM or text me your mailing address. I will hook you up with an excellent powder roux mix that I make. Free off charge for you ole buddy. Number is:
228-627-5400.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. -
Maybe... but he didn't say the dish was oily, he said something in it was "fairly oily". I'm sitting here thinking maybe turtle meat, or squid anus rings.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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SonVolt said:Maybe... but he didn't say the dish was oily, he said something in it was "fairly oily". I'm sitting here thinking maybe turble meat or squid anus rings.
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. -
@SGH - do you bake the flour in your oven for your powder roux mix?South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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SonVolt said:Maybe... but he didn't say the dish was oily, he said something in it was "fairly oily". I'm sitting here thinking maybe turtle meat, or squid anus rings.
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. -
I'm keeping my fingers crossed that it's oily anus rings.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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SonVolt said:@SGH - do you bake the flour in your oven for your powder roux mix?
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. -
Ron is either sleeping or shaving.
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. -
Cool. I seem to remember Cooks Illustrated saying you could bake the flour in the oven for a fool-proof method to making roux golden brown without burning it.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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SonVolt said:Cool. I seem to remember Cooks Illustrated saying you could bake the flour in the oven for a fool-proof method to making roux golden brown without burning it.
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. -
Here's a good Gumbo recipe by Cajunate:
http://forum.bigsteelkeg.com/index.php?topic=3754.0
And, if you're interested, you'll find a few pics of it here:
http://eatinlouisiana.proboards.com/thread/2119/summer-day-turkey-andouille-gumbo
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I've done the baked flour method, the hand stirred pot method and my favorite method of using a microwave for the roux!
Kirkland, TN2 LBGE, 1 MM -
I make a great four beer roux. Perfect brown color. If I try pushing it to five, I usually end up saying F-it and calling Pizza Hut.=======================================
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
Tampa Bay, FL
EIB 6 Oct 95 -
Ron, if the gumbo works out try your hand at etoueffe. Maybe one of the only southern style things that Iike more than good gumbo is a good seafood etoufee.XL Central Ohio
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I’m not southern by any means, but this is my go to. Got it out of Garden and Gun last year and I make it a couple times a summer when we have a crowd at our beach place. Outstanding.
https://gardenandgun.com/recipe/lulu-buffett-seafood-gumbo-recipe/
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@CornfedMA that recipe looks awesome! I like doing equal parts oil and flour, but I wouldn’t change anything else.=======================================
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
Tampa Bay, FL
EIB 6 Oct 95 -
@thetrim we absolutely love it. We don’t get many blue crabs up here, so alot of the time I end up substituting lobster meat. One of our neighbors is lobsterman so we can get them cheap and in abundance.
FWIW- making your own seafood stock takes it to the next level. -
This has been my go to gumbo recipe for a few years now... right amount of heat so it warms you through with out burning the pallet.
https://www.foodnetwork.com/recipes/emeril-lagasse/chicken-and-smoked-sausage-gumbo-3645600.amp
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
The most important ingredient in gumbo is to cook your whole chickens/turkey on your egg. Pull the breast and thigh meat and make your stock with the rest of the bird. Pre-cooking your sausage on the egg will also render a good bit of the fat and add some more smoke. I prefer a less oily gumbo. Generally I bake my flour for the roux. Haven't tried egging my flour yet, but plan to next time I make it. Baking the flour can really smell up a kitchen and a broiler can ignite the flour. If you cook your proteins and stock ahead of time, you can refrigerate and skim the fat from the stock. It can be time consuming but this makes an awesome, relatively healthy gumbo.Houston (Clear Lake) TX
2 LBGE, 1 Mini-Max -
SGH said:Ron is either sleeping or shaving.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Mattman3969 said:SGH said:Ron is either sleeping or shaving.
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. -
Ron, this is not a hijack. Just sharing something I know you will like. I have it on good authority that copper lathering bowls will be available this fall from Captains Choice. A copper bowl will be a much better choice for traveling than ceramic or porcelain. Here is a shot of the prototype.
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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