la122685 Posted October 23, 2015 Author Report Share Posted October 23, 2015 Thanks for the compliments fellas. It was fun and delicious! Quote Link to comment Share on other sites More sharing options...
Stitches040 Posted October 23, 2015 Report Share Posted October 23, 2015 Gumbo Sunday!!!! Watching some football and loving this weather. Sent from my iPhone using Tapatalk I'm all about learning this recipe!!!! ... Love Gumbo!!!! All I can remember about making it is that a good Rue should take two beers to develop!!!! (that should be 3-4 beers at my pace ... Lol) Quote Link to comment Share on other sites More sharing options...
70chevy03ss Posted October 24, 2015 Report Share Posted October 24, 2015 Hmmmm looks good. Quote Link to comment Share on other sites More sharing options...
Thickcajun Posted October 24, 2015 Report Share Posted October 24, 2015 Roux is the hardest thing to do... If you burn it you won't know till after its cooked for a while... Then your gumbo is bitter as hell... I've ruined a seafood gumbo before... Not good lol... Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Downeast Johnny Posted October 24, 2015 Report Share Posted October 24, 2015 Roux is the hardest thing to do... If you burn it you won't know till after its cooked for a while... Then your gumbo is bitter as hell... I've ruined a seafood gumbo before... Not good lol... Sent from my iPhone using Tapatalk Sounds expensive. Low and slow on the roux then huh? Quote Link to comment Share on other sites More sharing options...
Thickcajun Posted October 24, 2015 Report Share Posted October 24, 2015 Yes sir low heat and steady stirring... If the flour sits to long it will burn quick.. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Stitches040 Posted October 24, 2015 Report Share Posted October 24, 2015 Yes sir low heat and steady stirring... If the flour sits to long it will burn quick.. Sent from my iPhone using Tapatalk Got to post up a recipe!!! Quote Link to comment Share on other sites More sharing options...
BC DOORMAN Posted October 26, 2015 Report Share Posted October 26, 2015 Thanks John, I will get on some pics posting asap. Good looking out with the step by step how to brother. Quote Link to comment Share on other sites More sharing options...
Thickcajun Posted October 26, 2015 Report Share Posted October 26, 2015 Cajun Gumbo: (Ingredients Roux) 1) 1-1/2 Cups all purpose flour 2) 1 Cup Corn or Vegetable Oil 3) 1 medium Onion Chopped course I like to make my Roux in a cast iron skillet but a regular will be pan will be fine. Medium to Low Heat for your first few times till you get the science down at anytime you start smoking bad remove from heat and keep stirring.. Its easier to throw away the flour and oil than have a bitter gumbo...Add oil to hot pan and slowly stir in flour, then continue to stir your ass off...Be patient with the color as you cook it will slowly darken up on a medium low heat it might take 15-20 minutes and mind you again keep stirring the whole time. The more you get comfortable with the process and turning up the heat it should take roughly 11-15 minutes to get a chocolate colored Roux.. The darker the color the stronger the Roux will be. When the Roux turns a nice Peanut Butter Color i like to add the onion and continue to stir till i get a nice brown color.. Remember after you reach this point and turn off the fire you will still have residual heat so keep stirring another 4 to 5 minutes to avoid burning the Roux.. Notice the main theme....DONT BURN THE ROUX LOL... After this step set to the side and allow to cool... Meat and Veggies: 1) Large Hen..I usually pick up one of the pre cooked rotisserie chickens from the deli...Super easy to de-bone and set meat aside... 2) 1# of your favorite sausage doesn't matter.. 3) 1 Bunch of Celery 4) 1 Bunch of Green Onions 5) 2 Bell Peppers 6) 1 Bunch of Parsley 7) 1 more medium onion Start with large Stock Pot with Roux and 1 gallon or so of water..More or less depending on how thick you want your gumbo...I like to let this go on a low medium heat until boiling and turn down to a simmer for around an hour or so.. In the mean time saute your Celery, Bell Peppers and Onion. I usually do all my seasoning while i saute the vegetables...Salt, Pepper any Cajun Seasonings you may have.. Hell Ole Bay for you guys up north lol. Now its time to add all the veggies and let cook for another hour or so...Know your at the three hour mark. Time to add the meat and cover and let cook for another hour or so.. Remember Gumbo is like Pot Luck in the Coonass Culture meaning anything you have throw it in...Its really what you like as far as meat and the other veggies go. This is just what i put in mine.. Cook you some rice and make a big batch of potato salad. In a big bowl add Rice and put a big helping of Tater Salad in the middle cover with Gumbo and enjoy... Quote Link to comment Share on other sites More sharing options...
BC DOORMAN Posted October 26, 2015 Report Share Posted October 26, 2015 Thanks for the recipe Bryan, it's on now Quote Link to comment Share on other sites More sharing options...
Thickcajun Posted October 26, 2015 Report Share Posted October 26, 2015 Thanks for the recipe Bryan, it's on now Welcome Quote Link to comment Share on other sites More sharing options...
Downeast Johnny Posted October 26, 2015 Report Share Posted October 26, 2015 Hey Bryan, Many thanks for the recipe Brother. :thumbsup: It'll soon be cool enough up here to give this a shot. Quote Link to comment Share on other sites More sharing options...
Stitches040 Posted October 27, 2015 Report Share Posted October 27, 2015 Awesome!!! ... Many thanks ... The potato salad kicker is New to me ... Quote Link to comment Share on other sites More sharing options...
Thickcajun Posted October 27, 2015 Report Share Posted October 27, 2015 Awesome!!! ... Many thanks ... The potato salad kicker is New to me ... the Potato salad will give it this creamy goodness you can only explain after trying it..But trust me its all good. Quote Link to comment Share on other sites More sharing options...
Downeast Johnny Posted October 31, 2015 Report Share Posted October 31, 2015 (edited) A brother came for a visit, last week, so I figured I would try a smoke that I had read about a few times. Anyone familiar with "Burnt ends" from a beef brisket knows that they are "THE BOMB". I had read about guys making faux burnt ends from pork and I got interested in trying it. Brother Dave's visit was the perfect reason to give it a try. A good looking pack of CSR's A "snake" in the Weber kettle Rubbed up and Into the smoke 165* IT Cube them up and put them in a pan with rub and BBQ sauce Back on the smoker for a couple more hours Chow time. We dipped them in a little BBQ sauce. They were pretty good. Brother loved them. I thought that I should have taken them off the grill a little sooner. Not as good as brisket burnt ends but these take less time, are cheaper, and good enough to try again. Edited October 31, 2015 by Downeast Johnny (see edit history) Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.