Gumbeaux

Any food other than BBQ or Grilled.

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egghead
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Gumbeaux

Postby egghead » Wed Mar 22, 2017 9:25 pm

Making a large shrimp okra gumbo for a church function

Mise en Place - ready to roll
3 lbs 91-130 shrimp
2-1/2 lbs okra
3 cups onions
1 cup celery
2 bunches green onions
3/4 cup garlic
1 bell pepper
Couple small red peppers
Not in pic
2 cans tomatoes
2 pints lobster stock
Little oil and flour for the roux
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I like to cook the okra down a lot before going in the pool
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The roux - turn the heat up and don't stop stirring
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Seasoning getting happy in the roux then everything in the pool for about an hour
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Sample - I like ;)
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Last edited by egghead on Thu Mar 23, 2017 2:34 pm, edited 2 times in total.
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bsooner75
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Re: Gumbeaux

Postby bsooner75 » Wed Mar 22, 2017 9:26 pm

Looks fantastic


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CaptJack
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Re: Gumbeaux

Postby CaptJack » Wed Mar 22, 2017 9:42 pm

Image
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OldUsedParts
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Re: Gumbeaux

Postby OldUsedParts » Thu Mar 23, 2017 7:05 am

Aaaeeeeee I'll Garoontee - - - I'd even sit on the front Peaux for a bowl of that goodness :tup: :salut: :cheers:
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woodenvisions
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Re: Gumbeaux

Postby woodenvisions » Thu Mar 23, 2017 10:31 am

Never had it before ( I know I know...get a rope ) LOL.

Looks good I'd like to try some one day., what consistency is a gumbo ??
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TX1911
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Re: Gumbeaux

Postby TX1911 » Thu Mar 23, 2017 10:44 am

EH, I may have to take a weekend and come down there and get you to teach me how to make a decent gumbo!

Looks awesome!
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Sailor Kenshin
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Re: Gumbeaux

Postby Sailor Kenshin » Thu Mar 23, 2017 11:31 am

I am impressed!
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egghead
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Re: Gumbeaux

Postby egghead » Thu Mar 23, 2017 1:30 pm

woodenvisions wrote:Never had it before ( I know I know...get a rope ) LOL.

Looks good I'd like to try some one day., what consistency is a gumbo ??


There are so many versions of gumbo that vary in consistency. Generally ones with okra are a bit thicker than others. A chicken and sausage gumbo has generally a thin consistency (about like a slightly thinned tomato soup) and ones with okra a little thicker on the palate (about like a slightly thickened tomato soup).
Suppose you were an idiot, and suppose you were a member of congress; but I repeat myself - Mark Twain
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egghead
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Re: Gumbeaux

Postby egghead » Thu Mar 23, 2017 1:32 pm

TX1911 wrote:EH, I may have to take a weekend and come down there and get you to teach me how to make a decent gumbo!

Looks awesome!


LOL - it's all about the roux :P. Any time.
Suppose you were an idiot, and suppose you were a member of congress; but I repeat myself - Mark Twain
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Re: Gumbeaux

Postby OldUsedParts » Thu Mar 23, 2017 2:24 pm

10-4 - - - I have to take tranquilizers with my Roux or face a classic Fail :whiteflag:
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egghead
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Re: Gumbeaux

Postby egghead » Thu Mar 23, 2017 2:46 pm

OUP

Try this:
Chop all your seasonings to have them ready

Have a plate full of seasonings handy to toss in at any moment

Put your oil in the pot (I used about 2/3 to 3/4 of a cup this time

Turn the heat up to maximum

Start adding flour just before the oil starts smokin to the desired consistency - I used about a cup or maybe a little more

Don't stop stirring until you are happy with the color.
(I like a wooden utensil that is flat on the end instead of a spoon so you can move a wide swath when stirring)

If you think it's a little hot move the pot to the side and continue stirring then back on the heat for more action.
(I tend to turn the pot a lot while stirring as well)

Toss the seasoning in once you are happy with the color. Turn the heat down and simmer the seasoning till they are well cooked.

Took 10 minutes from the time I started with the flour. Have done them in 7 minutes in a cast iron pot directly on the lump in my BGE.
Suppose you were an idiot, and suppose you were a member of congress; but I repeat myself - Mark Twain
XL, Small, and Mini BGE

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