Trying a strange version of Gumbo tonight.....Facebook video

Locust Fork

https://www.facebook.com/amelia.boley.31/videos/888041861571427/

Good Ole Cajun Gumbo 🙌🏾😋 Recipe ??
Roux: Flour and bacon grease, stir until dark brown
chicken thighs, bone-in and skin-on
2 cups diced yellow onions
2 cups diced green bell pepper
2 cups diced celery
1 cup diced tomatoes
2 tablespoons minced garlic
4-5 Bay leaves
flat-leaf parsley
Okra (optional)
2 cups chopped (your choice) smoked sausage or pork sausage, sliced. I used Hot down home
Chicken broth, Juice I boiled my chicken in (extra flavor)
Shrimp of your choice (cleaned & deveined)
Blue crabs
Turkey necks (optional)
1 tablespoon cayenne pepper
Kosher salt and freshly ground black pepper
Dash of hot sauce
Fil? powder, for serving
Rice cooked separate

Locust Fork

No strange shampoo around these parts at this time. I did find some AMAZING thermal socks at Sams Club though.....AND you will be happy to know I made it home with my fruit bowl this time.

Ricci Wright

Are you gonna eat those claws??

varian

gumbo is the very definition of strange. its a put in the pot whatever you have recipe. the only thing i dont understand is the turkey necks.

CaptFun

What exactly is strange about that recipe? Except the sausage line... It should be andouille unless you absolutely can't find it. That's the way my Memaw made it. Nana would add some oysters in right before serving if you liked them, no sense wasting good oysters on the haters. Memaw's pro tip was to sautee your okra in bacon fat in a separate cast iron pan while you were working the roux. Keep that okra moving around on high heat without burning until the slime started to break down. (You can see it happen, pretty obvious) That keeps the thickening power of the okra without turning the whole batch into something the consistency of a full spittoon. As a very young boy I greatly enjoyed, getting to go catch the shrimp and crabs and dig some oysters if they were in season. Wish my family still had the bay house or the one on little lagoon.

Locust Fork

CaptFun wrote:

What exactly is strange about that recipe? Except the sausage line... It should be andouille unless you absolutely can't find it. That's the way my Memaw made it. Nana would add some oysters in right before serving if you liked them, no sense wasting good oysters on the haters. Memaw's pro tip was to sautee your okra in bacon fat in a separate cast iron pan while you were working the roux. Keep that okra moving around on high heat without burning until the slime started to break down. (You can see it happen, pretty obvious) That keeps the thickening power of the okra without turning the whole batch into something the consistency of a full spittoon. As a very young boy I greatly enjoyed, getting to go catch the shrimp and crabs and dig some oysters if they were in season. Wish my family still had the bay house or the one on little lagoon.

That sounds wonderful......and I'm definitely trying that tip with the okra. We had conecuh sausage here and the crab was snow crab instead of blue. I didn't try to get turkey necks to make this. I had most of what was needed. Larry was not a fan, but my daughter and her husband LOVED it.

Sam06

GreatGuns wrote:

You sound experienced on this topic Captn. I lived in Slidell, LA for a bit and learned several variations of Gumbo, my favorite incorporated gator, chicken, shrimp and as you indicated, Andouille is a must have. I also enjoy making "Gumbalaya." Eating it too of course. :P

Jim

I was born in Slidell LA but I am not a Cajun.

I love a good gumbo but I am not a fan of Okra any way other than fried so I sub in sasafrass leaves know as filie to thicken it up.

SCOUT5

Turkey necks. When I first read the recipe I misread it as turtle necks. I thought, well okay, but what did they use the rest of the turtle for, that they had the necks left over.

Sam06

When I make Gumbo I usually add oysters and I always use Andoulli sausage.
Mine is more of a seafood Gumbo.
Smoked Turkey necks are a great source of flavor. When I smoke a turkey or 2 for Thanksgiving and Christmas I always smoke the necks too and save them for Gumbo or stew.

Jim I know this is a sacrilege but I don't like cooked Celery so I leave it out :shock: I sub in some carrots

Here is what I do:
Ingredients

2 pounds unpeeled fresh large shrimp
1/2 cup butter, divided
2 (32-ounce) cartons chicken broth
1 pound andouille sausage, sliced
1/2 cup vegetable oil
1 cup all-purpose flour
2 cups finely chopped yellow onion
1 cup finely chopped green bell pepper
1 cup finely chopped carrots
2 tablespoons minced garlic
1 (12-ounce) bottle amber beer
1 tablespoon Cajun seasoning
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
1/2 cup green onion tops
1/4 cup chopped fresh parsley
1 pound lump crabmeat
10 shucked oysters
Cooked rice for serving

