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Its just about GUMBO weather..........

Its just about GUMBO weather..........

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by: Ray Active Indicator LED Icon 17 OP 
~ 9 years ago   Oct 20, '14 5:53am  
Now that my new freezer is here, up n running............I am going to make a couple of batches.I usually do 5 gallons at a time and freeze the rest. Its ALWAYS better later on coming out of the freezer.My gumbo is so damn good I have caused marital problems for those men that were fortunate enough to sample my nectar of the Gods.Not that I am braggin' just a fact. This ol' crusty coonass KNOWS how to do gumbo right.Takes me all day since I make so much.Gonna do a seafood, and a chicken /sausage/ andouile versionI am gonna hit FIesta on 59. Good fresh seafood, decent pricing and better veggies than here in KW.The seafood version, I will hold back on the seafood and add fresh when served.....My roux for the seafood one is the dark version as above.I no longer stand in front of the stove an hour constantly stirring........Now I just put in 5 lbs of flour and oil in a big deep commercial stainless heavy pan, mix it up good, put the oven on 425 and stir every 15 minutes till I get the color I like. FAR easier. 4951
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Fallon Active Indicator LED Icon 18
~ 9 years ago   Oct 20, '14 6:25am  
Removed By Request 4951
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silly123 Active Indicator LED Icon 13
~ 9 years ago   Oct 20, '14 7:13am  
Removed By Request 4951
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klp1972 Active Indicator LED Icon 7
~ 9 years ago   Oct 20, '14 7:56am  
GREAT tip about the oven method for roux. I've never made 5 gallons at a time before, but any help with the roux would be nice!! I've even (dare I admit it) used the jarred roux before. Veron's has a good jarred roux!!! 4951
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Ray Active Indicator LED Icon 17 OP 
~ 9 years ago   Oct 20, '14 8:26am  
I've even (dare I admit it) used the jarred roux before.
 
@klp1972: This can get you arrested anywhere in Louisiana!
4951
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Fallon Active Indicator LED Icon 18
~ 9 years ago   Oct 20, '14 8:28am  
Removed By Request 4951
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cgm10sne1 Active Indicator LED Icon 10
~ 9 years ago   Oct 20, '14 8:38am  
Making seafood gumbo is expensive.....150 bucks can easily be dropped into a pot! I love any kind....and yes yes gumbo time indeed Ray 4951
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Retired_Engineer Active Indicator LED Icon 13
~ 9 years ago   Oct 20, '14 9:51am  
Making seafood gumbo is expensive.....150 bucks can easily be dropped into a pot! I love any kind....and yes yes gumbo time indeed Ray
 
@cgm10sne1:  Your gumbo was pretty good!
4951
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Retired_Engineer Active Indicator LED Icon 13
~ 9 years ago   Oct 20, '14 10:10am  
@Ray and @Fallon:  I agree that gumbo is better after it sits in the fridge or freezes.  I have (shudder) used the roux in a jar at times when I only need a little. A friend makes his light roux oil-less by putting the flour in the microwave.  But he has to stay by the microwave because he has to stop every couple of minutes to stir the flour.  If it gets any black burned spots, it's ruined.  If I have to stand by it and stir, I might as well make a regular roux.  The oil isn't much when you make a big pot!Does everybody else make potato salad to go with gumbo?  That's a standard with my family. 4951
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Mahm Active Indicator LED Icon 9
~ 9 years ago   Oct 20, '14 10:12am  
I need to make some too. I just do chicken & sausage though. My DH doesn't eat stuff like that, no matter how good everyone says it is. So I'll have to make it when I'm having company.@Ray: I'm scratching my head trying to figure out how this causes marital problems for the men who taste your gumbo. Not the women?My BIL and niece make gumbo with boiled egg in it. I have not seen anyone else do this. Is this common? Regional? I add mushrooms and okra to mine.So, the oven method is the secret to a darker roux? Will the stove method always produce a lighter color? Do any of you toast the flour in a cast iron skillet? I don't currently have a cast iron skillet, but I've seen this done for gravies. 4951
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Mahm Active Indicator LED Icon 9
~ 9 years ago   Oct 20, '14 10:16am  
A friend makes his light roux oil-less by putting the flour in the microwave.  But he has to stay by the microwave because he has to stop every couple of minutes to stir the flour.  If it gets any black burned spots, it's ruined.  If I have to stand by it and stir, I might as well make a regular roux.  The oil isn't much when you make a big pot!Does everybody else make potato salad to go with gumbo?  That's a standard with my family.
 
