GUMBO! - Page 4 - AR15.COM

GUMBO! (Page 4 of 4)

Subnet Member Joined Apr 2004 Posts 171939 EE 100% (1) TX, USA	Posted: Yesterday 6:44:29 PM EDT [#1] That looks about right to me. Added onion, poblano and celery (which also stops the roux from cooking further). It'll gently cook until it's tender. ~10 minutes? Ish?
	And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.

osageny Member Joined Feb 2004 Posts 1383 EE 0% (0) MO, USA	Posted: Yesterday 6:49:43 PM EDT [#2] Looks great. Can't wait until it cools off more here to make some.

Subnet

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Joined Apr 2004
Posts 171940
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TX, USA

Posted: Yesterday 7:12:04 PM EDT

[Last Edit: Subnet] [#3]

Veggies are soft enough. Added a generous amount of freshly ground black pepper, and a pinch of that cayenne & cooked it for a couple.

Added the chicken stock, the bay leaves and the thyme. Salted it to taste. I'll let this simmer for an hour before adding the okra, chicken and andouille. This will also give me time to de-bone the chicken I smoked, while I'm standing around doing nothing.

And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.

styles Team Member Joined Nov 2000 Posts 4349 EE 0% (0) FL, USA	Posted: Yesterday 7:37:58 PM EDT [#4] Smoked chicken and andouille? Boom!
	A Militia of One

Subnet Member Joined Apr 2004 Posts 171941 EE 100% (1) TX, USA	Posted: Yesterday 7:40:52 PM EDT [#5] Deboned the chicken, and chopped it up. It, along with the okra and the andouille will go in the pot here in about 15 minutes. It is REALLY hard to not just stand there and snack on that chicken. Gumbo shenanigans aside, I kinda nailed that in the smoker. It's fucking delicious in it's own right.
	And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.

styles Team Member Joined Nov 2000 Posts 4351 EE 0% (0) FL, USA	Posted: Yesterday 7:42:11 PM EDT [#6] It could only be better if the okra was from your own garden!
	A Militia of One

Subnet Member Joined Apr 2004 Posts 171942 EE 100% (1) TX, USA	Posted: Yesterday 7:43:50 PM EDT [#7] Quote History Originally Posted By styles: Smoked chicken and andouille? Boom! View Quote First time I've ever smoked the chicken first (I had the time today, so I figured I'd try it). And the whole chicken, at that. Normally, I just shallow fry some chicken thighs and add those.
	And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.

dahugo Joined Aug 2003 Posts 756 EE 0% (1) LA, USA	Posted: Yesterday 7:46:35 PM EDT [#8] Been making it 60 years. Dark roux is best roux. Once roux is done carmelize the onions in it. Then and only then add your celery, bell pepper and garlic.

ServusVeritatis Joined May 2006 Posts 33429 EE 100% (126) GA, USA	Posted: Yesterday 7:47:50 PM EDT [#9] Quote History Originally Posted By 1Andy2: In before Ohio tries to dump spaghetti noodles in it. View Quote And a gallon of heinz ketchup.

Subnet

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Joined Apr 2004
Posts 171943
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Posted: Yesterday 7:59:12 PM EDT

[#10]

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Originally Posted By dahugo:
Been making it 60 years. Dark roux is best roux. Once roux is done carmelize the onions in it. Then and only then add your celery, bell pepper and garlic.

View Quote

I think so, too. It loses a lot of it's thickening power, but...it's soooo delicious.

I'm using a homemade chicken stock (which is very gelatinous - mine literally gels up in the fridge), which compensates for that quite a bit. I'll also be adding okra and a little bit of file, which will also thicken it up some.

And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.

Subnet Member Joined Apr 2004 Posts 171944 EE 100% (1) TX, USA	Posted: Yesterday 8:27:48 PM EDT [#11] Almost done - maybe another 30 minutes. It is so fucking good, right now. I'll add the green onion about 10 minutes before I think it's done, and the file when it's done. I have some leftover rice from last night, so I'll use that too when I serve it up.
	And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.

fargo007

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Joined Jul 2003
Posts 31172
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Posted: Yesterday 8:32:42 PM EDT

[#12]

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Originally Posted By DrFrige:

Noted! When do you know the roux is ready?

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Originally Posted By DrFrige:

Originally Posted By LoudLyle:
Step one you must be patient enough to make a Roux
Shrimp or any seafood is good to go. Chicken and sausage is also good to go. Stirring and absolutely not burning the roux is the key. Good luck

Noted! When do you know the roux is ready?

When you finish the second beer.

Subnet Member Joined Apr 2004 Posts 171946 EE 100% (1) TX, USA	Posted: Yesterday 9:13:52 PM EDT [#13] Soooo goooood.
	And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.

NY12ga Member Joined Mar 2007 Posts 13913 EE 100% (1) NY, USA	Posted: Yesterday 9:19:33 PM EDT [#14] Quote History Originally Posted By Subnet: https://www.ar15.com/media/mediaFiles/51536/IMG_1728-3351309.jpg Soooo goooood. View Quote I’m drooling over this Well done, all the way around!
	"Sometimes I wonder whether the world is being run by smart people who are putting us on, or by imbeciles who really mean it." -Mark Twain

Willz

Hoisting the black flag...

Joined Nov 2008
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Posted: Yesterday 9:29:35 PM EDT

[#15]

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Originally Posted By Subnet:
https://www.ar15.com/media/mediaFiles/51536/IMG_1727-3351284.jpg

Almost done - maybe another 30 minutes. It is so fucking good, right now.

