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1.) DParker - 07/16/2014
Having fine tuned my chili recipe into something I think I could spend the rest of my days eating I've decided to turn my attention to that other great stew: Gumbo. And by gumbo I mean Cajun gumbo, which I vastly prefer over the Creole tomato-based style. So last weekend, with my taste buds still recalling a couple of very good seafood gumbos that I sampled during my FL vacation I headed out to my favorite grocery store for some whole (head-on) shrimp, andouille sausage and a few other fixin's and made myself a big ol' pot of Louisiana goodness. The whole shrimp were necessary because I made my own shrimp stock, which involves boiling the heads and shells in a couple quarts of water for an hour.
[QUOTE]FYI for those tempted to try this: Unless you do your stock-making outside the smell of boiled shrimp is going to pervade your home for quite a while. Of course this is no problem so long as the lady of the house doesn't give you an earful about it. :wink[/QUOTE]
I scoured the intertubez looking for a basic recipe to use as a starting point, with the intention of customizing it later. But I couldn't find one that had all of the basic elements I was looking for in one package, so I hobbled together my own based on elements of several that I found that had at least most of what I wanted. Here's what I ended up with:
[B][U]Ingredients[/U][/B]
[table="width: 900, class: grid"]
[tr] [td][B]Qty[/B][/td] [td][B]Item[/B][/td] [/tr]
[tr] [td]1½ lbs[/td] [td]Whole shrimp (I like something like 61/70 in size, but you can use larger if you prefer)[/td] [/tr]
[tr] [td]½ lb[/td] [td]Andouille sausage, sliced length-wise once and then width-wise into ~¼"-thick pieces[/td] [/tr]
[tr] [td]½ lb[/td] [td]Sliced okra (frozen is great, but if you want to cut up some fresh, more power to you)[/td] [/tr]
[tr] [td]2 qts[/td] [td]Water[/td] [/tr]
[tr] [td]4 oz (byweight, not volume)[/td] [td]Vegetable oil[/td] [/tr]
[tr] [td]4 oz (also by weight, not volume)[/td] [td]All-purpose flour[/td] [/tr]
[tr] [td]1 cup[/td] [td]Onion, diced[/td] [/tr]
[tr] [td]½ cup[/td] [td]Celery, diced[/td] [/tr]
[tr] [td]½ cup[/td] [td]Green bell pepper, diced[/td] [/tr]
[tr] [td]3 tbsp[/td] [td]Garlic, minced[/td] [/tr]
[tr] [td]2 tsp[/td] [td]salt[/td] [/tr]
[tr] [td]½ tbsp[/td] [td]Smoked paprika (regular non-smoked will do in a pinch)[/td] [/tr]
[tr] [td]½ tbsp[/td] [td]Filé powder[/td] [/tr]
[tr] [td]½ tsp[/td] [td]Black pepper[/td] [/tr]
[tr] [td]½ tsp[/td] [td]White pepper[/td] [/tr]
[tr] [td]½ tsp[/td] [td]Dried thyme (1 tsp if fresh is used)[/td] [/tr]
[tr] [td]¼ tsp[/td] [td]Cayenne powder[/td] [/tr]
[tr] [td]2[/td] [td]Bay leaves[/td] [/tr]
[/table]
[B][U]Phase 1: Make a roux[/U][/B]
The foundation of gumbo is, as with so many other Cajun/Creole dishes, a roux. In this case a dark, brick-red one. Normally this would involve about 45 minutes of non-stop dedication to constantly stirring the mixture in order to prevent it from burning while you cook it to the desired doneness. But I decided to use this recipe as an excuse to try the "oven method" of roux making, which I've always wanted to check out...and it worked like a charm. This method starts on the stove but then quickly moves to the oven. It takes twice as long to cook the roux compared to the traditional stove-top method, but you only need to give it a quick stir once every 20 minutes or so...so the trade-off is well worth it. And remember to have an oven mit/pot holders handy. That skillet handle gets HOT. Here are the steps...
[LIST=1]
[*]Pre-heat your oven to 350° F.
[*]Put a cast iron skillet (you DO have a cast iron skillet, don't you?!) on a stove burner at medium-high heat.
[*]Pour all 4 oz of vegetable oil into the skillet and let it heat up for a couple of minutes.
[*]Gradually whisk in the 4 oz of flour until you have a smooth pasty white mixture.
[*]Turn off the burner and transfer the skillet o' roux to the middle rack of the oven.
[*]Bake the roux for ~1½ hours, or until it reaches a dark brick-red color. Stir thoroughly approximately every 20 minutes.
[/LIST]
[B][U]Phase 2: Make shrimp stock[/U][/B]
While the roux is baking, make the stock according to these steps...
[LIST=1]
[*]Fill a 4 qt (or larger) pot with the 2 qts of water.
[*]Decapitate the shrimp by simply twisting and pulling the heads off (they should remove very easily), tossing the heads into the pot of water.
[*]Peel and devein the shrimp, tossing the shells into the pot with the heads.
[*](Optional) Cut the cleaned shrimp tails into 3 or 4 pieces each.
[*]Put the shrimp meat into the refrigerator.
[*]Put the pot on a stove burner over high heat and bring to a boil.
[*]Reduce the heat to low and simmer for ~ 1 hour.
[/LIST]
[B][U]Phase 3: Put it all together[/U][/B]
If you've done things right your roux and stock should be finished fairly close to one another. If the roux takes a little longer that's OK. It won't hurt the stock to simmer for few more minutes. Once they're both done, do this stuff...
[LIST=1]
[*]Remove the skillet of roux from the oven and place it over a stove burner at medium-high heat.
[*]Immediately add the onion, celery, bell pepper and garlic to the roux and cook - stirring frequently - until the onions begin to turn translucent. This should take about 8 minutes or so.
[*]Use a ladle to add a little bit of the shrimp stock to the roux and whisk to mix. This will make it easier to incorporate the roux into the pot of stock.
[*]Increase the heat under the pot of stock to medium-high.
[*]Turn off the skillet's burner and add the roux to the pot of stock, whisking to dissolve.
[*]Add all of the herbs and spices, except for the filé powder, to the stock pot.
[*]Turn the stock pot's burner heat back down to low and simmer 30-40 minutes.
[*]While the gumbo is simmering use a paper towel to wipe any stuck-on roux from the skillet.
[*]Return the skillet's burner to medium-high heat.
[*]Put the cut-up andouille sausage into the skillet and stir until the sausage is nicely browned, then turn the skillet burner off.
[*]When the gumbo has simmered for at least 30 minutes turn off the heat.
[*]Add the shrimp, browned andouille sausage and filé powder to the pot.
[*]Cover the pot and let is sit for at least 10 minutes to cook the shrimp.
[/LIST]
Sever over a scoop of white rice.
You'll notice that I didn't add any real heat to the pot (the ¼ tsp of cayenne powder will barely register). This is because my wife is a cheese-eating northern girl who can't tolerate having her tongue assaulted by capsaicin, so I decided let everyone (which in this case means my son and I) customize their own heat levels via the addition of whatever hot sauce(s) they like directly into their individual bowls. For mine, a few dashes of both Louisiana Hot Sauce and Tobasco Chipotle Sauce...
...did the trick.
[QUOTE]FYI for those tempted to try this: Unless you do your stock-making outside the smell of boiled shrimp is going to pervade your home for quite a while. Of course this is no problem so long as the lady of the house doesn't give you an earful about it. :wink[/QUOTE]
I scoured the intertubez looking for a basic recipe to use as a starting point, with the intention of customizing it later. But I couldn't find one that had all of the basic elements I was looking for in one package, so I hobbled together my own based on elements of several that I found that had at least most of what I wanted. Here's what I ended up with:
[B][U]Ingredients[/U][/B]
[table="width: 900, class: grid"]
[tr] [td][B]Qty[/B][/td] [td][B]Item[/B][/td] [/tr]
[tr] [td]1½ lbs[/td] [td]Whole shrimp (I like something like 61/70 in size, but you can use larger if you prefer)[/td] [/tr]
[tr] [td]½ lb[/td] [td]Andouille sausage, sliced length-wise once and then width-wise into ~¼"-thick pieces[/td] [/tr]
[tr] [td]½ lb[/td] [td]Sliced okra (frozen is great, but if you want to cut up some fresh, more power to you)[/td] [/tr]
[tr] [td]2 qts[/td] [td]Water[/td] [/tr]
[tr] [td]4 oz (byweight, not volume)[/td] [td]Vegetable oil[/td] [/tr]
[tr] [td]4 oz (also by weight, not volume)[/td] [td]All-purpose flour[/td] [/tr]
[tr] [td]1 cup[/td] [td]Onion, diced[/td] [/tr]
[tr] [td]½ cup[/td] [td]Celery, diced[/td] [/tr]
[tr] [td]½ cup[/td] [td]Green bell pepper, diced[/td] [/tr]
[tr] [td]3 tbsp[/td] [td]Garlic, minced[/td] [/tr]
[tr] [td]2 tsp[/td] [td]salt[/td] [/tr]
[tr] [td]½ tbsp[/td] [td]Smoked paprika (regular non-smoked will do in a pinch)[/td] [/tr]
[tr] [td]½ tbsp[/td] [td]Filé powder[/td] [/tr]
[tr] [td]½ tsp[/td] [td]Black pepper[/td] [/tr]
[tr] [td]½ tsp[/td] [td]White pepper[/td] [/tr]
[tr] [td]½ tsp[/td] [td]Dried thyme (1 tsp if fresh is used)[/td] [/tr]
[tr] [td]¼ tsp[/td] [td]Cayenne powder[/td] [/tr]
[tr] [td]2[/td] [td]Bay leaves[/td] [/tr]
[/table]
[B][U]Phase 1: Make a roux[/U][/B]
The foundation of gumbo is, as with so many other Cajun/Creole dishes, a roux. In this case a dark, brick-red one. Normally this would involve about 45 minutes of non-stop dedication to constantly stirring the mixture in order to prevent it from burning while you cook it to the desired doneness. But I decided to use this recipe as an excuse to try the "oven method" of roux making, which I've always wanted to check out...and it worked like a charm. This method starts on the stove but then quickly moves to the oven. It takes twice as long to cook the roux compared to the traditional stove-top method, but you only need to give it a quick stir once every 20 minutes or so...so the trade-off is well worth it. And remember to have an oven mit/pot holders handy. That skillet handle gets HOT. Here are the steps...
[LIST=1]
[*]Pre-heat your oven to 350° F.
[*]Put a cast iron skillet (you DO have a cast iron skillet, don't you?!) on a stove burner at medium-high heat.
[*]Pour all 4 oz of vegetable oil into the skillet and let it heat up for a couple of minutes.
[*]Gradually whisk in the 4 oz of flour until you have a smooth pasty white mixture.
[*]Turn off the burner and transfer the skillet o' roux to the middle rack of the oven.
[*]Bake the roux for ~1½ hours, or until it reaches a dark brick-red color. Stir thoroughly approximately every 20 minutes.
[/LIST]
[B][U]Phase 2: Make shrimp stock[/U][/B]
While the roux is baking, make the stock according to these steps...
[LIST=1]
[*]Fill a 4 qt (or larger) pot with the 2 qts of water.
[*]Decapitate the shrimp by simply twisting and pulling the heads off (they should remove very easily), tossing the heads into the pot of water.
[*]Peel and devein the shrimp, tossing the shells into the pot with the heads.
[*](Optional) Cut the cleaned shrimp tails into 3 or 4 pieces each.
[*]Put the shrimp meat into the refrigerator.
[*]Put the pot on a stove burner over high heat and bring to a boil.
[*]Reduce the heat to low and simmer for ~ 1 hour.
[/LIST]
[B][U]Phase 3: Put it all together[/U][/B]
If you've done things right your roux and stock should be finished fairly close to one another. If the roux takes a little longer that's OK. It won't hurt the stock to simmer for few more minutes. Once they're both done, do this stuff...
[LIST=1]
[*]Remove the skillet of roux from the oven and place it over a stove burner at medium-high heat.
[*]Immediately add the onion, celery, bell pepper and garlic to the roux and cook - stirring frequently - until the onions begin to turn translucent. This should take about 8 minutes or so.
[*]Use a ladle to add a little bit of the shrimp stock to the roux and whisk to mix. This will make it easier to incorporate the roux into the pot of stock.
[*]Increase the heat under the pot of stock to medium-high.
[*]Turn off the skillet's burner and add the roux to the pot of stock, whisking to dissolve.
[*]Add all of the herbs and spices, except for the filé powder, to the stock pot.
[*]Turn the stock pot's burner heat back down to low and simmer 30-40 minutes.
[*]While the gumbo is simmering use a paper towel to wipe any stuck-on roux from the skillet.
[*]Return the skillet's burner to medium-high heat.
[*]Put the cut-up andouille sausage into the skillet and stir until the sausage is nicely browned, then turn the skillet burner off.
[*]When the gumbo has simmered for at least 30 minutes turn off the heat.
[*]Add the shrimp, browned andouille sausage and filé powder to the pot.
[*]Cover the pot and let is sit for at least 10 minutes to cook the shrimp.
[/LIST]
Sever over a scoop of white rice.
You'll notice that I didn't add any real heat to the pot (the ¼ tsp of cayenne powder will barely register). This is because my wife is a cheese-eating northern girl who can't tolerate having her tongue assaulted by capsaicin, so I decided let everyone (which in this case means my son and I) customize their own heat levels via the addition of whatever hot sauce(s) they like directly into their individual bowls. For mine, a few dashes of both Louisiana Hot Sauce and Tobasco Chipotle Sauce...
...did the trick.
2.) DParker - 07/17/2014
Oops...I neglected to deal with the frozen okra. When you begin, leave the okra out to thaw. Then add it to the stock pot along with all of the spices after whisking in the roux.
If, for some bizarre reason, you don't like okra (shame on you) then omit it and double the amount of filé powder. This is because in addition to being delicious okra is a thickening agent, as is filé powder. So doubling the powder compensates for the loss of thickening the okra would have provided.
But seriously...use the okra. Gumbo without it just ain't right.
If, for some bizarre reason, you don't like okra (shame on you) then omit it and double the amount of filé powder. This is because in addition to being delicious okra is a thickening agent, as is filé powder. So doubling the powder compensates for the loss of thickening the okra would have provided.
But seriously...use the okra. Gumbo without it just ain't right.
3.) DParker - 07/17/2014
Crap! I also forgot the 6 oz can of tomato paste, added to the stock pot after the roux, before the spices.
It's hell getting old and forgetful.
It's hell getting old and forgetful.
4.) billy b - 07/17/2014
I'm gonna give you 2 weeks to finish before I make it:wink
5.) bluecat - 07/17/2014
I've never heard of making roux in an oven. Interesting.
How was it? Did it taste like you thought it would?
The gumbo I had in New Orleans years ago was soupy/stewy. What was your consistency like?
I've had this on my todo list now for awhile. Thanks for posting. I may give it a try in a few weeks. I'm stilling pickling my cucumbers and making wine.
How was it? Did it taste like you thought it would?
The gumbo I had in New Orleans years ago was soupy/stewy. What was your consistency like?
I've had this on my todo list now for awhile. Thanks for posting. I may give it a try in a few weeks. I'm stilling pickling my cucumbers and making wine.
6.) DParker - 07/17/2014
[QUOTE=billy b;21914]I'm gonna give you 2 weeks to finish before I make it:wink[/QUOTE]
Smart ass. :grin:
But that's a good idea though, as I'm going to be tweaking the recipe anyway in a quest for gumbo perfection.
