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The gumbo looks far far better than the team they put on the field. 

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  • Sausage and turkey gumbo from the fried turkey stock.

  • Irwin F Fletcher
    Irwin F Fletcher

    I'm going to call this my first time making gumbo. Made some back on Jan 1st 2022, though I discovered about half way into the process I had Covid, as I couldn't taste or smell anything. This batch

  • South Austin
    South Austin

    Turkey gumbo. Shit’s good, yo.

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Have been in New Orleans all week visiting my in laws for thanksgiving. Gumbo below from Commander’s Palace, Casamento’s (bonus shot of oyster soup and chargrilled oysters),  and Dakar (non traditional Senegalese, of course, but incredible). Bonus shot of etouffee from The Galley in Metairie (absolute classic, no tourist local seafood joint). 

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  • 4 weeks later...

Barely felt cold enough for Gumbo. We typically do seafood on Xmas eve. My Mom bought the fixin's.

Monster cutting up the onion &stirring up the roux. Learning him in the ways.
& Again, I will easily admit to using a "just add water" roux mix.

Copy / pasta on the shopping list I sent to my wife.
[emoji830]︎[emoji830]︎ Produce [emoji830]︎[emoji830]︎
● (2) Green Bell Pepper
(2) Sweet onion
(Cut into big enough pieces so any "onion or bell pepper adverse" can easily see & avoid if desired).
,[emoji830]︎[emoji830]︎ Leave around 5% of bell pepper seeds.

● (1) bunch of Celery Stalks.
Rinse & cut into ⅓" sections. Toss out white ends
● (1) tub of fresh Okra (in clear plastic packaging)
Usually on an island in produce.
Light rinse & cut into ⅓" sections.
Entire plastic tub for very slimy, ½ tub for "regular" slimy.

[emoji830]︎[emoji830]︎ Dry goods [emoji830]︎[emoji830]︎
White rice, lowest cost. Do *NOT* get "Minute Rice".
Cook & refrigerate 12 hours for reduced starch / carbs / sugars, reheat later..
**Sticky white is better than brown.

[emoji830]︎[emoji830]︎ Seafood [emoji830]︎[emoji830]︎
● (2) "Louisiana" brand Gumbo base, in a pouch. Directly across from seafood counter in most H E.B. stores.
● (1 lb) raw COLASSAL fresh shrimp. Optional frozen peeled / deceived / tail off shrimp, 10-15 per lb. *get (2) lbs. for Xtra meaty. Retain / use all "shrimp water" for added seafood flavor
● (2) cooked / picked crab claw meat, 8 Oz.
● (1 ~ 2) short Shucked Oysters, behind seafood counter, on ice.
● (1) Mudbug tail Meat, 1 lb.
*get 2 if you want extra meaty Gumbo
• Oysters semi frozen, easier to cut in ½.
[emoji830]︎ shrimp semi-frozen, easier to peel & de-vein. peeling, put back in freezer for 30 minutes. Then cut in ½ head to tail.

Roux thick enough but not too watery.
I remove ½ cup of water from package instructions for thicker.
Keep scraping bottom of pot to prevent clumping.

● Let base / roux come to boil, cover & then drop to ⅓ heat to a simmer, stir / scrape every 5 minutes.
Minimum 45 minutes @ simmer & occasionally taste for celery & bell pepper softness.
● Add seafood maybe 8 minutes before "totally" done, oysters take the longest to actually cook however raw is usually OK Don't over-cook bugs or shrimp, crab is R T E. out of the tub... you're mostly re-heating.
★★ Do NOT add salt or pepper.
Add hot sauce as desired. *Tobasco or Texas Pete's.
● Serve with Saltines or white rice.

Should serve +8 if pre-made

instructions on roux base is observed.

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My philosophy on chopping the trinity is the opposite: as small of a dice as I can do casually. I won’t obsess over it, but I want the chunkiness to be from the protein and okra (if using). I find that if you’re slurping down a bowl of gumbo, you don’t dislike onions and peppers though you may think you do; it’s not a salad or sandwich or fajita where you are getting them in big pieces you chew. It just kind of goes down.

Not a criticism of @ROFL BOX . I am a bit of a fascist on cooking: I’ll accommodate allergies and religious restrictions, and if you warn me in advance I’ll do my best with vegan or vegetarian options. Beyond that, I cook what I like as good as I can and if it’s not your taste then I’m sorry you are so limited.

3 hours ago, 956 Worldwide said:

My philosophy on chopping the trinity is the opposite: as small of a dice as I can do casually. I won’t obsess over it, but I want the chunkiness to be from the protein and okra (if using).

My wife has the reported allergy & it makes so much of my culinary life a hassle.

● Bell Pepper

● Cream sauces (Alfredo)

● Garlic

● Onion

All are on the 'no fly' list.

Edited by ROFL BOX

20 minutes ago, ROFL BOX said:

My wife has the reported allergy & it makes so much of my culinary life a hassle.

● Bell Pepper

● Cream sauces (Alfredo)

● Garlic

● Onion

All are on the 'no fly' list.

Dude. If she is actually allergic to bell pepper, onion, and garlic.....then she can't eat gumbo.

And no, dicing it large so she can "pick around it" doesn't solve an allergy. Just like keeping peanuts whole when you drop them into a stir fry won't help someone with an actual peanut allergy.

If she can eat gumbo, but just pick around those things, then she doesn't have an "allergy." Most likely, she just doesn't like them.

26 minutes ago, Brisketexan said:

Dude. If she is actually allergic to bell pepper, onion, and garlic.....then she can't eat gumbo.

And no, dicing it large so she can "pick around it" doesn't solve an allergy. Just like keeping peanuts whole when you drop them into a stir fry won't help someone with an actual peanut allergy.

If she can eat gumbo, but just pick around those things, then she doesn't have an "allergy." Most likely, she just doesn't like them.

Over the +20 years of our marriage, I have cooked various things WITH all of these, not mentioned it & witnessed Ø adverse results.

& Then there are occasions when I have essentially served a bowl of tepid water & been accused of trying to kill her.

These stated gasto issues are reported as being tied to I.B.S.

¯\_(ツ)_/¯

Edited by ROFL BOX

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