I'll add the green onion about 10 minutes before I think it's done, and the file when it's done.

I have some leftover rice from last night, so I'll use that too when I serve it up.

View Quote

Everything looks awesome, you don’t brown your sausage before adding it?

"You have to understand most people are not ready to be unplugged, and many of them are so inured, so hopelessly dependent on the system, they will fight to protect it." ~Morpheus

styles Team Member Joined Nov 2000 Posts 4352 EE 0% (0) FL, USA	Posted: Yesterday 9:31:43 PM EDT [#16] Originally Posted By Subnet: https://www.ar15.com/media/mediaFiles/51536/IMG_1728-3351309.jpg Soooo goooood. View Quote Attached File
	A Militia of One

Subnet

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Joined Apr 2004
Posts 171947
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TX, USA

Posted: Yesterday 9:43:23 PM EDT

[#17]

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Originally Posted By Willz:

Everything looks awesome, you don't brown your sausage before adding it?

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Originally Posted By Willz:

Originally Posted By Subnet:
https://www.ar15.com/media/mediaFiles/51536/IMG_1727-3351284.jpg

Almost done - maybe another 30 minutes. It is so fucking good, right now.

I'll add the green onion about 10 minutes before I think it's done, and the file when it's done.

I have some leftover rice from last night, so I'll use that too when I serve it up.

Everything looks awesome, you don't brown your sausage before adding it?

I didn't think to. It's smoked. But that would have been good, yeah.

And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.

Gdirty5 Member Joined May 2008 Posts 15642 EE 100% (35) LA, USA	Posted: Yesterday 10:58:59 PM EDT [#18] Quote History Originally Posted By Subnet: https://www.ar15.com/media/mediaFiles/51536/IMG_1728-3351309.jpg Soooo goooood. View Quote Looks good but it’s no zatarains

CajunMojo CoonAss® Resident Oilfield Trash Joined Sep 2004 Posts 15520 EE 100% (3) LA, USA	Posted: Today 8:22:30 AM EDT [#19] Quote History Originally Posted By Subnet: https://www.ar15.com/media/mediaFiles/51536/IMG_1728-3351309.jpg Soooo goooood. View Quote Nicely done. I only have one critique (see below). Smoking the chicken is a nice touch. Never done it before, but sounds good Attached File
	q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick. Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!) كا

Gdirty5 Member Joined May 2008 Posts 15643 EE 100% (35) LA, USA	Posted: Today 11:42:32 AM EDT [#20] Quote History Originally Posted By CajunMojo: Nicely done. I only have one critique (see below). Smoking the chicken is a nice touch. Never done it before, but sounds good https://www.ar15.com/media/mediaFiles/59505/Capture_JPG-3351505.JPG View Quote You know where the word Gumbo comes from?

CajunMojo

CoonAss® Resident Oilfield Trash

Joined Sep 2004
Posts 15523
EE 100% (3)

LA, USA

Posted: Today 11:44:44 AM EDT

[#21]

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Originally Posted By Gdirty5:

You know where the word Gumbo comes from?

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Originally Posted By Gdirty5:

Originally Posted By CajunMojo:

Nicely done. I only have one critique (see below).
Smoking the chicken is a nice touch. Never done it before, but sounds good

https://www.ar15.com/media/mediaFiles/59505/Capture_JPG-3351505.JPG

You know where the word Gumbo comes from?

Don't care.

q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.

Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)

كا

Subnet

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Joined Apr 2004
Posts 171950
EE 100% (1)

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Posted: Today 12:18:05 PM EDT

[#22]

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Originally Posted By Gdirty5:

You know where the word Gumbo comes from?

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Originally Posted By Gdirty5:

Originally Posted By CajunMojo:

Nicely done. I only have one critique (see below).
Smoking the chicken is a nice touch. Never done it before, but sounds good

https://www.ar15.com/media/mediaFiles/59505/Capture_JPG-3351505.JPG

You know where the word Gumbo comes from?

I've actually learned that's hotly debated, and not entirely settled.

And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.

TEXASROOTERSBROTHER Member Joined May 2007 Posts 28107 EE 0% (0) TX, USA	Posted: Today 4:29:12 PM EDT [#23] Quote History Originally Posted By Gdirty5: You know where the word Gumbo comes from? View Quote
	GOA MEMBER, NRA Life member Endowment , Life member TSRA. Eagle Scout Class of 1978.

DrFrige Member Joined Jan 2001 Posts 43686 EE 100% (6) CA, USA	Posted: 10/18/2024 2:16:35 AM EDT [#24] Frikken LOVE this place... Thank you!!!
	MEMBER: NRA, GOA, SAF, NYSRPA

wsix

Joined Nov 2005
Posts 4183
EE 100% (8)

AK, USA

Posted: 10/18/2024 2:23:23 AM EDT

[#25]

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Originally Posted By Subnet:
https://www.ar15.com/media/mediaFiles/51536/IMG_1723_JPEG-3351210.jpg

Veggies are soft enough. Added a generous amount of freshly ground black pepper, and a pinch of that cayenne & cooked it for a couple.

https://www.ar15.com/media/mediaFiles/51536/IMG_1725_JPEG-3351211.jpg

Added the chicken stock, the bay leaves and the thyme. Salted it to taste. I'll let this simmer for an hour before adding the okra, chicken and andouille. This will also give me time to de-bone the chicken I smoked, while I'm standing around doing nothing.

View Quote

Geddy Lee makes gumbo? I'm sold

GUMBO! (Page 4 of 4)

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