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Dinner Tomorrow: Gumbo

Renae

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As I've done before, I'll be making some of the good gumbo's.

This week, I will be using Gumbo Veggies, one whole Octopus, 1.5 lbs of fresh Gulf Shrimp, 4 Gumbo Crabs, cleaned with extra claws cause they like me at the seafood counter, 1 large Alaskan Cod Filet (I prefer Snapper but snapper was $25lbs vs $6 for the Cod), 1 can of Crab meat. (Gulf of mexico, Texas brand not Thailand or other places) I will be using two package of Andouille Sausage vs. one, I will saute them down with a whole onion, 4 cloves garlic and after the onion starts to brown I will add a full can of large artichoke hearts. Once that's done I toss it all in the big pot which will be boiling, 4 cups of chicken broth and 2 bags of Gumbo Base.
I toss in the cleaned gumbo crabs and the crab meat, the bag of gumbo veggies, bring to a rolling boil and then set to simmer, stirring from time to time. Anytime 3 hours later I decide we're gonna eat, I toss in the fish and octopi 30 min ahead, and the shrimp at the 20 min mark to eating.

Serve over rice for the DELICIOUSNESS.


This VERY large batch can be stored for 3-4 days in the fridge or a month or two properly sealed in the freezer.
 
As I've done before, I'll be making some of the good gumbo's.

This week, I will be using Gumbo Veggies, one whole Octopus, 1.5 lbs of fresh Gulf Shrimp, 4 Gumbo Crabs, cleaned with extra claws cause they like me at the seafood counter, 1 large Alaskan Cod Filet (I prefer Snapper but snapper was $25lbs vs $6 for the Cod), 1 can of Crab meat. (Gulf of mexico, Texas brand not Thailand or other places) I will be using two package of Andouille Sausage vs. one, I will saute them down with a whole onion, 4 cloves garlic and after the onion starts to brown I will add a full can of large artichoke hearts. Once that's done I toss it all in the big pot which will be boiling, 4 cups of chicken broth and 2 bags of Gumbo Base.
I toss in the cleaned gumbo crabs and the crab meat, the bag of gumbo veggies, bring to a rolling boil and then set to simmer, stirring from time to time. Anytime 3 hours later I decide we're gonna eat, I toss in the fish and octopi 30 min ahead, and the shrimp at the 20 min mark to eating.

Serve over rice for the DELICIOUSNESS.


This VERY large batch can be stored for 3-4 days in the fridge or a month or two properly sealed in the freezer.

I had Gumbo yesterday. That stuff is so damn delicious.

If there's one thing my mom knows how to do, it's cookin'.
 
Nice! :thumbs:

You've inspired me - I've been looking for a new cooking project.

Thanks.

So besides the garlic, the Gumbo Base does the deed in terms of seasoning, eh?
 
I own one slim Cajun cookbook and the recipe for gumbo is for turkey and celery. I must try that recipe but the chances of finding Gumbo crabs in Belgium are very slim. The sausages are a problem too. Would chorizo be a good substitute? There is no mention of a roux. I was under the impression that all gumbos start with about an hour of stirring the butter and flour to make the roux. I admit that I don't know much about Cajun cooking.
 
Nice! :thumbs:

You've inspired me - I've been looking for a new cooking project.

Thanks.

So besides the garlic, the Gumbo Base does the deed in terms of seasoning, eh?

I use it to cheat. I can season in my own but it's the same. ...
 
I own one slim Cajun cookbook and the recipe for gumbo is for turkey and celery. I must try that recipe but the chances of finding Gumbo crabs in Belgium are very slim. The sausages are a problem too. Would chorizo be a good substitute? There is no mention of a roux. I was under the impression that all gumbos start with about an hour of stirring the butter and flour to make the roux. I admit that I don't know much about Cajun cooking.

Okay, NO on the Chorizo. Andouille or nothing. Gumbo Crabs are just small cleaned blue crabs. You can do the roux, and it only takes 10 - 15 min, 2 tbls spoons flour to 2 tbls oil on med high heat... meh on all that. This is my "easy Brown" Gumbo, I have a red one I'll do next time. I post pics tomorrow as I go so you can see process.
 
Okay, NO on the Chorizo. Andouille or nothing. Gumbo Crabs are just small cleaned blue crabs. You can do the roux, and it only takes 10 - 15 min, 2 tbls spoons flour to 2 tbls oil on med high heat... meh on all that. This is my "easy Brown" Gumbo, I have a red one I'll do next time. I post pics tomorrow as I go so you can see process.

Thank you.
 
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