G U M B O

[Anonymous No.6203423]

Hey /ck/

Rate my gumbo.

What's your favorite kind of gumbo? This is turkey and sausage gumbo.

Does the word "roux" mean anything to you?

[Anonymous No.6203430]

looks good

idk what kind of gumbo is my favorite because I'm from california and as far as we know there's only 1 kind

and who doesn't know what a roux is?!

[Anonymous No.6203434]

>>6203423
I want to learn how to but sounds to difficult to start from nothing.

[Anonymous No.6203437]

>>6203423

turkey and sausage is the best gumbo.

what are those long green things? they look like jalepeno peppers... but that can't be right.

looks pretty decent op, but i need an explanation.

it certainly looks thick enough and chock full of enough stuff that i can't complain bout no dishwater gumbo! that's for sure...

[Anonymous No.6203439]

do you use roux in gumbo? Why would you even ask that? and do you have red beans and rice to go with that?

[Anonymous No.6203440]

>>6203430
Lol just wondering, roux is a bitch to make.

>>6203434
Its not too bad, the key is your ingredients and stock.

The area I live has the sausage necessary for god tier gumbo (Andouille and Tasso, both kinds in this one. Spicy Italian is also acceptable.

[Anonymous No.6203447]

>>6203437
Yep, 2 jalapeno peppers, untouched. Just tossed em in. Old family recipe.

Homemade smoked turkey stock
Tasso and Andouille sausage
Onion, bell pepper, parsley
Okra
Seasoning.

Its always good.

>>6203439
I could if I wanted, but I'm going to just stick with the gumbo.

[Anonymous No.6203450]

>>6203423
Add kool aid powder for zest.

[Anonymous No.6203452]

I made some chicken and sausage gumbo yesterday but I didn't have either of the ingredients you can use to make it thicker. I tried making more roux but it still wasn't enough so I ended up dumping in uncooked flour and butter trying to get it right.

[Anonymous No.6203455]

>>6203450
Dont besmirch gumbo too motherfucker

[Anonymous No.6203456]

>>6203447
No file powder?

[Anonymous No.6203460]

>>6203440

how is roux a bitch to make?

[Anonymous No.6203464]

>>6203456
file powder is a god damn garnish while being served mother fucker - never an ingredient.

...and it's for god damn yankee wanna be losers anyway. ain't no one in the swamps spending extra money at the market on fucking file powder.

[Anonymous No.6203477]

>>6203440
literally equal parts butter and flour and heat it a little so it doesn't taste like uncooked flour.

[Anonymous No.6203479]

>>6203464

It's used in the winter (like now) when okra is out of season. Also, what the fuck jalapeños. And no celery. Do you even fucking Cajun?

[Anonymous No.6203487]

>>6203455

Besmirch?

Is that when you spit chewing tobacco on your member before having anal sexes with a lady?

[Anonymous No.6203488]

>>6203460
..have you made roux for gumbo? Its like 45 minutes of constant stirring, and if you get lazy and turn the heat up too much, you burn it up and have to start over.

>>6203479
Frozen okra. IDGAF

I went next door just now to my Circle K to check who was working and showed a picture of the gumbo and told her I was gonna bring her some.

She was like "For a white guy, you sure do know how to cook like a black person!"

She mentioned putting gizzards in her gumbo. Never tried that before.

[Anonymous No.6203495]

>>6203487
No, it's when you wipe poop on a girl's upper lip and give her a pee mustache

[Anonymous No.6203500]

>>6203479
>when okra is out of season

do you still live in a house that doesn't have a freezer?

[Anonymous No.6203503]

>>6203477

some people, like myself use oil instead of butter, because the butter will burn at much lower temperatures. the brown color is supposed to come from the flour turning brown, not from burning butter.

[Anonymous No.6203504]

>>6203495

>wipe poop
>pee mustache

[Anonymous No.6203508]

>>6203503
I've never made a blonde roux. I normally keep the heat on just long enough to taste. How do you cook with darker roux, and what oil do you use?

[Anonymous No.6203509]

>>6203503

Another option is to use clarified butter.

[Anonymous No.6203515]

>>6203504
420 blaze it

[Anonymous No.6203516]

>>6203509
this anon knows his shit.

[Anonymous No.6203519]

>>6203508
just some vegetable oil - healthier with a nice mouth feel

>>6203509
you might as well use lard

[Anonymous No.6203527]

>>6203508
canola

>>6203519
gotta disagree with using vegetable.

>>6203509
never tried this

[Anonymous No.6203538]

>>6203423

I threw a can of stewed tomatoes into my last batch of gumbo. I know that sort of against the rules, but I thought i'd try it anyway.

I kinda like it. I'll probably do it again. Fuck the rules!

[Anonymous No.6203559]

>>6203538
gumbo is whatever you want it to be.

My mom puts tomatoes in hers.

