100yearHorn
25+ Posts
It's Mardi Gras weekend...Let's have those recipes.
Gumbo, jamabalaya etc
- Thread starter 100yearHorn
- Start date
Brisketexan
1,000+ Posts
Gumbo: make a good, dark roux. Add trinity and garlic. The rest is just details.
S197HQQKEM
500+ Posts
uh, OKRA is not just details, that should read add trinity & garlic and OKRA, it ain't gumbo without OKRA.
That is a good idea though.
That is a good idea though.
100yearHorn
25+ Posts
That's the gumbo I would make....but I have an English wife and she doesn't really do oysters.
THEU
2,500+ Posts
ok, first for my rant.... tha recipe is entitled "Shrimp and Oyster Gumbo with Okra" Gumbo is an African word meaning okra. Okra is an African veggie. You could technically have gumbo without a rue, but you can't have gumbo without okra...... pisses me off.... it's like people having a martini without gin in it... then it is NOT a martini......
THEU
2,500+ Posts
Secondly.... my non traditional gumbo recipe....
I start by cooking long grain brown rice in water with a dash of oil...... then when that is about done I add beer and chicken stock along with my veggies..... I put in WAY more veggies than most do I know. I add okra (or course), whole roasted tomatoes I break up with my hands, mushrooms, zucchini, onion, and garlic. I also add about a pound of bacon in mine to cook with all that.... don't forget shrimp, boudin sausage, and lump crab meat. I have never put chicken in mine, but that would also be an option. I also add a bunch of Tony Chachere's and Louisiana Hot Sauce. I know this recipe doesn't start with a rue... I don't do this because I start with the rice and add it in first..... I just like the added flavour of hte brown rice and the health of so many veggies with little fat at all in the thing.. If you want, you could easily just cook the brown rice seperately, and start with a rue, then add the beer and chicken stock then other ingredients..
I start by cooking long grain brown rice in water with a dash of oil...... then when that is about done I add beer and chicken stock along with my veggies..... I put in WAY more veggies than most do I know. I add okra (or course), whole roasted tomatoes I break up with my hands, mushrooms, zucchini, onion, and garlic. I also add about a pound of bacon in mine to cook with all that.... don't forget shrimp, boudin sausage, and lump crab meat. I have never put chicken in mine, but that would also be an option. I also add a bunch of Tony Chachere's and Louisiana Hot Sauce. I know this recipe doesn't start with a rue... I don't do this because I start with the rice and add it in first..... I just like the added flavour of hte brown rice and the health of so many veggies with little fat at all in the thing.. If you want, you could easily just cook the brown rice seperately, and start with a rue, then add the beer and chicken stock then other ingredients..
Pimp C Freed
< 25 Posts
Don't know where the original poster lives but if you are going to make gumbo, they sale roux in jars (Doguets and Savoie's come to mind) and I highly recommend going that route for your base. Roux consist of flour and oil and the flour can be easy to burn if you aren't paying attention or really don't know what you are doing. The roux in the jar is a lot easier and you get the same result. Throw lots of onions, minced garlic, celery, bell pepper, black pepper, cajun seasoning and meats of choice (I never measure anything just eyeball it). I use chicken, andouille, duck and a bunch of other kinds of sausages. You could also drop shelled hard boiled eggs in there when it is simmering. They absorb the flavor in the gumbo real well. Also try serving it over a good potato salad instead of rice for a great change of pace. I work with a lot of coonasses that do it this way.
On another note okra is not something I like in gumbo. However, saying it isn't gumbo with okra is kind of silly. Traditionally okra was only used in gumbo during the summer months...But every family has their own recipes that they love. Mine just doesn't include okra...
On another note okra is not something I like in gumbo. However, saying it isn't gumbo with okra is kind of silly. Traditionally okra was only used in gumbo during the summer months...But every family has their own recipes that they love. Mine just doesn't include okra...
Is there any hope for gumbo or jambalaya if one doesn't like seafood OR sausage? I'm pretty sure I've had veggie jambalaya -- it's the thicker, drier dish, right? -- that was mighty tasty, but most recipes seem to be based on sausage.
Chicken, beef, unprocessed pork (i.e., ham or bacon) is fine. Seafood and sausage just don't fly in my family. (I'm working on seafood, but shellfish will never work, because of food allergies.)
