Gumbo

Blank · Oct 3, 2022

What's a boy to do with fresh Okra and a big pot? You guessed it right - gumbo!! Bald head will be sweating tonight.

2lumpy · Oct 3, 2022

Looks like a classic, “what’s in the Fridge” stew.

wetmule · Oct 3, 2022

"Slap Ya Mama" seasoning LOL. Gumbo looks great!

S-3 Ranch · Oct 3, 2022

Love a dark chocolate colored gumbo, shrimp, sausage, duck , the trinity

Blank · Oct 3, 2022

The real test of a good gumbo! Do you really want to eat it for dinner, after testing and tasting all day?? You bet; it was delicious.

And I have plenty of leftover for hunting season.

DBG3285 · Oct 5, 2022

Would love the recipe

Focoelkman · Oct 6, 2022

Me too

Blank · Oct 6, 2022

Gumbo is unique, as there are as many recipes as there are people down South. This works for me. Since I can't type so good right now, will try to put this together from my list of files
Ingredients

1 heaping cup all-purpose flour
2/3 cup oil (vegetable or canola oil
1 pat of butter

For the Gumbo:

1 bunch celery , diced, leaves and all
1 green bell pepper , diced
1 diced jalapeño (I like heat)
1 large yellow onion (I use sweet ones) , diced
1 bunch green onion , finely chopped
1 bunch fresh chopped parsley , finely chopped
2-3 cloves garlic, can substitute garlic powder
1 can of diced tomatoes
8-12 Okra pods, sliced into pieces
1-2 Tablespoons cajun seasoning (any you like)
6-8 cups chicken broth (I use those little boxes)
12 ounce package andouille sausages , sliced into 'coins' (substitute Polska Kielbasa if you can't find a good Andouille or double up one of each)
Meat from 1 Rotisserie Chicken, or dice up and fry 2 or 3 pieces. Perfect place to use thighs
2 cups Shrimps , tails off and pre cooked
cooked white rice and Tabasco for serving

Instructions

Make the Roux: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 20-30 minutes. I like the large burner, but turned down lower to spread out the heat better; keeps from burning. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Stir or whisk continuously, be careful not to let it burn! I like a wooden paddle with a flat edge to get it all scraped off, sometimes the wire whisks just contact the pan in too narrow a spot. Feel free to add a little more flour or oil as needed to reach this consistency.
Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate. Getting the cold fat out of the sausage lets it absorb more of the flavor.
Cook the vegetables in broth. Add ½ cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
Add remaining 5 ½ cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well. Veggies can be sautéed separately, if you want them softer. I like to add a can of diced tomatoes too.
Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.
Add meat. Add chicken, sausage, and shrimp.
Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more cajun stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)

What a dumb azz; read thru it twice and still missed the fact I left the Okra out. That was the whole reason to do it in the first place!!!

2lumpy · Oct 6, 2022

Blank said:
Gumbo is unique, as there are as many recipes as there are people down South. This works for me. Since I can't type so good right now, will try to put this together from my list of files
Ingredients

1 heaping cup all-purpose flour

2/3 cup oil (vegetable or canola oil

1 pat of butter

For the Gumbo:

1 bunch celery , diced, leaves and all

1 green bell pepper , diced

1 diced jalapeño (I like heat)

1 large yellow onion (I use sweet ones) , diced

1 bunch green onion , finely chopped

1 bunch fresh chopped parsley , finely chopped

2-3 cloves garlic, can substitute garlic powder

1 can of diced tomatoes

1-2 Tablespoons cajun seasoning (any you like)

6-8 cups chicken broth (I use those little boxes)

12 ounce package andouille sausages , sliced into 'coins' (substitute Polska Kielbasa if you can't find a good Andouille or double up one of each)

Meat from 1 Rotisserie Chicken, or dice up and fry 2 or 3 pieces. Perfect place to use thighs

2 cups Shrimps , tails off and pre cooked

cooked white rice and Tabasco for serving

Instructions

Make the Roux: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 20-30 minutes. I like the large burner, but turned down lower to spread out the heat better; keeps from burning. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Stir or whisk continuously, be careful not to let it burn! I like a wooden paddle with a flat edge to get it all scraped off, sometimes the wire whisks just contact the pan in too narrow a spot. Feel free to add a little more flour or oil as needed to reach this consistency.

Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate. Getting the cold fat out of the sausage lets it absorb more of the flavor.

Cook the vegetables in broth. Add ½ cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.

Add remaining 5 ½ cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well. Veggies can be sautéed separately, if you want them softer. I like to add a can of diced tomatoes too.

Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.

Add meat. Add chicken, sausage, and shrimp.

Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more cajun stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)

Well done, very well done. Thanks B.