Making gumbo from scratch

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Beebs52
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Making gumbo from scratch

#1 Post by Beebs52 » Sat Aug 09, 2014 12:25 pm

Roux, the whole deal. If this isn't fab I'ma gonna kill something. Probably the okra.
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Re: Making gumbo from scratch

#2 Post by SportsFan68 » Sat Aug 09, 2014 5:53 pm

My winemaker friend is also an adventurous cook, and she makes great gumbo. I realize you gotta have it, but I wish she could omit the okra.
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Re: Making gumbo from scratch

#3 Post by kayrharris » Sat Aug 09, 2014 6:52 pm

I make gumbo from scratch once a year, usually on Super Bowl Sunday. It's a lot of work, but well worth it. I skimp on the okra, but it is a necessary ingredient. Enjoy it!


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Re: Making gumbo from scratch

#4 Post by Beebs52 » Sat Aug 09, 2014 7:14 pm

Okra sucks but the gumbo is f@#$/# awesome.
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Re: Making gumbo from scratch

#5 Post by SpacemanSpiff » Sat Aug 09, 2014 8:37 pm

Beebs52 wrote:Okra sucks but the gumbo is f@#$/# awesome.
Splendid! Of course, to me, okra is only good when it's rolled in corn meal and fried in oil in a cast iron skillet :mrgreen:
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Re: Making gumbo from scratch

#6 Post by Beebs52 » Sun Aug 10, 2014 10:18 am

SpacemanSpiff wrote:
Beebs52 wrote:Okra sucks but the gumbo is f@#$/# awesome.
Splendid! Of course, to me, okra is only good when it's rolled in corn meal and fried in oil in a cast iron skillet :mrgreen:
Fried okra is sorta okay. It's still okra. At one point I tolerated pickled okra then came to my senses.

This gumbo recipe is straightforward, but gumbo is so labor intensive. After the 700th onion and 700th pepper I chopped...I did substitute red bell for green and we used deboned chicken wings, but I did use 500 lbs of Andouille sausage. And the roux! Oh baby. Deep caramel.
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Re: Making gumbo from scratch

#7 Post by mellytu74 » Sun Aug 10, 2014 10:27 am

Sounds MAH-velous!

We keep saying that we are going to make a big pot of gumbo and invite people over. But we never do.
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Re: Making gumbo from scratch

#8 Post by Beebs52 » Sun Aug 10, 2014 10:52 am

mellytu74 wrote:Sounds MAH-velous!

We keep saying that we are going to make a big pot of gumbo and invite people over. But we never do.
Greg and Kara were our only guests. We now have enough for nuclear winter.
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Re: Making gumbo from scratch

#9 Post by christie1111 » Sun Aug 10, 2014 11:14 am

kayrharris wrote:I make gumbo from scratch once a year, usually on Super Bowl Sunday. It's a lot of work, but well worth it. I skimp on the okra, but it is a necessary ingredient. Enjoy it!


kay

Everything except the okra for me. But worth the effort!
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Re: Making gumbo from scratch

#10 Post by BackInTex » Sun Aug 10, 2014 12:31 pm

Okra is fab. Fried, pickled, steamed, boiled, and especially in gumbo. If you want soup, make soup, but please don't call it gumbo if you omit the okra. :P
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Re: Making gumbo from scratch

#11 Post by Beebs52 » Sun Aug 10, 2014 1:17 pm

BackInTex wrote:Okra is fab. Fried, pickled, steamed, boiled, and especially in gumbo. If you want soup, make soup, but please don't call it gumbo if you omit the okra. :P
It's in there. Oh yes in all its slimey glory.
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Re: Making gumbo from scratch

#12 Post by Estonut » Mon Aug 11, 2014 2:11 am

Beebs52 wrote:
BackInTex wrote:Okra is fab. Fried, pickled, steamed, boiled, and especially in gumbo. If you want soup, make soup, but please don't call it gumbo if you omit the okra. :P
It's in there. Oh yes in all its slimey glory.
I've never found it slimy in restaurant gumbo. Here are several suggestions to cut down the slime.
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Re: Making gumbo from scratch

#13 Post by Jeemie » Mon Aug 11, 2014 4:46 am

At first i thought this was a Marley thread, because I read the title as "How to make grumble from scratch".
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Re: Making gumbo from scratch

#14 Post by MarleysGh0st » Mon Aug 11, 2014 7:23 am

Jeemie wrote:At first i thought this was a Marley thread, because I read the title as "How to make grumble from scratch".
Who needs directions for that?

Either it comes naturally or it doesn't. :mrgreen:
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Re: Making gumbo from scratch

#15 Post by Beebs52 » Mon Aug 11, 2014 9:16 am

Estonut wrote:
Beebs52 wrote:
BackInTex wrote:Okra is fab. Fried, pickled, steamed, boiled, and especially in gumbo. If you want soup, make soup, but please don't call it gumbo if you omit the okra. :P
It's in there. Oh yes in all its slimey glory.
I've never found it slimy in restaurant gumbo. Here are several suggestions to cut down the slime.
It really isn't slimey in mine, either. I must defend myself. I used frozen okra and put it into the bubbling mess towards the end.
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