Big Thanks To Ferd For A Great Jumbo Gumbo!!!

[revrandy]

BIg ThANKs To FeRd.... for a great Gumbo Recipe!!!

:rockband :rockband :rockband :highfive :highfive :amen :amen :shockamoo

[CC1]

Whew, looks he didn't write it out when the meds were in full effect. If he had you might be in the hospital right now!

[revrandy]

THIS.....
http://i147.photobucket.com/albums/r306/rgraham28/100_7601.jpg

PLUS THIS....
http://i147.photobucket.com/albums/r306/rgraham28/100_7602.jpg

[revrandy]

Equals This....
http://i147.photobucket.com/albums/r306/rgraham28/100_7603.jpg

[Ferd]

You are welcome. I am very proud of you....


next time think that gravy out a bit though!

[revrandy]

Thin it out with Broth??

[Steve Epley]

Looks as if it should be darker? Did you have Okra in it?

[warrior81680]

Good lookin' boy, there, rev randy!

[Ferd]

Thin it out with Broth??

you can use more broth or add the roux a little at a time until you get to the right consistancy. (this would be the prefered method)


it looks like yoiu went all in from the beginning. always add the roux a little at a time, (like 1/4 of your total). then let the gumbo come back to a boil and check it.

if you need more roux, add another portion and so on until you are either all in or you have the right consistancy.

Gumbo should be thicker than soup but not as thick as chowder.

[Ferd]

Looks as if it should be darker? Did you have Okra in it?

One thing at a time Elder. getting roux dark without burning it is a real trick and takes some practice.

This is the hardest part of cajun cooking IMOH.

[revrandy]

Looks as if it should be darker? Did you have Okra in it?

I don't think the Roux cooked long enough.. I was a little to afraid of it burning.. being my first time..

The taste was good... but it was a little thick...

I am cooking for some freinds this saturday.. so it was a trial run.. hopefully I will do a bit better on Saturday...

[revrandy]

Good lookin' boy, there, rev randy!

Four words this young man will treasure for his life!!

THANK GOD FOR MOMMA!!

She's the Looker!!

[Ferd]

I don't think the Roux cooked long enough.. I was a little to afraid of it burning.. being my first time..

The taste was good... but it was a little thick...

I am cooking for some freinds this saturday.. so it was a trial run.. hopefully I will do a bit better on Saturday...

Randy, you can make your roux days before. If it was me, I would do the roux today or soon, that way if you burn it, you will have plenty of time to make another?

did you use the oven or stove top to make the roux?

[MrsMcD]

Where's the recipe?

[revrandy]

Randy, you can make your roux days before. If it was me, I would do the roux today or soon, that way if you burn it, you will have plenty of time to make another?

did you use the oven or stove top to make the roux?

Used the Oven (Iron Deep Pan w/ Lid) and then because I wasn't sure of the burning point transferred it to Stove Top..

[revrandy]

Where's the recipe?

Ferd... on the Ragin' Cajun' thread...

[MrsMcD]

Ferd... on the Ragin' Cajun' thread...

Thanks

[revrandy]

The Roux is supposed to be a dark chocolate color??

[OGIA]

The Roux is supposed to be a dark chocolate color??Everyone makes it a bit different. My aunt, who makes the BEST gumbo in the world!! (sorry Ferd), calls her's a nutty brown, I think. The darker the roux, the "stronger" the gumbo. Of course, the more roux you use the stronger it gets, too.

Like Ferd said, make it up early. My aunt used to make us pint jars and they'd last a year in the fridge. Experiment while you have time. I've always used a cast iron skillet, but that is all my mom and family ever used.

*sigh* I wish my wife liked gumbo more.............. :sad

[revrandy]

Everyone makes it a bit different. My aunt, who makes the BEST gumbo in the world!! (sorry Ferd), calls her's a nutty brown, I think. The darker the roux, the "stronger" the gumbo. Of course, the more roux you use the stronger it gets, too.

Like Ferd said, make it up early. My aunt used to make us pint jars and they'd last a year in the fridge. Experiment while you have time. I've always used a cast iron skillet, but that is all my mom and family ever used.

*sigh* I wish my wife liked gumbo more.............. :sad

So the coloring of my roux wasn't too far off it seems...

The kids, my wife... loved it..

