Spicy Meat Gumbo DJ BBQ #68
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Date: 2020-05-11
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Comments and reviews: 10
Guest
the basis of the gumbo was whatever you could catch in the marsh; the meal that followed was primarily based on what it was you had in the bottom of the pirogue boat and what was there determined the gumbo you made, more correctly it was the contents of the gumbo that determined the color of the roux. Fish, oysters and anything considered seafood needed to have a light roux that wouldn't over power the subtle flavors of the seafood. Ducks, chicken, crawfish, gator and ham all called for darker, richer roux. We'd typically make several roux's at one time, they keep for long periods in the frig and using a pre-made roux reduced the amount of fuel used to make the roux and the amount of time to make the meal. roux making requires patience and constant stirring, otherwise the flour would burn and turn the roux bitter, not good, just start over if you ever experience such a thing. gumbo's were an in expensive way for poor cajuns to make a wonderful meal. it was always served with rice as a meal stretcher. Cajuns learned to live off the biowonderfulness of the marsh. today many consider down home cajun cookin gourmet. but it's just what momma joe learned to cook based on necessity. then again, is sure tastes good and that's what matters. shhhhhh don't tell nobody but there's a duck and caramelized onion(to the point they're black)dish that's even better. but dats a secret ya'll ain't heard nothing bout at all. Laissez les bons temps rouxler
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the basis of the gumbo was whatever you could catch in the marsh; the meal that followed was primarily based on what it was you had in the bottom of the pirogue boat and what was there determined the gumbo you made, more correctly it was the contents of the gumbo that determined the color of the roux. Fish, oysters and anything considered seafood needed to have a light roux that wouldn't over power the subtle flavors of the seafood. Ducks, chicken, crawfish, gator and ham all called for darker, richer roux. We'd typically make several roux's at one time, they keep for long periods in the frig and using a pre-made roux reduced the amount of fuel used to make the roux and the amount of time to make the meal. roux making requires patience and constant stirring, otherwise the flour would burn and turn the roux bitter, not good, just start over if you ever experience such a thing. gumbo's were an in expensive way for poor cajuns to make a wonderful meal. it was always served with rice as a meal stretcher. Cajuns learned to live off the biowonderfulness of the marsh. today many consider down home cajun cookin gourmet. but it's just what momma joe learned to cook based on necessity. then again, is sure tastes good and that's what matters. shhhhhh don't tell nobody but there's a duck and caramelized onion(to the point they're black)dish that's even better. but dats a secret ya'll ain't heard nothing bout at all. Laissez les bons temps rouxler
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Snowcat1970
Totally forgot to add the 3 spoons of flour and I kept wondering why the content of my pan stayed so fluid. blush. Added it at the last 10 minutes when I realised and I am now hoping for the best. The smell is great though. edit: I think adding them saved the 'graviness' of the Gumbo and it sure tastes nice. And letting my boneless chicken (I don't like drumsticks and wings) marinate overnight worked out nicely. So thank you DJ BBQ!
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Totally forgot to add the 3 spoons of flour and I kept wondering why the content of my pan stayed so fluid. blush. Added it at the last 10 minutes when I realised and I am now hoping for the best. The smell is great though. edit: I think adding them saved the 'graviness' of the Gumbo and it sure tastes nice. And letting my boneless chicken (I don't like drumsticks and wings) marinate overnight worked out nicely. So thank you DJ BBQ!
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Xardaras
I suggest to first build the rough after browning the meat, befor putting vegetables in. Makes it easier to stier and thus it doesn't burn so easily. When it's nice and dark, you put the veggies in and sweat them. Both methods work, but I think mine is less dangerous for people who don't have much experience with roughs.
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I suggest to first build the rough after browning the meat, befor putting vegetables in. Makes it easier to stier and thus it doesn't burn so easily. When it's nice and dark, you put the veggies in and sweat them. Both methods work, but I think mine is less dangerous for people who don't have much experience with roughs.
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Amos
The roux just ain't right. For real gumbo, you need a nice, dark roux. But if you make the roux when the peppers are in there, the moisture seeping out of the peppers makes it really difficult to get the roux to where it needs to be. The roux is the first and most important step of any gumbo.
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The roux just ain't right. For real gumbo, you need a nice, dark roux. But if you make the roux when the peppers are in there, the moisture seeping out of the peppers makes it really difficult to get the roux to where it needs to be. The roux is the first and most important step of any gumbo.
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MrStensnask
Yeah! Nice to see you rockin' some cajun food! I always fry my roux very dark and then I fry the vegetables in the roux until they stick slightly to the bottom. All this adds up to a very earthy flavor in the gumbo which I think is phenomenal. A dash of liquid smoke wont hurt either.
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Yeah! Nice to see you rockin' some cajun food! I always fry my roux very dark and then I fry the vegetables in the roux until they stick slightly to the bottom. All this adds up to a very earthy flavor in the gumbo which I think is phenomenal. A dash of liquid smoke wont hurt either.
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Kurapika92
I just made this and am eating it right now! I had to simmer it for about a half hour more or so because I probably had the burner on too low for the first 45 minutes, but damn, this is incredible! :'O Thanks DJBBQ for the video and thanks Jamie for the recipe. Delicious!
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I just made this and am eating it right now! I had to simmer it for about a half hour more or so because I probably had the burner on too low for the first 45 minutes, but damn, this is incredible! :'O Thanks DJBBQ for the video and thanks Jamie for the recipe. Delicious!
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Marcelo
Great combination, creativity sharpens the same, can you do with chicken, beef, vegetables, and to track, in addition to rice, can be a couscous, quinoa steamed or even a mashed potatoes. Very cool you count in Portuguese DJBBQ! Thank you for sharing!
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Great combination, creativity sharpens the same, can you do with chicken, beef, vegetables, and to track, in addition to rice, can be a couscous, quinoa steamed or even a mashed potatoes. Very cool you count in Portuguese DJBBQ! Thank you for sharing!
reply
gary
Looks Mega, embarrassed to say I've never cooked a Gumbo, looks the ideal meal for our family, does it taste better if you talk to it as you're preparing it, a bit like a gardener talking to his plants, LOL, Thanks DJ BBQ, great fun video.
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Looks Mega, embarrassed to say I've never cooked a Gumbo, looks the ideal meal for our family, does it taste better if you talk to it as you're preparing it, a bit like a gardener talking to his plants, LOL, Thanks DJ BBQ, great fun video.
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Paul
I have made this recipe several times and it has always gone down a treat. I was about to make JO's vegetarian chilli I learned from MOF North East but I'm thinking I might just use those ingredients for this instead. Thanks DJ!
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I have made this recipe several times and it has always gone down a treat. I was about to make JO's vegetarian chilli I learned from MOF North East but I'm thinking I might just use those ingredients for this instead. Thanks DJ!
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Andrew
I can't believe you went Gumbo, my hometown specialty. And what I really like, you took a new look at it and this looks wonderful. Planning it for my Thanksgiving meal (will be at the weekend here. Thanks Christian
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I can't believe you went Gumbo, my hometown specialty. And what I really like, you took a new look at it and this looks wonderful. Planning it for my Thanksgiving meal (will be at the weekend here. Thanks Christian
reply
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