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Member |
After a recent trip to the French quarter my wife has decided she kind of likes a little Creole. Now I have been making Gumbo for years, but she has never really eats it. I prefer my Gumbo to be thick with tomatoes and normally use chicken and shrimp. For her tastes I add green beans and broccoli. I know this is way off the traditional Gumbo recipes, but everyone is happy. Does anyone have any suggestions or ideas? | ||
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Go Vols! |
Thick but without okra. Okra is meant to be fried. | |||
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quarter MOA visionary |
A bit thin or "brothy" is my preference. | |||
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Get my pies outta the oven! |
Gumbo is meant to be thick, not thin like a soup. It's not a soup. If you use a heavily browned roux as the traditional recipes call for, keep in mind you will need more than a regular blonde roux as the cooking it out cuts the thickening power down significantly. | |||
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Little ray of sunshine |
I like almost any kind of gumbo, but I think I'd skip the brocolli and green beans. I do like the roux very dark for gumbo, and the gumbo to be moderately think. Not gravy thick, but it certainly needs some body. Yours sounds more like a creole than a true Cajun gumbo, especially with all those tomatoes. There is nothing wrong with that. The fish is mute, expressionless. The fish doesn't think because the fish knows everything. | |||
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Equal Opportunity Mocker |
Listen to the Yankee. You want soup, eat soup. Gumbo ought to have some body to it. Not stand up yer spoon, but slow down it's fall to the side, anyhow. Dark roux. As for okra, I'm good with it in or out, doesn't matter. Just don't forget the sausage and shrimps. Also, Crystal hot sauce is preferred, if not I guess Louisiana Hot Sauce is a backup plan. Tabasco is required as well. And bread, which I prefer to have toasted with butter, but will eat torn off the loaf where necessary. ________________________________________________ "You cannot legislate the poor into freedom by legislating the wealthy out of freedom. What one person receives without working for, another person must work for without receiving." -Dr. Adrian Rogers | |||
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Little ray of sunshine |
True, dark rouxs thicken less and flavor more. File (said "fee-LAY") powder also helps thicken gumbo. It is also a seasoning - it is powdered sassafrass leaves. If you thicken it with file, add it later in the cooking and do not boil the gumbo after the file is added - it will become stringy. Or you can use okra to further thicken the gumbo. Most cooks would not use okra and file. One or the other. The fish is mute, expressionless. The fish doesn't think because the fish knows everything. | |||
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quarter MOA visionary |
There is a place here in Houston (actually League City) that has AMAZING Gumbo! Little Daddy's Gumbo Bar | |||
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Saluki |
Mine is thick probably too thick. ----------The weather is here I wish you were beautiful---------- | |||
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Peripheral Visionary |
I make the roux really dark, sautee the okra first to reduce how much it thickens, then add filé just before serving to add flavor and reach desired thickness. | |||
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Member |
My standard is to cook the roux until it's milk chocolate colored then turn off the heat. Residual heat in the cast iron skillet will darken it even more. Just short of burned is the goal. For a ~4qt pot I'll do 1/2c flour with 1/2c canola or peanut oil. I stir the whole time with a metal spatula to make sure every bit is mixed like squeegeeing the skillet. Have had problems with roux separating on occasion. Finally learned to heat the roux back up and add onions/garlic to saute before adding the whole thing to the soup pot. That seems to fix it. Okra Andouille Tomatoes Stock Bay leaves from the yard Thyme Oregano Shrimp at the end so not rubbery Sometimes file' (made some so it's a good reason to use it) Serve with rice and hot sauce | |||
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Captain Obvious |
So coming from someone that grew up in New Orleans, do not put tomatoes in gumbo. Save them for your BLT or po-boy. As far as answering your question, when I make a gumbo, my roux is basically a paste before putting it in the pot with water and other ingredients. | |||
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Spread the Disease |
Agree 100% on both. ________________________________________ -- Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past me I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain. -- | |||
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parati et volentes |
Without okra it's not gumbo. It's just a soup or stew. Gumbo MUST have okra to be gumbo. The name itself means okra. | |||
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I'm not laughing WITH you |
Thick, thick, thick!!!! Rolan Kraps SASS Regulator Gainesville, Georgia. NRA Range Safety Officer NRA Certified Instructor - Pistol / Personal Protection Inside the Home | |||
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Cynic |
Duke's seafood. This is his seafood Louisiana style _______________________________________________________ And no, junior not being able to hold still for 5 seconds is not a disability. | |||
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Cynic |
Yep I don't think I've seen tomatoes in real gumbo. _______________________________________________________ And no, junior not being able to hold still for 5 seconds is not a disability. | |||
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parati et volentes |
Depends on where you are. Gumbo in the southeast has tomatoes in a lot of recipes. | |||
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Cynic |
I'm in south Louisiana _______________________________________________________ And no, junior not being able to hold still for 5 seconds is not a disability. | |||
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thin skin can't win |
Yes. And, of course, you can't make roux in anything other than a heavy cast Dutch oven. Paste, like others have said and you damn well better have some onions and such ready to drop in to stop browning at the end or it will end in a smoking heap. You only have integrity once. - imprezaguy02 | |||
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