I will make the roux early tho.. it's a good idea.. I was so worried after all the work with everything else.. it would burn.. and I would have to start over...

[OGIA]

So the coloring of my roux wasn't too far off it seems... Mah cher, you ken make it black if'n you wanna! Just use it like Ferd said....a little at a time. You can always add mo', but you cain nevuh take it back!! :grampa

[MrsMcD]

So the coloring of my roux wasn't too far off it seems...

The kids, my wife... loved it..

I will make the roux early tho.. it's a good idea.. I was so worried after all the work with everything else.. it would burn.. and I would have to start over...

I would have probably liked yours because I like lighter roux.

[Ferd]

Everyone makes it a bit different. My aunt, who makes the BEST gumbo in the world!! (sorry Ferd), calls her's a nutty brown, I think. The darker the roux, the "stronger" the gumbo. Of course, the more roux you use the stronger it gets, too.

Like Ferd said, make it up early. My aunt used to make us pint jars and they'd last a year in the fridge. Experiment while you have time. I've always used a cast iron skillet, but that is all my mom and family ever used.

*sigh* I wish my wife liked gumbo more.............. :sad

hee hee, and here we go with the great "in house" debate! who's is the best gumbo?

boy have heard some good fights over that subject!

[Theresa]

is there such a thing as cooking roux too slow?

[Ferd]

is there such a thing as cooking roux too slow?

not really but relize that it takes an hour to cook it right when you arent cooking "too slow" so if you cook it really slow you are watching roux cook like watching grass grow!

[revrandy]

i did take a couple of short cuts.. not previously mentioned...

Concerning the Chicken...

I purchased a Rotisserie Chicken already cooked... and
used Chicken broth to cook the vegetables... seemed to work the same without having to cook the chicken...

[Esther]

hee hee, and here we go with the great "in house" debate! who's is the best gumbo?

boy have heard some good fights over that subject!

Right!

Because mine is the best. :)

[Theresa]

not really but relize that it takes an hour to cook it right when you arent cooking "too slow" so if you cook it really slow you are watching roux cook like watching grass grow!

the other day I saw on the hellivision, some lady in New Orleans making roux...hers was ORANGE. She was making it on the stovetop in a cast iron I think dutch oven (if there is such a thing)...she made everything in that one pot - except the rice.

I wondered how hers got orange - I may have to look online to see if they posted her reciepe

[revrandy]

the other day I saw on the hellivision, some lady in New Orleans making roux...hers was ORANGE. She was making it on the stovetop in a cast iron I think dutch oven (if there is such a thing)...she made everything in that one pot - except the rice.

I wondered how hers got orange - I may have to look online to see if they posted her reciepe

A couple of drops of food coloring???

[Theresa]

A couple of drops of food coloring???

it was a bright orange - not dull like an actual orange - almost like *thinking*

I'll just have to see if I can find it....

[Theresa]

this was the woman cooking

http://www.tee-evapralines.com/default.htm

[Esther]

the other day I saw on the hellivision, some lady in New Orleans making roux...hers was ORANGE. She was making it on the stovetop in a cast iron I think dutch oven (if there is such a thing)...she made everything in that one pot - except the rice.

I wondered how hers got orange - I may have to look online to see if they posted her reciepe

There is.

I make mine in cast iron as well.

[OGIA]

i did take a couple of short cuts.. not previously mentioned...

Concerning the Chicken...

I purchased a Rotisserie Chicken already cooked... and
used Chicken broth to cook the vegetables... seemed to work the same without having to cook the chicken...Your sins are forgiven, my son. Go and sin no more. :preach


:winkgrin

[revrandy]

Your sins are forgiven, my son. Go and sin no more. :preach


:winkgrin

Thank You... Great Gumbo Father.. I feel absolved....

I shall continue my GUmbo ways.. until perfected...

then I shall take that next great step...













Jambalaya... :D

[OGIA]

Thank You... Great Gumbo Father.. I feel absolved....

I shall continue my GUmbo ways.. until perfected...

then I shall take that next great step...

Jambalaya... :D
:icecream <--- jambalaya on a stick!!

[Ferd]

Thank You... Great Gumbo Father.. I feel absolved....

I shall continue my GUmbo ways.. until perfected...

then I shall take that next great step...













Jambalaya... :D


Now there is a story worth telling. if you think Gumbo is hard....