Going to make a chicken, turkey and andouille sausage gumbo on New Year's day. Kept a couple of smoked turkey carcasses from Thanksgiving in the freezer. Jan said she would make the turkey stock from those smoked carcasses if I would tell her how I wanted it done. Stock being made as I type. Spiking this with a little liquid crab boil in the water that will become the stock.
Come New Year's day, out comes the gumbo pot and first you make a roux!
KyNola
You go KyNola!
With Pics, of course !
Keep us posted Ky.
It sounds good already!
Will do! Only problem is folks like Ronbeaux, CRG, NePaS, Bayamosmokes and Billman have been making gumbo since they was old enough to ask their momma to scoot their highchairs over to the stove so they could reach the gumbo pot!
I'll try not to let my more learned gumbo stirrers down.
KyNola
I am not a Gumbo maker, I am a Gumbo eater. ;D
Growing up my Mom made great Gumbo so I had no need to learn.
Got married and my wife's Mom taught her well, so the saga continues.
My wife makes great Gumbo and don't want to compete with her on that.
When it is Gumbo time, I am the sous chef, I chop the trinity.
Will be watching with interest.
Man I love good gumbo. Unfortunately in PA its hard to find. A guy I work with said his buddy married a Cajun girl and she is supposed to make the best gumbo. He said next time she makes it he is going to take notes, cause she doesn't measure anything just fills the pot. I made it a few time from seeing them make it on TV and from looking at recipes on the net. Its good but not great.
CRG-You got gumbo makers all in your family. Don't I recall you got a family member who is a competition gumbo cooker? Seafood gumbo if I remember correctly.
Pens- I know you've heard it before but it's all in the roux. In my opinion, that is where 80% of the flavor of a gumbo comes from. I make my roux from scratch. I've used that roux in a jar before and absolutely hate it. It's worth the time it takes to make your own roux.
And Ronbeaux....... I'm flat afraid to hear from that brother. :o
When I start the gumbo on New Year's Day, I'll start a different thread.
KyNola
KyNola,
I do make my own roux but I think I do not let it go long enough. Guess I do not want to burn it. It is normally tan when I stop cooking it and I think it should be brown.
EDIT:
It may sound odd but the best gumbo I ever had was at 'The Ole College Inn' In State College, PA (where Penn State is). I was staying there for a seminar and decided to just eat there instead of going into town. All I can say is, they have a great chef and his gumbo was out of this world. Now I cannot compare it to any gumbo in Cajun country cause I have never been there to eat authentic gumbo.
Pens,
The darker the roux the more intense flavor and the less thickening power. I will stop mine just short of the color of chocolate because when you toss the trinity in to cook, the roux will automatically jump a shade darker.
Basically 3 styles or colors of roux for me. A blond roux used to make sauces and some gravies. A peanut butter color or tan roux. I use it for darker gravies and seafood gumbo.The dark or chocolate roux. I use it for heartier gumbos.
Sorry, way more than you wanted to know about rouxs. :)
KyNola
Not trying to Hi-jack your Thread, Wifie had been doing the same with our smoked Turkey bones, making a good stock.
She separated the fat and added Brown Rice and the left over Turkey meat (dark and white).
Got me a bowl (actually two), little seasoned pepper and fresh crushed Black pepper.
Toasted a cpl pieces of jalapeno cheese bread. (Bread got crushed by the damn Bag Boy)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/DeBone%20Chicken/Boneless%20Turkey/104_1085.jpg)
Sleeting rain outside, who cares.
CRG,
I sure don't take that as hijacking a thread. That's another great idea for using that smoked turkey stock. Thanks for the pic too. That looks great! Well, except for the crushed bread. :D
KyNola
I usually bag my own Groceries and Bark! at anyone that trys to help me.
I guess I was busy talking to the cashier.;D
Jan just reported that the stock is finished. She said she made a lot so some will get frozen for later and some will go in the gumbo New Years Day. Can't wait to get home to taste the stock.
