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Christmas Gumbo -

84Bravo184Bravo1 Member Posts: 10,461 ✭✭
edited December 2017 in General Discussion
Having cooked a "Family pack," of Smoked Polska Kielbasa yesterday, I have some planned leftovers.

Two large steamed in beer and browned Kielbasa, (2 lbs.) thin sliced. A large frozen block of seafood (1 lb.) (added at the last 1/2 hour or so of cooking.) Shrimp, crab, fish, squid, mussels, etc etc. Tomatoes, Okra and Corn, Olive oil, Some gunnut505 supplied red chile dust. Crock pot for several hours.

Should I thin slice some fresh celery into It? Diced fresh carrots?

I'm new to this Gumbo thing. What is this Reux (?) You speak of? Suggestions and tips solicited.

Thanks in advance. [:D]
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Comments

  • jimdeerejimdeere Member, Moderator Posts: 26,277 ******
    edited November -1
    Flatlander?s gravy
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  • 84Bravo184Bravo1 Member Posts: 10,461 ✭✭
    edited November -1
    As above (No carrots yet.) Seafood to be added at the last 1/2 hour or so. One tablespoon red chile dust, 1/2 teaspoon Chile Piquin ("Careful, Hot! Hot!") Both by generous donation of gunnut505, to my cooking ensemble. Much appreciated, and often used Brother. [:D]

    Will be bubbling away shortly. To be eaten over rice.


    PWillie - looking for your appearance here Sir. [:)]



    I'm sure it will be good. I'm looking for it to be great!
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  • droptopdroptop Member Posts: 8,363 ✭✭
    edited November -1
    Buy it in a box for 99.99 cents, add water and "some kind of pre-cooked meat" bring to a boil, simmer add chives and PDQ GUMBO.
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  • tangaratangara Member Posts: 133 ✭✭
    edited November -1
    I have a pot of Gumbo simmering also. Just waiting for he kids and the ex-wife to get here.
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  • BrookwoodBrookwood Member, Moderator Posts: 13,768 ******
    edited November -1
    Just for Christmas Ken, you should spike your gumbo with a twist of PEPPERMINT! A candy cane will do. OK just kidding. Your soup sounds delicious![:p]

    You have yourself a very Merry Christmas!

    Joel
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  • 84Bravo184Bravo1 Member Posts: 10,461 ✭✭
    edited November -1
    quote:Originally posted by Brookwood
    Just for Christmas Ken, you should spike your gumbo with a twist of PEPPERMINT! A candy cane will do. OK just kidding. Your soup sounds delicious![:p]

    You have yourself a very Merry Christmas!

    Joel



    And to you Joel. Thank you, and Merry Christmas.
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  • 84Bravo184Bravo1 Member Posts: 10,461 ✭✭
    edited November -1
    quote:Originally posted by tangara
    I have a pot of Gumbo simmering also. Just waiting for he kids and the ex-wife to get here.




    Recipe Brother?
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  • tangaratangara Member Posts: 133 ✭✭
    edited November -1
    will get it go you! God Bless!
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  • varianvarian Member Posts: 2,263 ✭✭✭✭
    edited November -1
    Gumbo is cooked with what you have. hundreds of recipes, a lot are very good some not so much. cook it the way you like it and dont worry about what anybody else says. roux is something used in meany cajun recipes. it is slightly difficult to make properly. check out a recipe from a good cajun chef such as paul prudhomme.
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  • CaptFunCaptFun Member Posts: 16,678 ✭✭✭
    edited November -1
    the reaux generally goes first... everything else builds on it. (I have seen it added at the end in restaurant settings where the reaux is premade. Real gumbo should have at a minimum reaux and the Holy Trinity (onions, bell peppers and celery) Traditional mirepoix is two parts onions, one part carrots, and one part celery, whereas the holy trinity is typically equal measures of the three ingredients or two parts onions, one part celery, and one part green bell pepper.

    Then you add your stock and whatever else you have... Every family makes it differently, and I honestly can say I have only had a bad gumbo once or twice and it really was to be expected given the location... (yankeetown)
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  • pwilliepwillie Member Posts: 20,253 ✭✭✭
    edited November -1
    "Father Forgive Him".......[:o)]
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