@Retired_Engineer: I do not understand oil-less roux. What liquid does he use?I have never made potato salad with gumbo. What kind do you make? I'm a southern mustard potato salad kind of gal.
4951
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Retired_Engineer Active Indicator LED Icon 13
~ 9 years ago   Oct 20, '14 10:23am  
I need to make some too. I just do chicken & sausage though. My DH doesn't eat stuff like that, no matter how good everyone says it is. So I'll have to make it when I'm having company.@Ray: I'm scratching my head trying to figure out how this causes marital problems for the men who taste your gumbo. Not the women?My BIL and niece make gumbo with boiled egg in it. I have not seen anyone else do this. Is this common? Regional? I add mushrooms and okra to mine.So, the oven method is the secret to a darker roux? Will the stove method always produce a lighter color? Do any of you toast the flour in a cast iron skillet? I don't currently have a cast iron skillet, but I've seen this done for gravies.
 
@Mahm: I've never heard of boiled eggs in gumbo, but there are no rules when it comes to gumbo.  I don't use mushrooms but see the previous sentence.  I also like okra in gumbo but not every time.if your husband won't eat gumbo, I'll eat his portion!I don't think the oven method makes a better/darker roux, but it does simplify the process.  You can make a great dark roux on the stove but you have to stand over it and stir constantly.
4951
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Retired_Engineer Active Indicator LED Icon 13
~ 9 years ago   Oct 20, '14 10:36am  

- - - - - - - -
>> A friend makes his light roux oil-less by putting the flour in the microwave.  But he has to stay by the microwave because he has to stop every couple of minutes to stir the flour.  If it gets any black burned spots, it's ruined.  If I have to stand by it and stir, I might as well make a regular roux.  The oil isn't much when you make a big pot!Does everybody else make potato salad to go with gumbo?  That's a standard with my family.
 
@Retired_Engineer: I do not understand oil-less roux. What liquid does he use?I have never made potato salad with gumbo. What kind do you make? I'm a southern mustard potato salad kind of gal.
 
@Mahm: My friend just adds his microwaved browned flour into the broth, then he has to stir/whisk it like crazy so it doesn't form lumps.  I prefer the oil/flour roux.  His method only works for a light brown roux.Since our gumbo is hot and spicy, we make a cold potato salad that goes great with gumbo.  It has cubed boiled potatoes, minced red onion, minced SOUR pickles, chopped boiled egg whites, cayenne pepper, salt, black pepper, mayonnaise, and a dab of yellow mustard.  We take the yolks of the boiled eggs and mash them with white vinegar until it turns to mush, then add to the salad.  While it can be eaten while hot, we prefer to refrigerate and let the flavors meld.  Sometimes, we add a little splash of the sour pickle juice as well.
4951
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cleve68 Active Indicator LED Icon 2
~ 9 years ago   Oct 20, '14 11:04am  
Wow! sounds great, What time will it be ready.... 4951
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mm4731 Active Indicator LED Icon 13
~ 9 years ago   Oct 20, '14 11:17am  
[ Removed By Request. ] 4951
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Mahm Active Indicator LED Icon 9
~ 9 years ago   Oct 20, '14 11:21am  
I dont do gumbo
 
@mm4731: You're a turd.
4951
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