[QUOTE=bluecat;21916]I've never heard of making roux in an oven. Interesting.[/quote]
I learned about it from Alton Brown on one of his old [I]Good Eats[/I] episodes. Having previously made etoufee and a couple of other dishes that use a dark roux, including a gumbo, and hating the process of 45 minutes of constant stirring I was intrigued. It just took me a while to get around to trying it. Like I said, it worked great.
[Quote]How was it? Did it taste like you thought it would?
The gumbo I had in New Orleans years ago was soupy/stewy. What was your consistency like?[/quote]
I was happy with it as a first try with a new recipe. Plenty of fairly complex flavor and a semi-thick consistency. Gumbo is supposed to be a stew, so thicker is better than thinner. Not [I]too[/I] thick (you don't want sludge), but it shouldn't be soupy.
It was missing something though. Nothing major, but some subtle flavor that I haven't yet been able to put my finger on. Hence the tweaking I'll be doing...which where the fun is.
[Quote]I've had this on my todo list now for awhile. Thanks for posting. I may give it a try in a few weeks. I'm stilling pickling my cucumbers and making wine.[/QUOTE]
Excellent. Home wine making is quite an art. I was really into that and viticulture several years ago, to the point that I put in a small vineyard out back (36 vines including Cabernet Sauvignon, Pinot Blanc and a few French/American hybrid varieties). But after a while I realized that I enjoyed growing the grapes more than making the wine...and wasn't particularly good at the latter. That is, until my Cab and Pinot vines contracted Pierce's Disease and croaked on me. It broke my heart to rip them out of the ground and take down all of the trellises. Oh well. I knew the risk of planting European grapes in Southern U.S. soil. And making beer is easier anyway. :wink
What are you making? Let me know how it turns out, whatever it is.
Smart ass. :grin:
But that's a good idea though, as I'm going to be tweaking the recipe anyway in a quest for gumbo perfection.
[QUOTE=bluecat;21916]I've never heard of making roux in an oven. Interesting.[/quote]
I learned about it from Alton Brown on one of his old [I]Good Eats[/I] episodes. Having previously made etoufee and a couple of other dishes that use a dark roux, including a gumbo, and hating the process of 45 minutes of constant stirring I was intrigued. It just took me a while to get around to trying it. Like I said, it worked great.
[Quote]How was it? Did it taste like you thought it would?
The gumbo I had in New Orleans years ago was soupy/stewy. What was your consistency like?[/quote]
I was happy with it as a first try with a new recipe. Plenty of fairly complex flavor and a semi-thick consistency. Gumbo is supposed to be a stew, so thicker is better than thinner. Not [I]too[/I] thick (you don't want sludge), but it shouldn't be soupy.
It was missing something though. Nothing major, but some subtle flavor that I haven't yet been able to put my finger on. Hence the tweaking I'll be doing...which where the fun is.
[Quote]I've had this on my todo list now for awhile. Thanks for posting. I may give it a try in a few weeks. I'm stilling pickling my cucumbers and making wine.[/QUOTE]
Excellent. Home wine making is quite an art. I was really into that and viticulture several years ago, to the point that I put in a small vineyard out back (36 vines including Cabernet Sauvignon, Pinot Blanc and a few French/American hybrid varieties). But after a while I realized that I enjoyed growing the grapes more than making the wine...and wasn't particularly good at the latter. That is, until my Cab and Pinot vines contracted Pierce's Disease and croaked on me. It broke my heart to rip them out of the ground and take down all of the trellises. Oh well. I knew the risk of planting European grapes in Southern U.S. soil. And making beer is easier anyway. :wink
What are you making? Let me know how it turns out, whatever it is.
7.) bluecat - 07/17/2014
If you make any changes to the recipe please post them.
Did you take any pics of your gumbo?
I loved Good Eats and that got me to be a little braver in the kitchen. Alton is a special guy. He can also be a little exhasperating. The episode where he made french fries is an example. There was like 50 steps involved. LOL!
I'll perhaps post on the wine but don't want to overshadow your gumbo. Not going to tread on this thread.
Did you take any pics of your gumbo?
I loved Good Eats and that got me to be a little braver in the kitchen. Alton is a special guy. He can also be a little exhasperating. The episode where he made french fries is an example. There was like 50 steps involved. LOL!
I'll perhaps post on the wine but don't want to overshadow your gumbo. Not going to tread on this thread.
8.) bluecat - 07/17/2014
File' powder comes from ground leaves of the sassafras tree! Who knew?
Did you have any trouble finding that?
Did you have any trouble finding that?
9.) DParker - 07/17/2014
[QUOTE=bluecat;21918]If you make any changes to the recipe please post them.
Did you take any pics of your gumbo?[/quote]
Nope. But I'll snap one of each step, as well as the finished product next time, just to document the process more clearly.
[QUOTE=bluecat;21918]I loved Good Eats and that got me to be a little braver in the kitchen. Alton is a special guy. He can also be a little exhasperating. The episode where he made french fries is an example. There was like 50 steps involved. LOL![/quote]
Yeah, and the attempts at humor are pretty hit-or-miss. Though some of the classic pop culture stuff, like the episode on scallops with all of the [I]Jaws[/I] references by the Captain Quint-like character were pretty funny ("You go in the water. Scallop's in the water. [i]Our[/i] scallop. Farewell and adieu to you fair Spanish ladies ...")
Plus he's not just taking you through recipes, and you actually learn the whys and wherefores of cooking instead.
[QUOTE=bluecat;21918]I'll perhaps post on the wine but don't want to overshadow your gumbo. Not going to tread on this thread.[/QUOTE]
Tread away. It's just a thread about a gumbo recipe, and I don't know how much mileage can be gotten out of that.
[QUOTE=bluecat;21919]File' powder comes from ground leaves of the sassafras tree! Who knew?
Did you have any trouble finding that?[/QUOTE]
Nope. It's readily available at most grocery stores around here, and probably most other major chains everywhere else. Look for wherever your store stocks stuff from Zatarain's, Tony Chachere's, etc...or possibly in the spice aisle. Worst case, order it on-line:
[URL="http://www.amazon.com/s/ref=nb_sb_noss_1/178-4168018-1993369?url=search-alias%3Daps&field-keywords=file%20powder&sprefix=file+pow%2Caps&rh=i%3Aaps%2Ck%3Afile%20powder"]Filé Powder at Amazon.com[/URL]
Did you take any pics of your gumbo?[/quote]
Nope. But I'll snap one of each step, as well as the finished product next time, just to document the process more clearly.
[QUOTE=bluecat;21918]I loved Good Eats and that got me to be a little braver in the kitchen. Alton is a special guy. He can also be a little exhasperating. The episode where he made french fries is an example. There was like 50 steps involved. LOL![/quote]
Yeah, and the attempts at humor are pretty hit-or-miss. Though some of the classic pop culture stuff, like the episode on scallops with all of the [I]Jaws[/I] references by the Captain Quint-like character were pretty funny ("You go in the water. Scallop's in the water. [i]Our[/i] scallop. Farewell and adieu to you fair Spanish ladies ...")
Plus he's not just taking you through recipes, and you actually learn the whys and wherefores of cooking instead.
[QUOTE=bluecat;21918]I'll perhaps post on the wine but don't want to overshadow your gumbo. Not going to tread on this thread.[/QUOTE]
Tread away. It's just a thread about a gumbo recipe, and I don't know how much mileage can be gotten out of that.
[QUOTE=bluecat;21919]File' powder comes from ground leaves of the sassafras tree! Who knew?
Did you have any trouble finding that?[/QUOTE]
Nope. It's readily available at most grocery stores around here, and probably most other major chains everywhere else. Look for wherever your store stocks stuff from Zatarain's, Tony Chachere's, etc...or possibly in the spice aisle. Worst case, order it on-line:
[URL="http://www.amazon.com/s/ref=nb_sb_noss_1/178-4168018-1993369?url=search-alias%3Daps&field-keywords=file%20powder&sprefix=file+pow%2Caps&rh=i%3Aaps%2Ck%3Afile%20powder"]Filé Powder at Amazon.com[/URL]
10.) Wild Bob - 07/17/2014
Thanks for sharing - this looks like a great recipe for gumbo!
I'm on board with everything...I only have one comment (oops, sorry - I couldn't help it) When I make a roux, I usually use bacon fat for a little more flavor. (And, I'm real health conscious kind of guy)
I really like the idea of making your own stock with the shrimp leftovers - I bet it’s awesome.
I'm also on board with utilizing cast iron in the oven and making your roux in that manner. I've never made a roux that way, but I can understand how well it would work as I have been cooking bacon in cast iron in the oven for years, and it is the same idea. It makes cooking bacon so much easier - and less tending.
Again, thanks for sharing your recipe. I plan cooking some of this gumbo up this weekend.
I'm on board with everything...I only have one comment (oops, sorry - I couldn't help it) When I make a roux, I usually use bacon fat for a little more flavor. (And, I'm real health conscious kind of guy)
I really like the idea of making your own stock with the shrimp leftovers - I bet it’s awesome.
I'm also on board with utilizing cast iron in the oven and making your roux in that manner. I've never made a roux that way, but I can understand how well it would work as I have been cooking bacon in cast iron in the oven for years, and it is the same idea. It makes cooking bacon so much easier - and less tending.
Again, thanks for sharing your recipe. I plan cooking some of this gumbo up this weekend.
11.) DParker - 07/17/2014
[QUOTE=Wild Bob;21933]Thanks for sharing - this looks like a great recipe for gumbo!
I'm on board with everything...I only have one comment (oops, sorry - I couldn't help it) When I make a roux, I usually use bacon fat for a little more flavor. (And, I'm real health conscious kind of guy)[/QUOTE]
Actually, I'm glad you said that, as I was considering replacing some of the oil with bacon fat the next time. I always capture the drippings from my bacon and keep it in the freezer for when I make chili or something similar. I wouldn't replace the entire 4 oz of vegetable oil with bacon fat (all of the oil/fat gets consumed as part of the gumbo, as opposed to something that is just sauteed/fried in it and then removed...so that would be too much), but maybe 1 oz or so.
[QUOTE=Wild Bob;21933]I really like the idea of making your own stock with the shrimp leftovers - I bet it’s awesome.[/quote]
It is. And very easy, since you don't need to futz with cutting up vegetables or making herb sachets or any of that sort of thing.
[QUOTE=Wild Bob;21933]I'm also on board with utilizing cast iron in the oven and making your roux in that manner. I've never made a roux that way, but I can understand how well it would work as I have been cooking bacon in cast iron in the oven for years, and it is the same idea. It makes cooking bacon so much easier - and less tending.[/quote]
It was great. I'll never make roux the traditional way again, unless I don't have access to an oven for some reason.
[QUOTE=Wild Bob;21933]Again, thanks for sharing your recipe. I plan cooking some of this gumbo up this weekend.[/QUOTE]
Cool. Post it up and let us know what you did.
I'm on board with everything...I only have one comment (oops, sorry - I couldn't help it) When I make a roux, I usually use bacon fat for a little more flavor. (And, I'm real health conscious kind of guy)[/QUOTE]
Actually, I'm glad you said that, as I was considering replacing some of the oil with bacon fat the next time. I always capture the drippings from my bacon and keep it in the freezer for when I make chili or something similar. I wouldn't replace the entire 4 oz of vegetable oil with bacon fat (all of the oil/fat gets consumed as part of the gumbo, as opposed to something that is just sauteed/fried in it and then removed...so that would be too much), but maybe 1 oz or so.
[QUOTE=Wild Bob;21933]I really like the idea of making your own stock with the shrimp leftovers - I bet it’s awesome.[/quote]
It is. And very easy, since you don't need to futz with cutting up vegetables or making herb sachets or any of that sort of thing.
[QUOTE=Wild Bob;21933]I'm also on board with utilizing cast iron in the oven and making your roux in that manner. I've never made a roux that way, but I can understand how well it would work as I have been cooking bacon in cast iron in the oven for years, and it is the same idea. It makes cooking bacon so much easier - and less tending.[/quote]
It was great. I'll never make roux the traditional way again, unless I don't have access to an oven for some reason.
[QUOTE=Wild Bob;21933]Again, thanks for sharing your recipe. I plan cooking some of this gumbo up this weekend.[/QUOTE]
Cool. Post it up and let us know what you did.
12.) Swamp Fox - 07/17/2014
I haven't made a real gumbo in a while, just because the ones I like best take a little time, but I might try this one just to add my two cents from a known starting point.
I do like the idea of finishing the roux in the oven, because there are only so many recipes I can use that require me to stand around drinking beer for 45 minutes while stirring something on the stove or over a fire, LOL. Not that there's anything wrong with that. I rather enjoy it. But you can't do it every day, LOL. Or can you?
Do you have a lot of choices for the andouille? I've found tinkering with the type and brand of sausage makes a huge difference on some things I do.
I don't have a lot of andouille choices here, so if I were going to tinker with that recipe, I would use my usual (Aidell's, because you can get it everywhere) and add a good, not-too-salty breakfast sausage (cut up links or chopped patties) and/or add a tiny bit of sage if the breakfast sausage wasn't quite up to snuff.
I'd also make my roux with a little bit of bacon fat, maybe three strips-worth, and depending on final results/need for a taste kick maybe crumble up the bacon into the gumbo a short time before serving. As an alternative to cooking oil, you could also see if you like butter better.
Have you thought of a little bit of tomato in the gumbo? I don't have a preference for them or against them in gumbo, but maybe they would provide that little something.
Lastly, I think you left out the part about skimming and straining the shrimp stock before using it. :wink We don't want any nasty surprises for the uninitiated...Or do we? :grin:
I haven't landed on a great gumbo recipe or at least one that I wouldn't like to tweak if I had the time. But I do usually use some bacon fat, and I go back and forth on the tomatoes and the butter. I think I might lean more toward butter with shrimp, and I'm not sure I have a preference for chicken. Haven't done enough gumbos with anything else (besides sausage) to say beyond that. A friend/acquaintance of mine does a quail gumbo every once in a while and that's excellent. I believe that's oil-based with rosemary and lemon juice.
I do like the idea of finishing the roux in the oven, because there are only so many recipes I can use that require me to stand around drinking beer for 45 minutes while stirring something on the stove or over a fire, LOL. Not that there's anything wrong with that. I rather enjoy it. But you can't do it every day, LOL. Or can you?
Do you have a lot of choices for the andouille? I've found tinkering with the type and brand of sausage makes a huge difference on some things I do.
I don't have a lot of andouille choices here, so if I were going to tinker with that recipe, I would use my usual (Aidell's, because you can get it everywhere) and add a good, not-too-salty breakfast sausage (cut up links or chopped patties) and/or add a tiny bit of sage if the breakfast sausage wasn't quite up to snuff.
I'd also make my roux with a little bit of bacon fat, maybe three strips-worth, and depending on final results/need for a taste kick maybe crumble up the bacon into the gumbo a short time before serving. As an alternative to cooking oil, you could also see if you like butter better.
Have you thought of a little bit of tomato in the gumbo? I don't have a preference for them or against them in gumbo, but maybe they would provide that little something.
Lastly, I think you left out the part about skimming and straining the shrimp stock before using it. :wink We don't want any nasty surprises for the uninitiated...Or do we? :grin:
I haven't landed on a great gumbo recipe or at least one that I wouldn't like to tweak if I had the time. But I do usually use some bacon fat, and I go back and forth on the tomatoes and the butter. I think I might lean more toward butter with shrimp, and I'm not sure I have a preference for chicken. Haven't done enough gumbos with anything else (besides sausage) to say beyond that. A friend/acquaintance of mine does a quail gumbo every once in a while and that's excellent. I believe that's oil-based with rosemary and lemon juice.