Chicken, beef, unprocessed pork (i.e., ham or bacon) is fine. Seafood and sausage just don't fly in my family. (I'm working on seafood, but shellfish will never work, because of food allergies.)
Pimp C Freed
< 25 Posts
I've had some great chicken jambalayas with no sausage, although I prefer sausage myself. I personally don't have a recipe for one (my brother is a jambalaya king and he usually takes care of that and his process involves about 6-7 hours and a giant cast iron pot), but a good jambalaya is one of the hardest things to get right in the kitchen. You could probably find a decent recipe floating around on the internet somewhere. You can cut plenty of corners making this stuff but you won't get as good of a result....Gumbo is a much easier dish to prepare.....
Jeevsie
100+ Posts
Jambalaya -- tomato based.
Gumbo -- Roux based.
I've heard a cajun friend say he uses the jar 'cuz you can't tell the difference. I like making my roux just to be able to say I do.
Brown meat if you're doing duck, chicken, or sausage
Roux -- equal parts oil and flour
Trinity (onion, celery, bell pepper)
garlic
stock, cajun seasoning -- Chachere's, bay leaf, tabasco
sautee okra in separate pan then add to pot. This keeps it from getting slimy, but still keeps some thickening power.
Add meat back in or add seafood for last 5-10 minutes.
Remove bay leaf, serve over rice with tabasco and file` to taste.
Gumbo -- Roux based.
I've heard a cajun friend say he uses the jar 'cuz you can't tell the difference. I like making my roux just to be able to say I do.
Brown meat if you're doing duck, chicken, or sausage
Roux -- equal parts oil and flour
Trinity (onion, celery, bell pepper)
garlic
stock, cajun seasoning -- Chachere's, bay leaf, tabasco
sautee okra in separate pan then add to pot. This keeps it from getting slimy, but still keeps some thickening power.
Add meat back in or add seafood for last 5-10 minutes.
Remove bay leaf, serve over rice with tabasco and file` to taste.
French Settlement Jambalaya
from Cookery N’Orleans Style by Chiqui Pumilia Collier (a great cookbook!)
1 chicken cut-up
1-pound country smoked sausage
6 green onions, sliced thin
3 garlic cloves, chopped fine
1 large white onion, chopped fine
1 small bell pepper, chopped fine
2 cups Uncle Ben’s rice (raw)
3 chicken bouillon cubes dissolved in 2 cups boiling water
1 15-ounce can Delmonte tomato sauce
½ teaspoon thyme
1 bay leaf
Salt and pepper to taste
Cayenne pepper to taste
In a large electric skillet of Dutch oven, brown thinly sliced sausage. Put aside. Brown the chicken pieces that have been seasoned with salt and pepper in the same drippings. Put aside. In the same drippings, sauté onions, garlic, bell pepper and raw rice about five minutes. Add chicken bouillon, tomato sauce and all spices. Stir well. Return chicken and sausage to pot. Cover and cook on low flame until rice is tender (add water as necessary).
from Cookery N’Orleans Style by Chiqui Pumilia Collier (a great cookbook!)
1 chicken cut-up
1-pound country smoked sausage
6 green onions, sliced thin
3 garlic cloves, chopped fine
1 large white onion, chopped fine
1 small bell pepper, chopped fine
2 cups Uncle Ben’s rice (raw)
3 chicken bouillon cubes dissolved in 2 cups boiling water
1 15-ounce can Delmonte tomato sauce
½ teaspoon thyme
1 bay leaf
Salt and pepper to taste
Cayenne pepper to taste
In a large electric skillet of Dutch oven, brown thinly sliced sausage. Put aside. Brown the chicken pieces that have been seasoned with salt and pepper in the same drippings. Put aside. In the same drippings, sauté onions, garlic, bell pepper and raw rice about five minutes. Add chicken bouillon, tomato sauce and all spices. Stir well. Return chicken and sausage to pot. Cover and cook on low flame until rice is tender (add water as necessary).
Made a huge pot of gumbo last fall for tOSU game, it turned out somewhat better than the game. I call it my Oil Spill in a Swamp Gumbo; that's what it looks like.