Instructions

Peel and devein shrimp, placing shrimp shells in a large pot. Refrigerate shrimp until needed.
In a large pot, melt 1/4 cup butter over medium heat. Add shrimp shells and cook until pink. Then add broth.
Bring broth to a boil, reduce heat and simmer 15 minutes. Remove from heat and keep warm until needed.
In a large Dutch oven, cook sausage until browned. Remove sausage with a slotted spoon and set aside.
Add oil and remaining 1/4 cup butter to Dutch oven. Heat over medium heat until butter is completely melted.
Add flour and stir with wooden spoon until smooth.
Reduce heat to medium low and cook, stirring frequently until roux is a dark caramel color. This will take 30 to 40 minutes.
Add onion and cook for 5 minutes, stirring frequently.
Add green pepper and carrots and cook for 5 more minutes, stirring often.
Add garlic and cook 1 minute.
Add beer and stir in well.
Pour shrimp stock through a fine-meshed sieve into Dutch oven. (I like to add it in 3 separate additions, mixing well between additions.
Add Cajun seasoning, Worcestershire sauce, thyme, and bay leaves, plus the reserved andouille sausage. Bring to a boil. Reduce heat to medium-low, cover and simmer for 1 1/2 hours.
Add green onions, parsley, Oysters and shrimp. When shrimp are pink, remove from heat and stir in crabmeat.
Serve with white rice.

CaptFun

GreatGuns wrote:

You sound experienced on this topic Captn. I lived in Slidell, LA for a bit and learned several variations of Gumbo, my favorite incorporated gator, chicken, shrimp and as you indicated, Andouille is a must have. I also enjoy making "Gumbalaya." Eating it too of course. :P

Jim

I'm also a fan of the Low Country's Brunswick Stew which I have been tasked to make for Mrs Fun's birthday. Like Gumbo everyone makes it slightly different depending on what they have to put in it.

Grunt2

CaptFun wrote:

What exactly is strange about that recipe? Except the sausage line... It should be andouille unless you absolutely can't find it. That's the way my Memaw made it. Nana would add some oysters in right before serving if you liked them, no sense wasting good oysters on the haters. Memaw's pro tip was to sautee your okra in bacon fat in a separate cast iron pan while you were working the roux. Keep that okra moving around on high heat without burning until the slime started to break down. (You can see it happen, pretty obvious) That keeps the thickening power of the okra without turning the whole batch into something the consistency of a full spittoon. As a very young boy I greatly enjoyed, getting to go catch the shrimp and crabs and dig some oysters if they were in season. Wish my family still had the bay house or the one on little lagoon.

Never have been a okra fan...but will have to try Memaws okra tip next time...Thanks!!

Sam06

CaptFun wrote:

GreatGuns wrote:

You sound experienced on this topic Captn. I lived in Slidell, LA for a bit and learned several variations of Gumbo, my favorite incorporated gator, chicken, shrimp and as you indicated, Andouille is a must have. I also enjoy making "Gumbalaya." Eating it too of course. :P

Jim

I'm also a fan of the Low Country's Brunswick Stew which I have been tasked to make for Mrs Fun's birthday. Like Gumbo everyone makes it slightly different depending on what they have to put in it.

Love Brunswick stew.

Its ruined if you put Lima Beans in it like the do here in NC and VA.

Best Brunswick stew I have had in GA is from the https://www.oldbrickpitbbq.com/ I know you live in Kenasaw so it would be a drive but if you are on that side of town give it a try.

CaptFun

Sam06 wrote:

CaptFun wrote:

GreatGuns wrote:

You sound experienced on this topic Captn. I lived in Slidell, LA for a bit and learned several variations of Gumbo, my favorite incorporated gator, chicken, shrimp and as you indicated, Andouille is a must have. I also enjoy making "Gumbalaya." Eating it too of course. :P

Jim

I'm also a fan of the Low Country's Brunswick Stew which I have been tasked to make for Mrs Fun's birthday. Like Gumbo everyone makes it slightly different depending on what they have to put in it.

Love Brunswick stew.

Its ruined if you put Lima Beans in it like the do here in NC and VA.

Best Brunswick stew I have had in GA is from the https://www.oldbrickpitbbq.com/ I know you live in Kenasaw so it would be a drive but if you are on that side of town give it a try.

I used to work just up the street from there, pretty sure I have tried it at one time or another. On of my local favorites bought the place where Netflix filmed the series Ozarks. So now I have great Q and a nice deck on the lake to enjoy it.

asop

A friend of mine invited me to his wife's "country" Gaydon, Louisiana for duck hunting a few years back. Couldn't't believe the Gumbos. We ate at a different LOCAL eatery every day, just unbelievable food.