Gumbo

edtcase

edtcase

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First attempt. Hope this goes well!


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Chapman

Chapman

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What are you going to use, chicken,sausage, seafood? My wife is from Tennessee but she can make a fine gumbo. My favorite is gumbo with shrimp and crab meat.
 
edtcase

edtcase

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Chapman":2ldpm0ch said:
What are you going to use, chicken,sausage, seafood? My wife is from Tennessee but she can make a fine gumbo. My favorite is gumbo with shrimp and crab meat.

I have chicken sausage and shrimp in this batch. It’s simmering the afternoon away now. First roux did not turn out good at all. Second one is much better. We’ll see!


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D

diamond hunter

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Personally,I make my roux in the oven,same ingrediants and stir every 15 minutes,seems like its at 200 degrees but I may be wrong.
 
edtcase

edtcase

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TAFKAP said:
Alton Brown's method.....but for the love of all that's holy, use some type of animal fat, NOT VEGETABLE OIL. Butter, duck fat, bacon grease, lard.

I used lard. It turned out so good. I’m miserable.


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TX300mag

TX300mag

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Andouille sausage is a must. I've put a little bit of everything in it-squirrel, rabbit, catfish, gar, deer, crawfish, shrimp-even and eel I caught on KY lake once. All you need is andouille and chicken to make a good bowl, though. I used to prefer a blonde roux, but over time I grew to prefer a dark roux-maybe it was just getting it right.

And yes, PLEASE use something besides vegetable oil.
 
TX300mag

TX300mag

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And my preference is to serve over boudin rather than simply rice, but that's just a preference.
 
edtcase

edtcase

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We used rice tonight. It was REALLY good but I will change a few things next time.


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B

brass magnet

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TX300mag":3mnjja8l said:
And my preference is to serve over boudin rather than simply rice, but that's just a preference.


^^^^^^^^^^^^^^This, all day, every time, was thinking I was the only one, take this mans advice, he's right. :tu: ^^^^^^^^^^
 

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