13.) Swamp Fox - 07/17/2014
Uh...Duh...I just saw where you use some tomato paste...
And WB beat me to it on the bacon grease...
So...Never mind....
LOL
Signed,
E.L.
And WB beat me to it on the bacon grease...
So...Never mind....
LOL
Signed,
E.L.
14.) DParker - 07/17/2014
[QUOTE=Swamp Fox;21935]I haven't made a real gumbo in a while, just because the ones I like best take a little time, but I might try this one just to add my two cents from a known starting point.[/QUOTE]
Do it! The more experimenters reporting data, the better.
[QUOTE=Swamp Fox;21935]I do like the idea of finishing the roux in the oven, because there are only so many recipes I can use that require me to stand around drinking beer for 45 minutes while stirring something on the stove or over a fire, LOL. Not that there's anything wrong with that. I rather enjoy it. But you can't do it every day, LOL. Or can you?[/quote]
Remember that you can't leave the roux alone for more than a second while it's cooking, so unless you have your tree stand pee bottle handy the beer is a bad idea. :wink
[QUOTE=Swamp Fox;21935]Do you have a lot of choices for the andouille? I've found tinkering with the type and brand of sausage makes a huge difference on some things I do.
I don't have a lot of andouille choices here, so if I were going to tinker with that recipe, I would use my usual (Aidell's, because you can get it everywhere) and add a good, not-too-salty breakfast sausage (cut up links or chopped patties) and/or add a tiny bit of sage if the breakfast sausage wasn't quite up to snuff.[/QUOTE]
D/FW is a metropolitan area, so if I don't mind driving a few minutes I have a plethora of sources for all manner of food items at my disposal (including more Asian supermarkets than I can count, so the sky's the limit on types of meat for me to use). Even the Tom Thumb a stone's throw from my house stocks in-house-made andouille at the butcher counter. So that's a good point, and trying different andouilles from different sources should be one of the variables I play with as a part of this project.
[QUOTE=Swamp Fox;21935]I'd also make my roux with a little bit of bacon fat, maybe three strips-worth, and depending on final results/need for a taste kick maybe crumble up the bacon into the gumbo a short time before serving. As an alternative to cooking oil, you could also see if you like butter better.[/quote]
Interestingly, even though I used veg oil I still pick up notes of a buttery flavor in the finished product. Butter is certainly worth trying though. I'm going to need to construct a multi-dimensional matrix to keep track of all the possible permutations of variables that I'm messing with.
[QUOTE=Swamp Fox;21935]Have you thought of a little bit of tomato in the gumbo? I don't have a preference for them or against them in gumbo, but maybe they would provide that little something.[/quote]
Did you see my follow up Re: tomato paste? That's also what I do with chili, as I just don't like chunks of tomato in these sorts of dishes. I'm not really sure why. I mean, I love tomatoes...but I just don't want chunks of them in my stew. I have issues.
[QUOTE=Swamp Fox;21935]Lastly, I think you left out the part about skimming and straining the shrimp stock before using it. :wink We don't want any nasty surprises for the uninitiated...Or do we? :grin:[/quote]
Doh!!! I knew I forgot something else. Thanks for giving Billy more ammo. :tap:
[QUOTE=Swamp Fox;21935]I haven't landed on a great gumbo recipe or at least one that I wouldn't like to tweak if I had the time. But I do usually use some bacon fat, and I go back and forth on the tomatoes and the butter. I think I might lean more toward butter with shrimp, and I'm not sure I have a preference for chicken. Haven't done enough gumbos with anything else (besides sausage) to say beyond that.[/QUOTE]
My first gumbo used 'gator tail. And now I'm also toying with the idea of using duck fat in the roux, if I can find some that doesn't cost an arm and a leg.
[QUOTE=Swamp Fox;21935]A friend/acquaintance of mine does a quail gumbo every once in a while and that's excellent. I believe that's oil-based with rosemary and lemon juice.[/QUOTE]
That does sound good. But after getting hooked on mequite-grilled quail I don't think I could bring myself to toss a bird that can yield something that sublime into a stew pot.
Do it! The more experimenters reporting data, the better.
[QUOTE=Swamp Fox;21935]I do like the idea of finishing the roux in the oven, because there are only so many recipes I can use that require me to stand around drinking beer for 45 minutes while stirring something on the stove or over a fire, LOL. Not that there's anything wrong with that. I rather enjoy it. But you can't do it every day, LOL. Or can you?[/quote]
Remember that you can't leave the roux alone for more than a second while it's cooking, so unless you have your tree stand pee bottle handy the beer is a bad idea. :wink
[QUOTE=Swamp Fox;21935]Do you have a lot of choices for the andouille? I've found tinkering with the type and brand of sausage makes a huge difference on some things I do.
I don't have a lot of andouille choices here, so if I were going to tinker with that recipe, I would use my usual (Aidell's, because you can get it everywhere) and add a good, not-too-salty breakfast sausage (cut up links or chopped patties) and/or add a tiny bit of sage if the breakfast sausage wasn't quite up to snuff.[/QUOTE]
D/FW is a metropolitan area, so if I don't mind driving a few minutes I have a plethora of sources for all manner of food items at my disposal (including more Asian supermarkets than I can count, so the sky's the limit on types of meat for me to use). Even the Tom Thumb a stone's throw from my house stocks in-house-made andouille at the butcher counter. So that's a good point, and trying different andouilles from different sources should be one of the variables I play with as a part of this project.
[QUOTE=Swamp Fox;21935]I'd also make my roux with a little bit of bacon fat, maybe three strips-worth, and depending on final results/need for a taste kick maybe crumble up the bacon into the gumbo a short time before serving. As an alternative to cooking oil, you could also see if you like butter better.[/quote]
Interestingly, even though I used veg oil I still pick up notes of a buttery flavor in the finished product. Butter is certainly worth trying though. I'm going to need to construct a multi-dimensional matrix to keep track of all the possible permutations of variables that I'm messing with.
[QUOTE=Swamp Fox;21935]Have you thought of a little bit of tomato in the gumbo? I don't have a preference for them or against them in gumbo, but maybe they would provide that little something.[/quote]
Did you see my follow up Re: tomato paste? That's also what I do with chili, as I just don't like chunks of tomato in these sorts of dishes. I'm not really sure why. I mean, I love tomatoes...but I just don't want chunks of them in my stew. I have issues.
[QUOTE=Swamp Fox;21935]Lastly, I think you left out the part about skimming and straining the shrimp stock before using it. :wink We don't want any nasty surprises for the uninitiated...Or do we? :grin:[/quote]
Doh!!! I knew I forgot something else. Thanks for giving Billy more ammo. :tap:
[QUOTE=Swamp Fox;21935]I haven't landed on a great gumbo recipe or at least one that I wouldn't like to tweak if I had the time. But I do usually use some bacon fat, and I go back and forth on the tomatoes and the butter. I think I might lean more toward butter with shrimp, and I'm not sure I have a preference for chicken. Haven't done enough gumbos with anything else (besides sausage) to say beyond that.[/QUOTE]
My first gumbo used 'gator tail. And now I'm also toying with the idea of using duck fat in the roux, if I can find some that doesn't cost an arm and a leg.
[QUOTE=Swamp Fox;21935]A friend/acquaintance of mine does a quail gumbo every once in a while and that's excellent. I believe that's oil-based with rosemary and lemon juice.[/QUOTE]
That does sound good. But after getting hooked on mequite-grilled quail I don't think I could bring myself to toss a bird that can yield something that sublime into a stew pot.
15.) bluecat - 07/17/2014
Who weighs their oil and flour? If you had to guess what would the volumes be?
16.) DParker - 07/17/2014
[QUOTE=bluecat;21940]Who weighs their oil and flour?[/QUOTE]
Alton Brown....and now, me.
[QUOTE=bluecat;21940]If you had to guess what would the volumes be?[/QUOTE]
Luckily, I don't have to guess because just yesterday I was researching this very topic and found someone else who had already done it. Hold on a second while I find it again.....
OK, here it is:
[QUOTE]A roux should be a 1 to 1 ratio but by weight, not by volume. One cup of oil weighs 7.7 ounces, and 1 cup of flour weighs 4.5 ounces. So, a proper ratio would be 1 cup of oil, and 7.7 ounces by weight of flour, close to 1-3/4 cup of all-purpose flour.[/QUOTE]
So, approximately 1¾ cups of flour for every 1 cup of oil. I imagine there's at least [i]some[/i] minor variations in density between different types of oil, but probably not enough to matter.
Alton Brown....and now, me.
[QUOTE=bluecat;21940]If you had to guess what would the volumes be?[/QUOTE]
Luckily, I don't have to guess because just yesterday I was researching this very topic and found someone else who had already done it. Hold on a second while I find it again.....
OK, here it is:
[QUOTE]A roux should be a 1 to 1 ratio but by weight, not by volume. One cup of oil weighs 7.7 ounces, and 1 cup of flour weighs 4.5 ounces. So, a proper ratio would be 1 cup of oil, and 7.7 ounces by weight of flour, close to 1-3/4 cup of all-purpose flour.[/QUOTE]
So, approximately 1¾ cups of flour for every 1 cup of oil. I imagine there's at least [i]some[/i] minor variations in density between different types of oil, but probably not enough to matter.
17.) bluecat - 07/17/2014
Thanks,
So for your recipe I came up with this.
oil
8 oz (vol) / 7.7 oz (wt) ~= 1 (vol/wt)
4 oz oil by weight = 1/2 cup oil
flour
8 oz (vol) / 4.5 oz (wt) ~= 1.7 vol/wt
4 oz flour by weight = 6.8 oz flour or 3/4 cup flour
So for your recipe I came up with this.
oil
8 oz (vol) / 7.7 oz (wt) ~= 1 (vol/wt)
4 oz oil by weight = 1/2 cup oil
flour
8 oz (vol) / 4.5 oz (wt) ~= 1.7 vol/wt
4 oz flour by weight = 6.8 oz flour or 3/4 cup flour
18.) Swamp Fox - 07/17/2014
That could be useful ..When a recipe just says "make a roux" or "make a gravy" and doesn't give any measurements, I'll get started and then I'm all like: ....Too thin...now too thick...too thin...too thick....too thin again, now...Drives me nuts...I have to do a recipe about three times before I get the gravy/roux/sauce right. And then if I don't write my findings down it's the same thing all over again the next time with that dish, LOL...
19.) bluecat - 07/17/2014
[QUOTE=Swamp Fox;21950]That could be useful ..When a recipe just says "make a roux" or "make a gravy" and doesn't give any measurements, I'll get started and then I'm all like: ....Too thin...now too thick...too thin...too thick....too thin again, now...Drives me nuts...I have to do a recipe about three times before I get the gravy/roux/sauce right. And then if I don't write my findings down it's the same thing all over again the next time with that dish, LOL...[/QUOTE]
Ease down soldier. Breath.
Ease down soldier. Breath.
20.) DParker - 07/17/2014
[QUOTE=bluecat;21947]Thanks,
So for your recipe I came up with this.
oil
8 oz (vol) / 7.7 oz (wt) ~= 1 (vol/wt)
4 oz oil by weight = 1/2 cup oil
flour
8 oz (vol) / 4.5 oz (wt) ~= 1.7 vol/wt
4 oz flour by weight = 6.8 oz flour or 3/4 cup flour[/QUOTE]
Close enough for government work.
So for your recipe I came up with this.
oil
8 oz (vol) / 7.7 oz (wt) ~= 1 (vol/wt)
4 oz oil by weight = 1/2 cup oil
flour
8 oz (vol) / 4.5 oz (wt) ~= 1.7 vol/wt
4 oz flour by weight = 6.8 oz flour or 3/4 cup flour[/QUOTE]
Close enough for government work.
21.) Swamp Fox - 07/17/2014
[QUOTE=Swamp Fox;21950]..When a recipe just says "make a roux" or "make a gravy" and doesn't give any measurements, I'll get started and then I'm all like: ....Too thin...now too thick...too thin...too thick....too thin again, now...Drives me nuts... LOL...[/QUOTE]
[QUOTE=bluecat;21952]Ease down soldier. Breath.[/QUOTE]
This is why I need to find a 28 year-old aerobics instructor who can cook, has her own boat and motor, and huge...tracts of land...
I'm reminded of the old joke about the very special frog:
A man is looking at some aquariums in a pet shop when he sees a sign: “Frog for sale. $7000.”
“What?” he asks the owner, “$7000 for a frog?”
“Yes,” the shop owner says. “This is a special frog, bred for dexterity and intelligence by a team of biologists. It's very smart and can be trained to do lots of complicated tasks. What’s more, this particular frog has already been trained to give the world's best..."
And here the pet store owner leans over and whispers something in the man's ear.
“Really?" exclaimed the man.
“Absolutely.”
“Holy cow!" says the man. "I haven't gotten one of those since I fed my wife some wedding cake."
The shopkeeper nodded.
“You're not joking with me?”
“No, sir,” says the shopkeeper. “Look, I can tell you’re skeptical. Here’s what you can do. Write me a check, take the frog home, try it out, and if you don’t agree with what I'm saying, just return the frog tomorrow and I’ll give your money back.”
The man can't resist, so he pays for the frog and takes it home. He hides it from his wife and waits for her to fall asleep before sneaking downstairs to try it out.
Several hours later, the wife wakes up, alone in the bed. She calls out for her husband and gets no answer. But there are loud banging noises coming from downstairs and it sounds like things are being thrown around.
Cautiously she creeps downstairs in the dark and into the kitchen. The place looks like a grenade went off...It's a complete mess. Pots and pans and bowls strewn about, cabinet doors flung open, broken egg shells on the counter. A carton of milk on the floor. A stick of butter on the ceiling. There's flour everywhere: floor, walls and ceiling. Her husband's covered in it, standing in the middle of the kitchen, naked, holding a mixing bowl. Next to him on the counter is a frog, also covered in flour, holding a wooden spoon in its mouth.
“Honey!” she says, “What the hell is going on in here!”
The man turns to her and says, “Don’t ‘honey’ me! If I can teach this frog to make biscuits, you’re out of here!”
[QUOTE=bluecat;21952]Ease down soldier. Breath.[/QUOTE]
This is why I need to find a 28 year-old aerobics instructor who can cook, has her own boat and motor, and huge...tracts of land...
I'm reminded of the old joke about the very special frog:
A man is looking at some aquariums in a pet shop when he sees a sign: “Frog for sale. $7000.”
“What?” he asks the owner, “$7000 for a frog?”
“Yes,” the shop owner says. “This is a special frog, bred for dexterity and intelligence by a team of biologists. It's very smart and can be trained to do lots of complicated tasks. What’s more, this particular frog has already been trained to give the world's best..."
And here the pet store owner leans over and whispers something in the man's ear.
“Really?" exclaimed the man.
“Absolutely.”
“Holy cow!" says the man. "I haven't gotten one of those since I fed my wife some wedding cake."
The shopkeeper nodded.
“You're not joking with me?”
“No, sir,” says the shopkeeper. “Look, I can tell you’re skeptical. Here’s what you can do. Write me a check, take the frog home, try it out, and if you don’t agree with what I'm saying, just return the frog tomorrow and I’ll give your money back.”
The man can't resist, so he pays for the frog and takes it home. He hides it from his wife and waits for her to fall asleep before sneaking downstairs to try it out.
