So gents the word of the day is
"Gumbo"
The question of the day is
Creole vs Cajun and why ???
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So gents the word of the day is
"Gumbo"
The question of the day is
Creole vs Cajun and why ???
Creole generally has more tomatoes and okra in their versions, Mine is a sort of combo of Cajun and Creole. I say find about ten gumbo recipes and look at the similarities and differences and make your own. Only real rule of thumb is to use the trinity and make a good roux, otherwise the sky is the limit and their are a million different gumbo recipes out there so it's not like there is one ruling kind that dictates "This is Gumbo". There are also Caribbean gumbos out there too.
I prefer Cajun. It's a personal thing. I don't like the tomatoes found in the Creole. Plus, as a "general" rule the Cajun will have a bit darker bolder rue and use a variety of meats (not just seafood that's found in most Creole gumbo). It's like Nightblade said it's very ambiguous. We're talking very loose parameters no matter if it's Creole or Cajun. Like BBQ or chili...Everybody has there own little variation.
The thing that absolutely cracked me up in Culinary school was when we made big batches of Chili for different charity events as a fund raiser. Every Chef in the school house would stop by and add their "secret" to an outstanding chili. It eventually got a little irritating.
Even Lagasse got in on it when he was visiting for a board meeting. I'm rocking out a batch, he stops by "Jer you making chili? Hold on." runs off and comes back with some spices "BAM now it's got some NOLA kick to it son".
I just laughed and told him he's gonna get a "kick" from my moms for messing with her recipe.
I'll echo... 'First you start with your roux' the rest is wide open. Our gumbo pot would run for several days and could move from seafood to chicken to pork to whatever we killed that day. Squirrel, ducks, 'coon, dove, quail, they all ultimately made their way into the pot.
Let me tell you :)
Finding Gumbo File' in Sandpoint Idaho is a Challenge :p
But I have found it, so I am leaning Cajun now
That's where i broke the rules. I always used okra because I liked It but I liked to garnish with a little File' at the end because I liked the flavor it added.Quote:
Originally Posted by gssixgun
Maybe you Guys would have more than "6" posts in this thread, if you would show some Gumbo Pics! :rofl2:
:hmmm::hmmm::hmmm::hmmm::hmmm:Sounds like somebody is a "GUMBO VOYEUR"Quote:
Originally Posted by Hirlau
It don't last dat long!Quote:
Originally Posted by Hirlau
So last week we were in Phoenix at the Talking Stick Resort and Casino. I had the very best Shrimp Gumbo since I left Houston, Texas 21 years ago, see photo.
okra is a must for me.
It's a restaurant in a Casino in the middle of an Arizona desert! Go figure. BTW it's called the Ocean Trail. I guess I like Creole best, reason being
I don't like Opossum, Nutria and Robins shot with a BB gun in front of the restaurant while I'm eating there (true story). The special of the day was
Robin Gumbo, fresh! I do love both:D
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wheres Paco when you need him hes a registered Coon Ass and knows his Cajun and creole Tc
Quote:
Originally Posted by Hirlau
What ? Like this ?? This was from this years Fat Tuesday, Shrimp Andoullie Gumbo............:angel:
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See what y'all have done ,now I'm gonna have to go and make some Gumbo soon again. This is how it starts.....slippery slope I'm telling ya.
That just looks amazing!!!Quote:
Originally Posted by Nightblade
OMG Soooo freaking good
Onions / Green Bell Pepper/ Celery
aka The Trinity
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Andouille & Hot Turkey sausgae / Dark Meat Chicken / Shrimp
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Starting the Roux in the 12" Lodge CI
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Getting Darker,,, I used Rendered Bacon Fat :p
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Built in the pot
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Oh man even have the Crystal's
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Home made bread to sop up the Juice
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Cajun Gumbo baby Aieeeeeeee !!!!
Dang you, Glen. I just ate a bunch of pizza watching the Zags beat South Carolina, and you've now gone and me hungry again. That looks absolutely delicious..the home baked bread too!
