Helpful ReplyA Guide To Making The Best Gumbo You Will Ever Put In Your Mouth

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scrumptiouschef
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2017/11/04 22:11:55 (permalink)

A Guide To Making The Best Gumbo You Will Ever Put In Your Mouth

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#1
leethebard
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Re: A Guide To Making The Best Gumbo You Will Ever Put In Your Mouth 2017/11/05 00:49:58 (permalink)
Recipe sure makes a lot of Gumbo!!!
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scrumptiouschef
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Re: A Guide To Making The Best Gumbo You Will Ever Put In Your Mouth 2017/11/05 07:28:49 (permalink)
leethebard
Recipe sure makes a lot of Gumbo!!!


Yes, it's a big pot made to feed a big crowd. I actually reduced it for the site.
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ScreamingChicken
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Re: A Guide To Making The Best Gumbo You Will Ever Put In Your Mouth 2017/11/05 09:11:21 (permalink) ☄ Helpfulby nagle 2018/10/27 11:13:34
leethebard
Recipe sure makes a lot of Gumbo!!!

You can never have too much gumbo.
#4
scrumptiouschef
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Re: A Guide To Making The Best Gumbo You Will Ever Put In Your Mouth 2017/11/05 13:55:11 (permalink)
ScreamingChicken
leethebard
Recipe sure makes a lot of Gumbo!!!

You can never have too much gumbo.


We'll find out later this week when we host our party
#5
the grillman
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Re: A Guide To Making The Best Gumbo You Will Ever Put In Your Mouth 2017/11/22 21:23:59 (permalink)
I love a good gumbo.  My wife hates okra, so I don't make it too often.  Last time I made gumbo, I made a lighter version with shrimp and catfish.   I had plenty for myself!
#6
Uncle Groucho
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Re: A Guide To Making The Best Gumbo You Will Ever Put In Your Mouth 2017/11/22 21:26:14 (permalink)
I love good Gumbo , I tolerate the Okra also.
 
#7
scrumptiouschef
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Re: A Guide To Making The Best Gumbo You Will Ever Put In Your Mouth 2017/11/23 10:04:48 (permalink) ☄ Helpfulby leethebard 2017/11/23 10:17:30
Uncle Groucho
I love good Gumbo , I tolerate the Okra also.
 


Chop the okra, place in large casserole dish, roast in oven at 500 degrees for 30 minutes. This will remove the stringiness that many people find objectionable.
#8
scrumptiouschef
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Re: A Guide To Making The Best Gumbo You Will Ever Put In Your Mouth 2017/12/22 23:44:35 (permalink)
Smoked neckbone gumbo for my buddy's daughter's birthday party tomorrow night
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txtwister
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Re: A Guide To Making The Best Gumbo You Will Ever Put In Your Mouth 2018/07/25 18:36:22 (permalink)
I haven't been to the forums in forevvvvvvver, so I'm enjoying reading new-to-me posts and I suspect this won't be the only zombie I drag up... Once you put the okra (fresh is best, frozen is more likely in the winter, when I usually make gumbo) in the gumbo to cook at about the last 1/2 hour, it is no longer "slimy," having imparted all of that awesome thickening magic into the gumbo.
 
The poblanos are intriguing, but I tend not to mess with the Trinity (and it doesn't mess with me? lol). 
#10
scrumptiouschef
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Re: A Guide To Making The Best Gumbo You Will Ever Put In Your Mouth 2018/07/25 18:58:56 (permalink)
txtwister
I haven't been to the forums in forevvvvvvver, so I'm enjoying reading new-to-me posts and I suspect this won't be the only zombie I drag up... Once you put the okra (fresh is best, frozen is more likely in the winter, when I usually make gumbo) in the gumbo to cook at about the last 1/2 hour, it is no longer "slimy," having imparted all of that awesome thickening magic into the gumbo.
 
The poblanos are intriguing, but I tend not to mess with the Trinity (and it doesn't mess with me? lol). 


