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"All I want is a good bowl of gumbo...

this is a discussion within the Saints Community Forum; I made myself a pot this weekend from scratch... chicken, sausage, and okra. I still eating it for lunch this week at work. Skim off some of that fat on top Slo!...

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Old 02-14-2012, 08:39 AM   #51
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I made myself a pot this weekend from scratch... chicken, sausage, and okra. I still eating it for lunch this week at work.

Skim off some of that fat on top Slo!
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Old 02-14-2012, 10:12 AM   #52
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Originally Posted by papz View Post
I made myself a pot this weekend from scratch... chicken, sausage, and okra. I still eating it for lunch this week at work.

Skim off some of that fat on top Slo!
... will do! ... must have been the bacon ...
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Old 02-14-2012, 10:42 AM   #53
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Ok, bacon in a gumbo??? That's just weird!
But, I can't badmouth anyone for loving bacon... there's just something magical about pork fat!

Had some leftover shrimp and sausage gumbo last night for dinner. Man, that was good!
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Old 02-14-2012, 10:51 AM   #54
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Originally Posted by fhotard View Post
Ok, bacon in a gumbo??? That's just weird!
But, I can't badmouth anyone for loving bacon... there's just something magical about pork fat!

Had some leftover shrimp and sausage gumbo last night for dinner. Man, that was good!
... well, there's a method to my madness ... I did it because I was using a slow cooker and I didn't really have any oil laying around for a roux and I'm really not familiar with using a roux, so I diced up a half pound of bacon, fried it, kept some of the grease for the roux and kinda' cooked the celery/onions/garlic/bell pepper until soft in the rest of the grease before putting it all in the cooker.

A little unconventional, I know, but I am about 1300 miles north of true 'gumbo country' and I was unsupervised, .

... this space intentionally left blank ...
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Old 02-14-2012, 12:03 PM   #55
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I've actually done it before... but after rendering it down, the bacon itself was just so soggy and I didn't find it to have much flavor left. If I ever do it again, I'll crisp it up, break it up, and use it as a crunchy garnish on top.

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Old 02-14-2012, 12:31 PM   #56
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SloMo.....check your pm's.
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Old 02-14-2012, 12:33 PM   #57
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Originally Posted by papz View Post
I've actually done it before... but after rendering it down, the bacon itself was just so soggy and I didn't find it to have much flavor left. If I ever do it again, I'll crisp it up, break it up, and use it as a crunchy garnish on top.

That actually sounds good, though I have never had bacon in gumbo before. Bacon makes most everything taste better.
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Old 02-14-2012, 03:09 PM   #58
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Originally Posted by SloMotion View Post
... well, there's a method to my madness ... I did it because I was using a slow cooker and I didn't really have any oil laying around for a roux and I'm really not familiar with using a roux, so I diced up a half pound of bacon, fried it, kept some of the grease for the roux and kinda' cooked the celery/onions/garlic/bell pepper until soft in the rest of the grease before putting it all in the cooker.

A little unconventional, I know, but I am about 1300 miles north of true 'gumbo country' and I was unsupervised, .
Cool! way to be creative.
Actually, my roux is based on pork fat.
I brown some sausage to get the oil needed to start the roux.
If it's a better sausage, it doesn't put out too much oil so I have to add more oil.
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Old 02-14-2012, 03:21 PM   #59
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Originally Posted by HouYat View Post
That actually sounds good, though I have never had bacon in gumbo before. Bacon makes most everything taste better.
...and increases our chances of actually looking like Homer Simpson.
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Old 03-07-2012, 10:00 AM   #60
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Originally Posted by SloMotion View Post
A po'boy sounds good ... do you guys ever put coleslaw on a sandwich around there? A good slaw really dresses it up, IMO, but maybe it's an up-north thing.
the BBQ places around here that know about it, they do it. Slaw does make a HUGE difference on a pulled pork sandwich.
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chicken, drew brees, gumbo, new orleans, roux, saints, sausage, seafood

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