Anybody have a good gumbo recipe?

Tapatalk 2

Yep !

Can you make a roux?

If I can find it on Google

Tapatalk 2

Never made it but thought it might be something fun to do with my girls this weekend. If it sucks I can blame it on them.

Tapatalk 2

What's your cell or email I send the recipe

If you can get the roux right it wont matter what you put in it after that it will be good, deer, duck, those lil walmart link sausages.

make roux or buy roux. whatever flaotas your boat. If I am in a hurry I buy Savoie's Dark roux, Call me what you want but when i get off at 5 I want to at least eat my gumbo at 8 ish... So Yep I use Locally made roux at times.

Heat up your water ( i use my jusdgement on amount of water) and add roux. (same thing use my judgement with coinsistency. I like a thicker gumbo).

Once your roux is melted and is no longer Foaming (ie wants to boil over...Stir your roux as its melting) add onions, bellpeppers, (whatever other veggie seasonings you like) Sausage, tasso, turkey necks, shrimp, crab meat, oysters, or whatever you want in you gumbo and cook until you meat is cooked and tender.

Serve over rice with some Potato Salad on the side! Remember make your own version. I rarely follow a recipe cause I have watched my grandparents and parents cook for many of years.

Don't forget you some hard boiled eggs

Then your missing out

stab it with a tooth pick before you put them in that way the juices can make there way in there

I've never eaten a hard boiled egg but I'm fairly certain I'd throw up if I did.

Tapatalk 2

Soft boiled eggs are the shit.

Throw some pickled quail eggs in

I'm not going to claim I can cook one as good as a coonass, but I can cook a decent one. While most folks tell you to cook chicken separate and make a stock, I found what works better for me is to buy chicken stock at the store, and throw my raw bone in chicken thighs straight in the pot. I pull them out and debone a few hours later.

( thanks to R. Aucoin for teaching me that trick)

Debone, snap the bones in half, then throw them back in the pot! (another trick learned from a coonass)

Thanks guys. I'm gonna give it a try. I'm going try to do some more reading on the roux so I don't jack it up.

Tapatalk 2

The roux is easy,oil and flour stir constantly with a wooden spoon over a low to medium heat until you reach the desired darkness. Throw in the chopped seasoning when you get to that point and it's all down hill from there.

Let your roux get to the color of an old colored penny that's when it's ready stirring
Till your arm hurts