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Re: Father's Day Gumbo
[Re: ts1979flh]
#2509289
06/18/18 04:07 PM
06/18/18 04:07 PM
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Joined: Dec 2009
Posts: 9,049 USA
marshmud991
14 point
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14 point
Joined: Dec 2009
Posts: 9,049
USA
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Does look mighty tasty. I wouldn't go much darker on your roux.
It's hard to kiss the lips at night that chews your a$$ all day long.
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Re: Father's Day Gumbo
[Re: marshmud991]
#2509302
06/18/18 04:27 PM
06/18/18 04:27 PM
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Joined: Jun 2013
Posts: 52,200 Gee's Bend/At The Hog Pen
James
Freak of Nature
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Freak of Nature
Joined: Jun 2013
Posts: 52,200
Gee's Bend/At The Hog Pen
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Does look mighty tasty. I wouldn't go much darker on your roux. What Marsh said. It looks golden brown to me, throw some andouille sausage in next time for the hell of it I like to brown mine in a pan first, but I do that with meat that I add to beans when I'm cooking in a slow cooker. I just like the flavor & texture better
How many people am i willing to sacrifice for freedom? Everyone. All of them...
Do not regret growing older, it's a privilege denied to many!
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Re: Father's Day Gumbo
[Re: ts1979flh]
#2509473
06/18/18 07:53 PM
06/18/18 07:53 PM
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Joined: Dec 2013
Posts: 22,692 Lickskillet, AL
Irishguy
a.k.a. Dingle Johnson
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a.k.a. Dingle Johnson
Joined: Dec 2013
Posts: 22,692
Lickskillet, AL
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I made my first attempt at gumbo from scratch yesterday for Father's Day dinner at my house. It turned out really tasty but the next time, I will take my roux to a darker stage. It had chicken, sausage, skrimps, and crawfish tails in it. Overall pretty dang good. Click the link below to see a bowl full. GumboIt looks good, how much Worcester sauce did you use and did you use beef broth? Some people don't use either, but both of those add depth and richness to the broth and darken it up a fair dinkum.
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Re: Father's Day Gumbo
[Re: Irishguy]
#2509785
06/19/18 08:57 AM
06/19/18 08:57 AM
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Joined: Jul 2007
Posts: 3,185 Moulton
ts1979flh
OP
10 point
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OP
10 point
Joined: Jul 2007
Posts: 3,185
Moulton
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I made my first attempt at gumbo from scratch yesterday for Father's Day dinner at my house. It turned out really tasty but the next time, I will take my roux to a darker stage. It had chicken, sausage, skrimps, and crawfish tails in it. Overall pretty dang good. Click the link below to see a bowl full. GumboIt looks good, how much Worcester sauce did you use and did you use beef broth? Some people don't use either, but both of those add depth and richness to the broth and darken it up a fair dinkum. Yes, I used beef broth and I also added a couple of beef bullion cubes. I used 1/4 cup of Worcestershire sauce.
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Re: Father's Day Gumbo
[Re: James]
#2509792
06/19/18 09:00 AM
06/19/18 09:00 AM
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Joined: Jul 2007
Posts: 3,185 Moulton
ts1979flh
OP
10 point
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OP
10 point
Joined: Jul 2007
Posts: 3,185
Moulton
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Does look mighty tasty. I wouldn't go much darker on your roux. What Marsh said. It looks golden brown to me, throw some andouille sausage in next time for the hell of it I like to brown mine in a pan first, but I do that with meat that I add to beans when I'm cooking in a slow cooker. I just like the flavor & texture better I wish I would have had some andouille instead of the smoked sausage. Our local grocery stores don't carry andouille. Next time, I'll go to Publix in Decatur and get some. I want to pick some up during a trip to New Orleans next week as well.
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Re: Father's Day Gumbo
[Re: ts1979flh]
#2510063
06/19/18 02:15 PM
06/19/18 02:15 PM
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Joined: Feb 2014
Posts: 4,113 miss'ippi state
donia
10 point
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10 point
Joined: Feb 2014
Posts: 4,113
miss'ippi state
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THIS PLACE ships and their products are goooooood! I wouldn't recommend ordering boudin or other uncooked goods due to having to overnight it...smoked goods are fine, so don't require overnight shipping. I highly recommend the chicken andouille (as well as the pork) and their tasso is outstanding!
experience is a freakin' awesome teacher....
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Re: Father's Day Gumbo
[Re: Pwyse]
#2534979
07/23/18 08:55 AM
07/23/18 08:55 AM
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Joined: Jan 2002
Posts: 10,484 Bham
Dallas County
Booner
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Booner
Joined: Jan 2002
Posts: 10,484
Bham
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I get my roux as dark as i can with seafood gumbo. Right before it scorches i had the trinity. I also use seafood stock. I usually make my own from shrimp hulls. . That's what I do. I've gotten to where I had 2 lbs of shrimp and 2 lbs of grouper. I had half the grouper in 1" chunks about 2 hours before I'm ready to eat as it almost disenegrates. Then add the second half with the shrimp about 30 minutes before eating. Also, I make double the roux so I can use some later if I want to thicken the gumbo. One last tip is if you want a lighter roux but a darker gumbo, try a little Kitchen Bouquet to it and it will darken it up without adding a lot of flavor.
not sure what the best way to handle them is but they shouldnt be on tv and gettn married and raisin kids
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