My roux is black. Equal parts peanut oil and flour, cooked over high heat--without scorching- until it is black (often necessary to throw it out and start again), then throw in half the chopped trinity, about a cup of spices, and keep stirrin'. A little later add the rest of the trinity and pour in some boiling shrimp stock. Then a couple pounds of Polish and andouille sausages. Simmer a half hour or so then add some Krab with a K and just before serving, about two pounds of peeled shrimp. I put a little rice in a bowl and sprinkle on some Tabasco, then add the gumbo. Fans liked it, and I did not make nearly enough.
Pretty much Prudhomme's seafood and sausage gumbo, and I guess he might have an idea that it is possible to make gumbo without slimy f'n okra. Nor does it have any file.
Just as it is possible to have world class BBQ that is enhanced with unique sauce.
Prudhomme's first cookbook--Louisiana Kitchen or something like that, is one of our three or four top favorites. Mrs Idahorn2 is a New Orleans native, with folks still there. Prudhomme's cajun meatloaf is incredible as is the Poor Man's Jambalaya--which is our staple for covered dish events. Blows up lots of Boiseans.
My roux is black. Equal parts peanut oil and flour, cooked over high heat--without scorching- until it is black (often necessary to throw it out and start again), then throw in half the chopped trinity, about a cup of spices, and keep stirrin'. A little later add the rest of the trinity and pour in some boiling shrimp stock. Then a couple pounds of Polish and andouille sausages. Simmer a half hour or so then add some Krab with a K and just before serving, about two pounds of peeled shrimp. I put a little rice in a bowl and sprinkle on some Tabasco, then add the gumbo. Fans liked it, and I did not make nearly enough.
Pretty much Prudhomme's seafood and sausage gumbo, and I guess he might have an idea that it is possible to make gumbo without slimy f'n okra. Nor does it have any file.
Just as it is possible to have world class BBQ that is enhanced with unique sauce.
Prudhomme's first cookbook--Louisiana Kitchen or something like that, is one of our three or four top favorites. Mrs Idahorn2 is a New Orleans native, with folks still there. Prudhomme's cajun meatloaf is incredible as is the Poor Man's Jambalaya--which is our staple for covered dish events. Blows up lots of Boiseans.
I have to say that Idahorn2 cooks a mean pot of gumbo. It is nice to have something with a bit of spice in this town for a change. Highly recommended.
Actually, I have yet to eat anything that Idahorn2 or his lovely wife have cooked that wasn't superb, whether home-cooked for a game-watching party or over a fire while camping.
Actually, I have yet to eat anything that Idahorn2 or his lovely wife have cooked that wasn't superb, whether home-cooked for a game-watching party or over a fire while camping.
PipFunatUT
500+ Posts
okra is not needed in gumbo... most real cajuns dont even use it... (its cooked on the side)
Brisketexan
1,000+ Posts
Summer gumbos quite often have okra.
Winter gumbos quite often do not.
The word "gumbo" came from a West African word for "okra." However, over time, gumbo became a "pretty much whatever you have, throw it in the pot" kind of thing in south Louisiana. If you've spent some time with real coonasses, you are aware that they ain't picky about what ends up in there, so long as there's a roux, trinity, and taste.
My mother's seafood gumbo is one of the best on the planet -- it has okra, along with whatever seafood happened to be around at the time -- sometimes heavy on shrimp, sometimes on oysters, or crab meat, or hunks of red snapper.
The best restaurant gumbo I have ever had is from the Airline Motors Restaurant in La Place, La. (the hometown of andouille sausage, FYI). Their oyster andouille gumbo is a thing of simplicity, and perfection. A dark roux. Small pieces of trinity to be found, but most are cooked down to liquid. Oyster liquor used for most of the broth, making for a somewhat thinner than you'd expect gumbo. Slices of andouille add a smoky/salty edge. Then, right before serving, plump oysters are added, cooking just a bit to curl the edges. A scoop of white rice, a few slices of green onion. A jar of file on the table, and crusty french bread for sopping up the juice. If it gets any better than that, it must come in a bikini, not a bowl.
My duck andouille gumbo is based generally on the Airline's gumbo, although a bit thicker, with more of the trinity left intact.
You can say "REAL gumbo has okra" -- but you'll get laughed at by a coonass eating a bowl of "whatever he shot that day" gumbo -- which might contain okra, or might not, depending on the season. Boudreaux ain't gonna wait till June so he can have a "real" pot of gumbo.
Winter gumbos quite often do not.
