Making a large shrimp okra gumbo for a church function
Mise en Place - ready to roll
3 lbs 91-130 shrimp
2-1/2 lbs okra
3 cups onions
1 cup celery
2 bunches green onions
3/4 cup garlic
1 bell pepper
Couple small red peppers
Not in pic
2 cans tomatoes
2 pints lobster stock
Little oil and flour for the roux
I like to cook the okra down a lot before going in the pool
The roux - turn the heat up and don't stop stirring
Seasoning getting happy in the roux then everything in the pool for about an hour
Sample - I like
Gumbeaux
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Re: Gumbeaux
Looks fantastic
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Re: Gumbeaux
Aaaeeeeee I'll Garoontee - - - I'd even sit on the front Peaux for a bowl of that goodness
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Re: Gumbeaux
Never had it before ( I know I know...get a rope ) LOL.
Looks good I'd like to try some one day., what consistency is a gumbo ??
Looks good I'd like to try some one day., what consistency is a gumbo ??
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Re: Gumbeaux
EH, I may have to take a weekend and come down there and get you to teach me how to make a decent gumbo!
Looks awesome!
Looks awesome!
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Re: Gumbeaux
woodenvisions wrote:Never had it before ( I know I know...get a rope ) LOL.
Looks good I'd like to try some one day., what consistency is a gumbo ??
There are so many versions of gumbo that vary in consistency. Generally ones with okra are a bit thicker than others. A chicken and sausage gumbo has generally a thin consistency (about like a slightly thinned tomato soup) and ones with okra a little thicker on the palate (about like a slightly thickened tomato soup).
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XL, Small, and Mini BGE
XL, Small, and Mini BGE
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Re: Gumbeaux
TX1911 wrote:EH, I may have to take a weekend and come down there and get you to teach me how to make a decent gumbo!
Looks awesome!
LOL - it's all about the roux . Any time.
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Re: Gumbeaux
10-4 - - - I have to take tranquilizers with my Roux or face a classic Fail
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Re: Gumbeaux
OUP
Try this:
Chop all your seasonings to have them ready
Have a plate full of seasonings handy to toss in at any moment
Put your oil in the pot (I used about 2/3 to 3/4 of a cup this time
Turn the heat up to maximum
Start adding flour just before the oil starts smokin to the desired consistency - I used about a cup or maybe a little more
Don't stop stirring until you are happy with the color.
(I like a wooden utensil that is flat on the end instead of a spoon so you can move a wide swath when stirring)
If you think it's a little hot move the pot to the side and continue stirring then back on the heat for more action.
(I tend to turn the pot a lot while stirring as well)
Toss the seasoning in once you are happy with the color. Turn the heat down and simmer the seasoning till they are well cooked.
Took 10 minutes from the time I started with the flour. Have done them in 7 minutes in a cast iron pot directly on the lump in my BGE.
Try this:
Chop all your seasonings to have them ready
Have a plate full of seasonings handy to toss in at any moment
Put your oil in the pot (I used about 2/3 to 3/4 of a cup this time
Turn the heat up to maximum
Start adding flour just before the oil starts smokin to the desired consistency - I used about a cup or maybe a little more
Don't stop stirring until you are happy with the color.
(I like a wooden utensil that is flat on the end instead of a spoon so you can move a wide swath when stirring)
If you think it's a little hot move the pot to the side and continue stirring then back on the heat for more action.
(I tend to turn the pot a lot while stirring as well)
Toss the seasoning in once you are happy with the color. Turn the heat down and simmer the seasoning till they are well cooked.
Took 10 minutes from the time I started with the flour. Have done them in 7 minutes in a cast iron pot directly on the lump in my BGE.
Suppose you were an idiot, and suppose you were a member of congress; but I repeat myself - Mark Twain
XL, Small, and Mini BGE
XL, Small, and Mini BGE
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