The Grill and BBQ thread

#2,533
#2,533
This is my basic gumbo recipe. You can also use shrimp or crab meat.

• 1/3 cup vegetable oil
• 1/3 cup flour
• 1 onion, diced
• 2 ribs celery diced
• 1 green bell pepper, diced
• 8 oz Andouille sausage, or other spicy, smoked sausage
• 3 cloves garlic, crushed fine
• 1 tsp salt
• 1 1/2 tbsp paprika
• 1/2 tsp cayenne pepper, or to taste
• 1/2 tsp black pepper
• 3 cups chicken broth, or as needed
• 6 boneless, skinless chicken thighs, cut in 2-inch pieces
• 1/2 cup minced green onions
• 6 cups cooked rice, optional


Add the onion, celery, and bell pepper to the roux and cook for about 10 minutes to soften the vegetables. Add the sausage and garlic; stir and cook for 1 minute. Add the stock and turn heat up to med-low. Bring to a simmer and cook, stirring occasionally for 30 minutes. Add stock as needed, if it is getting to thick.

Stir in the chicken and cook for 30 more minutes, or until the chicken is cooked and tender. Stir in the green onions, and add more stock to adjust to desired thickness. Cook for 2 minutes, and turn off heat. Taste for salt and spice, and adjust seasoning if needed. Serve with rice if desired.

If making roux-
To make the "roux" - In a heavy Dutch oven or pot, cook the oil and flour over low heat, stirring, until it is a nutty, golden-brown color. This will take from 15-30 minutes. Depending on the cook, and version of the recipe, a Cajun roux can range from blond to very dark brown. This recipe suggests something in between for the best results. Most important, don't stop stirring.
 
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#2,535
#2,535
VolMax said:
Taking my first shot at gumbo tonight. Any suggestions?
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Be patient with the roux. Everytime I've ever fixed gumbo, it's been delicious.

If you want more pepper flavor without making it blazing hot, remove the veins and seeds from whatever pepper you decide to use. I'm a huge fan of habbies, but you've got to treat them this way or nobody will be able to eat it.

One more thing I'll note: if you are using shellfish/shrimp, add them last, with just enough cooking time to get them done (like a couple of minutes). That prevents them from getting overcooked and rubbery.
 
#2,536
#2,536
kiddiedoc said:
One more thing I'll note: if you are using shellfish/shrimp, add them last, with just enough cooking time to get them done (like a couple of minutes). That prevents them from getting overcooked and rubbery.
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This is a good point. Any boil dish like this, crawfish, or low country boil you always want to add items in order it takes to cook started with the longest.
 
#2,541
#2,541
SaluteToTheHill said:
Are you making the roux or using store bought?
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Did it stove top with equal parts veg oil and flour. Didn't get to peanut butter consistency, but was patient enough to get it to dark-dark chocolate...and yes, stirred constantly. First time I've made a dark roux and it did take a while.

After the fact, my dad told me about making it in the microwave (as he has done for years). I Googled it and will try that next time...way easier and great reviews.

It turned out pretty good for a first attempt. I didn't notice it until I was eating it, but no bay leaves in the recipe. I think I'll use Salute's recipe next time and add bay leaves.
 
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#2,543
#2,543
VolMax said:
Did it stove top with equal parts veg oil and flour. Didn't get to peanut butter consistency, but was patient enough to get it to dark-dark chocolate...and yes, stirred constantly. First time I've made a dark roux and it did take a while.

After the fact, my dad told me about making it in the microwave (as he has done for years). I Googled it and will try that next time...way easier and great reviews.

It turned out pretty good for a first attempt. I didn't notice it until I was eating it, but no bay leaves in the recipe. I think I'll use Salute's recipe next time and add bay leaves.
Click to expand...

I've heard of microwaving it as well as putting it in the oven. I've never tried either. Glad it turned out well for you.
 
#2,545
#2,545
Boca Vol said:
I've heard of microwaving it as well as putting it in the oven. I've never tried either. Glad it turned out well for you.
Click to expand...

Watching the Falcons and having a bowl. Like most things, better the 2nd day.

Who knew burned flour could make something taste so good?

Like the first time a made a Meunière sauce to go on some fresh red snapper...burned butter...yum...
 
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