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Thread: Gumbo:

  1. #21
    At this point in time... gssixgun's Avatar
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    PS:


    As an aside this stupid SS Chopper / Scrapper that I bought at Walmart for $5 is possibly the most useful thing I have added to the Kitchen in years

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    If you don't have one I highly recommend one
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  2. #22
    Moderator Razorfeld's Avatar
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    Been using one of those for years. Handiest chop/scoop tool in the kitchen.

    Should we start a thread on honing the edge for optimum results?
    "The sharpening stones from time to time provide officers with gasoline."

  3. #23
    rhensley rhensley's Avatar
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    I do love Gumbo. My wife and I make gumbo. When I go where there is suppose to be good gumbo I try it. A few years ago I went to Savannah Georgia. I ask at the hotel where i could find good gumbo. I was told to go to Tiby Island to a certain restaurant because they had the best. Now I ask several people and got the same name (which I can't remember now) so I went. I ask for there great gumbo. What I got was a plate of rice with a little white gravy and 3 shrimp. at a price of about 20.00. There was no seasoning . When I left there I went to a convenience store and bought a pack of cheese crackers and coke. I learned that if a restaurant has gumbo I ask for a cup first. If it's eatable i then order a bowl. Just a thought .

  4. #24
    Senior Member blabbermouth tcrideshd's Avatar
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    don't forget to make your best cornbread to go along with Gumbo guys, all my time in Louisianna that's what the good ole boys always served. and jalepeno cornbread was the one served most. I miss working in La, they cooked all the time and it was fantastic, just don't ask whats in the pot.
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  5. #25
    Senior Member kelbro's Avatar
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    Quote Originally Posted by tcrideshd View Post
    don't forget to make your best cornbread to go along with Gumbo guys, all my time in Louisianna that's what the good ole boys always served. and jalepeno cornbread was the one served most. I miss working in La, they cooked all the time and it was fantastic, just don't ask whats in the pot.
    Indeed! And there was an earlier post about not wanting nutria or possum in the gumbo. If that's the case, best not order gumbo anywhere in S. Louisiana LOL.

    When people ask me what's in the gumbo, I smile and say 'meat'. Most understand and just go off and enjoy the bowl.

    Same rule in Thailand and mainland China. Fantastic soups, just don't ask what's in the pot or heaven forbid, take a look!
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  6. #26
    Senior Member blabbermouth Dieseld's Avatar
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    Yeah those chopper/scrapers are a must have in the kitchen. I've enjoyed using mine for years as well.

    And I think it's a 50/50 on the second days taste. No work to do but shovel it in and enjoy. And the flavors do have time to get all happy with each other.
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  7. #27
    Modern Day Peasant Nightblade's Avatar
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    Y'know , a thread dedicated to Gumbo is a real good thing. Considering the supposed many different ones out there,I have only seen a few in my day so....I say let's get the Gumbo on and see how many we can come up with. Props to Glen for starting this.

    Anyway...tonight I made a pot of my own recipe. It's got a real Caribbean spin to it. Chicken Andoullie sausage (the sausage was a chicken sausage)and dark meat chicken with okra,mustard greens, and corn and trinity of course,. I still used a roux even though the okra thickens well. I like the taste of roux. Chicken stock for base. I used my own personal Cajun seasoning and one Habenero pepper which was just enough kick. Couldn't find a scotch bonnet. I'm gonna let this sit for a night before serving up as I want everybody to get nice and acquainted in the pot. I'll post both on here and the dinner thread when ready. I snuck a taste of course and whoo yeah ....it's good.

    I actually like this a little better than my standard Chicken and Pork Andoullie Gumbo. Props again Glen ! Next time I may also use different color bell pepper for some festive Island effect. I may even adjust my Cajun spice and Caribbeanize it ?

    Side Note: I used no salt(salt was in the stock however and it was a reduced sodium stock I used) and instead used Bragg's Amino's for the Umami flavor and it works out very well and also the roux was a flour and olive oil one.

    and if you really wanted to throw some West Indies into this,Oxtail would be fantastic !!

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    Last edited by Nightblade; 04-12-2017 at 07:50 PM.
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  8. #28
    At this point in time... gssixgun's Avatar
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    That looks like a "Pot o Goodness"

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    Nightblade (04-12-2017)

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