The word "gumbo" came from a West African word for "okra." However, over time, gumbo became a "pretty much whatever you have, throw it in the pot" kind of thing in south Louisiana. If you've spent some time with real coonasses, you are aware that they ain't picky about what ends up in there, so long as there's a roux, trinity, and taste.
My mother's seafood gumbo is one of the best on the planet -- it has okra, along with whatever seafood happened to be around at the time -- sometimes heavy on shrimp, sometimes on oysters, or crab meat, or hunks of red snapper.
The best restaurant gumbo I have ever had is from the Airline Motors Restaurant in La Place, La. (the hometown of andouille sausage, FYI). Their oyster andouille gumbo is a thing of simplicity, and perfection. A dark roux. Small pieces of trinity to be found, but most are cooked down to liquid. Oyster liquor used for most of the broth, making for a somewhat thinner than you'd expect gumbo. Slices of andouille add a smoky/salty edge. Then, right before serving, plump oysters are added, cooking just a bit to curl the edges. A scoop of white rice, a few slices of green onion. A jar of file on the table, and crusty french bread for sopping up the juice. If it gets any better than that, it must come in a bikini, not a bowl.
My duck andouille gumbo is based generally on the Airline's gumbo, although a bit thicker, with more of the trinity left intact.
You can say "REAL gumbo has okra" -- but you'll get laughed at by a coonass eating a bowl of "whatever he shot that day" gumbo -- which might contain okra, or might not, depending on the season. Boudreaux ain't gonna wait till June so he can have a "real" pot of gumbo.
100yearHorn
25+ Posts
THEU
2,500+ Posts
about pisses me off more than anything else in the world. How about I start a thread and have a recipe for meatless BBQ, or chicken fried steak that is beef free? Gumbo MEANS okra. I can't stand that crap..... Pisses me off as much as people who mix a drink that contains NO gin and call it a martini.... GIN is what makes is a martini... if you have a vodka drink fine, enjoy your vodka mixed drink, but it is NOT a martini. If it doesn't have okra it is NOT gumbo... I don't care if you are a native of New Orleans or how coon *** you are.... what you you is dumbass. IMHO
THEU,
I was going to let it slide, but your multiple posts regarding the meaning, and subsequent content of gumbo, leave me wondering one thing. What's "rue"? Hint: It's not an ingredient in gumbo. I agree w/ Brisket, gumbo can include any number of ingredients, as long as the base remains the same--it doesn't have to include okra.
I was going to let it slide, but your multiple posts regarding the meaning, and subsequent content of gumbo, leave me wondering one thing. What's "rue"? Hint: It's not an ingredient in gumbo. I agree w/ Brisket, gumbo can include any number of ingredients, as long as the base remains the same--it doesn't have to include okra.
Kangaroux? Do we have a Killeen Koonass here?
Don't worry about these absolutist types. There are very few actual absolutes- no beans in chili being one; but some of these people think it isn't peanut butter if it does/doesn't have chunks.
One gentleman insists BBQ does not have sauce. If you've been to Maurice's in Harker Heights you know this is a falsity.
Some of this is based on a phenomenon I have "studied" for years--you like the first version of most things you eat. Chili, BBQ, gumbo, maybe lots of other things. I know Kreuz doesn't have sauce and their product is very, very good-- but to some palates, there might be a hint of dryness. If Walter Jetton, Arthur Bryant and Maurice can put sauce on their product, I figger it is still 'Q,,,
These posters are not final arbiters of anything; there is a thread elsewhere that discusses consensus. I suggested, on that board that maple syrup was beyond the pale, Yankee, and yucky. Way too many folks disagreed. Ok, but I won't eat it.
When my Dad first met Mrs Idahorn2, he asked her if she was a coonass- she had not heard the term, but she was (just a sheltered life).
Don't worry about these absolutist types. There are very few actual absolutes- no beans in chili being one; but some of these people think it isn't peanut butter if it does/doesn't have chunks.
One gentleman insists BBQ does not have sauce. If you've been to Maurice's in Harker Heights you know this is a falsity.
Some of this is based on a phenomenon I have "studied" for years--you like the first version of most things you eat. Chili, BBQ, gumbo, maybe lots of other things. I know Kreuz doesn't have sauce and their product is very, very good-- but to some palates, there might be a hint of dryness. If Walter Jetton, Arthur Bryant and Maurice can put sauce on their product, I figger it is still 'Q,,,
These posters are not final arbiters of anything; there is a thread elsewhere that discusses consensus. I suggested, on that board that maple syrup was beyond the pale, Yankee, and yucky. Way too many folks disagreed. Ok, but I won't eat it.
