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| Okie needs Gumbo Recipe; sasuage or shrimp | |
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| Tweet Topic Started: Jan 9 2010, 06:11 PM (2,466 Views) | |
| Roy Irving | Jan 9 2010, 06:11 PM Post #1 |
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Looking Up
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I am not sure if it is proper to ask a question like this or not? It could be like asking someone what they make a year. LOL! Thanks Roy Irving |
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Roy Irving Braggs, Oklahoma Proud Life Member | |
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| Big Ronnie | Jan 9 2010, 10:43 PM Post #2 |
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Top Dog!
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Roy Ronnie is gone working but when he comes in I will have him give you a call. His Gumbo is much better than mine.>>>>>>>>>>Laree |
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100% Kemmer Stock Mtn. Curs Home of Ronnie's Ole Trouble-Yellow Jack- 7/8 Gold Nugget Blackjack and BJ Buck stock" ![]() ![]() Ronnie Taylor p.o. box 413 Mangham,La 71259 (318)-614-8649 Laree's cell phone 318-680-1128 | |
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| Deleted User | Jan 10 2010, 02:07 AM Post #3 |
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There are soooooooo many ways to fabricate a Gumbo.The first thing you need is a Roux or base.You can brown some flour in a skillet with oil,stir a bunch dont let flour burrrnnn.Or use the other 2 methods, roux already made in a jar or Tony Chacheres instant roux(powder in a sprinkle can.Powder is my favorite--its easy.I take the skin off chicken(save skin to add later) and brown my chicken and towards the end throw in a couple of onion (dixed) and finish your browning process dont burn just brown....Here is when i put in my water and cover the meat with cold water in little bowls that has the powdered roux stired in real good--now dump in pot.Throw some high quality sausage in pot,now add all your seasoning at this part of the process people add all kind of stuff(including seasoning).After it cooks for about an hour i add my okra and my shrimp.This is one of many ways to get a gumbo going...People make em so many different ways with so many different ingrediants.The ways to make and indgrediants are endless--endless!!!Garlic,stick of butter,beer, celery,anything that walk crawls or flies are VERY good candidates for the GUMBO POT! A number of thing that swim too,shrimp,crab,osters! Gumbo was gave to use by the people of South Louisiana -- Their Cooking is an expression of Love !!!!!! |
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| Deleted User | Jan 10 2010, 02:38 AM Post #4 |
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SUPER BOWL CHICKEN AND ANDOUILLE SAUSAGE GUMBO ROUX: 2 c. flour 2 c. vegetable oil GUMBO: 6 green bell peppers 4 green onions 1/2 white onion 2 jalapeno chiles (discard seeds from 1 chile) 2 serrano chiles (discard seeds from 1 chile) 1/2 bunch celery 1 1/2 tbsp. thyme 2 c. vegetable oil 3 red bell peppers 1 red onion 1 clove garlic 5 bay leaves 1 1/2 tbsp. basil 1 1/2 tbsp. oregano 1 tbsp. crushed red pepper 1 jar (2.2 oz.) Cajun Magic spice for poultry 2 lb. andouille sausage or Polish sausage, cubed 1 1/2 lb. cubed boneless, skinless chicken breasts 1/2 c. file powder Water Cooked white rice 1 1/2 tbsp. white pepper 1 1/2 tsp. cayenne pepper 6 qt. chicken stock 1. For roux, mix flour and oil in roasting pan. Bake at 250 degrees, stirring often, about every 1/2 hour, until mixture is the color of dark red clay, about 5 hours or more. Remove from oven. 2. For gumbo, dice all vegetables. Put into 12 quart kettle. Cook until limp, about 10 to 15 minutes. Stir in bay leaves, thyme, basil, oregano, white pepper, crushed red pepper, cayenne and half the Cajun Magic spice mixture. Mix thoroughly over medium heat. 3. Stir in half of the roux. Gradually stir in chicken stock until well blended. Heat to simmer. Add more roux if thicker consistency is desired. 4. Saute cubed sausage in non-stick skillet until chicken is browned, about 5 to 10 minutes. Drained off excess grease and add sausage to simmering gumbo mixture. 5. Mix the cubed chicken with the remaining Cajun Magic spice mixture. Saute in non-stick skillet until chicken is browned, about 5 to 10 minutes. Drain and add chicken to gumbo. Simmer gumbo over medium heat stirring often for 1 hour. 6. Just prior to serving heat gumbo to boil. Turn off heat. Add file powder. Stir well. Add water if needed to thin to desired consistency. Serve hot with a dollop of cooked rice. |
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| Roy Irving | Jan 10 2010, 06:05 PM Post #5 |
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Looking Up
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Thanks Creek Dawg, it looks like my wife is in for some Gumbo. Roy |
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Roy Irving Braggs, Oklahoma Proud Life Member | |
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| Deleted User | Jan 10 2010, 07:29 PM Post #6 |
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Once you got your chicken & sausage(lil smokies will work in a pinch) /under the water so to speak give it an hour are so and then throw in some shrimp if you have em..The rioux is just a flavor caring agent.Flavor the water covering the MEAT with flavors U like.You dont have to have a a bunch of fancy ingrediants for a gumbo to taste real GOOD! I like my my chicken browned a little with the skin removed--You dont have to do this.You dont even have to brown th sausage--just slice and dump in the pot. After the gumbo going throw in the chicken skin in the pot U might want to add a boulion cube or 2. Good Luck Gumbos should be Fun & Easy! |
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| Roy Irving | Jan 10 2010, 08:34 PM Post #7 |
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Looking Up
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Thanks Creek Dawg for all the info. I know it took a while to list the entire process and I am very greatful for it. I will let you know how it turns out. My Brother-in-law and Keith Easterling are my only true Guinea Pigs, but they will eat almost anything? as long as it is warm and don't eat them first. I work with a Guy who says he has a Gumbo Recipe, but I don't think it is the real deal. Cant wait to make this recipe and show it off! They may even belive that I am part Cajun? Ha Ha. Thanks again for the time and effort you put into your reply. I really appericate it. Roy Irving Edited by Roy Irving, Jan 11 2010, 06:43 PM.