[Anonymous No.6203569]

I like quick n' dirty.

beef in butter and burger seasonings, beer
andouille in bacon fat and creole, whisky
chicken in olive oil and italian-esque and cajun
shrimp in butter and cajun, white wine
deglaze whole thing, more bacon, onions, peppers, carro
zatarain's and stock
yis

[Anonymous No.6203573]

>>6203488
I don't have the patience to make Cajun roux. 15 minutes is about all I'm willing to put in. Maybe someday.

[Anonymous No.6203574]

>>6203519
>vegetable oil
>healthy

[Anonymous No.6203583]

>>6203569
I have never heard of gumbo like this.

I'm not saying it wouldn't be good, its just something I've never heard of. Where you from?

[Anonymous No.6203597]

>>6203500
I'm talking about the classical reason one would choose file over/in addition to okra.
Also, I live in a place where I can get fresh okra when it's in season. Why would I make a dish with out of season ingredients when I can make it a different way that's just as good, and make it the other way when the ingredients are at their freshest?

[Anonymous No.6203644]

>>6203423
My favorite is seafood gumbo, but a good turkey and sausage gumbo made from the carcass of the Thanksgiving turkey is something I always look forward to

[Anonymous No.6203671]

It's coming along nicely fellas.

[Anonymous No.6203676]

>>6203644
That's exactly what I did. Homemade.

[Anonymous No.6203692]

>>6203583
WI

not gonna say it's better than authentic, but it's downright delicious. Gumbo/jambalaya gives me an excuse to get drunk, sear a shitload of different meat with different flavors, and then combine it all into one dish.

[Anonymous No.6203701]

>>6203692
You got the right idea.

Gumbo is an experience, and you got it down. Its about the smells and chilling while it cooks.

Never heard of beef in gumbo, but I bet its delicious. Not going to detract on authenticity because gumbo is what YOU make it.

You should post your recipe somewhere.

[Anonymous No.6203703]

>sausage in soup

[Anonymous No.6203707]

>>6203703
>gumbo is soup

[Anonymous No.6203709]

>>6203703
>yuropoor detected

[Anonymous No.6203711]

>>6203701
actually just made it and stored the brought the bulk to work, I'll dig out the recipe I wrote up for a co-worker (was jambalaya, but since I just use mix you can replace the box and liquid content. still mix with white rice at the end)

[Anonymous No.6203722]

>>6203711
On other computer now. Shit's too big for 4chin and I don't feel like dragging it out to 3 posts

http://pastebin.com/raw.php?i=DZ0EpdRN

[Anonymous No.6203727]

What is the difference between gumbo, jambalaya, etoufee?

[Anonymous No.6203741]

>>6203727
Gumbo is like a stew you eat over rice. Jambalaya is almost a casserole, with rice as a primary ingredient, but not cooked separately. Etouffee is made only with seafood, and it has more of a gravy consistency than Gumbo. It, likewise, is eaten over rice.

[Anonymous No.6203746]

>>6203727
Just google it, I could go on for a while.

[Anonymous No.6203819]

mmmmmmmmmmmmmmmm

[Anonymous No.6203826]

>>6203819
Skim that grease, faggot

[Anonymous No.6203828]

>>6203826
I am, nigga.

[Anonymous No.6203829]

>>6203819
I'm officially jelly (and hungry).

[Anonymous No.6203841]

>>6203829
The flavor is unbelievable.

Not trying to overstate at all. Its just good.

[Anonymous No.6203845]

>>6203841
I forgot to try some tasso when I was in Louisiana. Went to pic related though, shit was off the hook.

[Anonymous No.6203852]

>>6203845
You did good, anon. For real.

[Anonymous No.6203867]

>>6203826
But that's where all the flavor is

[Anonymous No.6203878]

>>6203867
no, you gotta skim.

skim

and skim again

[Anonymous No.6203900]

>gumbo
in Europa we call it gulasch

[Anonymous No.6203907]

>>6203488
I've seen a technique where you brown the flour a little bit in a dry pan, add the fat and stir, and bake it for a period of time that i've forgotten. Gives you a perfect copper penny roux every time.

[Anonymous No.6203908]

>>6203907
Apparently you can just bake the flour beforehand.

[Anonymous No.6203923]

>>6203908
even better

[Anonymous No.6203927]

>>6203878
This, if you want a lovely, clear and lustrous sauce in any dish, you simply cannot skim enough.

[Anonymous No.6203935]

>>6203927
I just turned off the heat, will post results soon.

You are correct about skimming.

[Anonymous No.6203963]

>>6203423
What is that shit? Looks like prison chum.

[Anonymous No.6204611]

>>6203963
You are such a pleb.

[Anonymous No.6204768]

>turkey and sausage
>chicken and sausage

it's like a game of "spot the white people"

seafood gumbo faggots

[Anonymous No.6204808]

>>6203423
>does the word "roux" mean anything to you?

please, be more condescending.

[Anonymous No.6205136]

Gumbo is like chili, it's always better the 2nd day.

Speaking of chili, the next dish I will be posting in /ck/ will be venison chili. Any suggestions are appreciated.

[Anonymous No.6205141]

>>6204768
Chicken and sausage gumbo is considered "country" gumbo. Seafood gumbo us more of a New Orleans style gumbo, a bit spicier.

