Gumbo
Posted: Sat Nov 17, 2012 12:07 pmAnyone got a good Gumbo recipe? Ive got some buffies marinatinng right now and wanna do some gumbo or other southern stick to yer ribs stew. Whatchya got?
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Gumbo
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Posted: Sat Nov 17, 2012 12:07 pmRe: Gumbo
Posted: Sat Nov 17, 2012 12:41 pmGive me a sec. Have a coonass authentic
Re: Gumbo
Posted: Sat Nov 17, 2012 12:44 pm1 med. goose Whole, plucked and dressed or legs and thighs from 16-20 geese...
1-1 1/2 lbs. smoked aundouillie sausage sliced
4 large white onions (1-1 1/4 lbs. each)
1 bunch celery tops cut off, chopped
1/2 cup chopped garlic (fresh is better)
Salt,
Cracked black pepper
Cayenne pepper
hot sauce to taste
2 bay leaves
thyme
Gumbo File' (ground sassafras leaves)
2-3 cups DARK brown roux
1 jar "cajun injector" roasted garlic & herb marinate
poultry seasoning
cajun seasoning mix-tony's, Dis-n-dat, etc...
Pecan chips or shelled pecan hulls
to smoke:
inject whole ducks and small goose with injectable marinate, season well inside and out with cajun seasoning and poultry seasoning..
prepare smoker to 225-245 degrees, heavy smoke birds with pecan for 1.5 hrs.
If you are using legs and thighs from geese, just fry after andouillie...
To cook:
While birds are smoking, make a roux...Should take about 40-45 minutes...
4 cups flour and 3.5 cups peanut oil...plenty of places on the web to learn how to do this..
only tip I'll share is to use a tarnished penny on the counter next to the pot..when the flour has darkened to almost the color of the penny, take off fire and continue to stir until roux cools enough to stop cooking...otherwise the roux will burn on bottom.
next, in a skillet, fry andouillie. once slightly browned, remove from skillet-retain rendered fat. place andouillie in a 4 gallon pot with about 2 gallons of water, 2 bay leaves, and 1/2 tsp. thyme, start warming water to a boil.
in same skillet, sautee onions, celery, and garlic until almost caramelized. remove from skillet into pot with aundouillie.
when birds are done, remove from smoker and place in pot whole...
bring pot to a boil for 30 min. then reduce heat to a simmer for about 4 hours. Add 2-3 cups of roux, cook for 30-40 minutes.
when birds are falling off the bone, remove to a large stainless steel bowl to cool. once cooled, pull meat off the bone and coarse chop, remove any pellets found. return meat to pot. simmer 20 minutes then check seasoning...season to taste with salt, peppers and hot sauce. remove bay leaves, add file' to taste, start with 1 tsp. sprinkle from there...
serve over cooked rice like a soup, with french bread or crackers...enjoy!!
1-1 1/2 lbs. smoked aundouillie sausage sliced
4 large white onions (1-1 1/4 lbs. each)
1 bunch celery tops cut off, chopped
1/2 cup chopped garlic (fresh is better)
Salt,
Cracked black pepper
Cayenne pepper
hot sauce to taste
2 bay leaves
thyme
Gumbo File' (ground sassafras leaves)
2-3 cups DARK brown roux
1 jar "cajun injector" roasted garlic & herb marinate
poultry seasoning
cajun seasoning mix-tony's, Dis-n-dat, etc...
Pecan chips or shelled pecan hulls
to smoke:
inject whole ducks and small goose with injectable marinate, season well inside and out with cajun seasoning and poultry seasoning..
prepare smoker to 225-245 degrees, heavy smoke birds with pecan for 1.5 hrs.
If you are using legs and thighs from geese, just fry after andouillie...
To cook:
While birds are smoking, make a roux...Should take about 40-45 minutes...
4 cups flour and 3.5 cups peanut oil...plenty of places on the web to learn how to do this..
only tip I'll share is to use a tarnished penny on the counter next to the pot..when the flour has darkened to almost the color of the penny, take off fire and continue to stir until roux cools enough to stop cooking...otherwise the roux will burn on bottom.
next, in a skillet, fry andouillie. once slightly browned, remove from skillet-retain rendered fat. place andouillie in a 4 gallon pot with about 2 gallons of water, 2 bay leaves, and 1/2 tsp. thyme, start warming water to a boil.
in same skillet, sautee onions, celery, and garlic until almost caramelized. remove from skillet into pot with aundouillie.
when birds are done, remove from smoker and place in pot whole...
bring pot to a boil for 30 min. then reduce heat to a simmer for about 4 hours. Add 2-3 cups of roux, cook for 30-40 minutes.
when birds are falling off the bone, remove to a large stainless steel bowl to cool. once cooled, pull meat off the bone and coarse chop, remove any pellets found. return meat to pot. simmer 20 minutes then check seasoning...season to taste with salt, peppers and hot sauce. remove bay leaves, add file' to taste, start with 1 tsp. sprinkle from there...
serve over cooked rice like a soup, with french bread or crackers...enjoy!!
Re: Gumbo
Posted: Sat Nov 17, 2012 12:48 pmAlso google John Folse. He will NEVER let you down. That recipe is from the guy he's going down to hunt with. Oh it's good
Re: Gumbo
Posted: Sat Nov 17, 2012 12:51 pmThere is no such thing as a good gumbo recipe u just have to have the know how