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Roy Irving Braggs, Oklahoma Proud Life Member | |
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| k.easterling | Jan 10 2010, 09:46 PM Post #8 |
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Nursing
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call me when it is ready roy |
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| Big Ronnie | Jan 10 2010, 09:58 PM Post #9 |
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Top Dog!
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Roy I take 1 cup of oil and heat it and put 1 cup of flour in it and over med heat I stir it constantly till it is brown, I like my roux pretty brown. After I get it the color I want I pour in my water still stirring it. I do all this is a deep sided black cast iron skillet. Now after I get my roux I pour it in my gumbo pot ( a large tall pot that will hold a lot) and add enough water to to fill the pot around 2/3 full. Then I take 2 big cans of whole tomatoes and sorta cut them up so they are in chunks, 1 big can diced tomatoes, and 2 small cans of rotel tomatoes, 2 or 3 small cans of tomatoe paste and add to my pot. Then salt, black pepper, a little red pepper, garlic or garlic powder, slap yo momma or some type of cajun season and use it all to the amount of seasoning you like plus a little more. Then I put in my gumbo file' and it takes a lot more of it than you think to make it taste right. Now I add my andouille sausage cut in 1/4 in. slices. While all this is cooking on a low med. heat you can start cutting up your celery, mushroom and(plenty of them too), green onions, 1 onion chopped, a bell pepper chopped and add this to the pot. Put in a whole bag of cut okra and put a lid on the pot. Keep this stirred every so often. Then after it cooks on low heat for about 1 1/2 hours I turn it down low and add about 5 pounds of shrimp and let it simmer for 10 or 15 minutes then turn it off and let it set for a while. The shrimp is the last thing to add because they don't need to be cooked but just a few minutes. The seasoning is all to your taste and how hot or so on you like. You can add a little chicken breast cut in pieaces to this if you like. There are so many different gumbos and different receipes but this is the way I do it. I use my imagination and taste more than anything...........Big Ronnie |
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100% Kemmer Stock Mtn. Curs Home of Ronnie's Ole Trouble-Yellow Jack- 7/8 Gold Nugget Blackjack and BJ Buck stock" ![]() ![]() Ronnie Taylor p.o. box 413 Mangham,La 71259 (318)-614-8649 Laree's cell phone 318-680-1128 | |
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| Deleted User | Jan 11 2010, 01:11 AM Post #10 |
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If you start making Gumbo do it regulary and you will develope your own signature fabrication process.I have strived to make the juice in the pot JUST as tasty as the meat or sea food in the pot!I like to build one where just the juice could be poured over rice and be a very hearty tasting meal.......Cajun and some others that are south of I-10 could help U alot with gumbo fixin-alot! Also e-bay is a good source of used big aluiminium pots and a pot can also be like a Gumbo builder's signature too.....The Cajun folks around and below I-10 cook the best gumbos in the world bar none,,,,so if yours ends up 1/2 as good as them folks yours will be really gooooooood! |
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| Deleted User | Jan 11 2010, 03:32 AM Post #11 |
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I like to mix white & dark meat in a gumbo.I think the darks more greasy than white and adds more flavor like the chicken skin...I like lots of chicken fat in my gumbo. |
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| Deleted User | Jan 11 2010, 05:42 PM Post #12 |
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I have never ate any gumbo or jumbaly always wanted to. Some of you cajuns should get togather at spring hunt an make a big pot I KNOW I WOULD SURE LIKE TO TRY SOME OUT!
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| Deleted User | Jan 11 2010, 09:33 PM Post #13 |
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Why dont you all just have a Kemmer Hunt in Bayou country?Grassy Cove is 10 + hours from my house. |
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| hookbone | Jan 12 2010, 04:25 AM Post #14 |
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Treeing Easy Game
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Tell yall something else my mama does with her gumbo,she boils the shrimp hulls for a little bit and uses the water off of them as part of her stock,really brings out the flavor,does anyone else do this? |
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Rob C. Millry AL. | |
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| Deleted User | Jan 12 2010, 09:59 AM Post #15 |
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I havent,but it sounds like a good ideal! |
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3:26 AM Jul 11
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I have never ate any gumbo or jumbaly always wanted to. Some of you cajuns should get togather at spring hunt an make a big pot I KNOW I WOULD SURE LIKE TO TRY SOME OUT!

3:26 AM Jul 11