Making some gumbo with smoked chicken, home made sausage and tasso.
(http://i123.photobucket.com/albums/o290/stlthy1/gumbo.jpg)
okra added. rice later.
(http://i123.photobucket.com/albums/o290/stlthy1/gumbo1.jpg)
nepas
OK NEPAS, I love good gumbo. Are you going to share the recipe? ???
Looks great. :)
Rice added and all done. Time to eat ;D
(http://i123.photobucket.com/albums/o290/stlthy1/gumbo2.jpg)
nepas
Nepa,
That is simply not fair! That gumbo looks incredible! Now, I've really got to get that recipe!
SD
nepas,
that would have gone great with my roast.... pouts.... looks at napas,,,and points to him
Speaking of Gumbo, I happen to have a tub of it with my first try at Tasso for Mr NePa in the freezer out here. All he has to do is come and get it ;D
Quote from: carnie1 on November 19, 2008, 06:04:32 PM
Speaking of Gumbo, I happen to have a tub of it with my first try at Tasso for Mr NePa in the freezer out here. All he has to do is come and get it ;D
Tony
friday or sat looks to be my 2 best days so far. do you like deer balogna, i just cut my last ring of it.
nepas
Nepas, you never cease to amaze me. :D :D
NePaS,
You got everybody fired up with that gumbo. I just purchased a neat cookbook that you might like given your New Orleans food background. The Times-Picayune (News Orleans)just put together a compilation of around 250 recipes that they had published over the last 40-50 years. After Katrina, they started getting lots of requests for reprints of recipes as people lost their recipe collection in the flood so they came up with the idea to publish the book. The title is "Cooking Up a Storm". The cookbook is nearly 400 pages long and filled with neat stories about the recipes and the people. You can order it at www.nola.com Once at the website, look for T-P Store and click on it. If you like authentic New Orleans, Cajun and Creole food, this is a great book to have. I think it's like $24.95.
KyNola
Thanks KyNola
I will check into it.
Going to be making some andouille this weekend......hopefully ;D
nepas
Do you have a hard time finding okra in PA, Nepas? I don't recall seeing it here in Indiana. I got turned on to fried Okra when I was in the army and wouldn't mind doing that again.
Duck. I lived in Indianapolis 30 years ago and okra was plentiful. Did you Hoosiers quit eating the stuff???
Jeez, SS.....how the heck old are you? Hee Hee, j/k.
I live in Elkhart which is right on the Michigan border. Once you get north of Indy, they don't have anything southern. Not even sweet tea.....which I love.
SD
Okra is here in pa. i buy cut frozen.
nepas
OK...hadn't thought about frozen. I was thinking fresh. That makes sense now.
Quote from: NePaSmoKer on November 19, 2008, 06:34:52 PM
Quote from: carnie1 on November 19, 2008, 06:04:32 PM
Speaking of Gumbo, I happen to have a tub of it with my first try at Tasso for Mr NePa in the freezer out here. All he has to do is come and get it ;D
Tony
friday or sat looks to be my 2 best days so far. do you like deer balogna, i just cut my last ring of it.
nepas
I should be here give me a buzz first, I'll eat anthing you bring me (within reason ;D)
NepaS,
When are you going tell them that it's all in the roux? It's time we let them all in on the secret. When I make gumbo, I make a lot so here we go with my recipe. I use 1 1/2 cups veg oil and 2 cups of flour to make the roux. The heat of the burner is medium high. Oil in the pot, flour right behind. Begin stirring and don't stop. Keep stirring until the roux is the color you want but stop just short. The darker the color, the less the thickening power but the more intense flavor. After that, in goes your diced onion, celery and bell pepper. Immediately my roux will go darker. Saute the vegs for 5-10 minutes. Beyond that, it's up to you.
NePaS, you finish this up. I left out browning the andouille in the pot first, removing it and then starting the roux. I left out using smoked chicken. I left out the seasoning(tasso! and cayenne). I left out as soon as the veggies are sweated to add the liquid(stock, water whatever) and stir like heck to incorporate the roux and then adding the meat and simmering for a couple of hours.
A gumbo is only as good as the roux. Don't rush the roux and keep stirring!
What do you say NePaS, are we on the same page?
KyNola
Quote from: KyNola on November 20, 2008, 07:35:18 PM
NepaS,
When are you going tell them that it's all in the roux? It's time we let them all in on the secret. When I make gumbo, I make a lot so here we go with my recipe. I use 1 1/2 cups veg oil and 2 cups of flour to make the roux. The heat of the burner is medium high. Oil in the pot, flour right behind. Begin stirring and don't stop. Keep stirring until the roux is the color you want but stop just short. The darker the color, the less the thickening power but the more intense flavor. After that, in goes your diced onion, celery and bell pepper. Immediately my roux will go darker. Saute the vegs for 5-10 minutes. Beyond that, it's up to you.
NePaS, you finish this up. I left out browning the andouille in the pot first, removing it and then starting the roux. I left out using smoked chicken. I left out the seasoning(tasso! and cayenne). I left out as soon as the veggies are sweated to add the liquid(stock, water whatever) and stir like heck to incorporate the roux and then adding the meat and simmering for a couple of hours.
A gumbo is only as good as the roux. Don't rush the roux and keep stirring!
What do you say NePaS, are we on the same page?
KyNola
Yes KyNola
I think we are on the same page.
I start out with browning my sausage so i have some of the flavor in the roux then adding stock slowly to thicken, then layer my veggie, chicken, sausage and reseason. There are many ways to make gumbo.
And your right if you stop stirring the roux and it burns :P you might as well start over.
nepas