KyNola
As long as it's not hijacking - I saved up two smoked turkey carcasses and made some deeply rich stock as well. Some went into this navy bean soup into which I also added some smoked pork belly that I'd vacu-sealed and froze in late October.
(http://www.sizzleonthegrill.com/blog/wp-content/uploads/2009/12/BeanBellySoup-425x318.jpg)
This pix is a container ready for the fridge on top of which I add a tsp or so of freshly chopped parsley, a tsp of minced garlic and top that off with kalamata olive oil - that kinda seals it all in nicely. When I open these containers the fragrance of that garlic, parsley and smokey soup is too much! But now --- I have an idea for using the remainder for Gumbo - thanks for the post!
Just don't forget the okra. ;D
I wish we could get decent okra in these parts - I have to settle for frozen.
Quote from: CB on December 29, 2009, 07:11:43 PM
As long as it's not hijacking - I saved up two smoked turkey carcasses and made some deeply rich stock as well. Some went into this navy bean soup into which I also added some smoked pork belly that I'd vacu-sealed and froze in late October.
(http://www.sizzleonthegrill.com/blog/wp-content/uploads/2009/12/BeanBellySoup-425x318.jpg)
This pix is a container ready for the fridge on top of which I add a tsp or so of freshly chopped parsley, a tsp of minced garlic and top that off with kalamata olive oil - that kinda seals it all in nicely. When I open these containers the fragrance of that garlic, parsley and smokey soup is too much! But now --- I have an idea for using the remainder for Gumbo - thanks for the post!
Good to see you postin CB. Looks and sounds good!
Howdy CB!
(just hijackin' till Larry gets back from da kitchen)
You guys who save turkey carcasses in the freezer for stock must have a lot more freezer space than I do. I almost always roast the carcass and start my stock right after the dishes are in the dishwasher (next day at the latest). Plastic bags of frozen stock are much smaller than poultry carcasses and have the advantage of being ready when I want them, usually for gumbo or the next turkey's gravy (or occasionally collard greens).
I'm not sure where I learned to make roux but I've always had great luck using a cast iron skillet and a roux whisk (flat rather than round - much easier than either a "standard" whisk or a wooden spoon). Must have been watching Justin Wilson or somebody because my mother never made one in her life. Haven't burned one yet (knock wood) and usually go for a pretty dark chocolate for gumbo. On the rare occasions when I make seafood gumbo, I go lighter.
I make a pot of gumbo about once a month (using the 10-12 pounds of Wayne Jacobs or Cochon andouille I bring back from NOLA every year). Don't think I've ever made it quite the same way twice but it always turns out well (the wine in both the pot and my glass doesn't hurt - thanks again to Justin for that hint). It confuses SWMBO because she never knows exactly what it's going to be but she always loves it so I get to make it whenever I want to.
Ka Honu, sure would like to see some pics of your smokes/food making skills.
Quote from: Ka Honu on December 29, 2009, 07:46:08 PM
You guys who save turkey carcasses in the freezer for stock must have a lot more freezer space than I do. I almost always roast the carcass and start my stock right after the dishes are in the dishwasher (next day at the latest). Plastic bags of frozen stock are much smaller than poultry carcasses and have the advantage of being ready when I want them, usually for gumbo or the next turkey's gravy (or occasionally collard greens).
I'm not sure where I learned to make roux but I've always had great luck using a cast iron skillet and a roux whisk (flat rather than round - much easier than either a "standard" whisk or a wooden spoon). Must have been watching Justin Wilson or somebody because my mother never made one in her life. Haven't burned one yet (knock wood) and usually go for a pretty dark chocolate for gumbo. On the rare occasions when I make seafood gumbo, I go lighter.
I make a pot of gumbo about once a month (using the 10-12 pounds of Wayne Jacobs or Cochon andouille I bring back from NOLA every year). Don't think I've ever made it quite the same way twice but it always turns out well (the wine in both the pot and my glass doesn't hurt - thanks again to Justin for that hint). It confuses SWMBO because she never knows exactly what it's going to be but she always loves it so I get to make it whenever I want to.