Several hours later, the wife wakes up, alone in the bed. She calls out for her husband and gets no answer. But there are loud banging noises coming from downstairs and it sounds like things are being thrown around.
Cautiously she creeps downstairs in the dark and into the kitchen. The place looks like a grenade went off...It's a complete mess. Pots and pans and bowls strewn about, cabinet doors flung open, broken egg shells on the counter. A carton of milk on the floor. A stick of butter on the ceiling. There's flour everywhere: floor, walls and ceiling. Her husband's covered in it, standing in the middle of the kitchen, naked, holding a mixing bowl. Next to him on the counter is a frog, also covered in flour, holding a wooden spoon in its mouth.
“Honey!” she says, “What the hell is going on in here!”
The man turns to her and says, “Don’t ‘honey’ me! If I can teach this frog to make biscuits, you’re out of here!”
22.) DParker - 07/17/2014
Oh, another thing for those who have never made a roux before....
When you add the trinity (the chopped onions, celery and bell pepper) and garlic to the roux it's going to immediately get really thick and a bit hard to work, so you're going to want to use a metal/wooden spoon or something similar to stir it. It just won't be workable with a whisk at that point, and big clumps of it will get stuck inside the whisk if you try to. I learned that one the hard way.
When you add the trinity (the chopped onions, celery and bell pepper) and garlic to the roux it's going to immediately get really thick and a bit hard to work, so you're going to want to use a metal/wooden spoon or something similar to stir it. It just won't be workable with a whisk at that point, and big clumps of it will get stuck inside the whisk if you try to. I learned that one the hard way.
23.) DParker - 07/17/2014
[QUOTE=Swamp Fox;21956]The man turns to her and says, “Don’t ‘honey’ me! If I can teach this frog to make biscuits, you’re out of here!”[/QUOTE]
:laugh:
:laugh:
24.) bluecat - 07/17/2014
Good one Swamp.
Al Bundy comes through the front door and says "Peg I just won the lottery get your bags packed.
Peg replied, "Where am I going?"
Al said, "I don't care where you go just get the hell out!"
Al Bundy comes through the front door and says "Peg I just won the lottery get your bags packed.
Peg replied, "Where am I going?"
Al said, "I don't care where you go just get the hell out!"
25.) Swamp Fox - 07/17/2014
....
26.) bluecat - 07/18/2014
[QUOTE=Swamp Fox;21956]This is why I need to find a 28 year-old aerobics instructor who can cook, has her own boat and motor, and huge...tracts of land...
[/QUOTE]
Just make sure you have exclusive rights to the tracts of land. Many a poor boy has realized too late that the tracts of land have been leased to multiple recreators.
[/QUOTE]
Just make sure you have exclusive rights to the tracts of land. Many a poor boy has realized too late that the tracts of land have been leased to multiple recreators.
27.) Swamp Fox - 07/18/2014
I know, right?
I don't know which is worse: pulling up to the tracts of land and finding evidence that someone got there before you, or finding out they're still on the property...
I don't know which is worse: pulling up to the tracts of land and finding evidence that someone got there before you, or finding out they're still on the property...
28.) bluecat - 07/18/2014
:grin:
29.) DParker - 07/18/2014
Shoot, help me find my keys and we'll [I]drive[/I] out of here.
Wait...what?
Wait...what?
30.) Swamp Fox - 07/18/2014
LOL...
:laugh:
:laugh:
31.) Swamp Fox - 07/20/2014
Against my better judgment, I think I'm going to do this tonight without heads in the shrimp stock. 31-40 EZ peel shrimp (no heads) are on sale, so I'm going to save a few sheckels.
I'll try to adjust the recipe to compensate for the weaker stock...Somebody stop me...
I'll try to adjust the recipe to compensate for the weaker stock...Somebody stop me...
32.) Swamp Fox - 07/20/2014
may have burned the first roux already...20 minutes in...Used Bluecat's measurements and put in the oven at 350...Darker than brick before the first stir...My oven isn't [B]that [/B]hot...I had 1/8 cup bacon grease, the rest canola oil...I've pulled it to the stove on low right now until I decide whether it's really a goner...
33.) Swamp Fox - 07/20/2014
This is a complete disaster...I'm off the rails now...
:wink
:wink
34.) Swamp Fox - 07/20/2014
The roux burned at the last minute...I have no idea what happened...It looked good and dark (like molasses, which is fine if you like it that way) and then I added the onions, celery, peppers and garlic and Poof!---Tar!....I scrapped it...I'm frantically throwing things in the pot trying to save my $12 shrimp investment...
Fortunately, this isn't my first rodeo...
Fortunately, this isn't my first rodeo...
35.) crookedeye - 07/20/2014
did you yell out aheeee! this is a common mistake southerners make while making a quality rue..
36.) Swamp Fox - 07/20/2014
LOL..
And I didn't yell "Bam!" either...
This reminds me why I get skeered when the story begins "First, make a roux..."
And I was suspicious when DP called for a roux, okra AND file powder...Three thickening agents....It's like wearing a belt, suspenders and four feet of anchor line so your pants don't fall down...
Plus, I ran out of beer before I ran out of instructions...
And I didn't yell "Bam!" either...
This reminds me why I get skeered when the story begins "First, make a roux..."
And I was suspicious when DP called for a roux, okra AND file powder...Three thickening agents....It's like wearing a belt, suspenders and four feet of anchor line so your pants don't fall down...
Plus, I ran out of beer before I ran out of instructions...
37.) DParker - 07/21/2014
[QUOTE=Swamp Fox;22071]And I was suspicious when DP called for a roux, okra AND file powder...Three thickening agents....It's like wearing a belt, suspenders and four feet of anchor line so your pants don't fall down...[/QUOTE]
Allow me to rewind the tape to this part of my original post...
[I]"If, for some bizarre reason, you don't like okra (shame on you) then omit it and double the amount of filé powder. This is because in addition to being delicious okra is a thickening agent, as is filé powder. So doubling the powder compensates for the loss of thickening the okra would have provided."[/I]
So, because I was using both okra and filé powder I used half the amount of each that would normally be added if you were only using one or the other. And the darker a roux gets the less thickening power it has. By the time it's the correct brick red for gumbo it has lost most of that ability.
Now...how in the wide, wide world of sports did you manage to burn the roux in under 20 minutes in a 350° oven? Did you have the rack the pan was on sitting directly on top of the heating element/burner or something? As for it turning to "tar" when you added the chopped veggies, that's normal. I talked about that as well in the follow-up post where I warned against using a whisk for that step.
Allow me to rewind the tape to this part of my original post...
[I]"If, for some bizarre reason, you don't like okra (shame on you) then omit it and double the amount of filé powder. This is because in addition to being delicious okra is a thickening agent, as is filé powder. So doubling the powder compensates for the loss of thickening the okra would have provided."[/I]
So, because I was using both okra and filé powder I used half the amount of each that would normally be added if you were only using one or the other. And the darker a roux gets the less thickening power it has. By the time it's the correct brick red for gumbo it has lost most of that ability.
Now...how in the wide, wide world of sports did you manage to burn the roux in under 20 minutes in a 350° oven? Did you have the rack the pan was on sitting directly on top of the heating element/burner or something? As for it turning to "tar" when you added the chopped veggies, that's normal. I talked about that as well in the follow-up post where I warned against using a whisk for that step.
38.) bluecat - 07/21/2014
:pop:
39.) bluecat - 07/21/2014
[QUOTE=Swamp Fox;22065]...Used Bluecat's measurements and put in the oven at 350.[/QUOTE]
I think we have the problem right here. You mean you bought that? I just made that stuff up. :laugh:
I think we have the problem right here. You mean you bought that? I just made that stuff up. :laugh:
40.) Swamp Fox - 07/21/2014
[QUOTE=DParker;22083]So, because I was using both okra and filé powder I used half the amount of each that would normally be added if you were only using one or the other. And the darker a roux gets the less thickening power it has. By the time it's the correct brick red for gumbo it has lost most of that ability. [/QUOTE]
While I caught/knew the first part about okra being optional---it is where the term file gumbo comes from, after all--I missed the part about going halfsies if you used both...If it was implicit rather than explicit, I breezed right over it in my zeal to follow the recipe to the letter. Shows you where zeal will get you sometimes.
In the end, though, file powder didn't make it into the recipe once the roux burned, so it was just the 1/2 pound of okra into what became, essentially, a shrimp bog. I have 75 year-old black ladies after me for my chicken bog recipe, so I kinda knew what I was doing once I had to shift gears to save the whole project from disaster. :wink
[QUOTE=DParker;22083]Now...how in the wide, wide world of sports did you manage to burn the roux in under 20 minutes in a 350° oven? Did you have the rack the pan was on sitting directly on top of the heating element/burner or something? As for it turning to "tar" when you added the chopped veggies, that's normal. I talked about that as well in the follow-up post where I warned against using a whisk for that step.[/QUOTE]
As to how the roux went to a chocolate brown so quickly, I don't know. I suspect the little bit of bacon grease or maybe I'll have to check Bluecat's math :wink.
I saved it from the oven and put it on the stove on low and it did fine until right at the end. I was prepared for it to get thick right away when the veggies went in, but it also turned black upon the first pass with the mixing spoon. That's what I meant by tar. I don't think that was supposed to happen. I did turn up the heat a bit to thicken the roux up at the last minute, so perhaps that was the bridge too far.
Also, thanks for pointing out that the darker a roux is the less thickening it does. I didn't know that, or at least it's not at the top of my head. I like a little thicker gumbo, so would you say the brick red roux with the (properly proportioned) okra and file powder yields a thick gumbo, semi-thick, or what?
Shrimp is still on sale til Tuesday, so I may manage another go of this soon...Here's hoping beer's on sale too! :wink
(The price of hops is way up right now...Have you noticed some beer prices getting out of hand?)
While I caught/knew the first part about okra being optional---it is where the term file gumbo comes from, after all--I missed the part about going halfsies if you used both...If it was implicit rather than explicit, I breezed right over it in my zeal to follow the recipe to the letter. Shows you where zeal will get you sometimes.
In the end, though, file powder didn't make it into the recipe once the roux burned, so it was just the 1/2 pound of okra into what became, essentially, a shrimp bog. I have 75 year-old black ladies after me for my chicken bog recipe, so I kinda knew what I was doing once I had to shift gears to save the whole project from disaster. :wink
[QUOTE=DParker;22083]Now...how in the wide, wide world of sports did you manage to burn the roux in under 20 minutes in a 350° oven? Did you have the rack the pan was on sitting directly on top of the heating element/burner or something? As for it turning to "tar" when you added the chopped veggies, that's normal. I talked about that as well in the follow-up post where I warned against using a whisk for that step.[/QUOTE]
As to how the roux went to a chocolate brown so quickly, I don't know. I suspect the little bit of bacon grease or maybe I'll have to check Bluecat's math :wink.
I saved it from the oven and put it on the stove on low and it did fine until right at the end. I was prepared for it to get thick right away when the veggies went in, but it also turned black upon the first pass with the mixing spoon. That's what I meant by tar. I don't think that was supposed to happen. I did turn up the heat a bit to thicken the roux up at the last minute, so perhaps that was the bridge too far.
Also, thanks for pointing out that the darker a roux is the less thickening it does. I didn't know that, or at least it's not at the top of my head. I like a little thicker gumbo, so would you say the brick red roux with the (properly proportioned) okra and file powder yields a thick gumbo, semi-thick, or what?
Shrimp is still on sale til Tuesday, so I may manage another go of this soon...Here's hoping beer's on sale too! :wink
(The price of hops is way up right now...Have you noticed some beer prices getting out of hand?)
41.) bluecat - 07/21/2014
Keep us posted Swampy, my Okra will be ready in a couple of weeks and I want to make this as well.
42.) Swamp Fox - 07/21/2014
I used frozen just because I already had some, and it worked fine. I cut it in thirds while it was frozen and left it out to thaw. By the time it went in the pot to boil in preparation for rice it was good enough to go.
Btw, if someone can only find breaded frozen okra for cooking, beware. You'll have to change your recipe's salt requirement downward and the breading does make things thicker than they should be. I have a Brunswick stew that I use frozen breaded okra in and my final recipe looks nothing like the original.
Nothing wrong with breaded and frozen for cooking...Just a heads-up.
Btw, if someone can only find breaded frozen okra for cooking, beware. You'll have to change your recipe's salt requirement downward and the breading does make things thicker than they should be. I have a Brunswick stew that I use frozen breaded okra in and my final recipe looks nothing like the original.
Nothing wrong with breaded and frozen for cooking...Just a heads-up.
43.) Swamp Fox - 07/21/2014
Also, my preliminary report on the shrimp stock is this:
I had no shrimp heads so I cut the water for boiling back by 1/4. Simmered for about an hour before draining and using the stock to boil sausage, onions, okra plus 2 or 3 additional cups of water for one cup of rice. Can't swear to the water/liquid measurement because at that point I was winging it and wasn't cutting back on the spices so extra water wasn't going to hurt (doubled the black pepper because I had no white, LOL). It wound up being more liquid than I usually use for rice but I don't know if that was due to the okra or what. In any event, it didn't hurt and there was plenty of kick.
Bottom line is---without getting into a discussion of the spices, which would be bizarre since the project was so far off the rails at this point--I think cutting back the water a little if you don't have head-on shrimp to work with would yield a decent-enough stock. Maybe you could make up the difference with some chicken broth or chicken stock if you're worried about the recipe spice measurements having too little stock to absorb them.
I had no shrimp heads so I cut the water for boiling back by 1/4. Simmered for about an hour before draining and using the stock to boil sausage, onions, okra plus 2 or 3 additional cups of water for one cup of rice. Can't swear to the water/liquid measurement because at that point I was winging it and wasn't cutting back on the spices so extra water wasn't going to hurt (doubled the black pepper because I had no white, LOL). It wound up being more liquid than I usually use for rice but I don't know if that was due to the okra or what. In any event, it didn't hurt and there was plenty of kick.
Bottom line is---without getting into a discussion of the spices, which would be bizarre since the project was so far off the rails at this point--I think cutting back the water a little if you don't have head-on shrimp to work with would yield a decent-enough stock. Maybe you could make up the difference with some chicken broth or chicken stock if you're worried about the recipe spice measurements having too little stock to absorb them.
44.) DParker - 07/21/2014
[QUOTE=Swamp Fox;22107]I did turn up the heat a bit to thicken the roux up at the last minute, so perhaps that was the bridge too far.[/quote]
Yeah, I would suspect that pushed things over the edge. Also, once it's returned to the stove top you're back into gotta'-stir-constantly-or-else-you're-screwed mode.
[QUOTE=Swamp Fox;22107]Also, thanks for pointing out that the darker a roux is the less thickening it does. I didn't know that, or at least it's not at the top of my head. I like a little thicker gumbo, so would you say the brick red roux with the (properly proportioned) okra and file powder yields a thick gumbo, semi-thick, or what?[/quote]
I also like my gumbo fairly thick (gumbo is supposed to be a stew, after all), though not sludge-like. This turned out what I would consider just about right. On that note I have a gumbo horror story to relate that will have to wait for a subsequent post, as I have to dash off to a meeting here shortly.
[QUOTE=Swamp Fox;22107](The price of hops is way up right now...Have you noticed some beer prices getting out of hand?)[/QUOTE]
Honestly, food prices in general have been getting out of hand so I haven't really paid any special attention to the beer inflation situation. I will now though.
Yeah, I would suspect that pushed things over the edge. Also, once it's returned to the stove top you're back into gotta'-stir-constantly-or-else-you're-screwed mode.
