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I couldn't wait til the weekend so I got everything to make gumbo tomorrow.
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Oct 19, 2023 03:52
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Hollismason posted:I couldn't wait til the weekend so I got everything to make gumbo tomorrow. This is the way
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Oct 19, 2023 13:17
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Quick gumbo question - how well does frozen okra work vs. fresh?
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Oct 20, 2023 14:24
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Shooting Blanks posted:Quick gumbo question - how well does frozen okra work vs. fresh? just fine imo
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Oct 20, 2023 14:25
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All frozen veg are partly cooked before the flash-freeze, but I feel orka are done moreso than others? Anyways I find it's easy to overcook frozen okra so add them really late. My fav way to deal with that is waiting until the rest of everything is totally finished, then do the okra by going straight from the freezer to a hot oiled skillet. That puts some color on them and burns off some of the slime without totally overcooking it. Then combine with the rest of everything. OTOH some people like okra really well done so if that's you, ignore this.
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Oct 20, 2023 15:15
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I use frozen cut okra all the time, sautée in a pan then throw it in. Or just throw it in.
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Oct 20, 2023 15:21
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Yeah I do take care to add the okra in during the last ~20 mins, sliced sausage in the last 30.
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Oct 20, 2023 15:30
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I just dump the frozen okra into the gumbo when i finish cooking the vegetables and it turns out fine.
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Oct 27, 2023 03:41
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Okra snot helps thicken the gumbo, don't be a weenie 
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Oct 28, 2023 00:33
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Yeah you can get away with Gumbo without Roux if you use fresh okra and filet powder. Usually Roux less gumbos have okra.
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Oct 28, 2023 03:24
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Am I heathen for making my gumbo with roux, okra, and file powder? I kind of hope not, but also, I don't care if I am, seeing as I just got done with a silky smoooooth gumbo for my work lunches this week.
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Oct 28, 2023 03:31
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Eh the totally not a real rule is that you use 2 of the 3 but not all 3 at the same time but also I use all 3 in my gumbo
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Oct 28, 2023 03:40
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I too enjoy gumbo you can eat with a knife and fork
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Oct 28, 2023 04:25
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I add gelatin to my gumbo to make a Cajun aspic.
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Oct 28, 2023 04:29
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Honestly, that sounds like the kind of thing that Brennan's could put on the menu for $20 as a starter
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Oct 28, 2023 04:53
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Does Dooky Chase still do the lunch buffet?
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Oct 28, 2023 07:53
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The_Doctor posted:Does Dooky Chase still do the lunch buffet? They do not. Food still amazing.
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Oct 31, 2023 18:49
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Do any of you fry your chicken before adding it to your Gumbo right before serving?
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Nov 1, 2023 05:40
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That Old Ganon posted:Do any of you fry your chicken before adding it to your Gumbo right before serving? Do you mean pan fry, or deep fry? I do a quick browning of my chicken before I throw it in, but I couldn't see breading and deep frying it as doing anything other than adding more flour to the dish. Though, hmm... rereading your post, now I'm curious about having gumbo with a big piece of really crunchy fried chicken on the side. neogeo0823 fucked around with this message at 11:05 on Nov 1, 2023 |
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Nov 1, 2023 11:03
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If Popeye's fried chicken and red beans and rice can be a classic combo, then so can fried chicken and gumbo. Maybe not fried chicken in the gumbo, though. I usually brown the chicken a bit (as well as the sausage) and I've heard of people flouring the chicken before browning, but never what I think of when I hear "fried chicken."
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Nov 1, 2023 12:56
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isn't there that video where justin wilson fries chicken then just pours flour into the leftover grease to make a roux? lol
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Nov 1, 2023 15:24
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eke out posted:isn't there that video where justin wilson fries chicken then just pours flour into the leftover grease to make a roux? lol This one? https://www.youtube.com/watch?v=M5XXU47q9js
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Nov 1, 2023 15:53
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ah prudhomme, yep that's the one. and then dumping the fried chicken right back in the gumbo!