That just is well done and looks fantastic Glen,especially the roux...really good show man !:chapeauQuote:
Originally Posted by gssixgun
I'll be honest,I wish I made Gumbo at home more than I do and I don't know why I don't because it's one of if not my favorite one pot dish to make. It's gotta be the calories I guess and I like making this more than Chili ...and I make damn good chili. I'm making some come payday though,those pics just insured it. Props Glen !
Amazing looking Gumbo there Glen, I'm sure the flavor was off the charts good
Even better today :)
Of course that is true of most all "Pot" dishes, they are always better the second day :p
I wonder if that is because the flavor had time to permeate the dish or the fact that all the "WORK" was put in the day before :beer1:
PS:
As an aside this stupid SS Chopper / Scrapper that I bought at Walmart for $5 is possibly the most useful thing I have added to the Kitchen in years
Attachment 260873
If you don't have one I highly recommend one :p
Been using one of those for years. Handiest chop/scoop tool in the kitchen.
Should we start a thread on honing the edge for optimum results?;):p:rofl2:
I do love Gumbo. My wife and I make gumbo. When I go where there is suppose to be good gumbo I try it. A few years ago I went to Savannah Georgia. I ask at the hotel where i could find good gumbo. I was told to go to Tiby Island to a certain restaurant because they had the best. Now I ask several people and got the same name (which I can't remember now) so I went. I ask for there great gumbo. What I got was a plate of rice with a little white gravy and 3 shrimp. at a price of about 20.00. There was no seasoning . When I left there I went to a convenience store and bought a pack of cheese crackers and coke. I learned that if a restaurant has gumbo I ask for a cup first. If it's eatable i then order a bowl. Just a thought .
don't forget to make your best cornbread to go along with Gumbo guys, all my time in Louisianna that's what the good ole boys always served. and jalepeno cornbread was the one served most. I miss working in La, they cooked all the time and it was fantastic, just don't ask whats in the pot.
Indeed! And there was an earlier post about not wanting nutria or possum in the gumbo. If that's the case, best not order gumbo anywhere in S. Louisiana LOL.Quote:
Originally Posted by tcrideshd
When people ask me what's in the gumbo, I smile and say 'meat'. Most understand and just go off and enjoy the bowl.
Same rule in Thailand and mainland China. Fantastic soups, just don't ask what's in the pot or heaven forbid, take a look!
Yeah those chopper/scrapers are a must have in the kitchen. I've enjoyed using mine for years as well.
And I think it's a 50/50 on the second days taste. No work to do but shovel it in and enjoy. And the flavors do have time to get all happy with each other.
Y'know , a thread dedicated to Gumbo is a real good thing. Considering the supposed many different ones out there,I have only seen a few in my day so....I say let's get the Gumbo on and see how many we can come up with. Props to Glen for starting this.
Anyway...tonight I made a pot of my own recipe. It's got a real Caribbean spin to it. Chicken Andoullie sausage (the sausage was a chicken sausage)and dark meat chicken with okra,mustard greens, and corn and trinity of course,. I still used a roux even though the okra thickens well. I like the taste of roux. Chicken stock for base. I used my own personal Cajun seasoning and one Habenero pepper which was just enough kick. Couldn't find a scotch bonnet. I'm gonna let this sit for a night before serving up as I want everybody to get nice and acquainted in the pot. I'll post both on here and the dinner thread when ready. I snuck a taste of course and whoo yeah ....it's good.
I actually like this a little better than my standard Chicken and Pork Andoullie Gumbo. Props again Glen ! Next time I may also use different color bell pepper for some festive Island effect. I may even adjust my Cajun spice and Caribbeanize it ? :)
Side Note: I used no salt(salt was in the stock however and it was a reduced sodium stock I used) and instead used Bragg's Amino's for the Umami flavor and it works out very well and also the roux was a flour and olive oil one.
and if you really wanted to throw some West Indies into this,Oxtail would be fantastic !!
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That looks like a "Pot o Goodness" :)
