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| Okie needs Gumbo Recipe; sasuage or shrimp | |
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| Tweet Topic Started: Jan 9 2010, 06:11 PM (2,468 Views) | |
| Deleted User | Jan 13 2010, 02:50 AM Post #16 |
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Deleted User
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Here is another one from cooks.com that caught my eye.Its called Catfish Gumbo.I have never made what i considered gumbo with catfish.I like the fact you can do this one in cast iron.I have brewed up what i considered more of a catfish in red gravey with no okra. CATFISH GUMBO 1 lb. catfish fillets 1/2 c. chopped celery 1/2 c. chopped green pepper 1/2 c. chopped onion 2 garlic cloves, minced 2 tbsp. vegetable oil 2 c. chicken broth 1 (14 1/2 oz.) can whole tomatoes, undrained 1 (10 oz.) pkg. frozen okra 1/4 tsp. crushed red pepper 1 tsp. gumbo file' (seasoning mix) Salt and pepper to taste 1 1/2 c. hot cooked rice Cut catfish into 1-inch pieces. In a large Dutch oven, saute celery, green pepper, onion and garlic in the oil until tender, about 7 minutes. Add broth, tomatoes, okra, red peppers, salt and pepper and gumbo file'. Cover and simmer 20 minutes. Add fish, cover and simmer 15 minutes or until fish flakes easily. Serve over rice. Makes 6 servin |
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| Roy Irving | Jan 13 2010, 08:23 PM Post #17 |
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Looking Up
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That don't sound half bad. I may try that after a round or two with the Gumbo making. Thanks Roy |
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Roy Irving Braggs, Oklahoma Proud Life Member | |
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| Cajun | Jan 14 2010, 05:00 AM Post #18 |
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Cajun
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The old days people used what ever meat they could scrap up to make a Gumbo. Back then it was survival, These days we do things a little different as far as the meat is concerned. I buy a family pack of drum sticks and a pack of chicken tenders.I also get a couple lbs of mixed sausage. I used the Savoy Roux in a jar the Dark.I put a gallon of water in my Gumbo pot boiling and then add the Roux till the water gets the color of Peanut Butter.While the Roux is boiling I fry the chicken and sausage in my Black pot till brown then take out the chicken and sausage and saute about 3 cups of onions and a 1/2 cup of bell pepper.I then add the onions and what ever I get out of the bottom of the black pot to the Gumbo pot boil the Gumbo for about 2 hrs add the chicken and sausage and boil for another hour.This usually does a good job of Cajun Gumbo and don't last very long around here... ![]()
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Calvin Boutte Ph. No. 337 201 1307 | |
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| Big Ronnie | Jan 14 2010, 08:03 AM Post #19 |
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Top Dog!
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Dang Calvin that looks good and it's early.>>>>>>>>>>>>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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| LittleMtnKemmers | Jan 14 2010, 01:52 PM Post #20 |
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Kemmer Crazy
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We should hold a Big KSBA Cajun Shin Dig Hunt! Never Been to LA but If would sure try hard to to make a hunt down there! Esp if there was some Gumbo! lol |
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Thomas Cheney MakingAqua@aol.com Robert Kemmer Strain Mtn Curs | |
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| Cajun | Jan 15 2010, 07:21 AM Post #21 |
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Cajun
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The first KSBA Hunt was help at Robert Kemmers and I brought a chicken and sausage Gumbo.They were people from many states and some were leary about what was in that pot .....but those who tried it really liked it...If I remember correctly Roger Redden wouldn't touch it....
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Calvin Boutte Ph. No. 337 201 1307 | |
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| James_Jamison | Jan 15 2010, 08:16 AM Post #22 |
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Top Dog!
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Calvin, what type sausage is used in gumbo? Pork, or Italion or something else? |
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I hunt the "PURE" KEMMER MEAT DOGS. No byproducts!!!! JAMES JAMISON | |
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| Cajun | Jan 15 2010, 09:15 AM Post #23 |
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Cajun
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James I used Chicken Sausage in that picture. Only because thats what I like but you can use smoked sausage, Pork or mixed with pork and beef we have lots of different sausage around here and I use mostly chicken sausage because I don't eat as much beef and pork as I used to and the chicken sausage is really good here with all kind of seasoning in it. |
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Calvin Boutte Ph. No. 337 201 1307 | |
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| Big Ronnie | Jan 15 2010, 09:32 AM Post #24 |
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Top Dog!
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You can have your mind made up what kind of sausage you want right up till you walk in the door of the cajun meat market. Then everything really gets confusing because there are so many different kinds of sausage and most of it looks just a like plus you always see some that you have never tried and this is where I get confused because I always like to try something different. ..............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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| winnc | Jan 15 2010, 01:14 PM Post #25 |
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Nursing
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| cecil m winn | |
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| Cajun | Jan 15 2010, 03:58 PM Post #26 |
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Cajun
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I forgot to mention salt and pepper. I use Tony Chacheres Creole seasoning. It will do both salt and pepper. Just add a little at a time till it suits your taste buds. Some people don't like as much as others. Also I said 1 gallon of water but forgot to mention that you continue to add water to keep the pot close to the full level as you cook. It may take a total of 2 gallons depending on the size pot you use. Let me know how it turns out James. |
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Calvin Boutte Ph. No. 337 201 1307 | |
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| James_Jamison | Jan 15 2010, 07:02 PM Post #27 |
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Top Dog!
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I checked Walmart today and no roux, have to try kroger tomorrow, if not there, have to go homemade I guess. |
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I hunt the "PURE" KEMMER MEAT DOGS. No byproducts!!!! JAMES JAMISON | |
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| Big Ronnie | Jan 15 2010, 08:13 PM Post #28 |
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Top Dog!
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James if you don't find none use 1 cup of oil and 1 cup of self rising flour. Let the oil heat up some then put in the flour and stirr constantly and slowly till it is darker brown like Calvin said to about the color of peanut butter. Be sure not to let it scourch it, this is the reason to steady stirr. If you were here now you could dip up a bowl full of it because Laree just brought me a bowl of it for supper...........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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| Cajun | Jan 16 2010, 10:12 AM Post #29 |
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Cajun
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I am waiting on a report on the Gumbo James. Let us know how it turns out and feel free to call if you need any help,,,,
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Calvin Boutte Ph. No. 337 201 1307 | |
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| Deleted User | Jan 16 2010, 01:18 PM Post #30 |
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Chicken sausage?I had never heard of chicken sausage until Cajuns post.Are chicken sausage home made or can you buy em at the market?......... |
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3:26 AM Jul 11
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.....but those who tried it really liked it...If I remember correctly Roger Redden wouldn't touch it....
..............Big Ronnie
3:26 AM Jul 11