#2908312 - 08/15/12 12:07 PM
Re: BamaProuds Gumbo ain't none better.
[Re: BamaProud]
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Poser
14 Point
Registered: 07/28/10
Posts: 8174
Loc: Tennessee
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My secret to roux is using duck fat instead of butter. You do have to be more careful though, duck fat will burn at a lower temp then butter.
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#2908488 - 08/15/12 02:37 PM
Re: BamaProuds Gumbo ain't none better.
[Re: BamaProud]
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TAFKAP
12 Point
Registered: 11/06/09
Posts: 6996
Loc: Memphis
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Never heard of it, I'll have to check it out. Have you been to the new Cordova International Farmers Market? ...its great, they have everything you can think of and lots that you probably never thought of.
Penzey's will make you throw away every grocery store "spice" you have and drop about $300 replacing them. It's incredible the dramatic difference in quality.
My biggest problem to Penzeys is that some of their spices are salted. Since I like to mix & match a lot of my seasonings, it can be difficult to control the salt level. I think they're talking about offering everything as a salt-free version because of this.
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#2908509 - 08/15/12 02:59 PM
Re: BamaProuds Gumbo ain't none better.
[Re: TAFKAP]
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BamaProud
10 Point
Registered: 04/03/11
Posts: 2988
Loc: Shelby County, TN
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I saw a lot of salt free stuff advertized on their website.
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Wine-Down Brewing and Winemaking
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#3168105 - 02/18/13 12:59 AM
Re: BamaProuds Gumbo ain't none better.
[Re: BamaProud]
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BamaProud
10 Point
Registered: 04/03/11
Posts: 2988
Loc: Shelby County, TN
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Bump for all the recent Gumbo posts.
looks like I forgot to type celery in the "Trinity step"...but its in there.
Edited by BamaProud (02/18/13 01:03 AM)
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Wine-Down Brewing and Winemaking
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#3168554 - 02/18/13 12:08 PM
Re: BamaProuds Gumbo ain't none better.
[Re: BamaProud]
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Crosshairy
8 Point
Registered: 08/22/06
Posts: 2141
Loc: Bartlett, TN
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I have some venison Andouille sausage that is screaming for some attention. I think you guys have motivated me to make some gumbo in the near future.
I get several packs of it made each year at Dino's in Memphis. It's tasty stuff! I often times just slice them open and put them on the grill. Never any complaints!
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#3168568 - 02/18/13 12:27 PM
Re: BamaProuds Gumbo ain't none better.
[Re: Crosshairy]
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moondawg
16 Point
Registered: 06/19/02
Posts: 17777
Loc: Millington, TN
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The roux looks a little "lumpy" or more solid than the roux I make. Mine is a little more liquid like that yours. Maybe I need to make it more like yours!
BTW, I'm not much for seafood. But your gumbo looks good enough for me to get over my distaste for seafood. Looks good!
Edited by moondawg (02/18/13 12:32 PM)
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#3169472 - 02/19/13 08:05 AM
Re: BamaProuds Gumbo ain't none better.
[Re: moondawg]
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BamaProud
10 Point
Registered: 04/03/11
Posts: 2988
Loc: Shelby County, TN
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moondog, the lumps in the last roux pictures is likely bits of celery/onion/bell pepper. I add several ladles of the gumbo(or seafood soup at that point) to to the very hot roux to temper it before adding it all to the main pot.
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Wine-Down Brewing and Winemaking
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