/ck/ - Food & Cooking

looks like my toilet bowl did earlier this morning desu famalam

>>14244368
Roux looks about right, whats in it?

>>14244407
shrimp

>>14244409
Well how does it taste?

>>14244413
okay, i wish i used vegetable or chicken stock. the seafood stock i bought had a weird tea like flavor

>>14244417
Seafood stock you buy is garbage, if you're being lazy just use veg or chicken and boil it with your shrimp shells and tails for a bit with some bay leaf.

>>14244425
yeah it was my first time buying it, big regret desu

>>14244389
I think that's what makes it so good, no?

I made a little curry yesterday that was amazingly good.

I marinated the chicken in tandoori spice and the chicken was really dark red when I cooked it off. It added a really nice flavor to the curry sauce I made with tomato, onion and butter. I finished it with cilantro and greek yogart.

Looks good, I made red jambalaya yesterday. Never had the real stuff as I live in Sweden, but I'm really enjoying cooking American southern food.

>>14244368
Maybe this is a meme by now but you should really try boiling down a chicken for your own stock. When you do these faux french Cajun dishes that rely on roux they benefit immensely from a deep stock.

I'm a hypocrite tho I'll buy store stock all day and I'm from Cajun country

Sorry to break it to you OP but that is one weak ass gumbo.

>>14244368
Looks like it's too thin

>>14244368
wheres the okra

canuck here
can i use frozen okra or will it turn out gross
I've checked 4 stores and none of them carry it fresh

>>14244368
Looks a bit watery. There should be more 'stuff' in it.

>>14244368
terrible

>>14244368
Color is exceptional! It's penny colored. You obviously browned your roux just right.

How is it? Well, I'd have to try it. Looking at it right now, I'd have to say it's not atypical to have that ratio of gravy to shrimp, chicken or whatever is in there, but I just can't see it. I'd guess it could just be too saucy, not enough meat?

>>14245062
>can i use frozen okra or will it turn out gross
Frozen okra is identical for every purpose in simmered recipes. Ideally, younger okra is better okra. As it gets more mature/older the green covering continues a thinning out giving their nutrients to the seeds inside, and thus, the green part gets the more woody-thistle and thin-like, almost tough thing. It's a minimal difference, just imparting some wisdom. No idea what you'll find when you open a bag of frozen sliced okra, so putting that out there for you to ponder. :P
For gumbo, the roux does most of the thickening job up front by the chef, but the gumbo is thin enough to cook the shrimp put in at the end. The Louisiana natives, the Choctaw indians introduced sassafras root powder to the colonists, and that is what we call gumbo file powder today. There is a slight basil-like licorice flavor, but it's minimal. It's just a thickener.
Here's how it goes:
Gumbo file powder passed around at the table like a condiment where every guest sprinkles and quickly stirs it in, OR instead you have okra in it to thicken by the chef. Thickness is a preference thing, as is okra. I adore the flavor and texture of okra, myself. If you think about it, the okra came from African slave input. It's an introduced vegetable, like peanuts.

>>14245097
shut up faggot

>>14245141
shut up faggot

>>14245141
Thanks
Am I fucked if I can't find gumbo file powder

>>14245161
no. okra can also do the thickening. i mean you could use fuckin cornstarch if you really wanted. file is just what was available locally. frankly gumbo sucks compared to jambalaya.

>>14245141
>Gumbo file powder passed around at the table
where'd u hear this nonsense

>>14245062
Southerner here and I think frozen is just fine. Plus it'll be pre-cut and that's nice. Obviously not as good as fresh but it's not a big difference and I grew up on fresh okra.

>>14244732

agree
gumbo is not soup, more like stew

>>14245062
Frozen is fine, I freeze my okra after I grow it for use year round and there isn't any notable difference.

>>14244560
Legit not worth the effort for something like a gumbo. Get that shit from the store and doll it up a bit. Damn near no one would ever notice.

reported and saged 1

>>14245141
>>14245182
>>14245659
big thanks for the responses
gonna try to make gumbo this week

Add starch to thicken the butt.

>>14245182
The only thing about precut frozen okra is to expect like 1/3rd of the fucking bag to be stems.

>>14244368
I rate it Gum/Bo

dust some filet on it and its A+

>>14244368
it looks a bit watery, but probably tastes great so good job.

I love gumbo. I'd definitely eat it. What herbs, and spices dod you use?

>>14244368
Looks alright. It's kind of watery but it looks like you got the roux correct at least

are those dried chives?

Tell me your wisdom /ck/, what is the secret of a great gumbo?
Also is there anything I can substitute okra for if I can't get my hands on it, or should I simply not bother?

>>14244368
The rice looks tasty!

>>14249705
>what is the secret of a great gumbo?
okra

>>14251280
I have some garden grown okra but it's tough as shit since we picked it late. Will it break down decently if I slice it up and cook it in my gumbo?

>>14249705
the roux and file powder are the most important

>>14249705
trinity, good roux, good seared meats or seafood,

The swampier the better. So if you can't get those southern ingredients, then you'd better put some extra soul into your prep.