[Anonymous No.6205156]

>>6203908
My dad lived in La. for a few years after college and thats how he does it. Dry cast iron pan and flour

[Anonymous No.6205188]

Its phenomenal /ck/

Perfect on a cold rainy day.

[Anonymous No.6205193]

>>6205136
you should make LBJs but better

[Anonymous No.6205198]

>>6205193
LBJs?

[Anonymous No.6205203]

>>6205198
lyndon b johnson

[Anonymous No.6205218]

>>6205203
I thought so. I wasn't aware he had a chili recipe, cool!

[Anonymous No.6205229]

>>6205193
I have a great chili recipe, I've posted on /ck before. Thought I had pics, oh well.

Secret ingredients are green chiles, chipotle, Sofrito, and sriracha.

[Anonymous No.6205321]

>>6205188
Looks great b

[Anonymous No.6205329]

>>6205321
Praline cheesecake for dessert.

[Anonymous No.6205350]

>>6205329

Dammit OP this is a blue board, stop showing everyone your cock.

[Anonymous No.6205361]

>>6205350
Haha, nice. That's my Sriracha hoodie.

[Anonymous No.6205373]

>>6205329
>sriracha hoodie

[Anonymous No.6205445]

>>6205373
I am so /ck/ it hurts.

[Anonymous No.6205642]

The secret to a perfect gumbo

[Anonymous No.6205695]

>>6205642
>tattoos
>cartouche
>mardi gras beads
>unkempt hairiness

Yep. Smells like New Orleans.

[Anonymous No.6205704]

>>6205695
Parade just went in front of my house.

I am so, so New Orleans.

[Anonymous No.6205763]

>>6205642
you loot hot.
mebbe i suck ur dick?

[Anonymous No.6205799]

>>6205763
hm. no.

[Anonymous No.6205813]

>>6205799
awww okay den

[Anonymous No.6205821]

>>6205329
>praline cheesecake

I cannot fathom how I have never conceived this idea before. You genius, you fucking mad man!

[Anonymous No.6205832]

Fuck off back to /b/

[Anonymous No.6205840]

>>6205821
Tastees like sex

btw so drunk

[Anonymous No.6205850]

>>6205832
wow is that a bacon bowl? haha that's epic! do you mind if i save your picture, anon?

[Anonymous No.6205857]

Cover bottom of pan in oil
1 tbsp flour

Cook that shit till brown, but not too brown.

1 onion chopped
1 bell pepper chopped
1 jalapeño chopped
2 garlic cloves chopped
Cover in thin layer of cajun seasoning

Cook that shit till the edges turn brown, but not too brown.

1-2 lbs. pork sausage sliced
1-2 lbs. dark meat chicken
1-2 lbs. tasso

Cook till brown and done.

Add a bunch of chicken stock until pot is full. Bring to boil for about 10 minutos, put on low for an hour-ish. It will change your life.

-From Cajun Country, Louisiana

Also, fuck okra.

[Anonymous No.6205867]

>>6205857
your choice

good recipe

[Anonymous No.6205886]

>>6205329
Do you have a recipe for the paraline cheese cake??

[Anonymous No.6205973]

>>6203527
I use peanut oil and make a black roux (dark chocolate). Takes a shitload of patience, but it really pays off.
Doing a creole sausage over grits tonight with jalapeno cornbread. SoCal boy here.

[Anonymous No.6206483]

>>6205857
I used turkey Tasso in this recipe. You know your shit.

[Anonymous No.6206490]

btw I just brought some to the girl that works next door, and she thought it was the best gumbo she's ever had.

[Anonymous No.6206561]

[Anonymous No.6206646]

>>6205857
>fuck okra
thats what im sayin. god damn

[Anonymous No.6206658]

Will I forever burn in the fiery pits of hell for my foodcrimes were I to make my gumbo with tomato?

[Anonymous No.6206677]

Did gumbo once.

Recipe called for like a cup of vegetable oil for the roux

The gumbo tasted like vegetable oil.

haven't had any gumbo since.

[Anonymous No.6206701]

>>6206658
Eh, my mom does that with hers, I think she's wrong. Up to you.

>>6206677
ew

[Anonymous No.6207226]

Ill be honest your gumbo looks like shit. Id rather eat chunky soup gumbo from the can. Your stuff is hardly cooked down, you used turkey, and the roux wasnt dark enough. Bet you didnt even use the right sausage either -_-. I and the rest of Louisiana frown upon your abomination.

[Anonymous No.6207249]

>>6206677
That's way too much oil.
Also, I always use bacon fat, duck fat, or schmaltz (chicken fat), for my roux.

[Anonymous No.6207266]

>>6206677
Thats a lot of roux if its a cup. Really you just need to eye ball it and make sure when you are done you let the gumbo settle and scrape the oil off the top. Also you can bake flour and make roux that way if you find it too oily if your scrub tier just order or find a place that sells premade roux.

[Anonymous No.6207316]

>>6207226
I make it with Hillshire Farms™ smoked pork sausage for that authentic white trash, sisterfucking taste. :^)