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Gumbo


1978horn

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Turkey, Chicken, and Sausage gumbo for us today.

Stock - a couple turkey thigh bones, two chicken thighs, onion, carrots, garlic, red bell pepper, ginger (just the veggies I had around). Cook in the instant pot 90 minutes. 

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I cheated and made the roux in the microwave. It's faster, requires slightly less attention, and is less prone to accidentally burning it.

Mix 3/4 cup bacon grease and 1 cup flour in a quart pyrex measuring cup (any smaller and you'll boil over). Microwave 3 minutes, then stir. Then go at 30 second intervals (or shorter if it threatens to boil over), stirring each time.

PXL_20211127_192836957.thumb.jpg.3420f3f660e5ce6f7614765a7faca3a2.jpg

Once the roux is at the right color, throw it in the dutch oven with the trinity.

PXL_20211127_195606746.thumb.jpg.2ca054aebc8152a4cbb473d46e48ede1.jpg

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Once the veggies are softened, add the stock, turkey, sausage, chicken thigh meat, Tony's, thyme, salt, black pepper.

PXL_20211127_201559252.thumb.jpg.72e184054a3d43a900b3d12bd643c79e.jpg

Let it simmer for three or four hours, then add your filé at the end.

Serve with rice in your authentic Gumbo Bowls. (I forgot the green onions)

PXL_20211127_232536039.thumb.jpg.b3a124ffab5e3dcdf9c3b84a35cdadee.jpg

Serve with Louisiana Hot sauce, or my preference - the Tabasco 150 Year Diamond Reserve . 

PXL_20211127_232806906.thumb.jpg.da9cd92301b4e27197fd2f820faa4a43.jpg

PXL_20211127_232541735.jpg

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17 minutes ago, Hornlover said:

Turkey, Chicken, and Sausage gumbo for us today.

Stock - a couple turkey thigh bones, two chicken thighs, onion, carrots, garlic, red bell pepper, ginger (just the veggies I had around). Cook in the instant pot 90 minutes. 

PXL_20211127_173639524.thumb.jpg.7062965983bcd5d90089177892f5c421.jpg

I cheated and made the roux in the microwave. It's faster, requires slightly less attention, and is less prone to accidentally burning it.

Mix 3/4 cup bacon grease and 1 cup flour in a quart pyrex measuring cup (any smaller and you'll boil over). Microwave 3 minutes, then stir. Then go at 30 second intervals (or shorter if it threatens to boil over), stirring each time.

PXL_20211127_192836957.thumb.jpg.3420f3f660e5ce6f7614765a7faca3a2.jpg

Once the roux is at the right color, throw it in the dutch oven with the trinity.

PXL_20211127_195606746.thumb.jpg.2ca054aebc8152a4cbb473d46e48ede1.jpg

PXL_20211127_195845024.thumb.jpg.1dfc1fadf262285a6a0157965bf796e8.jpg

Once the veggies are softened, add the stock, turkey, sausage, chicken thigh meat, Tony's, thyme, salt, black pepper.

PXL_20211127_201559252.thumb.jpg.72e184054a3d43a900b3d12bd643c79e.jpg

Let it simmer for three or four hours, then add your filé at the end.

Serve with rice in your authentic Gumbo Bowls. (I forgot the green onions)

PXL_20211127_232536039.thumb.jpg.b3a124ffab5e3dcdf9c3b84a35cdadee.jpg

Serve with Louisiana Hot sauce, or my preference - the Tabasco 150 Year Diamond Reserve . 

PXL_20211127_232806906.thumb.jpg.da9cd92301b4e27197fd2f820faa4a43.jpg

PXL_20211127_232541735.jpg

That looks good.  I like that you have bowls that tell you what's in them too.

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  • 1 month later...

I did some for Sunday night when my Mom came over for her side of the Xmas stuff (25th we were @ my in-laws because wife).

 

We had crab legs & I have a pic of the Daughter's gingerbread house included...

Added scallops in the gumbo, no oysters.  Mudbug tails & 2 containers of picked crab meat + celery & slimers (Okra).

 

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  • 2 months later...
So question on method that I don’t recall seeing in this thread - what’s the thinking behind browning the sausage before putting it in the pot as opposed to just throwing it in as is? The sausage is already fully cooked. I assume the browning adds some flavor?

I think any flavor difference is minimal. However, if it’s fatty, browning can help cook some of that off, so you don’t have as much grease floating on the top of your pot.

Pro tip: I brown it beforehand over low heat, and use that grease for some of my roux oil.
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I used to brown the sausage but not any more. I don't think it's worth the extra time and effort. No difference in taste and next to no difference in texture. Plus my kids would come by and steal a bunch of it before I could get it in the pot. 

Maybe you shouldn’t be so stingy with the sausage.
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6 hours ago, Mitch Cumsteen said:

I used to brown the sausage but not any more. I don't think it's worth the extra time and effort. No difference in taste and next to no difference in texture. Plus my kids would come by and steal a bunch of it before I could get it in the pot. 

Maybe brown it more so there is a difference in texture? I’m team brown. And brown more than you need so you can snack on some while you’re cooking. 

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  • 4 weeks later...

We had some leftovers from last week's brisket cook and I remembered seeing on the BBQ thread about some place serving up brisket gumbo.  Looked in the fridge and had onions, celery but no green bell pepper.  So the pepper is yellow and we were out of green onions.  Smells good though and will have a lot of sausage and brisket in it.  Pictures when it's done.

Edited by dcbc
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  • 3 months later...

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