[QUOTE=Swamp Fox;22107]Also, thanks for pointing out that the darker a roux is the less thickening it does. I didn't know that, or at least it's not at the top of my head. I like a little thicker gumbo, so would you say the brick red roux with the (properly proportioned) okra and file powder yields a thick gumbo, semi-thick, or what?[/quote]
I also like my gumbo fairly thick (gumbo is supposed to be a stew, after all), though not sludge-like. This turned out what I would consider just about right. On that note I have a gumbo horror story to relate that will have to wait for a subsequent post, as I have to dash off to a meeting here shortly.
[QUOTE=Swamp Fox;22107](The price of hops is way up right now...Have you noticed some beer prices getting out of hand?)[/QUOTE]
Honestly, food prices in general have been getting out of hand so I haven't really paid any special attention to the beer inflation situation. I will now though.
45.) DParker - 07/21/2014
OK, my gumbo horror story...
I wanted to sample some more good gumbos to get ideas from, and am generally always on the lookout for Cajun food joints anyway, so I did a search on "best gumbo" and "metroplex". What showed up in the results most often and with consistently high praises for their gumbo was a local mini-chain called [I]Alligator Cafe[/I] that I'd heard of but never tried. So I talked the wife (specifically [I]my[/I] wife...not just some random wife off the street) into checking it out this past Saturday. The atmosphere was pretty good, being casual and with good blues playing over the speaker...that is, when the two guitar-playing local boys were on break (live music makes everything better). But in addition to a few other major glitches, the alligator, crawfish and andouille sausage gumbo I ordered was an unmitigated disaster. To begin with, the first cup I received contained one pea-sized scrap of what I assume was 'gator, and not even a hint of either crawfish or andouille. C'mon...learn to stir the pot a little before filling up the ladle. I quickly complained and that was remedied with a fresh cup that actually held acceptable amounts of the three meats in question, even if the rice-to-gumbo ratio was excessive..and the 2nd cup contained absolutely no okra (the first one had some of that at least). But the bigger problem was the fact that the liquid was nothing more than a watery beef stock that obviously had never been introduced to anything resembling a roux. The 1st cup was essentially spicy vegetable soup with rice, and the 2nd was spicy vegetable soup with rice and a little meat. What the hell?
It's a good thing I'm not a Cajun myself as I think the code of honor would have demanded the commission of some form of violence on my part.
The moral of the story: Never trust food reviews you read on Yelp. These were obviously by people who wouldn't know a gumbo from a can of Campbell's chicken and rice.
I wanted to sample some more good gumbos to get ideas from, and am generally always on the lookout for Cajun food joints anyway, so I did a search on "best gumbo" and "metroplex". What showed up in the results most often and with consistently high praises for their gumbo was a local mini-chain called [I]Alligator Cafe[/I] that I'd heard of but never tried. So I talked the wife (specifically [I]my[/I] wife...not just some random wife off the street) into checking it out this past Saturday. The atmosphere was pretty good, being casual and with good blues playing over the speaker...that is, when the two guitar-playing local boys were on break (live music makes everything better). But in addition to a few other major glitches, the alligator, crawfish and andouille sausage gumbo I ordered was an unmitigated disaster. To begin with, the first cup I received contained one pea-sized scrap of what I assume was 'gator, and not even a hint of either crawfish or andouille. C'mon...learn to stir the pot a little before filling up the ladle. I quickly complained and that was remedied with a fresh cup that actually held acceptable amounts of the three meats in question, even if the rice-to-gumbo ratio was excessive..and the 2nd cup contained absolutely no okra (the first one had some of that at least). But the bigger problem was the fact that the liquid was nothing more than a watery beef stock that obviously had never been introduced to anything resembling a roux. The 1st cup was essentially spicy vegetable soup with rice, and the 2nd was spicy vegetable soup with rice and a little meat. What the hell?
It's a good thing I'm not a Cajun myself as I think the code of honor would have demanded the commission of some form of violence on my part.
The moral of the story: Never trust food reviews you read on Yelp. These were obviously by people who wouldn't know a gumbo from a can of Campbell's chicken and rice.
46.) Swamp Fox - 07/21/2014
That is so true of restaurant reviews, LOL... especially the cool joints that are created to be "cool" and "joints."
If you remember the NC BBQ restaurant---and I use that term loosely--that got held up at gunpoint despite the lib Dem owner posting a "No Handguns" sign in the window---that's a classic example of the tourists not knowing what they're eating, or where they are. If it's not Appleby's, it must be something to get on the internet about, LOL...
If you remember the NC BBQ restaurant---and I use that term loosely--that got held up at gunpoint despite the lib Dem owner posting a "No Handguns" sign in the window---that's a classic example of the tourists not knowing what they're eating, or where they are. If it's not Appleby's, it must be something to get on the internet about, LOL...
47.) bluecat - 07/22/2014
You guys are lousy reviewers. No one has stated if DP's concoction tasted good. I'm more apt to make it if I know there is a reward at the end.
48.) DParker - 07/22/2014
[QUOTE=bluecat;22254]You guys are lousy reviewers. No one has stated if DP's concoction tasted good. I'm more apt to make it if I know there is a reward at the end.[/QUOTE]
Let me help you out with that.
It was delicious.
I hope I wasn't too harsh on me.
Let me help you out with that.
It was delicious.
I hope I wasn't too harsh on me.
49.) bluecat - 07/22/2014
:tu:
That helps! I figured so, but no one was talking. My okra is coming on so hopefully I can make a batch in the next few weeks.
That helps! I figured so, but no one was talking. My okra is coming on so hopefully I can make a batch in the next few weeks.
50.) DParker - 07/22/2014
[QUOTE=bluecat;22257]:tu:
That helps! I figured so, but no one was talking. My okra is coming on so hopefully I can make a batch in the next few weeks.[/QUOTE]
Cool. Have you grown okra before? If not, be careful to not let the pods get too big before you harvest them. As they get mature they become tough and fibrous.
That helps! I figured so, but no one was talking. My okra is coming on so hopefully I can make a batch in the next few weeks.[/QUOTE]
Cool. Have you grown okra before? If not, be careful to not let the pods get too big before you harvest them. As they get mature they become tough and fibrous.
51.) bluecat - 07/22/2014
Yeah, that is so true. They grow so fast that if a pod is iffy, the next day it is too big.
Smaller is better. Wait what?
Smaller is better. Wait what?
52.) Swamp Fox - 07/22/2014
[QUOTE=bluecat;22254]You guys are lousy reviewers. No one has stated if DP's concoction tasted good. I'm more apt to make it if I know there is a reward at the end.[/QUOTE]
Well, considering I started out making DP's gumbo and wound up bailing for a shrimp version of my own chicken bog, but with his spices, I figured I would withhold judgment until I could get an arrow somewhere on the bag, LOL.
I picked up the last of the sale shrimp tonight but won't have time to cook it til tomorrow...Plus I forgot to look for white pepper again....
More dispatches from the underground to come...
Well, considering I started out making DP's gumbo and wound up bailing for a shrimp version of my own chicken bog, but with his spices, I figured I would withhold judgment until I could get an arrow somewhere on the bag, LOL.
I picked up the last of the sale shrimp tonight but won't have time to cook it til tomorrow...Plus I forgot to look for white pepper again....
More dispatches from the underground to come...
53.) Swamp Fox - 08/02/2014
Okay, cover me boys...I'm going in!
This time, no bacon grease in the roux, to see if I can keep it in the oven more than 20 minutes...
Wish me luck!
This time, no bacon grease in the roux, to see if I can keep it in the oven more than 20 minutes...
Wish me luck!
54.) DParker - 08/02/2014
55.) Swamp Fox - 08/02/2014
LOL...
Well...Dallas, we have a problem...
The roux went to chocolate brown within 15 minutes...Bake, middle rack, 325...which on my oven does what 350 is supposed to do on 350 frozen pizzas and that kind of thing.
I put it up on the stove on medium low for the duration and added a dash extra oil to move it from medium paste to light paste consistency.
I originally used 1/2 cup CANOLA (!) oil to 3/4 flour per Bluecat's calculations, if I'm not mistaken.
So, off to another good start, LOL...
Well...Dallas, we have a problem...
The roux went to chocolate brown within 15 minutes...Bake, middle rack, 325...which on my oven does what 350 is supposed to do on 350 frozen pizzas and that kind of thing.
I put it up on the stove on medium low for the duration and added a dash extra oil to move it from medium paste to light paste consistency.
I originally used 1/2 cup CANOLA (!) oil to 3/4 flour per Bluecat's calculations, if I'm not mistaken.
So, off to another good start, LOL...
56.) Swamp Fox - 08/02/2014
Okay...started the shrimp stock with 6 cups water (3/4 recipe measurement to compensate for lack of shrimp heads)...If liquid turns out to be a PITA to adjust, I'll add shells from another pound of shrimp next time---kept frozen from a previous meal---and use the full called-for 2 quarts water for stock.
Roux remains on stove top at medium-low while maneuvers continue...
Using 9 oz. andouille instead of 8...That will kick the heat up a bit. I forgot to look for white pepper again, but will not double the black this time.
I'll keep this channel open...
Swampy out.
Roux remains on stove top at medium-low while maneuvers continue...
Using 9 oz. andouille instead of 8...That will kick the heat up a bit. I forgot to look for white pepper again, but will not double the black this time.
I'll keep this channel open...
Swampy out.
57.) Swamp Fox - 08/02/2014
So far so good...I'm cutting the called-for okra and file powder in half...as long as I remember later what I'm saying now...since we have the triple whammy of roux, file powder and okra going on for thickening...At least that's the game plan at four Shiner beers and counting...
Kinda hate to cut back on the okra, but I think that's what I'm sposed to do, according to Dallas Control...
Kinda hate to cut back on the okra, but I think that's what I'm sposed to do, according to Dallas Control...
58.) bluecat - 08/02/2014
Go with God Swampy. Our fate rests in your hands.
59.) crookedeye - 08/02/2014
god speed...
60.) Swamp Fox - 08/02/2014
I figure if people can get into those stupid Live from the Stand threads, this has gotta be a bazillion times better...
61.) DParker - 08/03/2014
If your oven behaves like it's at 350 when it's at 325 then maybe try 300?
62.) Swamp Fox - 08/03/2014
Yep...That's what I'm gonna try for Gen 3...
63.) Swamp Fox - 08/03/2014
I doubled on the smoked paprika 'cause English isn't my first language, apparently...I'm sure it will be okay, LOL.
I didn't let my roux get to peanut butter consistency. My stock-and-roux pot looks like Armour chili, no beans...So far so good, I think...:wink
Browning the Andouille now...
I didn't let my roux get to peanut butter consistency. My stock-and-roux pot looks like Armour chili, no beans...So far so good, I think...:wink
Browning the Andouille now...
64.) Swamp Fox - 08/03/2014
At this point---I'd say 15 minutes from adding the shrimp and sausage---the gumbo is pretty thick. Not pasty, but not soupy, either. About right if you ask me. I might skip the file powder this time since I don't want to over-water the rice...We'll see...Stay tuned, ladies...
65.) DParker - 08/03/2014
Hurry up, man....I'm hungry!
66.) Swamp Fox - 08/03/2014
Decided to put the sausage and shrimp in a little early early, while I get the rice prepared and cooking...Shooting for everything to come out at the same time...I'm giving the shrimp and sausage the prescribed cooking time, but the rice doesn't need as much time (2 cups water, 1 cup rice for one person is plenty).
67.) Swamp Fox - 08/03/2014
Water to a low boil, add rice, stir well until full boil, turn down to low...Cover... No more stirring. Will check in 5 minutes...Hold your horses...
68.) Swamp Fox - 08/03/2014
Well, we have a casualty.. I broke the plate covering the gumbo pot...Some girl gave it to me around 1996...She was moving. I was sweet on her, but that's okay...It was a long time ago...
69.) Swamp Fox - 08/03/2014
I did have to turn the gumbo down to prevent burning on the bottom of the pot...It was between a simmer and a low boil...
Almost time to check the rice...Woo-hoo!...It smells good!!!!
Almost time to check the rice...Woo-hoo!...It smells good!!!!
70.) Swamp Fox - 08/03/2014
Perfect rice!
Hell, yeah!
Hell, yeah!
71.) DParker - 08/03/2014
Well..............?
72.) Swamp Fox - 08/03/2014
Awesome!
Next time I'll use the file powder, as the gumbo thinned more than I thought it would after the shrimp and Andouille were added. My results were what I'd call a not-too-thick stew. Certainly not out-of-bounds, but thinner than what it looked like I was gonna get...Not sludge, but far from thin. Maybe just right? Which bear are you?
Leftovers will be thicker tomorrow, I'm sure. :wink Yay, lunch!
Frozen okra came out fine with defrost during ingredient prep.
Doubling on the paprika will make you sweat a little, but it's fine unless you're just a horrible person...If you are, follow the recipe and don't do what I did.
I'd cook two cups of rice if feeding four. One cup is just about right for 2 (and you'll have some left-over gumbo if there are only two of you), but you might split the difference if you really like rice.
Next time I'll use the file powder, as the gumbo thinned more than I thought it would after the shrimp and Andouille were added. My results were what I'd call a not-too-thick stew. Certainly not out-of-bounds, but thinner than what it looked like I was gonna get...Not sludge, but far from thin. Maybe just right? Which bear are you?
Leftovers will be thicker tomorrow, I'm sure. :wink Yay, lunch!
Frozen okra came out fine with defrost during ingredient prep.
Doubling on the paprika will make you sweat a little, but it's fine unless you're just a horrible person...If you are, follow the recipe and don't do what I did.
I'd cook two cups of rice if feeding four. One cup is just about right for 2 (and you'll have some left-over gumbo if there are only two of you), but you might split the difference if you really like rice.
73.) Swamp Fox - 08/03/2014
Bottom line: It has a good beat, and you can dance to it...
I'd do it again! :tu:
I'd do it again! :tu:
74.) DParker - 08/03/2014
75.) bluecat - 08/03/2014
Send me some.
76.) Swamp Fox - 08/03/2014
You don't mind if I pick all the shrimp out first, right? :grin:
Btw, I'll send you a PM about the decoy in the AM.
Somebody check on Crookedeye and make sure he hasn't passed out early...
Btw, I'll send you a PM about the decoy in the AM.
Somebody check on Crookedeye and make sure he hasn't passed out early...
77.) crookedeye - 08/03/2014
is gumbo really that exciting???
78.) Swamp Fox - 08/03/2014
Try yelling [I][B]ayeeeee![/B][/I] while you're stirring something in a big pot...You'll catch the fever.
79.) crookedeye - 08/03/2014
I do that when I put xtra toppings on a pizza..
80.) Swamp Fox - 08/03/2014
:-)
It's a good thing we're both easily amused...
This reminds me of the old-school football coaches who used to tell you "Act like you've been there before!" when you went a little overboard in the end zone after a TD, LOL.
Buzz-kills...:tap::wink
It's a good thing we're both easily amused...
This reminds me of the old-school football coaches who used to tell you "Act like you've been there before!" when you went a little overboard in the end zone after a TD, LOL.
Buzz-kills...:tap::wink
81.) Swamp Fox - 08/07/2014
Okay, I did Gen 2.5 last night and ate last night as well as this evening.
This gumbo gets a big thumbs-up on the third try, though the first try really wound up being a shrimp-and-rice bog due to me burning the roux at the last possible moment. Thus, Gen 2.5 rather than Gen 3.
