It got too cold to drive today, so she stayed in...and so did I. :beer:
Can you say Gumbo!
Can you say Gumbo!
Too Cold To Drive - So Let's Eat!
- Thread starter TexasShelby
- Start date
Oh man I'd kill for some good gumbo!
Have only ever made it myself once, was good but yours looks better.
Have only ever made it myself once, was good but yours looks better.
Lightmare
Banned
You need to try shrimp and egg gumbo. My favorite!
Oh man, you got room for a poor college boy from Kentucky to move down? I swear to god, I'll change the oil and perform general maintenance in exchange for some real gumbo. An ex of mine was cajun and jesus christ could she make gumbo....
LOL...thanks...
The other 6 Shiners when to making the roux....it takes about as long to drink all 6 while stirring the roux to make it that great copper penny color, without burning it.
Wish y'all were closer...since your not, I'll do the next best thing.
Bon appetite!
Gumbo Vieux Carre©
Recipe By :Miss BeHavin's Haven 1983®
Serving Size : 8 Preparation Time :3:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts chicken stock
1 Bottle Shiner Bock
1 Cup Beaujoulais
3 Tablespoons Williams & Sonoma Veal Demi-glace
1 large Texas 1015 Onion or equivalent -- diced
3 stalks celery -- sliced
2/3 quart okra, fresh -- sliced
1/2 large bell pepper -- diced
3 Tablespoons garlic -- minced
28 ounces Fire Roasted Canned Diced Tomato
1 Tablespoon Worcestershire sauce
3 Tablespoons Kitchen Bouquet
2 whole bay leaf
3 tablespoons Bayou Sam's Cajun Grill's Triple Blast
2 Teaspoons Black Pepper
1 Teaspoon White Pepper
2 teaspoons cayenne pepper
2 Teaspoons Sea Salt
2 medium Smoked Pork Neck Bones
1/2 pound ham center slices -- diced
1 pound andouille sausage -- sliced diagonally
1 pound shrimp -- peeled and deveined
8 ounces crawfish tail meat
8 ounces crab meat, Phillips "Special" -- divided
1/4 cup Gumbo File'
1 dozen fresh oysters -- shucked
1/2 cup penny roux
to taste Frank's Hot Sauce (previously Durkee's)
Make your mind up before you start. Either use the okra or the penny roux to thicken. Leave the other out. If your in a hurry, use the okra, but there is nothing like a gumbo with penny roux.
For it to be the best, take the time to make the chicken stock and Roux from scratch, trust me, you won't be sorry. If you don't like seafood, simply leave out and add some diced chicken breast, pork loin, rabbit or nutria. Once more, just use 2 of the meats and 2 of the seafoods listed in the ingredients.
If using, Make the Penny roux, set aside.
Bring the chicken stock, beer and wine to a boil in large stock pot, add diced tomatoes and fill can with water and add, add pork necks, stir in demi-glace and garlic until incorporated. Add veggies, worcestershire, Kitchen Bouquet, , bay leaf, Triple Blast, black and white pepper (to taste) and salt. Simmer for about an hour.
Add meats (if using seafood such as lump crab meat or shrimp, add all except crab meat and or shrimp, simmer half an hour then add crab meat and or shrimp and simmer another half hour.) or simmer about an hour total.
If using roux, whisk in small amounts of roux to boiling stock until slightly thickened. Add the cayenne and hot sauce to taste. Let simmer another half hour or so.
If using oysters, add them just before serving or to the individual bowls. Top with Gumbo File if desired.
Serve with steamed converted or parboiled rice, a crusty bread and Bayou Sam's Sweet Green Chili Cornbread.
Source: "missbehavinshaven.com"
Copyright: "Bayou Sam's Cajun Grill 2003®"
- - - - - - - - - - - - - - - - - - -
Suggested Wine: Kenwood, Jack London Edition Merlot 1999
Serving Ideas : Serve with Steamed Converted or Parboiled Rice, Baguette Bread and Bayou Sam's Sweet Green Chili Cornbread.
NOTES : Updated 2000
Updated 2001
Updated 2002
Updated 2003
Updated 2006
The other 6 Shiners when to making the roux....it takes about as long to drink all 6 while stirring the roux to make it that great copper penny color, without burning it.
Wish y'all were closer...since your not, I'll do the next best thing.
Bon appetite!
Gumbo Vieux Carre©
Recipe By :Miss BeHavin's Haven 1983®
Serving Size : 8 Preparation Time :3:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts chicken stock
1 Bottle Shiner Bock
1 Cup Beaujoulais
3 Tablespoons Williams & Sonoma Veal Demi-glace
1 large Texas 1015 Onion or equivalent -- diced
3 stalks celery -- sliced
2/3 quart okra, fresh -- sliced
1/2 large bell pepper -- diced
3 Tablespoons garlic -- minced
28 ounces Fire Roasted Canned Diced Tomato
1 Tablespoon Worcestershire sauce
3 Tablespoons Kitchen Bouquet
2 whole bay leaf
3 tablespoons Bayou Sam's Cajun Grill's Triple Blast
2 Teaspoons Black Pepper
1 Teaspoon White Pepper
2 teaspoons cayenne pepper
2 Teaspoons Sea Salt
2 medium Smoked Pork Neck Bones
1/2 pound ham center slices -- diced
1 pound andouille sausage -- sliced diagonally
1 pound shrimp -- peeled and deveined
8 ounces crawfish tail meat
8 ounces crab meat, Phillips "Special" -- divided
1/4 cup Gumbo File'
1 dozen fresh oysters -- shucked
1/2 cup penny roux
to taste Frank's Hot Sauce (previously Durkee's)
Make your mind up before you start. Either use the okra or the penny roux to thicken. Leave the other out. If your in a hurry, use the okra, but there is nothing like a gumbo with penny roux.
For it to be the best, take the time to make the chicken stock and Roux from scratch, trust me, you won't be sorry. If you don't like seafood, simply leave out and add some diced chicken breast, pork loin, rabbit or nutria. Once more, just use 2 of the meats and 2 of the seafoods listed in the ingredients.
If using, Make the Penny roux, set aside.
Bring the chicken stock, beer and wine to a boil in large stock pot, add diced tomatoes and fill can with water and add, add pork necks, stir in demi-glace and garlic until incorporated. Add veggies, worcestershire, Kitchen Bouquet, , bay leaf, Triple Blast, black and white pepper (to taste) and salt. Simmer for about an hour.
Add meats (if using seafood such as lump crab meat or shrimp, add all except crab meat and or shrimp, simmer half an hour then add crab meat and or shrimp and simmer another half hour.) or simmer about an hour total.
If using roux, whisk in small amounts of roux to boiling stock until slightly thickened. Add the cayenne and hot sauce to taste. Let simmer another half hour or so.
If using oysters, add them just before serving or to the individual bowls. Top with Gumbo File if desired.
Serve with steamed converted or parboiled rice, a crusty bread and Bayou Sam's Sweet Green Chili Cornbread.
Source: "missbehavinshaven.com"
Copyright: "Bayou Sam's Cajun Grill 2003®"
- - - - - - - - - - - - - - - - - - -
Suggested Wine: Kenwood, Jack London Edition Merlot 1999
Serving Ideas : Serve with Steamed Converted or Parboiled Rice, Baguette Bread and Bayou Sam's Sweet Green Chili Cornbread.
NOTES : Updated 2000
Updated 2001
Updated 2002
Updated 2003
Updated 2006
Dude, that looks crazy delicious!!!
That is beautiful gumbo. It brings a tear to my eye.
Looks pretty tasty. I can't wait to eat some when I get home.
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