Where can you get a roux whisk?
All of mine are rounded and yours sounds like a good idea!
Hawk - Can't remember where I got mine but Amazon has one here (http://www.amazon.com/Best-Manufacturers-Flat-Gravy-12-inch/dp/B00004R8ZO/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1262148353&sr=8-1).
CRG - Good point. I'm not much of a photographer and haven't posted pics in a while but the most recent ones are here (http://forum.bradleysmoker.com/index.php?topic=12663.msg145220#msg145220), here (http://forum.bradleysmoker.com/index.php?topic=3263.msg139440#msg139440), and here (http://forum.bradleysmoker.com/index.php?topic=10847.msg117636#msg117636). I'll try to do better (if I can only remember to charge the battery in the camera and keep it where I can find it).
Ahhh, I was talking about traditional Hawaiian food! But thanks for the refresher course.
Sorry... misunderstood. I don't make much "traditional Hawaiian food" but do have a couple of adaptations I'll try to document as I get to them. I think the only one I've actually taken pics of was a post on oven Kalua turkey in "that other forum" (here (http://sizzleonthegrill.com/user-forums/index.php?topic=1003.msg8362#msg8362)).
Quote from: Ka Honu on December 29, 2009, 09:26:24 PM
Sorry... misunderstood. I don't make much "traditional Hawaiian food" but do have a couple of adaptations I'll try to document as I get to them. I think the only one I've actually taken pics of was a post on oven Kalua turkey in "that other forum" (here (http://sizzleonthegrill.com/user-forums/index.php?topic=1003.msg8362#msg8362)).
Why didn't you post that here for "US". That looks good and I have access to Banana leaves.
Mea culpa. Actually I hadn't thought of posting it at all until CB asked as part of a "regional holiday menu" thing he was doing for his Sizzle-on-the-Grill newsletter. The rest of the article is here (http://www.sizzleonthegrill.com/blog/2009/10/28/whats-on-your-holiday-menu-paul-in-hawaii-shares-aloha-with-friends-and-they-are-ma%CA%BBona/).
Quote from: classicrockgriller on December 29, 2009, 09:42:20 PM
Quote from: Ka Honu on December 29, 2009, 09:26:24 PM
Sorry... misunderstood. I don't make much "traditional Hawaiian food" but do have a couple of adaptations I'll try to document as I get to them. I think the only one I've actually taken pics of was a post on oven Kalua turkey in "that other forum" (here (http://sizzleonthegrill.com/user-forums/index.php?topic=1003.msg8362#msg8362)).
Why didn't you post that here for "US". That looks good and I have access to Banana leaves.
I'm really digging that turkey... Could it be done in the Bradley? (leave the foil off)
Or 2 hours of smoke in the Bradley, then (carefully) foiled and into the 250* oven until complete?
QuoteSorry, way more than you wanted to know about rouxs.
NP Kynola, I love to learn about cooking. I think the roux I always made was between the light and peanut butter color. Next time I'll shoot for the chocolate colored. Thanks.
Quote from: squirtthecat on December 30, 2009, 05:47:27 AM
I'm really digging that turkey... Could it be done in the Bradley? (leave the foil off)
Or 2 hours of smoke in the Bradley, then (carefully) foiled and into the 250* oven until complete?
I guess you could smoke and then finish in the oven but I'm not sure if there'd be that much "value added."
I've always looked at this as a simple, one-step, set-and-forget process which sort of mimics the traditional Hawaiian method:
- Dig a pit
- Line it with hot stones
- Throw in a bunch of food wrapped in leaves
- Cover it up
- Go to the beach
- Come back later
- Dig it up
- Eat
Thanks KH.
Sorry for the detour, Larry!
No detour at all TSC. It's all good info.
KyNola