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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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02-14-2012, 09:39 AM
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#51 |
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Problem?
Join Date: Jan 2005
Location: New Orleans
Posts: 11,744
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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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02-14-2012, 11:12 AM
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#52 |
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5000 POSTS! +
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Originally Posted by papz
... will do! ... must have been the bacon ... 
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02-14-2012, 11:42 AM
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#53 |
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100th Post
Join Date: Mar 2003
Location: Pensacola, FL
Posts: 263
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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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02-14-2012, 11:51 AM
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#54 |
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5000 POSTS! +
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Originally Posted by fhotard
... 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,  .
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02-14-2012, 01:03 PM
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#55 |
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Problem?
Join Date: Jan 2005
Location: New Orleans
Posts: 11,744
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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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02-14-2012, 01:31 PM
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#56 |
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Site Donor 2014
Join Date: Sep 2009
Location: Humble, Texas
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SloMo.....check your pm's.
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02-14-2012, 01:33 PM
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#57 |
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Site Donor 2014
Join Date: Sep 2009
Location: Humble, Texas
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Originally Posted by papz
That actually sounds good, though I have never had bacon in gumbo before. Bacon makes most everything taste better.
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02-14-2012, 04:09 PM
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#58 |
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100th Post
Join Date: Mar 2003
Location: Pensacola, FL
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Originally Posted by SloMotion
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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02-14-2012, 04:21 PM
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#59 |
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Problem?
Join Date: Jan 2005
Location: New Orleans
Posts: 11,744
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Originally Posted by HouYat
...and increases our chances of actually looking like Homer Simpson.
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03-07-2012, 11:00 AM
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#60 |
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Jackwagon!
Join Date: Jan 2012
Posts: 211
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Originally Posted by SloMotion
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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| Tags |
| chicken, drew brees, gumbo, new orleans, roux, saints, sausage, seafood |
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