I give up on the oven-baked roux, though. Couldn't get it to work for me. I started on stove, quickly moved to oven, baked it chocolate brown within 15-20 minutes and moved it back to the stove on low to medium-low heat for the duration. That worked fine, and I didn't have to hover over it while I was fixing everything else.
This time I didn't goof or compensate on any spices, and had white pepper available.
I stuck with my smaller water measure (6 cups rather than 8) and increased the shrimp to 2 pounds (e-z peel, no heads), which seems much better to me. I used 9 oz. of a fairly hot Andouille instead of 8.
This recipe will have a little heat to it this way.
The gumbo did not thicken much or get hotter on Day 2. It's possible it lost a little heat, but I can't swear I didn't eat more sausage yesterday than I did today. Bottom line: both days were excellent.
I'd say you want to cook two cups of rice to get the max mileage out of this recipe without leaving much leftover, assuming you are feeding 6-8 bowls initially. Take into account that I am a big eater, a human gumbo disposal, if you will. You will have some leftover using this calculation; I'm just throwing some numbers out there. I can eat one cup of rice (measured prior to cooking) over 4 big bowls of gumbo easy.
So: Swampy-Approved!
:grin: :grin: :grin: :grin: :grin:
(Five Boogies out of Five)
:tu:
This gumbo gets a big thumbs-up on the third try, though the first try really wound up being a shrimp-and-rice bog due to me burning the roux at the last possible moment. Thus, Gen 2.5 rather than Gen 3.
I give up on the oven-baked roux, though. Couldn't get it to work for me. I started on stove, quickly moved to oven, baked it chocolate brown within 15-20 minutes and moved it back to the stove on low to medium-low heat for the duration. That worked fine, and I didn't have to hover over it while I was fixing everything else.
This time I didn't goof or compensate on any spices, and had white pepper available.
I stuck with my smaller water measure (6 cups rather than 8) and increased the shrimp to 2 pounds (e-z peel, no heads), which seems much better to me. I used 9 oz. of a fairly hot Andouille instead of 8.
This recipe will have a little heat to it this way.
The gumbo did not thicken much or get hotter on Day 2. It's possible it lost a little heat, but I can't swear I didn't eat more sausage yesterday than I did today. Bottom line: both days were excellent.
I'd say you want to cook two cups of rice to get the max mileage out of this recipe without leaving much leftover, assuming you are feeding 6-8 bowls initially. Take into account that I am a big eater, a human gumbo disposal, if you will. You will have some leftover using this calculation; I'm just throwing some numbers out there. I can eat one cup of rice (measured prior to cooking) over 4 big bowls of gumbo easy.
So: Swampy-Approved!
:grin: :grin: :grin: :grin: :grin:
(Five Boogies out of Five)
:tu:
82.) DParker - 08/08/2014
[QUOTE=Swamp Fox;23092]This time I didn't goof or compensate on any spices, and had white pepper available.[/quote]
Well...better late than never. :wink
[QUOTE=Swamp Fox;23092]The gumbo did not thicken much or get hotter on Day 2. It's possible it lost a little heat, but I can't swear I didn't eat more sausage yesterday than I did today. Bottom line: both days were excellent.[/quote]
Based on my experience with chili (heat definitely waning with time in the fridge) I anticipated that same effect with my gumbo, where I found the same thing as you did.
[QUOTE=Swamp Fox;23092]So: Swampy-Approved![/QUOTE]
Awesome. I hereby challenge you to a gumbo cook-off....someday....somewhere.
And once I've perfected gumbo I'll be moving on to New England clam chowder, so don't get too comfortable here. :-)
Well...better late than never. :wink
[QUOTE=Swamp Fox;23092]The gumbo did not thicken much or get hotter on Day 2. It's possible it lost a little heat, but I can't swear I didn't eat more sausage yesterday than I did today. Bottom line: both days were excellent.[/quote]
Based on my experience with chili (heat definitely waning with time in the fridge) I anticipated that same effect with my gumbo, where I found the same thing as you did.
[QUOTE=Swamp Fox;23092]So: Swampy-Approved![/QUOTE]
Awesome. I hereby challenge you to a gumbo cook-off....someday....somewhere.
And once I've perfected gumbo I'll be moving on to New England clam chowder, so don't get too comfortable here. :-)
83.) Swamp Fox - 08/08/2014
That would be good. I like them a little too well raw--or steamed if I don't get my first choice--that I never seem to get around to chowder.
I know I have some oyster stew recipes somewhere that I'd have to dig up, but it would be easier for me if you'd post some chowders, LOL.
I know I have some oyster stew recipes somewhere that I'd have to dig up, but it would be easier for me if you'd post some chowders, LOL.
84.) DParker - 08/08/2014
I've determined that chili, gumbo and New England clam chowder are the holy trinity of stews, and that if I perfect all three I will be granted immortality, or the power to never pay retail...or something.
85.) Swamp Fox - 08/08/2014
:-) :tu:
86.) bluecat - 08/08/2014
And not a picture anywhere...
87.) DParker - 08/23/2014
All the ruckus over Whole Foods selling rabbit meat reminded me that I had 3 lbs of it in the freezer. Since it was high time for another batch of gumbo this seemed like the perfect time to thaw out Mr. Fluffy Butt.
I originally planned on using chicken stock and oven baking the rabbit meat, but then I decided to instead give the meat a quick browning in a skillet and then boil it until thoroughly done. When it was finished I removed the meat, skimmed and filtered the liquid and had myself over 2 qts of rabbit stock and 2.5 lbs of chopped bunny:
The remainder of the gumbo was prepared just like my previous shrimp version. Oh, and for Swampy's benefit, here's the roux after 40 minutes in the oven:
And after an hour and a half:
Oh, and I decided to try some wild rice instead of plain white rice. It worked well.
Yeah, it's as good as it looks.
Edit: Actually, now that I've had a chance to see that photo on a full-sized PC monitor, I'm going to say that it's [I]better[/I] than it looks.
I originally planned on using chicken stock and oven baking the rabbit meat, but then I decided to instead give the meat a quick browning in a skillet and then boil it until thoroughly done. When it was finished I removed the meat, skimmed and filtered the liquid and had myself over 2 qts of rabbit stock and 2.5 lbs of chopped bunny:
The remainder of the gumbo was prepared just like my previous shrimp version. Oh, and for Swampy's benefit, here's the roux after 40 minutes in the oven:
And after an hour and a half:
Oh, and I decided to try some wild rice instead of plain white rice. It worked well.
Yeah, it's as good as it looks.
Edit: Actually, now that I've had a chance to see that photo on a full-sized PC monitor, I'm going to say that it's [I]better[/I] than it looks.
88.) Floyd - 08/23/2014
:tu:
89.) Swamp Fox - 08/23/2014
That second roux pic is what my roux looks like after 15 minutes, LOL...
90.) DParker - 08/24/2014
I bet your oven is dyslexic and thinks 350 means 530.
91.) Swamp Fox - 08/24/2014
There's no telling. One of the stove dials broke clean off the other day...Now I have to really watch how I do grilled cheese...
92.) DParker - 08/24/2014
Maybe you need something that's a little more Swamp Fox-Friendly.
93.) Swamp Fox - 08/24/2014
I don't know...Looks pretty complicated...Looks like there are two settings for toast. How do I know which one to use?
I'm just glad you didn't suggest this...Way out of my league...Look at the accessories! :wink
I'm just glad you didn't suggest this...Way out of my league...Look at the accessories! :wink
94.) DParker - 08/24/2014
Yeah, but those come equipped with a cute little blonde girl to operate it and make brownies for you. At least, the one in the house across the street from me 47 years ago did.
95.) Swamp Fox - 08/24/2014
All I remember is three brunette sisters down the road...Everything else is a blur...
96.) crookedeye - 08/24/2014
o my god... how are we suppose to get members on here when you two are talking like this??
97.) Swamp Fox - 08/24/2014
You no we need more good cooks on the forum...I mean, the After the Hunt section is almost as slow as, you no, the hunting sections....:wink
98.) bluecat - 08/25/2014
[QUOTE=DParker;23561]All the ruckus over Whole Foods selling rabbit meat reminded me that I had 3 lbs of it in the freezer. Since it was high time for another batch of gumbo this seemed like the perfect time to thaw out Mr. Fluffy Butt.
I originally planned on using chicken stock and oven baking the rabbit meat, but then I decided to instead give the meat a quick browning in a skillet and then boil it until thoroughly done. When it was finished I removed the meat, skimmed and filtered the liquid and had myself over 2 qts of rabbit stock and 2.5 lbs of chopped bunny:
The remainder of the gumbo was prepared just like my previous shrimp version. Oh, and for Swampy's benefit, here's the roux after 40 minutes in the oven:
And after an hour and a half:
Oh, and I decided to try some wild rice instead of plain white rice. It worked well.
Yeah, it's as good as it looks.
Edit: Actually, now that I've had a chance to see that photo on a full-sized PC monitor, I'm going to say that it's [I]better[/I] than it looks.[/QUOTE]
That looks righteous!
I originally planned on using chicken stock and oven baking the rabbit meat, but then I decided to instead give the meat a quick browning in a skillet and then boil it until thoroughly done. When it was finished I removed the meat, skimmed and filtered the liquid and had myself over 2 qts of rabbit stock and 2.5 lbs of chopped bunny:
The remainder of the gumbo was prepared just like my previous shrimp version. Oh, and for Swampy's benefit, here's the roux after 40 minutes in the oven:
And after an hour and a half:
Oh, and I decided to try some wild rice instead of plain white rice. It worked well.
Yeah, it's as good as it looks.
Edit: Actually, now that I've had a chance to see that photo on a full-sized PC monitor, I'm going to say that it's [I]better[/I] than it looks.[/QUOTE]
That looks righteous!
99.) DParker - 08/25/2014
[QUOTE=bluecat;23605]That looks righteous![/QUOTE]
It has these guys' seal of approval.
It has these guys' seal of approval.
100.) bluecat - 08/25/2014
Swampy has fallen out of favor with cooking roux on the stove top. I guess he's "lost that oven feeling". :wink
101.) Hunter - 08/25/2014
:re:
102.) Swamp Fox - 08/25/2014
[QUOTE=bluecat;23620]Swampy has fallen out of favor with cooking roux on the stove top. I guess he's "lost that oven feeling". :wink[/QUOTE]
:-)
Little-known fact: Misunderstood lyrics...It's really [I]Everybody Wants To Roux The World
[/I]
Other interesting trivia: Talking Heads were big fans of fine roux...Their song "Stovetop Is Better" (later changed to [I]Girlfriend is Better[/I]) joins bigger hits such as [I]Roux to Nowhere[/I] and [I]Burning Down the House[/I] in the pantheon of roux music.
:-)
Little-known fact: Misunderstood lyrics...It's really [I]Everybody Wants To Roux The World
[/I]
Other interesting trivia: Talking Heads were big fans of fine roux...Their song "Stovetop Is Better" (later changed to [I]Girlfriend is Better[/I]) joins bigger hits such as [I]Roux to Nowhere[/I] and [I]Burning Down the House[/I] in the pantheon of roux music.
103.) bluecat - 08/26/2014
Here's a little theme music Swampy to play while your burning your roux.
104.) Swamp Fox - 08/26/2014
[I]They asked me how I knew
How to do a roux...
I of course just sighed:
"Instructions were supplied."
Something's misapplied.
They said some day you'll learn
All who cook will burn.
When the pan's on fire
You must look alive.
Smoke gets in your eyes.
Now, firemen deride
Roux that looks right fried,
So I smile and say
"Oven roux--Banzai!
Next I'll try pot pie."[/I]
How to do a roux...
I of course just sighed:
"Instructions were supplied."
Something's misapplied.
They said some day you'll learn
All who cook will burn.
When the pan's on fire
You must look alive.
Smoke gets in your eyes.
Now, firemen deride
Roux that looks right fried,
So I smile and say
"Oven roux--Banzai!
Next I'll try pot pie."[/I]
105.) bluecat - 08/26/2014
:applause:
106.) DParker - 08/26/2014
[QUOTE=Swamp Fox;23661][I]They asked me how I knew
How to do a roux...
I of course just sighed:
"Instructions were supplied."
Something's misapplied,
Cannot be denied.
They said some day you will learn
All who cook will burn.
When the pan's on fire
You must look alive.
Smoke gets in your eyes.
Now, firemen deride
Roux that looks right fried
So I smile and say
"Oven roux--Banzai!
Next I'll try pot pie."[/I][/QUOTE]
Worst....haiku....ever.
How to do a roux...
I of course just sighed:
"Instructions were supplied."
Something's misapplied,
Cannot be denied.
They said some day you will learn
All who cook will burn.
When the pan's on fire
You must look alive.
Smoke gets in your eyes.
Now, firemen deride
Roux that looks right fried
So I smile and say
"Oven roux--Banzai!
Next I'll try pot pie."[/I][/QUOTE]
Worst....haiku....ever.
107.) Swamp Fox - 08/26/2014
:grin:
108.) Swamp Fox - 09/09/2014
I added 1/4 teaspoon Liquid Smoke to my gumbo last night for Monday Night Football party...
The girls were all over me! :grin:
Killer!
:tu:
The girls were all over me! :grin:
Killer!
:tu:
109.) bluecat - 09/09/2014
You had them home by 9:30 right?
110.) Swamp Fox - 09/09/2014
Well, most of them were seniors...
LOL
LOL
111.) bluecat - 09/09/2014
Blue hairs? I hope they remembered their dentures.
112.) Swamp Fox - 09/09/2014
Don't you love slow pitch? LOL...
113.) bluecat - 09/09/2014
My job is to merely get on base. It's up to you guys to drive me in.
114.) Swamp Fox - 09/09/2014
We're talking about the Bad News Bears here...You know that, right?
115.) Wild Bob - 09/09/2014
Don't try to cover your back trail here Swampy...we're hip to your little tricks!! :-)
116.) DParker - 04/16/2016
Holy thread resurrection, Batman!
I dragged the leftovers from my recent crawfish boil out of the freezer this morning to shell the bugs. A little over 6 lbs of whole crustaceans yielded almost exactly 2 lbs of tail meat...and a boat-load of shells.
Hmmmmmm....what to do with it all......
The shells are being used to make stock right now (much to my wife's consternation...the whole house smells like a boil). 1/2 lb of the meat was vacuum packed and returned to the freezer (maybe for etouffee) , with the rest going into gumbo tomorrow. Follow-up report pending.
I dragged the leftovers from my recent crawfish boil out of the freezer this morning to shell the bugs. A little over 6 lbs of whole crustaceans yielded almost exactly 2 lbs of tail meat...and a boat-load of shells.
Hmmmmmm....what to do with it all......
The shells are being used to make stock right now (much to my wife's consternation...the whole house smells like a boil). 1/2 lb of the meat was vacuum packed and returned to the freezer (maybe for etouffee) , with the rest going into gumbo tomorrow. Follow-up report pending.
117.) billy b - 04/17/2016
If the rain doesn't cancel, I'm gonna have a shrimp boil this afternoon, I think some of you on here have participated in eating it before, Swampy, Jon, Dave, BULLZ-I, there's more but I can't remember.
118.) DParker - 04/17/2016
It's already coming down hard here, and we're expecting 3"-5" before the day's out, and then more tomorrow. So...there's nothing to do but make myself some breakfast and then use the bacon dripping to make the roux for my bug stew.
Let us know how the shrimp turn out.
Let us know how the shrimp turn out.
