Lee's Gumbo A to Z :)

[Deleted]

Now that T/Giving is behind us but leftovers will continue well into next week, I figure its time to make a bold departure from those Pilgrims and make up some rightious gumbo

Let's begin

A checklist of goodies will certainly include Celery, carrots, onions, shrimp, 2 types of sausage, garlic, rice, chicken stock, flour, veggie oil, Zatarins gumbo base, fresh cracked pepper and other stuff



The store I was at didn't have chorizo or anduille sausage, SOOO I used these 2 ...... TASTY !!!!




I already had the Zatarins gumbo base (which was my inspiration to cook gumbo tonight)



Everybody here most likely knows that Celery, carrots and onions together is known as a Mirepoix and we also have chopped up shrimp ready to go



One of the sausages (the cracked pepper) was already cooked so I simply chopped it up...The other sausgae I par-boiled in water for about 10 minutes or so





Now its time to make a Rue...This will be the future thickening agent for this gumbo...Once the gumbo is eventually brought to near boil, the rue will thickiin it up CONSIDERABLY so be careful....It's usually a good idea to start with 1/2 cup flour, 1/2 cup veggie oil or butter. This rue is made with 1 cup flour and 1 cup veggie oil. THE secret to making a good rue is to KEEP STIRRING IT CONSTANTLY at low to medium heat for about 15 -20 minutes....If you DON'T keep stirring it, you will see black spots appearing and its ruined....Yer gumbo will taste like SHIT....Throw the rue away and start over !!!!! You'll know yer about there when the rue turns about the color of peanut butter....Here we have start and finished fotos of a proper rue ..... This is VERY important as the base for ALL gumbo





As SOON as the rue is right, add the mirepoix and some garlic. Stir for 3 or 4 minutes....



Time to add the chicken stock





Now add the Zatarin's gumbo base mix



Time to add the shrimp and both sausages







time to bring this bad boy to a slow boil....KEEP any eye on it !!! Stir it frequently....It's GOING to thicken up and you don't want it to burn on the bottom....





Time to take the EZ way out and make some instant rice



And its time to eat !!!!



This gumbo is excellent but as you guys know, tomorrow it will be AWESOME !!!!!

SUH-WEEEEET !!!!! The name is Lee and I approve of this Gumbo

[Coaltrain]

nice

[Deleted]

Looks good, Lee.

I have a gumbo recipe that I learned years ago from an old Cajun guy-- and I usually make some two or three times a year when I have some free time. It takes about four or five hours (or one hour in my pressure cooker.)

I use a whole fryer hen sans skin, onions, green pepper, garlic, salt, pepper, tomato sauce, sausage, shrimp and crab meat, and fix the rioux by simply browning a layer of flour in a dry pan in the oven. I add Tabasco and File (Sassafras) to taste.

[Deleted]

Nov 23, 2012 19:33:06 GMT -5 @flotus said:

Now that T/Giving is behind us but leftovers will continue well into next week, I figure its time to make a bold departure from those Pilgrims and make up some rightious gumbo

Let's begin

A checklist of goodies will certainly include Celery, carrots, onions, shrimp, 2 types of sausage, garlic, rice, chicken stock, flour, veggie oil, Zatarins gumbo base, fresh cracked pepper and other stuff



The store I was at didn't have chorizo or anduille sausage, SOOO I used these 2 ...... TASTY !!!!




I already had the Zatarins gumbo base (which was my inspiration to cook gumbo tonight)



Everybody here most likely knows that Celery, carrots and onions together is known as a Mirepoix and we also have chopped up shrimp ready to go



One of the sausages (the cracked pepper) was already cooked so I simply chopped it up...The other sausgae I par-boiled in water for about 10 minutes or so





Now its time to make a Rue...This will be the future thickening agent for this gumbo...Once the gumbo is eventually brought to near boil, the rue will thickiin it up CONSIDERABLY so be careful....It's usually a good idea to start with 1/2 cup flour, 1/2 cup veggie oil or butter. This rue is made with 1 cup flour and 1 cup veggie oil. THE secret to making a good rue is to KEEP STIRRING IT CONSTANTLY at low to medium heat for about 15 -20 minutes....If you DON'T keep stirring it, you will see black spots appearing and its ruined....Yer gumbo will taste like SHIT....Throw the rue away and start over !!!!! You'll know yer about there when the rue turns about the color of peanut butter....Here we have start and finished fotos of a proper rue ..... This is VERY important as the base for ALL gumbo





As SOON as the rue is right, add the mirepoix and some garlic. Stir for 3 or 4 minutes....



Time to add the chicken stock





Now add the Zatarin's gumbo base mix



Time to add the shrimp and both sausages







time to bring this bad boy to a slow boil....KEEP any eye on it !!! Stir it frequently....It's GOING to thicken up and you don't want it to burn on the bottom....





Time to take the EZ way out and make some instant rice



And its time to eat !!!!



This gumbo is excellent but as you guys know, tomorrow it will be AWESOME !!!!!

SUH-WEEEEET !!!!! The name is Lee and I approve of this Gumbo

None of your fotos are showing up for me. Does anybody know why that is?

[Deleted]

Certainly there could have been more ingrediants added (including okra) and as Willie pointed out, a more traditional Gumbo would have included the tomatoes and certainly chicken, green peppers, etc.....Also, it would have been nice to let it cook for a few hours and fully develop the flavors but for tonight, that didn't happen....I grabbed what I could from the store and went for it knowing that it was already 4:30 pm and prep time was 45 to an hr including the rue and cooking the sausage.....I ended up eating around 6:30 and so we'll see how it tastes today after sitting in the fridge all night......I will admit using a whole cup flour and veggie oil gave this SERIOUS thickening power and I had to keep adding chicken stock and water....I ended up with damn near a full pot of gumbo (as indicated by picture) and I'm guessing when i go to reheat it, it might be pretty thick SOOOOO, I'll simply add tomato puree and perhaps some pan fried okra to round it out .... I'll post some additional pics if i do.....

