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Posts: 1902 | Location: Dekalb,Il | Registered: November 13, 2003
Going to lunch with my sig other and heading to do a little shopping. After my work related paperwork of course. Thinking of bringing along a hoyo petite robusto for the trip.
Originally posted by Tabcon: Making a big pot of seafood gumbo.
Tab
I'm typing a reply to your post. From what I understand a true gumbo contains only seafood with that being said, everybody that I've asked said that chicken is needed to make the broth. Being that I don't like chicken, is it possible to make a gumbo without the chicken.
BTW way, what are you putting into it?
If I'm paying $20 for a cigar, it better be "contraband."
Posts: 208 | Location: Villa Regis, The Empreyan Heights | Registered: January 10, 2006
Not true on the seafood thingie. Their are many types of gumbo, green gumbo, turkey gumbo, sausage gumbo, okra gumbo, venison gumbo, squirrel gumbo, barn owl gumbo (tastes just like a hawk...lol), and on, and on, and on. The term 'gumbo' simple means a soupy blend of stuff, usually starting with a roux. However, a great gumbo can be made without a roux also.
I usually never make a chicken gumbo. I just don't like chicken that much either. Andouille sausage is a fantastic meat seasoning, as well as other types of full flavored, smoked sausages. "Green" gumbo has no meat in it at all.
The point is, don't limit yourself when making a gumbo, use whatever you like. The main thing to remember is the roux, and the holy trinity of creole cooking, i.e. celery, bell pepper and onions. You can also adjust the flavor tremendously by how light or dark you make your roux. I always use bacon grease to make a dark chocolate roux because I like the intense smokey flavor.
Well, it's my birthday!!! I'm 36 today! So of course I'm doing something amazing and great and fun and memorable.
Oh wait. That's right....My husband is at work (in Hawaii, as I sit here in cold and dreary Chicago). The two boys are in bed (yes!!) I have some quiet time to myself. So here I sit, playing on the computer and drinking perhaps a bit more than I should, being as I am the only parent at home. I'm on glass no.2 of one of my top secret rum drink recipes. Delicious! And wonderfully strong!
Cheers and Happy Birthday!! (Oh wait. Someone is supposed to say that to ME! LOL.) (Evidence of alcohol in my system?....Perhaps.....)
--Cigar, Good. Rum, GOOOOOD!!--
Posts: 24 | Location: Illinois | Registered: January 03, 2007
BTW, Tabcon, you can make a "greasless" roux by browning the flour in the oven and sifting it into your pot of gumbo makings. Just incase you didn't know that trick yet.
Build a man a fire and he will stay warm for a day. Set a man on fire and he will stay warm for the rest of his life.
Posts: 432 | Location: Tennessee | Registered: March 31, 2006
Originally posted by Pangea: BTW, Tabcon, you can make a "greasless" roux by browning the flour in the oven and sifting it into your pot of gumbo makings. Just incase you didn't know that trick yet.
Originally posted by Pangea: BTW, Tabcon, you can make a "greasless" roux by browning the flour in the oven and sifting it into your pot of gumbo makings. Just incase you didn't know that trick yet.
That is not a roux. A roux is equal parts of "fat" and flour. Although, by sifting it over your fixings, you are picking up the natural oils excreted during the cooking process, so in a round about sort of way, I suppose you could call it a "faux roux" as there are not equal parts.
