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

Danno · 02-12-2012, 02:18 PM

Thanks for all the ideas guys. I've always made a great pot of gumbo, but I don't mind experimenting with some changes at all.

I'm hungry.

SloMotion · 02-14-2012, 08:30 AM

Alright, here it is ... my first experimental batch of slow cooker gumbo ... the pictures aren't that good, but the gumbo was, ... I took the liberty of adding bacon (diced) ... not bad for 'up-north', I was thinking of calling it "Slumbo" or "Slombo" ... thanks for all the suggestions/postings, I have a lot to work with and it's on to 'chicken/sausage' next! ... oh yeah, and it does taste great out of the fridge the next morning ...

papz · 02-14-2012, 08:39 AM

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!

SloMotion · 02-14-2012, 10:12 AM

Originally Posted by papz

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 ...

fhotard · 02-14-2012, 10:42 AM

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!

SloMotion · 02-14-2012, 10:51 AM

Originally Posted by fhotard

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,

.

fhotard · 02-14-2012, 03:09 PM

Originally Posted by SloMotion

... 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.

papz · 02-14-2012, 12:03 PM

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.

HouYat · 02-14-2012, 12:33 PM

Originally Posted by papz

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.

papz · 02-14-2012, 03:21 PM

Originally Posted by HouYat

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.

02-12-2012, 02:18 PM	#1
Danno Truth Addict Join Date: Dec 2003 Location: Spanish Fort, AL (via NO and B/R) Posts: 24,756	Thanks for all the ideas guys. I've always made a great pot of gumbo, but I don't mind experimenting with some changes at all. I'm hungry. SloMotion likes this.

02-14-2012, 08:30 AM	#2
SloMotion 5000 POSTS! + Join Date: Jan 2012 Posts: 6,776 Blog Entries: 15	Alright, here it is ... my first experimental batch of slow cooker gumbo ... the pictures aren't that good, but the gumbo was, ... I took the liberty of adding bacon (diced) ... not bad for 'up-north', I was thinking of calling it "Slumbo" or "Slombo" ... thanks for all the suggestions/postings, I have a lot to work with and it's on to 'chicken/sausage' next! ... oh yeah, and it does taste great out of the fridge the next morning ... Attached Thumbnails Saint_LB likes this.

02-14-2012, 08:39 AM	#3
papz Problem? Join Date: Jan 2005 Location: New Orleans Posts: 11,790	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! SloMotion likes this.

02-14-2012, 10:12 AM	#4
SloMotion 5000 POSTS! + Join Date: Jan 2012 Posts: 6,776 Blog Entries: 15	Originally Posted by papz 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 ...

02-14-2012, 10:51 AM	#6
SloMotion 5000 POSTS! + Join Date: Jan 2012 Posts: 6,776 Blog Entries: 15	Originally Posted by fhotard 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, .

02-14-2012, 10:42 AM	#5
fhotard 100th Post Join Date: Mar 2003 Location: Pensacola, FL Posts: 263	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!

02-14-2012, 03:09 PM	#7
fhotard 100th Post Join Date: Mar 2003 Location: Pensacola, FL Posts: 263	Originally Posted by SloMotion ... 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. SloMotion likes this.

02-14-2012, 12:03 PM	#8
papz Problem? Join Date: Jan 2005 Location: New Orleans Posts: 11,790	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.

02-14-2012, 12:33 PM	#9
HouYat Site Donor 2014 Join Date: Sep 2009 Location: Humble, Texas Posts: 460	Originally Posted by papz 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. SloMotion likes this.

02-14-2012, 03:21 PM	#10
papz Problem? Join Date: Jan 2005 Location: New Orleans Posts: 11,790	Originally Posted by HouYat 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. SloMotion likes this.

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