119.) crookedeye - 04/17/2016
[QUOTE=billy b;40808]If the rain doesn't cancel, I'm gonna have a shrimp boil this afternoon, I think some of you on here have participated in eating it before, Swampy, Jon, Dave, BULLZ-I, there's more but I can't remember.[/QUOTE]
billy you dont remember when i came down there and replaced the awning on youre living room picture window??
billy you dont remember when i came down there and replaced the awning on youre living room picture window??
120.) DParker - 04/17/2016
Another Dutch oven success.
I used a combination of 1 oz of the bacon drippings from breakfast, 1 oz of real butter and 2 oz of vegetable oil for the roux. The results were outstanding, and I think that's going to be my standard roux basis from now on.
It went down with a pint of a local brewery's smoked lager. Now I need some ice cream and all will be right with the world.
So, Billy...how were the shrimp? It looks like you're getting quite a light show along with the rain down there.
I used a combination of 1 oz of the bacon drippings from breakfast, 1 oz of real butter and 2 oz of vegetable oil for the roux. The results were outstanding, and I think that's going to be my standard roux basis from now on.
It went down with a pint of a local brewery's smoked lager. Now I need some ice cream and all will be right with the world.
So, Billy...how were the shrimp? It looks like you're getting quite a light show along with the rain down there.
121.) DParker - 04/18/2016
BTW, I've acquired a load of respect for professional cooks and old Cajun ladies who do this kind of from-scratch cooking every day. Between the shelling, chopping, stirring, jumping back and forth between things trying time everything right and the heat (plus today's sky-high humidity)...oh, and the cleanup afterwards...every time I do this I'm reminded of why I don't do it more often. I'd rather go back to being a masonry lacky for my old man than do this every day.
122.) bluecat - 04/18/2016
[QUOTE=DParker;40811]Another Dutch oven success.
I used a combination of 1 oz of the bacon drippings from breakfast, 1 oz of real butter and 2 oz of vegetable oil for the roux. The results were outstanding, and I think that's going to be my standard roux basis from now on.
[B]It went down with a pint of a local brewery's smoked lager[/B]. Now I need some ice cream and all will be right with the world.
So, Billy...how were the shrimp? It looks like you're getting quite a light show along with the rain down there.[/QUOTE]
Curious:
How do you think you smoke a lager? I had some smoked pickled eggs recently and thought I might try to do that for my own pickled egg concoction. The question is how? The only thing I can think of is add a little liquid smoke to the recipe. I don't think percolating smoke through a vat of beer or a container of pickled eggs is a viable option for me. What would you guess?
I used a combination of 1 oz of the bacon drippings from breakfast, 1 oz of real butter and 2 oz of vegetable oil for the roux. The results were outstanding, and I think that's going to be my standard roux basis from now on.
[B]It went down with a pint of a local brewery's smoked lager[/B]. Now I need some ice cream and all will be right with the world.
So, Billy...how were the shrimp? It looks like you're getting quite a light show along with the rain down there.[/QUOTE]
Curious:
How do you think you smoke a lager? I had some smoked pickled eggs recently and thought I might try to do that for my own pickled egg concoction. The question is how? The only thing I can think of is add a little liquid smoke to the recipe. I don't think percolating smoke through a vat of beer or a container of pickled eggs is a viable option for me. What would you guess?
123.) DParker - 04/18/2016
[QUOTE=bluecat;40814]Curious:
How do you think you smoke a lager?[/QUOTE]
Beats me. When I tried it the paper always got soaked and I couldn't light it.
:::rim-shot:::
I don't know for sure, but they make BBQ on sight too, and have a huge smoker with the name "Tara" painted on the outside, which is also what they named the lager. Maybe they rigged something up to pipe smoke into the fermentation tank and surface contact with the beer as it slowly circulates in the tank due to convection is enough to impart the smoke flavor. But I'm just guessing. If I remember, I'll ask them next time I'm there.
How do you think you smoke a lager?[/QUOTE]
Beats me. When I tried it the paper always got soaked and I couldn't light it.
:::rim-shot:::
I don't know for sure, but they make BBQ on sight too, and have a huge smoker with the name "Tara" painted on the outside, which is also what they named the lager. Maybe they rigged something up to pipe smoke into the fermentation tank and surface contact with the beer as it slowly circulates in the tank due to convection is enough to impart the smoke flavor. But I'm just guessing. If I remember, I'll ask them next time I'm there.
124.) Swamp Fox - 04/18/2016
Intellesting....Could it be something they do with the hops...Like smoke them or singe them? And while we're at it, how do they get beer to taste like coffee and nuts and cotton candy and such?
Billy, there's no way I'm forgetting your shrimp boils...Extremely yummy especially if you could get to the pot before Jon and Bullz-I got all the shrimp---LOL:wave:--- plus I nearly destroyed Roy's bathroom after the last one...That must have been the year you used the secret ingredient...
Billy, there's no way I'm forgetting your shrimp boils...Extremely yummy especially if you could get to the pot before Jon and Bullz-I got all the shrimp---LOL:wave:--- plus I nearly destroyed Roy's bathroom after the last one...That must have been the year you used the secret ingredient...
125.) bluecat - 04/18/2016
[QUOTE=Swamp Fox;40825]Intellesting....[B]Could it be something they do with the hops...Like smoke them or singe them?[/B] And while we're at it, they get beer to taste like coffee and nuts and cotton candy and such?
Billy, there's no way I'm forgetting your shrimp boils...Extremely yummy especially if you could get to the pot before Jon and Bullz-I gor all the shrimp---LOL:wave:--- plus I nearly destroyed Roy's bathroom after the last one...That must have been the year you used the secret ingredient...[/QUOTE]
If I was a betting man, I'd say this is the likely scenario. But DP you go ahead and ask and tell your wife you need to go back to that brewery for research for a paper you are writing.
Billy, there's no way I'm forgetting your shrimp boils...Extremely yummy especially if you could get to the pot before Jon and Bullz-I gor all the shrimp---LOL:wave:--- plus I nearly destroyed Roy's bathroom after the last one...That must have been the year you used the secret ingredient...[/QUOTE]
If I was a betting man, I'd say this is the likely scenario. But DP you go ahead and ask and tell your wife you need to go back to that brewery for research for a paper you are writing.
126.) Swamp Fox - 04/18/2016
DP--Did you peel the crawfish frozen? I've never done it. How easy was it if that's what you did.
One oz of bacon drippings melted? Or...? Translate it solid or liquid to tbs for me if you know. Thx.
I put some delicious bass in my standard gumbo a while back. Well preserved though at least 15 months in the freezer. Cut the filets into small chunks and added them at the end, covered with the heat off as you do the shrimp. Excellent!
Ordinarily I don't keep bass to eat (not that there's anything wrong with that) but these were stunted fish I was taking out of a beautiful but over-populated blackwater quarry pond, for the benefit of society.
One oz of bacon drippings melted? Or...? Translate it solid or liquid to tbs for me if you know. Thx.
I put some delicious bass in my standard gumbo a while back. Well preserved though at least 15 months in the freezer. Cut the filets into small chunks and added them at the end, covered with the heat off as you do the shrimp. Excellent!
Ordinarily I don't keep bass to eat (not that there's anything wrong with that) but these were stunted fish I was taking out of a beautiful but over-populated blackwater quarry pond, for the benefit of society.
127.) bluecat - 04/18/2016
[QUOTE=Swamp Fox;40828]
Ordinarily I don't keep bass to eat (not that there's anything wrong with that) but these were stunted fish I was taking out of a beautiful but over-populated blackwater quarry pond, for the benefit of society.[/QUOTE]
You are a good man Swampy. A normal man would have just gotten in their red Miata and gone to the titty bar.
Ordinarily I don't keep bass to eat (not that there's anything wrong with that) but these were stunted fish I was taking out of a beautiful but over-populated blackwater quarry pond, for the benefit of society.[/QUOTE]
You are a good man Swampy. A normal man would have just gotten in their red Miata and gone to the titty bar.
128.) billy b - 04/18/2016
[QUOTE=DParker;40811]Another Dutch oven success.
I used a combination of 1 oz of the bacon drippings from breakfast, 1 oz of real butter and 2 oz of vegetable oil for the roux. The results were outstanding, and I think that's going to be my standard roux basis from now on.
It went down with a pint of a local brewery's smoked lager. Now I need some ice cream and all will be right with the world.
So, Billy...how were the shrimp? It looks like you're getting quite a light show along with the rain down there.[/QUOTE]
Shrimp got postponed till tonight, your gumbo looks great but I'm not going to give you props till I taste a little (gallon).:wink
I used a combination of 1 oz of the bacon drippings from breakfast, 1 oz of real butter and 2 oz of vegetable oil for the roux. The results were outstanding, and I think that's going to be my standard roux basis from now on.
It went down with a pint of a local brewery's smoked lager. Now I need some ice cream and all will be right with the world.
So, Billy...how were the shrimp? It looks like you're getting quite a light show along with the rain down there.[/QUOTE]
Shrimp got postponed till tonight, your gumbo looks great but I'm not going to give you props till I taste a little (gallon).:wink
129.) Swamp Fox - 04/18/2016
[QUOTE=bluecat;40835]You are a good man Swampy. A normal man would have just gotten in their red Miata and gone to the titty bar.[/QUOTE]
So THAT's where he is! Probably need to call him and tell him to bring WildBob and Deerminator back with him when he runs out of singles, and quit ruining their lives with all his filth and perversion...
So THAT's where he is! Probably need to call him and tell him to bring WildBob and Deerminator back with him when he runs out of singles, and quit ruining their lives with all his filth and perversion...
130.) DParker - 04/18/2016
[QUOTE=bluecat;40826]But DP you go ahead and ask and tell your wife you need to go back to that brewery for research for a paper you are writing.[/QUOTE]
As luck would have it she really likes the place too (checking out local micro-breweries has become something of an every-other-weekend tradition for us), and since I only picked up 1 lb of their smokehouse pastrami they do every Saturday (the growler of smoked lager was a by-product of that little to-go mission) I'll need to go back to replenish my provisions this weekend anyway. Said pastrami:
The ball's in your court, Billy. :wink
[QUOTE=Swamp Fox;40828]DP--Did you peel the crawfish frozen? I've never done it. How easy was it if that's what you did.[/quote]
I thawed them out first. Between them being stuck together in one big ice ball and my being unable to straighten the tails out I suspect peeling frozen crawfish would be the next best thing to impossible.
[QUOTE=Swamp Fox;40828]One oz of bacon drippings melted? Or...? Translate it solid or liquid to tbs for me if you know. Thx.[/quote]
Ah, I see you've forgotten the "by weight" mantra of roux ingredients, young Jedi. This is where my cheapo-depot electronic kitchen scale comes in handy:
[URL="http://www.amazon.com/Mosiso-Digital-Kitchen-Scale-Capacity/dp/B0194MDLJ6/ref=sr_1_1?ie=UTF8&qid=1460995368&sr=8-1&keywords=Mosiso+-+Pro+Digital+Kitchen+Food+Scale"]Mosiso - Pro Digital Kitchen Food Scale, 1g to 11 lbs Capacity, $11.75 @ Amazon[/URL]
But based on the little measuring marks on the butter stick wrapper I can tell you that 1 oz of butter by weight is ~2 Tbsp by volume. I'm going to assume that holds roughly true for bacon fat as well.
[QUOTE=Swamp Fox;40828]I put some delicious bass in my standard gumbo a while back. Well preserved though at least 15 months in the freezer. Cut the filets into small chunks and added them at the end, covered with the heat off as you do the shrimp. Excellent![/quote]
Sounds good. I still won't play tether ball with you though.
[QUOTE=billy b;40836]Shrimp got postponed till tonight, your gumbo looks great but I'm not going to give you props till I taste a little (gallon).:wink[/QUOTE]
Have cast iron, will travel.
As luck would have it she really likes the place too (checking out local micro-breweries has become something of an every-other-weekend tradition for us), and since I only picked up 1 lb of their smokehouse pastrami they do every Saturday (the growler of smoked lager was a by-product of that little to-go mission) I'll need to go back to replenish my provisions this weekend anyway. Said pastrami:
The ball's in your court, Billy. :wink
[QUOTE=Swamp Fox;40828]DP--Did you peel the crawfish frozen? I've never done it. How easy was it if that's what you did.[/quote]
I thawed them out first. Between them being stuck together in one big ice ball and my being unable to straighten the tails out I suspect peeling frozen crawfish would be the next best thing to impossible.
[QUOTE=Swamp Fox;40828]One oz of bacon drippings melted? Or...? Translate it solid or liquid to tbs for me if you know. Thx.[/quote]
Ah, I see you've forgotten the "by weight" mantra of roux ingredients, young Jedi. This is where my cheapo-depot electronic kitchen scale comes in handy:
[URL="http://www.amazon.com/Mosiso-Digital-Kitchen-Scale-Capacity/dp/B0194MDLJ6/ref=sr_1_1?ie=UTF8&qid=1460995368&sr=8-1&keywords=Mosiso+-+Pro+Digital+Kitchen+Food+Scale"]Mosiso - Pro Digital Kitchen Food Scale, 1g to 11 lbs Capacity, $11.75 @ Amazon[/URL]
But based on the little measuring marks on the butter stick wrapper I can tell you that 1 oz of butter by weight is ~2 Tbsp by volume. I'm going to assume that holds roughly true for bacon fat as well.
[QUOTE=Swamp Fox;40828]I put some delicious bass in my standard gumbo a while back. Well preserved though at least 15 months in the freezer. Cut the filets into small chunks and added them at the end, covered with the heat off as you do the shrimp. Excellent![/quote]
Sounds good. I still won't play tether ball with you though.
[QUOTE=billy b;40836]Shrimp got postponed till tonight, your gumbo looks great but I'm not going to give you props till I taste a little (gallon).:wink[/QUOTE]
Have cast iron, will travel.
131.) Swamp Fox - 04/18/2016
No, I remembered the "by weight" thing which is what I meant by "Or?"...but was toolazy and angry with this keyboardtomake myself clear and type in a real sentence. ( I amjust going to type and not correct thingsfor a whileso you can seewhat I'mup against here)
I was also freaked out about howmuch a scale mightcost,so I'm gladtosee I might be able to cough up 11 dollarsif nothing else braks down around here.
I figure as much re the crawfish, but---[I]Sacre bleu![/I]---refreezing good crawfish? :p
The girlson Match seemed to like the delicious bass line when I was on there for acoupleofmonths about 10 years ago...LOL...Got a coupleof fuy stories about that...:wink
So,speakkingofwhich, who'sgotagood recipe for tots?
I was also freaked out about howmuch a scale mightcost,so I'm gladtosee I might be able to cough up 11 dollarsif nothing else braks down around here.
I figure as much re the crawfish, but---[I]Sacre bleu![/I]---refreezing good crawfish? :p
The girlson Match seemed to like the delicious bass line when I was on there for acoupleofmonths about 10 years ago...LOL...Got a coupleof fuy stories about that...:wink
So,speakkingofwhich, who'sgotagood recipe for tots?
132.) bluecat - 04/18/2016
[QUOTE=DParker;40869] Said pastrami:
[/QUOTE]
I think I got a little wood.
[/QUOTE]
I think I got a little wood.
133.) bluecat - 04/18/2016
[QUOTE=Swamp Fox;40882] who'sgotagood recipe for tots?[/QUOTE]
Low lighting, Barry White, Cabernet, roses, chocolate and something from the Victoria Secrets naughty nurse collection.
Low lighting, Barry White, Cabernet, roses, chocolate and something from the Victoria Secrets naughty nurse collection.
