|
this is a discussion within the Saints Community Forum; I am so hungry right now. I agree with and like ya'll opinions about gumbo too. It is a hard dish to make. I am picky about eating too. I need to know what is in it....
|
|
LinkBack | Thread Tools | Display Modes |
Latest Blogs | |
2023 New Orleans Saints: Training Camp Last Blog: 08-01-2023 By: MarchingOn
Puck the Fro Browl! Last Blog: 02-05-2023 By: neugey
CFP: "Just Keep Doing What You're Doing" Last Blog: 12-08-2022 By: neugey |
02-10-2012, 06:36 AM | #32 |
Deuce
Join Date: Sep 2004
Posts: 2,894
|
OK...update. I spoke with my wife last night and she said that she had the recipe already written down as my youngest son called from Cleveland for the recipe not too long ago. She said she would forward that email to me so I will copy and paste the recipe hopefully before the day is over...and yes, it does have okra.
I gotta tell you, though...it is a pretty simple recipe...nothing fancy...and that's the way I like it. |
02-10-2012, 08:18 AM | #33 |
Deuce
Join Date: Sep 2004
Posts: 2,894
|
Here you go:
1/2 cup veg. oil 1/2 plain flour Season - with parsley, thyme, sage, & bay leaf, salt & black & cajun pepper. Brown the rue until almost burnt (chocolate brown) Once you get it to the right color - then add water. Cut your vegetables and add to mixture and bring to boil. Then lower the temp. to medium heat. 1 cloves garlic, minced 2 cups chopped onion 3/4 cup chopped celery 1 cup okra, chopped (optional) When the vegetables are cooked then add shrimp & crab meat. 1/2 pound crabmeat, flaked (or can of crab meat) 2 pound medium shrimp - peeled and deveined Hope it turns out good! Then there was this question from my son... About how much water, and by cajun pepper do you mean something like Old Bay Seasoning? To which my wife answered... This was from a long time ago - water should be about 1/2 pot of water and yes to the old bay spice I know...she didn't say how big her pot was, but I know it is about the same size as a pot that you would use to boil a chicken or make red beans and rice in. I guess you will have to experiment with how much water to add but it is probably better to add water until you get it to the thickness you like. Oh, yeah...1 more thing. You can also add whole gulf crabs(blue crabs?), (my favorite gumbo...really adds crab flavor and provides for an eating symphony when shared with family...you'll see what I mean, some probably already have heard it)...but I would put the crabmeat in, too. |
Whether you think you can or think you can't...you're right!
Last edited by Saint_LB; 02-10-2012 at 08:31 AM.. |
|
02-10-2012, 08:54 AM | #34 |
5000 POSTS! +
|
Originally Posted by AsylumGuido
Originally Posted by HouYat
Originally Posted by Srgt. Hulka
... first batch is going to be this weekend ... if you guys don't hear from me, send out a search party ... and 'thanks' for posting your wife's recipe, Saint_LB! |
Last edited by SloMotion; 02-10-2012 at 09:01 AM.. Reason: add "thanks" to Saint_LB |
|
02-10-2012, 09:09 AM | #35 |
Deuce
Join Date: Sep 2004
Posts: 2,894
|
No problem...good luck. One final thing. I have found that gumbo is usually much better after it has been sitting in the fridge for a while...like overnight...however, it is hard to get to that point, because you usually end up eating most of it on the first sitting.
|
02-10-2012, 09:27 AM | #36 |
Site Donor 2014
Join Date: Sep 2009
Location: Humble, Texas
Posts: 460
|
Well there's a new one for me...I never knew you could get crab meat from a can. Can't imagine what it tastes like, but I guess if you can't get fresh, you have to settle for the canned stuff. I'm always learning new things on this board! |
02-10-2012, 10:08 AM | #37 |
5000 POSTS! +
|
... all the good seafood up here gets shipped in from the Gulf anyway, but yeah, we got the 'canned' crab meat, ... it's Ok and works good in recipes, but nothing ever beats 'fresh' if you can get it.
|
02-10-2012, 02:32 PM | #38 |
100th Post
Join Date: Mar 2003
Location: Pensacola, FL
Posts: 263
|
Old Bay in a gumbo is a sin... If you can't find some Tony's or Zat's creole seasoning where you live, buy some online.
It's not that expensive. |
02-10-2012, 02:54 PM | #39 |
Problem?
Join Date: Jan 2005
Location: New Orleans
Posts: 11,753
|
Originally Posted by Saint_LB
Gumbo for me always taste better the next day. After I make a pot and refrigerate it, it taste 10 times better the next day. All that love needs to marinate.
I have a batch of green bell peppers I was going to stuff this weekend but hell... I think I need to make a pot of gumbo now. |
02-10-2012, 03:04 PM | #40 |
Deuce
Join Date: Sep 2004
Posts: 2,894
|
I agree with this. I just questioned my wife, and she said that she didn't use it but said OK when son asked...I don't know why. Just try to use what fhotard said or some type of cajun pepper.
|
Tags |
chicken, drew brees, gumbo, new orleans, roux, saints, sausage, seafood |
|
|
LinkBacks (?)
LinkBack to this Thread: https://blackandgold.com/saints/41053-all-i-want-good-bowl-gumbo.html
|
||||
Posted By | For | Type | Date | Hits |
"All I want is a good bowl of gumbo... | This thread | Refback | 02-08-2012 12:17 PM | 1 |