Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Slightly Different Approach to Making Gumbo

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • LA Pork Butt
    commented on 's reply
    Try it. You will like it.

  • gcdmd
    commented on 's reply
    You bet. I would have used tasso ham if I could have gotten some. I guess that in the future I should make my own.
    Last edited by gcdmd; November 5, 2021, 05:21 AM.

  • klflowers
    commented on 's reply
    LA Pork Butt I know about the okra, but the only way I can eat okra is fried. Everybody tells me the okra slime factor goes away in gumbo, but I don't believe them lol

  • LA Pork Butt
    commented on 's reply
    Actually the word gumbo comes from the African word for okra. So, technically if it doesn’t have okra it isn’t gumbo. Creole gumbos typically have okra while Cajun ones don’t and add the file’.

  • klflowers
    replied
    When I started making gumbo years ago, I was told that gumbo without file' is not gumbo, but lately most of the recipes I see for gumbo leaves it out. What happened?

    Leave a comment:


  • gcdmd
    replied
    fzxdoc @LA Pork Butt
    I left the veggies (trinity plus garlic) that would normally be chopped either whole or in thick slices or chunks. After roasting I was able to squeeze the garlic cloves out of their wrapping rather than peel a whole head of garlic. I left the celery stems whole and laid them across the chicken and other veggies for roasting but coarsely chopped them after roasting for ease of handling in the blender.

    As you might gather, much of my motivation was laziness, but pureeing the veggies also helped thicken the soup. I used chicken hind quarters, and roasting them made them much easier to de-bone and shred and gave me some roasted bones for making stock later. We eat a lot of roasted chicken; so, I've become a bit of a bone collector, as well as a saver of vegetable trimmings for stock.

    You're right, Kathryn, I did not roast and puree the mushrooms and green onions, or the parsley, either.

    Leave a comment:


  • LA Pork Butt
    commented on 's reply
    Those would be my questions, too.

  • fzxdoc
    replied
    Why did you puree the Trinity veggies? Had you had it made that way somewhere? I'm assuming you did not puree the mushrooms and green onions.

    I bet that sauce was super rich. Your twist on the recipe sure sounds interesting enough to try. Thanks for posting it!

    Kathryn

    Leave a comment:


  • DavidNorcross
    replied
    Adding this one to my mix for sure. Thank you for sharing!

    Leave a comment:


  • FireMan
    replied
    Wow! You hit my buttons at roasting bird & veggies. It will be on my to do list. 👍

    Leave a comment:


  • MBMorgan
    replied
    Now that’s downright inspirational. Gonna have to add this to the cool weather to-do list … and I like the idea of substituting ham. Thanks!

    Leave a comment:


  • Mr. Bones
    replied
    Sounds Yummo, Brother!

    Leave a comment:


  • gcdmd
    started a topic Slightly Different Approach to Making Gumbo

    Slightly Different Approach to Making Gumbo

    This past weekend I made a pot of chicken and ham gumbo using John Folse’s recipe for chicken and sausage gumbo as a guide. It was a big hit with the family, probably because I used rich homemade chicken stock. I substituted ham for sausage as my wife doesn’t tolerate sausage well. This recipe has a lot of liquid in it. If you want a less soupy product, I would suggest doubling the amount of both meats.

    http://www.jfolse.com/recipes/soups/chicken17.htm

    Instead of sautéing the veggies and chicken in the roux, I seasoned and roasted the chicken, along with the veggies (including a whole head of garlic), at 400O F for one hour.

    While the chicken and veggies were roasting I made a medium to dark roux in a stainless steel skillet with a thick multilayered bottom and rounded sides.

    I then put the veggies into a blender, along with some chicken stock and pureed them.

    I deboned and chopped/shredded the chicken before adding them to the pot and then used the bones and skin, along with some bones I had in the freezer, to make stock for my next adventure.

    The rest of the procedure was pretty much as described by Chef Folse.
    Last edited by gcdmd; November 4, 2021, 01:54 PM.

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

 

Comprehensive Temperature Magnet With 80+ Important Temps

Amazingribs.com temperature magnet
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

Click here to order.


Finally, A Great Portable Pellet Smoker


Green Mountain’s portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order


Blackstone Rangetop Combo: Griddle And Deep Fryer In One


The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

Click here to read our detailed review and to order


The Good-One Is A Superb Grill And A Superb Smoker All In One


The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read ourcomplete review



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


The Cool Kettle With The Hinged Hood We Always Wanted


Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

Click here for more about what makes this grill special


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
Click here to read our detailedreview