134.) DParker - 04/18/2016
[QUOTE=Swamp Fox;40882]I was also freaked out about howmuch a scale mightcost,so I'm gladtosee I might be able to cough up 11 dollarsif nothing else braks down around here.[/QUOTE]
Like I said, it's a pretty cheap one (plastic construction, etc), but I bought it on a whim when it popped up as an Amazon "lightning" deal at a discount (I don't recall what I paid at that time) and I'm pretty sure I've already gotten my money's worth out of it. There are probably better ones out there for not a whole lot more.
[QUOTE=Swamp Fox;40882]I figure as much re the crawfish, but---[I]Sacre bleu![/I]---refreezing good crawfish? :p[/quote]
Well, the vacuum sealer was just sitting there looking all sad and unloved. We'll see how well it works out the next time I get a hankerin' for etouffee.
[QUOTE=Swamp Fox;40882]So,speakkingofwhich, who'sgotagood recipe for tots?[/QUOTE]
Like I said, it's a pretty cheap one (plastic construction, etc), but I bought it on a whim when it popped up as an Amazon "lightning" deal at a discount (I don't recall what I paid at that time) and I'm pretty sure I've already gotten my money's worth out of it. There are probably better ones out there for not a whole lot more.
[QUOTE=Swamp Fox;40882]I figure as much re the crawfish, but---[I]Sacre bleu![/I]---refreezing good crawfish? :p[/quote]
Well, the vacuum sealer was just sitting there looking all sad and unloved. We'll see how well it works out the next time I get a hankerin' for etouffee.
[QUOTE=Swamp Fox;40882]So,speakkingofwhich, who'sgotagood recipe for tots?[/QUOTE]
135.) bluecat - 04/18/2016
[QUOTE=DParker;40869]
[/QUOTE]
I think this is one instance where the bark [B]is[/B] as good as it's bite.
+3 ( I went ahead and saved you the trouble)
[/QUOTE]
I think this is one instance where the bark [B]is[/B] as good as it's bite.
+3 ( I went ahead and saved you the trouble)
136.) bluecat - 04/18/2016
DP, what's the difference between gumbo, gumby and etouffee?
137.) Swamp Fox - 04/18/2016
[QUOTE=bluecat;40889]Low lighting, Barry White, Cabernet, roses, chocolate and something from the Victoria Secrets naughty nurse collection.[/QUOTE]
Good to kknow somebody can still hit slow-pitch aroundhere...:grin:
:applause:
Good to kknow somebody can still hit slow-pitch aroundhere...:grin:
:applause:
138.) DParker - 04/18/2016
[QUOTE=bluecat;40901]DP, what's the difference between gumbo, gumby and etouffee?[/QUOTE]
"Who gives a hell?!"
"Who gives a hell?!"
139.) Swamp Fox - 04/18/2016
The Hansel und Gretel pic was pretty good too,LOL....
I saw something about somekindof modern H&G the other day...a parody I think... maybe the witch was gluten-free....If I remember it,I'll get back to you...
Actually, now I think it was fairy tales rewritten to where the good guys have guns....LOL...NRA probably has an ad for the series...LOL
I saw something about somekindof modern H&G the other day...a parody I think... maybe the witch was gluten-free....If I remember it,I'll get back to you...
Actually, now I think it was fairy tales rewritten to where the good guys have guns....LOL...NRA probably has an ad for the series...LOL
140.) bluecat - 04/18/2016
[QUOTE=DParker;40890]
[/QUOTE]
That was pretty good DP. Please leave my mother-in-law out of it though.
[/QUOTE]That was pretty good DP. Please leave my mother-in-law out of it though.
141.) bluecat - 04/19/2016
[QUOTE=DParker;40869]
[/QUOTE]
[QUOTE=bluecat;40891]I think this is one instance where the bark [B]is[/B] as good as it's bite.
+3 ( I went ahead and saved you the trouble)[/QUOTE]
Oh c'mon, that was clever. At least a golf clap.
[/QUOTE]
[QUOTE=bluecat;40891]I think this is one instance where the bark [B]is[/B] as good as it's bite.
+3 ( I went ahead and saved you the trouble)[/QUOTE]
Oh c'mon, that was clever. At least a golf clap.
142.) DParker - 04/19/2016
[QUOTE=bluecat;40960]Oh c'mon, that was clever. At least a golf clap.[/QUOTE]
143.) billy b - 04/20/2016
I tried to get you DPARKER, I cooked more that Barbara could eat.:grin:
144.) DParker - 04/20/2016
Man, that looks a lot better than what I had for lunch. You should have said something. I'm only an hour and 45 minutes from you...1:20 if DPS isn't paying attention. :wink
145.) Swamp Fox - 04/20/2016
[QUOTE=DParker;40963][/QUOTE]
LOL...
[/QUOTE]LOL...
146.) bluecat - 04/20/2016
That looks fantastic Billy.
147.) DParker - 12/10/2017
I bought a bunch of whole shrimp back in late August, shelled and deveined it and made stock from the shells and heads. Then I vacuum packed the shrimp, put all 2 qts of stock into silicon ice cube trays and stuck both in the freezer in anticipation of cold weather (by TX standards), which has finally arrived.
The roux is in the oven with about an hour to go....
The roux is in the oven with about an hour to go....
148.) Swamp Fox - 12/10/2017
Ha! My ears were burning.
Was thinking about this the other day.
I'm on a crusade to try my next few batches with brown rice.
Now, about the stock: Why ice cube trays and not some type of jug? Ever drop some shrimp stock cubes in a perfectly good bourbon?
Was thinking about this the other day.
I'm on a crusade to try my next few batches with brown rice.
Now, about the stock: Why ice cube trays and not some type of jug? Ever drop some shrimp stock cubes in a perfectly good bourbon?
149.) DParker - 12/11/2017
[QUOTE=Swamp Fox;53667]Now, about the stock: Why ice cube trays and not some type of jug?[/quote]
I wasn't certain how much gumbo I was eventually going to want to make at a time, so I wanted a way to store the stock so that I could easily make whatever amount I wanted when the time came. So I made a double batch (4 qts) of stock and simmered it until it was concentrated down to only 2 qts in volume. I then let it cool and poured it all into 4 of these:
I opted to do a regular sized batch today (the amount in my original recipe), so I pulled 2 of the trays out, popped the cubes into the pot and added 1 qt of hot water to bring it back to its original 2 qt volume. If I put the stock in a jug of some kind I'd have had to thaw all of it just to get half of it out of the container. This was much easier and mire flexible. And the trays go straight into the top rack of the dishwsher. Easy peasy.
[QUOTE=Swamp Fox;53667]Ever drop some shrimp stock cubes in a perfectly good bourbon?[/QUOTE]
Nope. That's what vodka's for.
I wasn't certain how much gumbo I was eventually going to want to make at a time, so I wanted a way to store the stock so that I could easily make whatever amount I wanted when the time came. So I made a double batch (4 qts) of stock and simmered it until it was concentrated down to only 2 qts in volume. I then let it cool and poured it all into 4 of these:
I opted to do a regular sized batch today (the amount in my original recipe), so I pulled 2 of the trays out, popped the cubes into the pot and added 1 qt of hot water to bring it back to its original 2 qt volume. If I put the stock in a jug of some kind I'd have had to thaw all of it just to get half of it out of the container. This was much easier and mire flexible. And the trays go straight into the top rack of the dishwsher. Easy peasy.
[QUOTE=Swamp Fox;53667]Ever drop some shrimp stock cubes in a perfectly good bourbon?[/QUOTE]
Nope. That's what vodka's for.
150.) DParker - 12/11/2017
For some reason it didn't thicken up as much as I like..and my plating needs work...but the flavors are there. Bring on the cold.
151.) Swamp Fox - 12/11/2017
LOL ... Somebody's probably trying to come up with a shrimp-flavored vodka even as we speak. I mean, once you've fallen so low as vodka, why not? :p
Pretty clever with the ice-cube trays. I'm not one to make big batches of anything to put up for later, so splitting didn't occur to me. I do make big batches of a few things; I just tend to eat till it's gone. :groan:
Sometimes I'm eating the same thing for three days in row, though, so I might consider this new learning in the future. :p
Pretty clever with the ice-cube trays. I'm not one to make big batches of anything to put up for later, so splitting didn't occur to me. I do make big batches of a few things; I just tend to eat till it's gone. :groan:
Sometimes I'm eating the same thing for three days in row, though, so I might consider this new learning in the future. :p
152.) Swamp Fox - 12/11/2017
I could see shrimp cubes in a Bloody Mary, now that I think about it ...
153.) DParker - 12/11/2017
As you know, gumbo is time and labor intensive, especially when making your own stock from scratch. After doing it a couple of times I decided that doing whatever I could ahead of time would make the final chore that much easier. And given the tedious nature of peeling and deveining the shrimp and making the stock...not to mention the cleanup...it made sense to get more than one recipe's worth out of the effort. Economies of scale, and all that. Luckily, both the shrimp and the stock freeze well.
154.) bluecat - 12/11/2017
Looks fantastic!
155.) DParker - 12/11/2017
[QUOTE=bluecat;53673]Looks fantastic![/QUOTE]
Thanks. But...no comments about the chipped bowl? You guys are slipping.
Thanks. But...no comments about the chipped bowl? You guys are slipping.
156.) bluecat - 12/11/2017
I've lowered my standards a bit in order to be more likeable.
157.) Swamp Fox - 12/11/2017
I wonder if your gumbo didn't thicken because of the extra water you added to the cubed stock. Would you have added water to the stock if you hadn't frozen it? Maybe I'm missing something basic, LOL.
I've had a couple of gumbos not thicken for inexplicable reasons. A couple of times I could put it down to some measurement goof. It's not unheard of that I double the water when I'm halving the recipe, :duh: Other times, though, the result is a complete mystery.
Haven't completely ruined any yet, because I strive for a pretty thick gumbo to begin with. Yours looks just a tiny bit thinner than the last authentic homemade La. gumbo I had, which I enjoyed and which is well regarded in all the right gumbo circles.
I've had a couple of gumbos not thicken for inexplicable reasons. A couple of times I could put it down to some measurement goof. It's not unheard of that I double the water when I'm halving the recipe, :duh: Other times, though, the result is a complete mystery.
Haven't completely ruined any yet, because I strive for a pretty thick gumbo to begin with. Yours looks just a tiny bit thinner than the last authentic homemade La. gumbo I had, which I enjoyed and which is well regarded in all the right gumbo circles.
158.) Swamp Fox - 12/11/2017
[QUOTE=DParker;53674]Thanks. But...no comments about the chipped bowl? You guys are slipping.[/QUOTE]
[QUOTE=bluecat;53675]I've lowered my standards a bit in order to be more likeable.[/QUOTE]
LOL ...
"Bluecat's free, but he's a little bit conciliatory."
[QUOTE=bluecat;53675]I've lowered my standards a bit in order to be more likeable.[/QUOTE]
LOL ...
"Bluecat's free, but he's a little bit conciliatory."
159.) DParker - 12/11/2017
[QUOTE=bluecat;53675]I've lowered my standards a bit in order to be more likeable.[/QUOTE]
That'll probably work better than what I tried: Becoming more likeable by getting everyone else to lower [i]their[/i] standards.
[QUOTE=Swamp Fox;53676]I wonder if your gumbo didn't thicken because of the extra water you added to the cubed stock. Would you have added water to the stock if you hadn't frozen it? Maybe I'm missing something basic, LOL.[/quote]
The total amount of liquid was the same (2 qts). The water I added was just enough to bring the 1 qt of concentrated stock back up to that same volume. I do think I cooked the roux to a darker finish than usual and reduced its thickening power. I got a little bit of a late start pre-heating the oven, so it spent more time on the cooktop and was almost to peanut butter color by the time it went in. I also changed things up by making the roux directly in the Dutch oven instead of a skillet, since the stock was already made. Maybe that had an impact. Or maybe not.
That'll probably work better than what I tried: Becoming more likeable by getting everyone else to lower [i]their[/i] standards.
[QUOTE=Swamp Fox;53676]I wonder if your gumbo didn't thicken because of the extra water you added to the cubed stock. Would you have added water to the stock if you hadn't frozen it? Maybe I'm missing something basic, LOL.[/quote]
The total amount of liquid was the same (2 qts). The water I added was just enough to bring the 1 qt of concentrated stock back up to that same volume. I do think I cooked the roux to a darker finish than usual and reduced its thickening power. I got a little bit of a late start pre-heating the oven, so it spent more time on the cooktop and was almost to peanut butter color by the time it went in. I also changed things up by making the roux directly in the Dutch oven instead of a skillet, since the stock was already made. Maybe that had an impact. Or maybe not.
160.) Swamp Fox - 12/11/2017
Whatever sorcery about a roux determines thickening, I know that color is supposed to be a determinative sign, but it seems to be a very fine line. I realize that darker roux should thicken less, but the gradation-to-effect seems very subtle sometimes, LOL.
I probably have a reading comprehension problem on the water issue. When I make the stock, that's what I cook with, without adding more water. So if I were to freeze some, whatever I made into cubes was what I poured out of the pot, which is what I would have made my gumbo with in the first place (no extra water added). I'm not following why you'd add water "to bring the stock up to its original volume," unless you add water to your stock as a matter of course (which I don't).
I probably have a reading comprehension problem on the water issue. When I make the stock, that's what I cook with, without adding more water. So if I were to freeze some, whatever I made into cubes was what I poured out of the pot, which is what I would have made my gumbo with in the first place (no extra water added). I'm not following why you'd add water "to bring the stock up to its original volume," unless you add water to your stock as a matter of course (which I don't).
161.) DParker - 12/11/2017
The post this was in was a little verbose, so it might have been missed:
[Quote]So I made a double batch (4 qts) of stock and simmered it until it was concentrated down to only 2 qts in volume.[/quote]
So I made 4 qts of stock, but then I reduced it to half that by simmering it longer to evaporte away 2 qts of the water, making a concentrate out of it.
[Quote]So I made a double batch (4 qts) of stock and simmered it until it was concentrated down to only 2 qts in volume.[/quote]
So I made 4 qts of stock, but then I reduced it to half that by simmering it longer to evaporte away 2 qts of the water, making a concentrate out of it.
162.) Swamp Fox - 12/11/2017
Okay. Now I'm with you. I had a vague sense that I'd READ "concentrate," but then it's as if I had a mind wipe and the implication made no impression. It's almost like those times I HEARD "Don't do that" and went ahead and did that. :ek:
163.) DParker - 12/11/2017
[I]If yooooou've ever stared at a can of frozen orange juice because it said, "Concentrate"...[/i]
164.) Swamp Fox - 12/11/2017
Who, me? ---LOL
165.) DParker - 12/11/2017
Ohmmmmmmmmmmmm..my.....
166.) bluecat - 12/11/2017
[QUOTE=DParker;53684]Ohmmmmmmmmmmmm..my.....[/QUOTE]
+4 at least
+4 at least
167.) Swamp Fox - 12/11/2017
This was points-worthy, too :-) :
[QUOTE=bluecat;53675]I've lowered my standards a bit in order to be more likeable.[/QUOTE]
[QUOTE=DParker;53678]That'll probably work better than what I tried: Becoming more likeable by getting everyone else to lower [i]their[/i] standards.
[/QUOTE]
[QUOTE=bluecat;53675]I've lowered my standards a bit in order to be more likeable.[/QUOTE]
[QUOTE=DParker;53678]That'll probably work better than what I tried: Becoming more likeable by getting everyone else to lower [i]their[/i] standards.
[/QUOTE]