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Nov 1, 2023 16:19
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find someone who talks about you the way prudhomme talks about food
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Nov 1, 2023 17:38
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The recipe I'm referring to is actually out of Prudhomme's book. He reserves some of the spiced flour and some of the used fry oil to make the roux for the Gumbo. I'd rather just cook the chicken in the Gumbo instead of frying it in 1.5 inches of oil, then reserving it until the end. How would I go about doing that instead. I don't know why my phone keeps capitalizing "Gumbo."
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Nov 1, 2023 23:37
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I usually brown the chicken (usually thighs) in the sausage grease and then cook everything else (veggies etc) in the combined chicken and sausage grease and make the roux separate.
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Nov 2, 2023 00:26
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Yeah I make roux separate. I like to control it and minimize variables.
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Nov 2, 2023 02:43
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neogeo0823 posted:Am I heathen for making my gumbo with roux, okra, and file powder? I kind of hope not, but also, I don't care if I am, seeing as I just got done with a silky smoooooth gumbo for my work lunches this week. File powder is usually recommended to be stirred into bowls individually, if you stirred it in to be reheated later for work lunches did it affect the texture at all when you chilled and reheated?
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Nov 2, 2023 17:33
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pandy fackler posted:File powder is usually recommended to be stirred into bowls individually, if you stirred it in to be reheated later for work lunches did it affect the texture at all when you chilled and reheated? I typically add in ~3tbsp to the pot at the very very end, as I'm turning off the heat and adding in the shrimp. It usually clumps a bit, but the stirring basically always takes care of that. At least, I never notice lumps of file anywhere. On reheat, I never notice anything untoward about the dish. It's always silky smooth, with a velvety mouthfeel. Now that I think about it, I don't think I've ever added it to a bowl that I'm about to eat. I always add it in at the very end of the cook.
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Nov 2, 2023 22:27
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Just wanted to pop in and say thanks for the fantastic gumbo megapost. I made my first batch in years this weekend and was extremely impressed with how it turned out.
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Nov 14, 2023 00:36
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Snake Maze posted:Just wanted to pop in and say thanks for the fantastic gumbo megapost. I made my first batch in years this weekend and was extremely impressed with how it turned out. Sweet! I taught a friend how to cook it this weekend. We went through the whole process from roux to rice. I have another friend asking for lessons now too haha. Gumbo for all
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Nov 15, 2023 00:09
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Phil Moscowitz posted:Sweet! I taught a friend how to cook it this weekend. We went through the whole process from roux to rice. I have another friend asking for lessons now too haha. Nice! My neighbor has a kid that just graduated college and she’s striking out on her own. Am cooking with her on weekends now and then since she wants to add to the stuff her mom has taught her and we are doing gumbo this week.
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Nov 15, 2023 01:47
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I did it. I found a place in town that sells head-on shrimp. It's a tiny Asian market and it's drat near within walking distance from my house.
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Nov 17, 2023 00:15
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Work trip and I was coming home around lunch through rural LA. Figured I’d stop to get some gas station boudin and poo poo. The cold stuff  The hot stuff  I settled on boudin balls, cracklins, and a shrimp egg roll. Some of those boudin balls were for the family I didn’t eat them all for lunch lol. 
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Dec 13, 2023 03:06
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Hell yeah
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Dec 13, 2023 03:11
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Second time I’ve seen Billy’s mentioned online in the last couple of days. They good?
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Dec 13, 2023 03:18
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I’ve always liked their boudin balls. We’d get platters of mini balls for LSU tailgates from the place in Opelousas, they’re delicious.
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Dec 13, 2023 03:21
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I'd devour all of that and not feel bad.
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Dec 13, 2023 03:22
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Shooting Blanks posted:I'd devour all of that and not feel bad. Oh you’re gonna feel bad, just not regretful
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Dec 13, 2023 12:34
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| # ? May 5, 2024 22:22 |
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Phil Moscowitz posted:I settled on boudin balls, cracklins, and a shrimp egg roll. Some of those boudin balls were for the family I didn’t eat them all for lunch lol. this is a safe space, you don't need to justify this
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Dec 13, 2023 13:41
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