Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
my first gumbo - done my way
RRP
Posts: 26,465
Not too long ago I posted a gumbo thread and received many replies. The thing that registered with me was gumbo sort of meant whatever YOU wanted in the pot was just fine.
Well today it snowed here - YES I said SNOWED so I decided what a great time to try my own version of gumbo.
First - I cheated by using a small box of Zatarain's from Kroger. But..from then on I did it my way!
I started by substituting 1 cup of chicken broth instead of 4 cups, so that was 1 cup CB + 3 cups water.
Then I added another 1/4 cup of long grained white rice.
Then I added one half of a smoked sausage sliced in thin pieces.
After bringing to broil...covered it for like 20 minutes and then added 3/4 pound of cooked shrimp with each piece cut in half.
Brought it back up to some sign of bubbling for then served it.
OH BOY OH BOY OH BOY was that a GREAT meal that my wife loved as much as I did! Needless to say we have a couple more meals for later!
Well today it snowed here - YES I said SNOWED so I decided what a great time to try my own version of gumbo.
First - I cheated by using a small box of Zatarain's from Kroger. But..from then on I did it my way!
I started by substituting 1 cup of chicken broth instead of 4 cups, so that was 1 cup CB + 3 cups water.
Then I added another 1/4 cup of long grained white rice.
Then I added one half of a smoked sausage sliced in thin pieces.
After bringing to broil...covered it for like 20 minutes and then added 3/4 pound of cooked shrimp with each piece cut in half.
Brought it back up to some sign of bubbling for then served it.
OH BOY OH BOY OH BOY was that a GREAT meal that my wife loved as much as I did! Needless to say we have a couple more meals for later!
Re-gasketing the USA one yard at a time
Comments
-
-
I wasn't a cheater - other than the Zatarain's I already admitted to ...lkapigian said:Nice Ron would like to see pictures
So..here is the proof picture!
Re-gasketing the USA one yard at a time -
Nice !!!RRP said:
I wasn't a cheater - other than the Zatarain's I already admitted to ...lkapigian said:Nice Ron would like to see pictures
So..here is the proof picture!Visalia, Ca @lkapigian -
Nice Ron! You’re like the Frank Sinatra of gumbo!"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
No, the Rachel Batali of gumbo!JohnInCarolina said:Nice Ron! You’re like the Frank Sinatra of gumbo!______________________________________________I love lamp.. -
I never thought to cook the rice in the gumbo, BRILLIANT!!!______________________________________________I love lamp..
-
You probably left this part out, but you started with a roux right? And how much okra did you add?=======================================
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
Tampa Bay, FL
EIB 6 Oct 95 -
Okra is token green slime that is truly never needed.lolthetrim said:You probably left this part out, but you started with a roux right? And how much okra did you add?Thank you,DarianGalveston Texas -
One cooks the okra to death and thus it no longer is slimy______________________________________________I love lamp..
-
Im far from an okra fan but it’s mandatory in any true gumbo=======================================
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
Tampa Bay, FL
EIB 6 Oct 95 -
=======================================
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
Tampa Bay, FL
EIB 6 Oct 95 -
"The name of the dish comes from Louisiana French. Scholars and chefs have offered various explanations for the etymology of the word "gumbo". The dish was likely named after one of its two main ingredients, okra or filé. In the Niger–Congo languages spoken by many slaves from West Africa, the vegetable okra was known as ki ngombo or quingombo; the word is akin to the Umbundu ochinggômbo and the Tshiluba chinggômbô "okra". In the language of the native Choctaw people, filé, or ground sassafras leaves, was called kombo."thetrim said:
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
I forgot to mention I also had cooked and shredded a large chicken breast. As for okra no I didn't add any!RRP said:
I wasn't a cheater - other than the Zatarain's I already admitted to ...lkapigian said:Nice Ron would like to see pictures
So..here is the proof picture!Re-gasketing the USA one yard at a time -
Zatarain's is the roux - plus it already has rice in it, but I added another 1/4 cup.thetrim said:You probably left this part out, but you started with a roux right? And how much okra did you add?
Re-gasketing the USA one yard at a time -
Ron you inspired my Cajun ancestry. Mine is cooking now. It’s cold and rainy here for the next 3 days so SWMBO requested a soup of some sort. Kiddos don’t like shrimp or sausage so I am using plan c:smoked turkey.
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
-
Love gumbo. We make it often once the weather turns......which it finally has.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Raise your right hand and hold a spoon in your left. I now pronounce you an honorary Cajun. Very nice!The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
Is this your way or the other way?TEXASBGE2018 said:Ron you inspired my Cajun ancestry. Mine is cooking now. It’s cold and rainy here for the next 3 days so SWMBO requested a soup of some sort. Kiddos don’t like shrimp or sausage so I am using plan c:smoked turkey.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
This is my family’s recipe.Mattman3969 said:
Is this your way or the other way?TEXASBGE2018 said:Ron you inspired my Cajun ancestry. Mine is cooking now. It’s cold and rainy here for the next 3 days so SWMBO requested a soup of some sort. Kiddos don’t like shrimp or sausage so I am using plan c:smoked turkey.Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
-
-
I am glad I didn't see this thread while in the hospital. If I had seen your picture after 3 days of liquid diet, I think I would have eaten my iPad.Large, small and mini now Egging in Rowlett Tx
-
Looks like you nailed it. we like to serve over rice and add a little file for thickener. try a seafood if you want a nice change,
-
Looks great, next time we play NO I’m gonna have to make some.
-
nice looking roux.
=======================================
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
Tampa Bay, FL
EIB 6 Oct 95 -
Looks good and sounds easy. I smoked a turkey last night and have way too much leftover. This would a great use for it. Thanks
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum