10 Commandments of Gumbo
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Last: 5 yr ago by BusterAg
When I make gumbo at home, its chicken, sausage and shrimp.
That's unfortunate
It has been awhile since a gumbo free-for-all but did you have to start one during Holy Week?
I don't use file or potato salad.
I don't use file or potato salad.
Nothing like a good old-fasioned TexAgs gumbo fight.
rilloaggie
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Yep, I'm definitely taking my culinary advice from a FM dj...
No other cuisine than Cajun has so many stupid rules of what you can and can't do. It's really ridiculous...people just make crap up. People from Louisiana get pissy when outsiders make "their" food.
I put paprika in my jambalaya. I had a moron tell me "I've never seen red jambalaya...that's not jambalaya"...just when finished saying that his little daughter came into the kitchen for her third helping.
I put paprika in my jambalaya. I had a moron tell me "I've never seen red jambalaya...that's not jambalaya"...just when finished saying that his little daughter came into the kitchen for her third helping.
I would take your opinion of Cajun food more seriously if you weren't named "queso"
Lol
If I decide in a pinch I want gumbo, I use store bought roux. Its very tasty and I have no regrets.
Didn't Rusty awhile ago post a recipe with sticking a roast in a crock pot with a package of ranch dressing mix?
Bruce Almighty said:
Didn't Rusty awhile ago post a recipe with sticking a roast in a crock pot with a package of ranch dressing mix?
Yeah. But I'm born and bred coonass. I take my gumbo much more serious
I agree with 9/10. Douget's roux is still better than any I've made. That being said, for a Beaumont coonass, my gumbo turns out pretty good.
I had a buddy who's mom always made a legit Cajun chicken and rice with gravy. I always wanted to learn how she made it. It was like roast consistency. My biggest cooking conundrum.
I had a buddy who's mom always made a legit Cajun chicken and rice with gravy. I always wanted to learn how she made it. It was like roast consistency. My biggest cooking conundrum.
Havent read the article, but going to guess at least 4 of them are crap.
After reading, at least 5 of them are just silly.
My deep coon ass mother in law makes a DAMN fine chicken rice and gravy. My wife makes a damn good version of it too... I'll see if I can get the recipe out of her for you.
phideaux_2003 said:
My deep coon ass mother in law makes a DAMN fine chicken rice and gravy. My wife makes a damn good version of it too... I'll see if I can get the recipe out of her for you.
This piques my interest....
queso1 said:
People from Louisiana get pissy when outsiders make "their" food.
kinda like Texans and their brisket.
Of all my relatives in and from Louisiana, not one gumbo (or any dish for that matter) tastes the same (even very different) but we all eat and enjoy them all. Same with crawfish. Sure, people like their way (otherwise why would they make it like that) but we know it can be good done other ways.
My experience anyway, with a few dozen native Louisianans between my immediate and extended family
Potato salad in gumbo is gross. I tried it. Don't care for it one bit
No. 11: Must have okra. 'Gumbo' means 'okra.'
Gumbo without okra is like chili without pepper.
Gumbo without okra is like chili without pepper.
If it is anything like your Italian grandmother's marinara sauce...phideaux_2003 said:
My deep coon ass mother in law makes a DAMN fine chicken rice and gravy. My wife makes a damn good version of it too... I'll see if I can get the recipe out of her for you.
We do a chicken and sausage gumbo with a house made dry roux. It does loose some of the depth of flavor without the oil, but it's healthier. Personally I love tossing in a pound of crawfish peeled tails, the seafood really adds depth, but the wife is not a fan. At least now she's eats crawfish, small victories...
Or file powder. You can make an argument comes from either.BQ75 said:
No. 11: Must have okra. 'Gumbo' means 'okra.'
Gumbo without okra is like chili without pepper.
BQ75 said:
No. 11: Must have okra. 'Gumbo' means 'okra.'
Gumbo without okra is like chili without pepper.
And, away we go!!
Gumbo can be made with any of 3 thickeners - okra, roux, or file'
Not sure I can agree that gumbo without a roux is gumbo. Okra and file are optional (IMO) ingredients - but roux is pretty much the base of gumbo and is not optional.Rusty GCS said:
Gumbo can be made with any of 3 thickeners - okra, roux, or file'
Is it a thick gravy? We do a smothered chicken and gravy but it is done with a thinner gravy.Quote:
My deep coon ass mother in law makes a DAMN fine chicken rice and gravy. My wife makes a damn good version of it too... I'll see if I can get the recipe out of her for you.
that can be your opinion but that doesn't make it true. It's not uncommon to not have roux in okra gumbo
And oddly, of the three thickeners, roux is the only one that isn't considered a possible origin for the word "gumboRusty GCS said:
that can be your opinion but that doesn't make it true. It's not uncommon to not have roux in okra gumbo
I don't pretend to be authentic, so I use all 3, with chicken, sausage, and shrimp.Quote:
The dish likely derived its name from either a word from a Bantu language for okra (ki ngombo) or the Choctaw word for fil (kombo).
752bro4 said:If it is anything like your Italian grandmother's marinara sauce...phideaux_2003 said:
My deep coon ass mother in law makes a DAMN fine chicken rice and gravy. My wife makes a damn good version of it too... I'll see if I can get the recipe out of her for you.
Haha yeah yeah keep talking. That shiz (her pasta gravy) was awesome.
Schmellba - Details incoming...
n_touch said:Is it a thick gravy? We do a smothered chicken and gravy but it is done with a thinner gravy.Quote:
My deep coon ass mother in law makes a DAMN fine chicken rice and gravy. My wife makes a damn good version of it too... I'll see if I can get the recipe out of her for you.
It's a thinner gravy. Basically heavily cooked down vegetables in chicken stock.
I'm still waiting on a recipe!
I also use all three, but I put the file on the table for people to add for themselves.biobioprof said:And oddly, of the three thickeners, roux is the only one that isn't considered a possible origin for the word "gumboRusty GCS said:
that can be your opinion but that doesn't make it true. It's not uncommon to not have roux in okra gumboI don't pretend to be authentic, so I use all 3, with chicken, sausage, and shrimp.Quote:
The dish likely derived its name from either a word from a Bantu language for okra (ki ngombo) or the Choctaw word for fil (kombo).
Maybe. But i wouldnt call it gumbo. Without roux, it is a soup or stew. My opinion, of course.
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