Gumbo

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Agoodpotroast

Agoodpotroast

We're fighting today. Meet me in the parking lot.
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kiwifarms.net
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Jun 9, 2019
Anybody got any good gumbo recipes? I have a crockpot so I'm open to a recipe that uses it, as long as it's delicious
 
There is no one gumbo recipe; there are all kind of variations: some with okra, some without, some with tomatoes some without, some have a light roux some have dark and some no roux at all. It's not really a crock-pot recipe.

This is a minimal cajun style gumbo, you should cut everything in half unless you want to make an insane amount of gumbo. (substitute bone in thighs and drumsticks for a whole chicken).
 
Look up Isaac Toups' video.

Personally I like smoked turkey thigh cooked until it shreds up in there rather than chicken. I also don't add sausage until well into the cook to manage how much flavor the sausage loses into the broth - over cooking it means dry crumbly unflavorful bits.

a terminal posture said:
It's not really a crock-pot recipe.
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Seconded. You need real heat to make the roux and reduce the trinity. A dutch oven recipe for sure.
 
oopsie doodle said:
Look up Isaac Toups' video.

Personally I like smoked turkey thigh cooked until it shreds up in there rather than chicken. I also don't add sausage until well into the cook to manage how much flavor the sausage loses into the broth - over cooking it means dry crumbly unflavorful bits.


Seconded. You need real heat to make the roux and reduce the trinity. A dutch oven recipe for sure.
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I do have a dutch oven. I was thinking of making the roux on the stove and then throwing everything into a crockpot but I guess that just adds unnecessary steps and dirties more dishes
 
Agoodpotroast said:
I do have a dutch oven. I was thinking of making the roux on the stove and then throwing everything into a crockpot but I guess that just adds unnecessary steps and dirties more dishes
Click to expand...
That's what I remember doing a long time ago. Just make the roux, combine it with other sauteed ingredients, add liquids, simmer.

I would always include okra, which you can find frozen, and probably canned diced tomatoes.
 
An instant pot would probably better for making the rue.
 
I can't find andouille in my grocery store so I sub it with spicy Italian sausage instead. Might try kielbasa next. I also add chicken and shrimp/crab meat if I can afford it. I mix it with zucchini, yellow onions, green peppers, scallions, celery, and parsley as a finish. I also discovered this by accident, but putting a 1/2 cup of Worcestershire sauce into your meat stock of choice before mixing it in with your roux makes it extra savory when you simmer it for a couple minutes. I also really like putting in a diced up habanero pepper whenever my roux turns out too dry.
 
The Mass Shooter Ron Soye said:
That's what I remember doing a long time ago. Just make the roux, combine it with other sauteed ingredients, add liquids, simmer.

I would always include okra, which you can find frozen, and probably canned diced tomatoes.
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Okra or Filé Powder. I’d go with filé (it’s ground sassafras leaves btw) if you don’t like the texture of okra.
 
I really really suck at making gumbo, but typically I'd avoid the tomatoes, unless you really love them. But if you can, add some shrimp. Damn it, now I want some gumbo.
 
I ate delicious Gumbo leftovers from my favorite Cajun spot, had mussels, chicken, shrimp and copious sausage. Tasted like heaven.
 
This recipe was published in the Sunday Times about twenty years ago: I doubt it's 'authentic' gumbo, but I've made it dozens of times and it is delicious.

Mussel and Bacon Gumbo

1kg mussels
250ml white wine
4 shallots, peeled and chopped
4 fat cloves garlic, finely chopped
60g butter
2 bay leaves
Salt and black pepper
Pinch of celery salt
½ tsp dried chilli flakes
2 sticks celery, finely chopped
1 red or green pepper, chopped
2 tbsp flour
350ml chicken stock
1 tbsp chopped parsley and marjoram
Good squeeze lemon juice
3 rashers bacon, fried or grilled
until crisp and crumbled

Scrub the mussels, discarding any that
stay open, then soak in lots of cold water
for an hour or two to remove any sand.
Then, rinse the mussels, place in a large
saucepan, pour in the wine, cover and
boil for only 2 minutes. Strain and
reserve the juices, shell three-quarters
of the mussels, and keep to one side.
Next, fry the shallots and garlic with
the butter. Add the bay leaves, salts and
pepper, chilli flakes, celery and green
pepper, and cook until the vegetables
soften. Then, sprinkle over the flour and
cook - scraping the bottom of the pan
regularly until the roux (the mix in
the pan) turns golden. Stir in the wine
juices, stock, parsley and marjoram, then
bubble for 30 minutes or until thickened.
Add all the mussels, and bubble for
2 minutes. Stir in the lemon juice, taste,
and add more seasoning if needed. Pile
onto boiled rice and top with the bacon.
 
Buster O'Keefe said:
This recipe was published in the Sunday Times about twenty years ago: I doubt it's 'authentic' gumbo, but I've made it dozens of times and it is delicious.

Mussel and Bacon Gumbo

1kg mussels
250ml white wine
4 shallots, peeled and chopped
4 fat cloves garlic, finely chopped
60g butter
2 bay leaves
Salt and black pepper
Pinch of celery salt
½ tsp dried chilli flakes
2 sticks celery, finely chopped
1 red or green pepper, chopped
2 tbsp flour
350ml chicken stock
1 tbsp chopped parsley and marjoram
Good squeeze lemon juice
3 rashers bacon, fried or grilled
until crisp and crumbled

Scrub the mussels, discarding any that
stay open, then soak in lots of cold water
for an hour or two to remove any sand.
Then, rinse the mussels, place in a large
saucepan, pour in the wine, cover and
boil for only 2 minutes. Strain and
reserve the juices, shell three-quarters
of the mussels, and keep to one side.
Next, fry the shallots and garlic with
the butter. Add the bay leaves, salts and
pepper, chilli flakes, celery and green
pepper, and cook until the vegetables
soften. Then, sprinkle over the flour and
cook - scraping the bottom of the pan
regularly until the roux (the mix in
the pan) turns golden. Stir in the wine
juices, stock, parsley and marjoram, then
bubble for 30 minutes or until thickened.
Add all the mussels, and bubble for
2 minutes. Stir in the lemon juice, taste,
and add more seasoning if needed. Pile
onto boiled rice and top with the bacon.
Click to expand...
It’s not for various reasons. Doesn’t take the roux anywhere near far enough for one, and it doesn’t have okra or filé.
 
Gumbo with wild shot Mallard and Teal ducks is 10/10.

This Gumbo jam by Phish is also a 10/10.

 
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