When my Dad first met Mrs Idahorn2, he asked her if she was a coonass- she had not heard the term, but she was (just a sheltered life).
THEU
2,500+ Posts
laughable. nothing wrong with rue.... love the stuff..... but a rue or is not the definitive ingredient in gumbo. Linguistically to say I am having gumbo. is the equivalent of saying I am having okra...... I agree that there are definately more and varied ingredients in gumbo.... but okra is the must have. I will also say I agree with Idahorn2..... this is not a personal attack on anyone here.... just a pet peeve. I hear what he is saying about Q and sauce..... to me it is either.... I just hope you understand the linguistic point I am making.... that is why I tried to use the metaphor of martinis and gin...... More than the orka/gumbo thing... the gin/martini thing is the absolute worst....... That whole 'I like vodka martinis' gets my goat..... nothing wrong with enjoying a vodka mixed drink. Personally, I can't stand gin, and would much rather have a vodka mixed drink over anything with gin.... BUT if it doesn't have gin in it...it is NOT a martini...... and I confess I realise this is being anal about gumbo.... call it what you like... all of the recipes here I am sure taste great.... I am not calling into question anyone's recipe's or how great they taste..... just revealing my personal pet peeve more than anything... FIgure the best place to rant like a lunatic is among fellow Horn cooking friends. oh yea, and Maurice cooks some great BBQ.
Brisketexan
1,000+ Posts
You're seriously going to make an okra rant, and then you post THIS?
Brisketexan
1,000+ Posts
Jimmy -- agreed and understood.
My good Texas chili -- no beans.
My quick-fix, balanced meal for the family chili -- I throw in a can of ranch style, so the kids get some veggies, and, they love beans, so it's a win-win.
But I wouldn't enter a Texas chili competition with a chili with beans in it -- I'd worry about losing my scalp.
My good Texas chili -- no beans.
My quick-fix, balanced meal for the family chili -- I throw in a can of ranch style, so the kids get some veggies, and, they love beans, so it's a win-win.
But I wouldn't enter a Texas chili competition with a chili with beans in it -- I'd worry about losing my scalp.
pescado_rojo
25+ Posts
my coonass cred is about as good as it gets. My family tree is littered with names like Prejean, Picou, Bland and Long. (One of my grandmothers 3rd cousin was Huey Long). The way one of my grandmothers told it to me was that there were really two ways to make gumbo. There was creole gumbo, which had it's roots in the Creole community in and around NOLA. This type of gumbo was made with okra, and wes usually thicker and a little more stew like. (okra is a thickening agent)
The other type of gumbo is file (pronounced FEE-lay) gumbo. File gumbo is more of a SW LA dish. File is ground and dried sasafrass (sp?) root, and is used instead of okra as a thickening agent. File gumbo is more soupy, and you add in the file at the table to the desired thickness.
My grandmother said when she was a little girl (pre depression), the closer you got to NOLA, the more likely you were to get okra in your gumbo. Now, as she says "it's all mixed up", and you are just as likely as not to get okra or file anywhere in SE Texas or SW Louisiana.
okra or not, you cannot have gumbo without a roux. That would be like trying to have chili without chili powder. Gumbo without roux is okra soup, and while I guess it would be good with the right seasonings, it ain't gumbo. If you want to argue the linguistics of it, take it to a linguistics board.
The other type of gumbo is file (pronounced FEE-lay) gumbo. File gumbo is more of a SW LA dish. File is ground and dried sasafrass (sp?) root, and is used instead of okra as a thickening agent. File gumbo is more soupy, and you add in the file at the table to the desired thickness.
My grandmother said when she was a little girl (pre depression), the closer you got to NOLA, the more likely you were to get okra in your gumbo. Now, as she says "it's all mixed up", and you are just as likely as not to get okra or file anywhere in SE Texas or SW Louisiana.
okra or not, you cannot have gumbo without a roux. That would be like trying to have chili without chili powder. Gumbo without roux is okra soup, and while I guess it would be good with the right seasonings, it ain't gumbo. If you want to argue the linguistics of it, take it to a linguistics board.
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