I'd sure like to see perhaps some other members here take a shot at some gumbo and post some pics as well ..... Thats where all the good ideas come together ....... Lee

[jimihendrix]

Gumbo is for coonasses.

[Coaltrain]

Nov 24, 2012 11:25:08 GMT -5 @jimihendrix said:

Gumbo is for coonasses.

U ain't Jamakinit!!
Don't be disrespectin a mans cookin.

[duaneallman]

Nov 24, 2012 11:25:08 GMT -5 @jimihendrix said:

Gumbo is for coonasses.

Y'all come down here boy and I'll give yor ass what for! Y'all got a purty mouth too.

[duaneallman]

Nov 24, 2012 11:25:08 GMT -5 @jimihendrix said:

Gumbo is for coonasses.

I'm better than you an way more intricate and complicated. All y'all got is a pentatonic scale and a bunch of noises. I dare y'all to play sumthin as intricate and jazzy as In Memory Of Elizabeth Reed. Y'all can't do it cuz y'all are simple and dress like a New York City f-lbg-word.

[Deleted]

Nov 23, 2012 19:33:06 GMT -5 @flotus said:

Now that T/Giving is behind us but leftovers will continue well into next week, I figure its time to make a bold departure from those Pilgrims and make up some rightious gumbo

Let's begin

A checklist of goodies will certainly include Celery, carrots, onions, shrimp, 2 types of sausage, garlic, rice, chicken stock, flour, veggie oil, Zatarins gumbo base, fresh cracked pepper and other stuff



The store I was at didn't have chorizo or anduille sausage, SOOO I used these 2 ...... TASTY !!!!




I already had the Zatarins gumbo base (which was my inspiration to cook gumbo tonight)



Everybody here most likely knows that Celery, carrots and onions together is known as a Mirepoix and we also have chopped up shrimp ready to go



One of the sausages (the cracked pepper) was already cooked so I simply chopped it up...The other sausgae I par-boiled in water for about 10 minutes or so





Now its time to make a Rue...This will be the future thickening agent for this gumbo...Once the gumbo is eventually brought to near boil, the rue will thickiin it up CONSIDERABLY so be careful....It's usually a good idea to start with 1/2 cup flour, 1/2 cup veggie oil or butter. This rue is made with 1 cup flour and 1 cup veggie oil. THE secret to making a good rue is to KEEP STIRRING IT CONSTANTLY at low to medium heat for about 15 -20 minutes....If you DON'T keep stirring it, you will see black spots appearing and its ruined....Yer gumbo will taste like SHIT....Throw the rue away and start over !!!!! You'll know yer about there when the rue turns about the color of peanut butter....Here we have start and finished fotos of a proper rue ..... This is VERY important as the base for ALL gumbo





As SOON as the rue is right, add the mirepoix and some garlic. Stir for 3 or 4 minutes....



Time to add the chicken stock





Now add the Zatarin's gumbo base mix



Time to add the shrimp and both sausages







time to bring this bad boy to a slow boil....KEEP any eye on it !!! Stir it frequently....It's GOING to thicken up and you don't want it to burn on the bottom....





Time to take the EZ way out and make some instant rice



And its time to eat !!!!



This gumbo is excellent but as you guys know, tomorrow it will be AWESOME !!!!!

SUH-WEEEEET !!!!! The name is Lee and I approve of this Gumbo

AWESOME !!!!!!

[Secondhand Mutt]

HERETIC!!!!

REAL gumbo and jambalaya are cooked in a nice blackened cast iron pot!!
You ruined it by not using the proper cookware.


(Yankees ............ always f-in' up a good thing)



;D

[Deleted]

Lee,

My gumbo always tastes better on days two and three, but I leave the rice out of it until serving time. It's an old Cajun trick. I do add canned okra toward the end of the cooking process-- but it's getting hard to find in the grocery stores here in Denver. I add shrimp and canned crabmeat at the very end--taking care to not over cook it.

I'll have to try that spicey sausage. I've tended to use regular kielbasa, which is not all that tasty.

[Deleted]

Nov 24, 2012 12:31:53 GMT -5 @williewunderlich said:

Lee,

My gumbo always tastes better on days two and three, but I leave the rice out of it until serving time. It's an old Cajun trick. I do add canned okra toward the end of the cooking process-- but it's getting hard to find in the grocery stores here in Denver. I add shrimp and canned crabmeat at the very end--taking care to not over cook it.

I'll have to try that spicey sausage. I've tended to use regular kielbasa, which is not all that tasty.

Chorizo or Anduille is definatly the way to go ..... The sausage i got for this gumbo is fine though BUT (LOL) I must admit that bein a yankee and all, I TOTALLY forgot the okra !!! LOL .....Still, it took me watchin the Food channel to learn that you need to fry it a bit so it isn't slimey when you put it in soup, etc.... I SHOULDA grabbed some lump crab meat ALSO !!!! DAMMIT !!!!

LOL .... In MY defense, I was runnin like crazy to get the dogs home and get them fed....I had to hit the liquor store for bloody mary mix as well

[jimihendrix]

Any idea why the fotos don't show up for Garvin?

[Deleted]

Nov 24, 2012 12:50:28 GMT -5 @jimihendrix said:

Any idea why the fotos don't show up for Garvin?

'Cause he's GAY ?