Gumbo recipes

Discussion in 'General Discussion' started by Karhukjnsi, Mar 10, 2010.

  1. Karhukjnsi

    Karhukjnsi Universal Wrestler

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    GIVE THEM TO ME! The more "cajun", the better.
     
  2. Grimlock_13

    Grimlock_13 Reformed Geewunner

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    Man the only gumbo I've had was made by a lady that works with me. I really need to get the recipe it's SOOOOOO dan good. She claims it takes 9 hours to make from start to finish (she has a tendency to exaggerate so I can't put much stock in that being accurate ;) )
     
  3. Aernaroth

    Aernaroth <b><font color=blue>I voted for Super_Megatron and Veteran

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    Okra. Fresh okra. Use it. A lot of it.

    Also, cilantro can really work well, depending on the recipe.
     
  4. Karhukjnsi

    Karhukjnsi Universal Wrestler

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    I hear okra is for Creole style stuff, rather than Cajun. Allegedly creole style gumbo has more expensive and extensive ingredients, while cajun is "poor swamp man' style stuff. But then again, I'm from Southern California.
     
  5. Metal Soldier

    Metal Soldier The Robot

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    I don't have a recipe on me, but I will warn you, making the roux(rue). Its kinda like making the base for gravy, screw it up and the gumbo won't be as good as it could be. We usually have chicken and sausage gumbo.

    Creole/Cajun: Gumbos, Bisques & Soups <-- This page would be a decent place to start. I've looked over their recipes for some other cajun foods and they seemed pretty solid to a Louisiana native.
     
  6. Aernaroth

    Aernaroth <b><font color=blue>I voted for Super_Megatron and Veteran

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    Doesn't matter to me which style of gumbo it is, okra makes gumbo delicious.

    The other thing to remember if you're making the stock/rue from scratch is that the more time and attention you give it, the better it will be. Relatively low heat and frequent skimming over a looonng time (hours and hours) will give you your best results.

    You can go a number of ways with what you put into your gumbo, so don't feel bound by certain "styles". You can go with a bunch of preserved vegetables and try to take advantage of the pickling flavours, you can use fresh everything, matching ingredients that are in season, etc. Gumbo can be made an enormous number of different ways, and its up to you to figure out how you like it. Personally, I just like the cliche'd gumbo loaded with spices and pepper, thick with shrimp, okra, tomatoes, chicken, etc.
     
  7. Cavshock

    Cavshock Well-Known Member

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    Gumbo is good until you try the MRE Gumbo. That stuff haunts my dreams more than Iraq....

    Chuck
     
  8. Aernaroth

    Aernaroth <b><font color=blue>I voted for Super_Megatron and Veteran

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    Can't be worse than MRE salmon casserole.
     
  9. Doug

    Doug Well-Known Member

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    Now I love Shrimp Creole and Gumbo. I also like red beans and rice with sausage.
     
  10. MetalRyde

    MetalRyde is an a-hole with a heart.

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    that sounds really good, thanks Karhukjnsi for making the thread. now ill never lose weight. :lol 
     
  11. Cavshock

    Cavshock Well-Known Member

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    That sounds bad...I would rather starve than eat that.
    Lets not discuss bad MREs, this thread was started with good intentions.

    Chuck
     
  12. smkspy

    smkspy is one nice fucking kitty

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    The best gumbo you'll ever eat. Trust me, I know my gumbos. This is the direct recipe from Mike Anderson's restaurant, one of the best seafood eateries in Louisiana.

    INGREDIENTS

    4 Tbl Spoons Vegetable Oil
    11 cups Water
    1 ½ Tbl Spoons Garlic, Minced
    1 (10) Oz. can Rotel
    3 Cups Onions (yellow) chopped
    Tomatoes (drained)
    ½ Cup bellpepper, chopped
    ½ pound crabmeat (claw)
    ¼ Cup celery, (chopped)
    ¼ cup okra, sliced (boiled in vinegar
    1 ½ Tbl Spoons Salt & water, drained)
    ½ Tsp Cayenne Pepper
    ½ pound crabmeat (backfin)
    2 Bay Leaves
    ½ cup Green Onions (chopped)
    ½ Cup Dark Roux
    ½ pound fresh peeled 91/110 shrimp
    2 ½ Tbl Spoons Seafood Stock

    PROCEDURE

    * In a small saucepan, sauté garlic in vegetable oil until golden brown.
    * In large pot combine yellow onions, bell peppers, celery, and sautéed garlic.
    * Cover and simmer 10 to 15 minutes over low heat.
    * Add salt, cayenne pepper, bay leaves, dark roux and seafood stock. Stir. Add Rotel tomatoes and water. Stir.
    * Add claw crabmeat.
    * Cook gumbo over low heat for one hour or more.
    * Add okra, white crabmeat, green onions, and shrimp. Cover and cook until shrimp are done.
    * Serve over rice.
     
  13. Aernaroth

    Aernaroth <b><font color=blue>I voted for Super_Megatron and Veteran

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    Am I the only one who likes it when the rice is put IN the gumbo, as opposed to served with it?
     
  14. smkspy

    smkspy is one nice fucking kitty

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    I find that the rice can get too mushy. It tastes good when done right, but it is far too easy to mess up.
     
  15. Zherbus

    Zherbus In Shogo Hasui, we trust.

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    Amen.

    And I love Gumbo. Gung-ho from G.I. Joe taught me what it was. My best friend cooked some and I was like 'THIS is what I've been missing?'

    Sorry I can't can't add to the recipe part. I just like to eat it.
     
  16. Chaos Muffin

    Chaos Muffin Misadventure Veteran

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    Don't think I ever tried it, just remember Gung Ho always yelling it
     
  17. Karhukjnsi

    Karhukjnsi Universal Wrestler

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    Hah, go figure. I'm supposed to be losing weight, too, so I can join the Army. =/

    With that avatar, there's no way I can say 'no' to this.
     
  18. QuinJester

    QuinJester T. Bison

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    Roux, Okra, File. Without File it's not Gumbo.

    And if it swims, slithers, or crawls, put it in there.
     

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