Welcome back. I made a huge batch of gumbo for a pop up in Austin last Winter. It had 43lbs of chicken in it, and we fed 115 people. Bells are fine, poblanos are good, I've even used jalapenos in a pinch. There are a thousand gumbo cooks out there and each one claims primacy through their recipe.


#11
lazycook
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Re: A Guide To Making The Best Gumbo You Will Ever Put In Your Mouth 2018/07/26 12:17:30 (permalink)
Now I can ask the gumbo question I've carried around for years.  First, I have always had a severe distaste for green pepper, whether raw or cooked.  It seems to cling to and permeate all the food cooked or served with it.  You can't "pick it out" like my mother always told me, because that flavor and odor is still there.  Lots of otherwise lovely-looking meatloaf, stir fry, salad, etc. has been shunned by me because of this. I can smell that flavor in the finished dish. Yet.....
 
I visited New Orleans in 2006, and was served a chicken & sausage gumbo (a small cup over rice) at a large dinner.  I tried again, cause well... gumbo in New Orleans, right?  It was delicious!  I asked for seconds!  wonderful complex flavor but not of "green pepper".  A few days later, I ordered it again in a restaurant.  Delicious again, this time a seafood, and the flavor was not exactly the same, but still no overpowering green pepper flavor.  As the vast majority of gumbo recipes use green pepper, I have always wondered... how is this accomplished?  I've always wanted to try making it, but I remain convinced mine will taste of that ..... taste I just don't like.  Is it the long cooking time?  What's the secret?  Or do you gumbo experts actually still taste green pepper in the finished dish?  Hope I don't start a what's wrong with you discussion, LOL, but I've tried again and again to get over it, and at my current age, it seems unlikely.  I see your recipe, Scrumptious, uses another type of pepper - is this why?
post edited by lazycook - 2018/07/26 12:18:48
#12
scrumptiouschef
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Re: A Guide To Making The Best Gumbo You Will Ever Put In Your Mouth 2018/07/26 12:19:23 (permalink)
When you say green pepper do you mean Bell?
#13
lazycook
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Re: A Guide To Making The Best Gumbo You Will Ever Put In Your Mouth 2018/07/26 12:31:57 (permalink)
scrumptiouschef
When you say green pepper do you mean Bell?


Ah yes.  Sorry.  
#14
scrumptiouschef
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Re: A Guide To Making The Best Gumbo You Will Ever Put In Your Mouth 2018/07/26 13:59:34 (permalink) ☄ Helpfulby lazycook 2018/07/26 19:19:58
I generally use poblanos instead of Bells. When I was doing a state-wide gumbo tour last year I found plenty cooks using whatever pepper they had on hand but Bell is always going to win out here in Louisiana. Try something different maybe a Cubanelle?
 
Also, cooking the Trinity within an inch of its life changes the flavor drastically.
#15
scrumptiouschef
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Re: A Guide To Making The Best Gumbo You Will Ever Put In Your Mouth 2018/08/24 15:13:19 (permalink)
A buddy has requested gumbo for his special birthday meal. I pointed out that it's 95 degrees here right now, and he responded "then make it extra hot!"
#16
mar52
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Re: A Guide To Making The Best Gumbo You Will Ever Put In Your Mouth 2018/08/24 19:43:05 (permalink) ☄ Helpfulby lazycook 2018/08/24 21:40:25
Lazycook, I think that the roux is so hot (molten lava) that it changes the flavor of the holy trinity (onion, green pepper and celery) turning it into the unique, wonderful flavor found in gumbo and other Cajun and Creole dishes. It’s annihilated.
#17
scrumptiouschef
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Re: A Guide To Making The Best Gumbo You Will Ever Put In Your Mouth 2018/08/24 22:54:31 (permalink)
That's one of the keys to a great gumbo. Cook the trinity until each ingredient is indistinguishable from the next.
#18
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