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 eric_the_red
 
Registered: 02/28/03
Posts: 14,560
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 seafood gumbo 
#1856873 - 08/27/03 09:57 PM (20 years, 7 months ago) |
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i just love it. i burnt it a little, but it still tastes great. i?m so stuffed i can hardly move.
yes, those are tentacles. 
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Anno cock? is that some kind of Greek liqueur? -Geo's All Knowing Sex Slave
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 Paid
Pict
Registered: 03/12/03
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How is gumbo prepared? Is there a sauce to it?
This is an american dish i belive, so any
tips on how its made would be nice for us non
americans :-)
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canid
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Re: seafood gumbo [Re: Paid]
#1857999 - 08/28/03 04:59 AM (20 years, 7 months ago) |
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gumbo has been around for a long time. it is cajun[sp?]
gumbo is made [in simplicity] by boiling oil with flower until it browns, then adding coocked seafood/beef/pork/poultry/whatever and vegetables [really your choice but okra is good because it adds a great thick texture to the sauce as it cooks] and cooking untill it thickens. i won't even touch the subject of seasoning as there are so many options.
the specific method and ingerdients used can vary signifigantly and in many cases are closely dictated by tradition.
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Edited by concretefeet (08/28/03 05:03 AM)
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Paid
Pict
Registered: 03/12/03
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Re: seafood gumbo [Re: canid]
#1858018 - 08/28/03 05:12 AM (20 years, 7 months ago) |
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Nice, a versitle meal :-) thanks mate.
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eric_the_red
Registered: 02/28/03
Posts: 14,560
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Re: seafood gumbo [Re: Paid]
#1858361 - 08/28/03 08:39 AM (20 years, 7 months ago) |
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like concretefeet said, the roux (oil and flour) is the base for all gumbo. rice is a major ingredient, as well. this is what i start off with. then, i basically just start dumping in whatever i have around.
season it to your taste, but make sure it's spicy enough to burn you on the way out or it's not true cajun gumbo.
i'll see if i can find a receipe for you. i don't use one, but my aunt in new orleans might have one.
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Anno cock? is that some kind of Greek liqueur? -Geo's All Knowing Sex Slave
Edited by eric_the_red (08/28/03 08:44 AM)
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psilocybinjunkie
relaxin
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Re: seafood gumbo [Re: canid]
#1858448 - 08/28/03 09:24 AM (20 years, 7 months ago) |
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i thought gumbo was creole cooking?
Gumbo is really good, i like the meat kind.
Gumbo has it's own sauce its thin and gumbo is always to be eaten over rice... Your pour your gumbo over a bowl of rice!
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canid
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you might be right. i had orrigionaly said that but edited it because i though i had been wrong.
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Attn PWN hunters: If you should come across a bluing Psilocybe matching P. pellicolusa please smell it.
If you detect a scent reminiscent of Anethole (anise) please preserve a specimen or two for study and please PM me.
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psilocybinjunkie
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Chef Leah Chase, Dookey Chase: Creole Gumbo
Ingredients:
4 hard-shell crabs
1/2 pound chicken necks
1/2 pound smoked sausage
1/2 tablespoon paprika
1/2 pound chicken gizzard
1/2 cup vegetable oil
4 tablespoons flour
6 chicken wings
1/2 pound Creole hot sausage
3 cloves garlic, chopped fine
1/4 cup chopped parsley
1 teaspoon ground thyme
1 teaspoon salt
1/2 pound boneless veal stew meat
1 pound shrimp
1 cup chopped onion
24 oysters in their liquid
4 quarts water
1 1/2 pounds smoked ham
1 tablespoon file powder
Directions:
Place crabs, sausage cut into bite-sized pieces, stew meat and gizzards in a 6-quart pot over medium heat. Cover and let cook in own fat and juices for 30 minutes. Heat oil in skillet and add flour to make roux. Stir constantly until very brown. Lower heat, add onions and cook over low heat until onions wilt. Pour onion mixture over meat in pot. Slowly add water, stirring constantly. Bring to a boil. Add chicken wings cut in half, necks skinned and cut, ham cubed, shrimp peeled and deveined, paprika, salt, garlic, parsley and thyme. Let simmer for 30 minutes. Add oysters and liquid and cook for 10 more minutes. Remove from heat. Add file powder and stir well. Serve over rice.
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psilocybinjunkie
relaxin
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I'd skip the chicken necks and gizzards and substitute some other kinda meat for it...
but thats just me. You could use more chicken or sausage or more shrimps or keep the recipe the same and just exclude the necks and gizzards!
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canid
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c'mon. you know them gizzards make the meal...
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If you detect a scent reminiscent of Anethole (anise) please preserve a specimen or two for study and please PM me.
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psilocybinjunkie
relaxin
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Re: seafood gumbo [Re: canid]
#1858469 - 08/28/03 09:39 AM (20 years, 7 months ago) |
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ok but necks gotta go!
I don't mind gizzards but necks gotta go 
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canid
irregular meat sprocket
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yeah, it goes without sayin' that you cant have necks floating in your food  .
--------------------
Attn PWN hunters: If you should come across a bluing Psilocybe matching P. pellicolusa please smell it.
If you detect a scent reminiscent of Anethole (anise) please preserve a specimen or two for study and please PM me.
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eric_the_red
Registered: 02/28/03
Posts: 14,560
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Re: seafood gumbo [Re: canid]
#1859533 - 08/28/03 03:12 PM (20 years, 7 months ago) |
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i've actually eaten chicken necks before. they taste good, but there isn't much meat on them. it is a pain in the ass to pick the meat off the bone.
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Anno cock? is that some kind of Greek liqueur? -Geo's All Knowing Sex Slave
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Sev
Astropath
Registered: 06/06/03
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Loc: NY
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Quote:
eric_the_red said:
i just love it. i burnt it a little, but it still tastes great. i?m so stuffed i can hardly move.
yes, those are tentacles.
All food should have tentacles in it.
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"Do we want the stars? We can have them. Can we borrow cups of fire from the sun? We can and must and light the world." --"On the Shoulders of Giants", Ray Bradbury
All of my posts are full of fiction and blatant lies.
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Sev
Astropath
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Posts: 1,426
Loc: NY
Last seen: 9 years, 6 months
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Re: seafood gumbo [Re: canid]
#1865246 - 08/30/03 08:21 AM (20 years, 7 months ago) |
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Quote:
concretefeet said:
yeah, it goes without sayin' that you cant have necks floating in your food .
So long as my food can't look at me, or think at me, or digest at me, I'm fine. 
--------------------
"Do we want the stars? We can have them. Can we borrow cups of fire from the sun? We can and must and light the world." --"On the Shoulders of Giants", Ray Bradbury
All of my posts are full of fiction and blatant lies.
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HagbardCeline
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Registered: 05/10/03
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Man, how yall gona talk about making gumbo and forget the file (seasoning)!?
My mother is a Coon Ass (Lousiana) and I grew up on her gumbo. It has to be one of my favorite dishes, I especially like seafood gumbo though.
Mmmmm....gumbo....
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I keep it real because I think it is important that a highly esteemed individual such as myself keep it real lest they experience the dreaded spontaneous non-existance of no longer keeping it real. - Hagbard Celine
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