Gumbo
Dec 30, 2020 08:13:05 #
Going to the store to get ingredients for gumbo. I’ll start it Friday morning.
Pretty involved process.. so many ingredients, it’s impossible to make a small batch.
Well worth the effort
Pretty involved process.. so many ingredients, it’s impossible to make a small batch.
Well worth the effort
Dec 30, 2020 08:39:53 #
Ben Bragg wrote:
Going to the store to get ingredients for gumbo. I’ll start it Friday morning.
Pretty involved process.. so many ingredients, it’s impossible to make a small batch.
Well worth the effort
Pretty involved process.. so many ingredients, it’s impossible to make a small batch.
Well worth the effort
Ben, please don't forget to activate the scratch, stiff, and taste feature on the computer when you post pics of that Gumbo.
Oh yea don't tell that Fourcheon guy, he will want 2 bowls worth.
Dec 30, 2020 10:05:30 #
Dec 30, 2020 11:53:11 #
While living in Arkansas 30 or so years ago , I had the good fortune of living next door in a trailer park to an African American family.
Apparently this was the home of the family matriarch. There were always crowds of people at her place. I really couldn’t tell who actually lived there but there was always something going on.
Most weekends a group of men tended a big smoker. I introduced myself one day, sharing beers across the fence with these guys.
I asked them about the smoker and they invited me over for a tutorial.
Great afternoon And great smoked pork Butt
This exchange went on over the course of the summer. Eventually the women had me in the kitchen teaching me how to make wonderful things. Crawdads cornbread , greens, Hawaiian cake etc and of course gumbo.
I really learned a lot from those good folks.
Apparently this was the home of the family matriarch. There were always crowds of people at her place. I really couldn’t tell who actually lived there but there was always something going on.
Most weekends a group of men tended a big smoker. I introduced myself one day, sharing beers across the fence with these guys.
I asked them about the smoker and they invited me over for a tutorial.
Great afternoon And great smoked pork Butt
This exchange went on over the course of the summer. Eventually the women had me in the kitchen teaching me how to make wonderful things. Crawdads cornbread , greens, Hawaiian cake etc and of course gumbo.
I really learned a lot from those good folks.
Dec 30, 2020 13:36:40 #
Ben Bragg wrote:
While living in Arkansas 30 or so years ago , I ha... (show quote)
I was raised in Indiana but my daddy was from Alabama and I watched him make his version of gumbo when i's a kid. So I grew up on that stuff. My first duty station in the Navy I worked with and became good friends with a guy from Luisiana name of Adam Cox who claimed he was a coonass (his word, I'd never heard it before) and he spoke fondly of gumbo and told me how to make it "properly". This past April I posted some of his wisdom on the subject. Search for "making gumbo" if you are interested.
Dec 30, 2020 15:15:55 #
Gotta live a guy who calls himself a coon ass !!!
There are as many versions of gumbo as there is people who make it.
All starts with a good roux beyond that sky is the limit
I like andouille, chicken thighs , crab, shrimp and cod.
There are as many versions of gumbo as there is people who make it.
All starts with a good roux beyond that sky is the limit
I like andouille, chicken thighs , crab, shrimp and cod.
Dec 30, 2020 17:17:14 #
plumbob wrote:
Ben, please don't forget to activate the scratch, stiff, and taste feature on the computer when you post pics of that Gumbo.
Oh yea don't tell that Fourcheon guy, he will want 2 bowls worth.
Oh yea don't tell that Fourcheon guy, he will want 2 bowls worth.
I'm not bashful. I want 4 bowls.
Dec 30, 2020 17:17:56 #
Ben Bragg wrote:
Going to the store to get ingredients for gumbo. I’ll start it Friday morning.
Pretty involved process.. so many ingredients, it’s impossible to make a small batch.
Well worth the effort
Pretty involved process.. so many ingredients, it’s impossible to make a small batch.
Well worth the effort
It is labor intensive but as you say, worth it.
Dec 30, 2020 17:23:13 #
FourchonLa. wrote:
I'm not bashful. I want 4 bowls.
Darn he found us Ben. Oh well i will get there earlier.
Dec 30, 2020 17:54:36 #
Ben Bragg wrote:
Gotta live a guy who calls himself a coon ass !!!
There are as many versions of gumbo as there is people who make it.
All starts with a good roux beyond that sky is the limit
I like andouille, chicken thighs , crab, shrimp and cod.
There are as many versions of gumbo as there is people who make it.
All starts with a good roux beyond that sky is the limit
I like andouille, chicken thighs , crab, shrimp and cod.
Yes sir it all starts with the roux, then the trinity, and after that you can have your way with it. That's what I was told. Only thing I've truly learned since I met the coonass was a easy (and I do mean easy) way to make your roux. It's the only way I do it any more. Mix your fat and flour in a stainless steel fry pan then set it in a 350 degree oven and let it cook til it turns the color you want it. Give it a stir every 15 minutes or so. Sure beats standing there and stirring it for an hour. Try it - I swear you won't go back to your old way. Read my April post.
And careful with that stuff - it's like napalm, it will stick to you and burn the hell out of you.
Dec 31, 2020 11:32:37 #
Ben Bragg wrote:
Going to the store to get ingredients for gumbo. I’ll start it Friday morning.
Pretty involved process.. so many ingredients, it’s impossible to make a small batch.
Well worth the effort
Pretty involved process.. so many ingredients, it’s impossible to make a small batch.
Well worth the effort
Lynny is making her gumbo today. Man it’s going to smell good when I get home.
One of our friends got a kidney transplant this month and she is coming home today so we are taking them some gumbo this evening. Chicken,shrimp and andouille. 😋
Dec 31, 2020 11:49:10 #
Cast iron! Cast iron skillet, not stainless steel. Gettin old. Nope. Done got old.
Dec 31, 2020 12:50:51 #
Oil scout
Loc: Slidell, LA
Gumbo is a religion here in South Louisiana. You can put anything you want in it but DON'T put tomatoes in it no matter what recipe you have. And yes, Coonass is a term of endearment down here.
Dec 31, 2020 14:05:43 #
Oil scout wrote:
Gumbo is a religion here in South Louisiana. You can put anything you want in it but DON'T put tomatoes in it no matter what recipe you have. And yes, Coonass is a term of endearment down here.
Is that Coonass the same as Bless your heart?
Dec 31, 2020 14:27:45 #
No. Bless your heart is what you say when someone has infuriated you to the point that you want to crush their skull but you don't want to do the time. Coonass - well, you need to look it up. It's complicated. Kinda like Canuck - some folks appreciate that term, and then there's some that take offense. Mrs. Spirit is a Canuck and damn proud of it. She will not admit to being a Coonass, though the only difference I can tell is where you're born. Most Canucks come from the North and most Coonasses are from Louisiana. Mrs Spirit's folks are from the UP by way of Quebec.
Oil scout, my coonass shipmate told me that if you put tomatoes in it, it's creole gumbo - cajun gumbo never has tomatoes. Personally, I like it both ways.
Oil scout, my coonass shipmate told me that if you put tomatoes in it, it's creole gumbo - cajun gumbo never has tomatoes. Personally, I like it both ways.
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