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Raptorman![]() |
Makin Gumbo today! The aroma just assaults your senses as this is simmering! Tabitha's son is from Louisiana and was wanting some bit of home. We went out and bought everything fresh. The veggies, spices, shrimp. What a difference fresh makes and not dried in a spice container. It smells like a New Orleans kitchen up in here today! It took over an hour to get the roux right without burning it. There's an art and you can't be distracted. ____________________________ Eeewwww, don't touch it! Here, poke at it with this stick. | ||
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Member |
Do you deliver?? | |||
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Raptorman![]() |
I'm told I do. ____________________________ Eeewwww, don't touch it! Here, poke at it with this stick. | |||
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Member |
Looks FANTASTIC, Marzy! I agree, the roux is a labor of love, but well worth it! Since I'm a novice craft sausage-maker, I do my own andouille for my gumbo. Mmmmmm | |||
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Raptorman![]() |
I used some bacon grease in my roux. ____________________________ Eeewwww, don't touch it! Here, poke at it with this stick. | |||
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Little ray of sunshine ![]() |
Looks good. Did he bring tasso? The fish is mute, expressionless. The fish doesn't think because the fish knows everything. | |||
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Member![]() |
Tony's Roux I've been using this for years...much easier and I use it for brown gravies. Comes in a white mix too. Glad you stepped up to make your own! Don't. drink & drive, don't even putt. | |||
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Member |
One more layer of great flavor!! | |||
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Raptorman![]() |
There is no tasso ham at my grocery store. ____________________________ Eeewwww, don't touch it! Here, poke at it with this stick. | |||
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Member![]() |
Gumbo rules! Looks really good, Marzy. I love fresh Gulf shrimp but don't put it in gumbo as they get tough when reheated. If you can find some Conecuh Cajun flavor sausage at Walmart it makes better gumbo than andouille (IMO). I'm going to Pensacola Beach for Thanksgiving and plan to bring back a cooler full of Conecuh and tasso. The westerners where we live now don't know cajun gumbo from a pirogue. | |||
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paradox in a box![]() |
I use the Alton Brown method for a brick roux. 4 oz flour, 4 oz vegetable oil, in Dutch oven for an hour uncovered. Perfect and never burnt. These go to eleven. | |||
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Raptorman![]() |
Here's the damage. ![]() ____________________________ Eeewwww, don't touch it! Here, poke at it with this stick. | |||
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Member |
Now THAT'S l-i-v-i-n'!! | |||
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drop and give me 20 pushups |
Am so glad that smells can not be passed over the internet because right now I would be having a serious withdrawal problem. Personaly do love me some good fresh seafood gumbo with Oysters over a scoop of rice and a bowl of tator salid using the tators that were in the pot while boiling the crawfish from a crawfish boil and side plate of seasoned hushpuppies and big tall glass of sweetened tea. Making myself hungry. .............................................. drill sgt. | |||
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Cynic![]() |
I’m about to eat Boiled Crawfish _______________________________________________________ And no, junior not being able to hold still for 5 seconds is not a disability. | |||
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Member |
That looks absolutely delicious. Thanks for sharing!! | |||
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Cynic![]() |
Years ago when my girlfriend was married they were living in NY while the husband worked at Ft. Drum She was missing home and started making gumbo for a few friends to eat for supper at her house. The other folks loved it but Debbie and her husband didn't. She came figured out it was the water up there that wasn't like ours here in South La. Everything else was the same only the water was different. We got some really good Boiled Crawfish in Morgan City, La today on our way home. They were just right. _______________________________________________________ And no, junior not being able to hold still for 5 seconds is not a disability. | |||
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Spinnin' Chain![]() |
I'd kick a door in for a bowl of that. Looks delicious!! | |||
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Member |
I love some filé in my gumbo. | |||
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always with a hat or sunscreen![]() |
Reminds me of a period of my military career where I was TAD (temporary additional duty) at BIW (Bath Iron Works) as part of the nucleus crew outfitting a new surface ship being built there. A local member of the Navy's permanent party Fleet Introduction Team at BIW was married to a Cajun gal. (FIT acted to assist with issues between the shipyard and the crew especially when it started with only two department heads representing the prospective crew, just the Chief Engineer and myself). Every two weeks we'd get to fly home for a morale visit hitchhiking on a P3C to Florida to visit our families where the new ship would be homeported. We'd take fresh Maine lobster with us bought off the docks from lobstermen, iced down in coolers, and fly back with fresh Gulf shrimp. This Cajun gal would whip up some mighty fine huge pots of gumbo for all the Navy officers with that shrimp. ![]() Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club! USN (RET), COTEP #192 | |||
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