In spite of the roux continuing to darken the final dish maintained the same shade of brown (peanut butter?)
So does it tastee gud???
I think I might need to go pay me a visit down to N'Orleans! Never been but I sure would like to taste some of these dishes, I've never had them!
It was good, very good. I liked the consistency of the liquid part better this time. This was 1c flour, 1c butter, 4oz frozen okra, 1.5qt chicken broth. So right about there.
It's tough to gauge how thick it will get, and if I can reproduce the same thickness next time I think I will call the liquid portion a sub-recipe.
When you are curious about regional dishes the best place to start is ground zero.
I'm about due for a road trip and food is always a great subject to base one on.
Lent (and Christmas for some reason) are great times to visit.
Lodging prices will be more than fair and lots of places will be running chalkboard specials (and tasting menus!!!).
I have to concur, the description you provided of the andoullie is spot on as an example and the picture was good enough to eat too.
There was a distributor in Atlanta.....Atlanta Culinary Herb? They carried the andoullie I used and it was exactly as you explained. Unfortunately I believe they are out of business now but back then, they were the one and only for this product. Even on my trips to New Orleans, the stuff I was buying was dang near exact to what I was getting served. I would love to remember who their supplier was. All I remember is it came in a plain white box and didn't stay long in the kitchen. For some reason Sausage World comes to mind but I'm not sure so if anyone was in Atlanta around 1994-95 and used the product, PM me.
I mentioned Bruce Aidells product. His is great with the taste and heat but the texture is more what you'd expect from the pork being ground much finer. Not knocking it because I do enjoy it and actually have a package in the meat drawer yet, for the use in gumbo, if you're faced with using plain boring smoked sausage, get his product. Makes a great Po-boy too but that's another thread. Personally, the finer ground sausage doesn't like the reheat and tends to get rubbery quicker and you can tell when you're served it at restaurants.
Kuan, please post a link to your gumbo blog. I didn't see a link and would love to see your process/product. Thanks.
I add the sausage at the end because you can overcook the diced sausage, in my opinion. Really good andouille that I like is more diced pork and diced fat rather than a ground product, so simmering it in a soup for a couple hours leaves it with that bit too chewy texture. Similar to this:
This image isn't mine but here is a link to the place that makes this stuff. http://www.wjsmokehouse.com/Menu/Smokehouse.pdf
If you take roux to the darker stages of things, the thickening power is pretty weak. I'd say that the thickness of the gumbo that I make would be if you dipped a spoon into it and dragged your finger across the spoon from left to right it would drip below the line but not quickly.
We never pass thru Lafayette without a stop here http://www.donsspecialtymeats.com/
Don's first store (don't get me to lieing about the year lol) was about 8 miles north of town (again can show you where to go...or the freeway? # on a map just not that great on directions ) a few miles past the old racetrack.
Crafts all his own specialty meats and carries products I can't get here.
Do not pass up on the boudin....he makes a seafood style that makes a great dressing.
I can get a brand called Klements made in Milwaukee (I know right) but its actually pretty close to what I've had in the south. Small chunks of meat rather than fine ground. I've tried Johnsonville's, uh no. Dartagnan is a brand I've heard recommended that should be available in New York. I started making gumbo before I found a good andouille, it made a big difference.
File does tastes like sassafras tea. Sassafras tastes kind of like root beer.
I know its not traditional technique but an easy way to make roux is in the oven. You don't have to stir constantly and its easier to make a dark one without scorching. I use a cast iron skillet in a slow oven. I make a lot then cool and freeze in ziplocks. Make a flat thin package and you can break off pieces when needed.
I've made rouxs in the oven and it works really well.
If I ever make too much roux, I just throw it in a canning jar. It'll hold at room temperature pretty much until the oil goes rancid.
Squirrel tastes like squirrel *shrug* little gamey but good use for the smaller red squirrels with not a lot of meat on them. I usually add sausage with it but have made it squirrel only. I don't have hard and fast rules when cooking, and gumbo has many regional differences so go with what tastes good. Only thing I agree on is okra and file powder together, don't do it. I use okra because I can grow it up here i my own garden.
My blog, in my signature.
I'm wearing two pairs of glasses (one regular the other reading) just to see the screen and I still missed it. It's either that or go to 150% DOOHHH!!!!
Great blog. I visited your profile and found the "I have a blog" thread with the link.
Your gumbo looks very similar to mine regarding thickness and texture. Did adding the file at the table make any noteworthy changes? BTW.....is that Jasmine rice too?
ROFL... I can hear the trepidation from here.
Couldn't resist could you!
( I like mine with medium grain japonica style rices - K-Rose etc.)
I'm on the floor same as Michael so.........Absolutely no other kind what-so-ever.
There is a batch of Gumbo in my very near future so you know I'll be serving Jasmine with it because......when I grow up I want to be just like you Kuan.
Plus it doesn't hurt that the daughter is absolutely wild about Jasmine rice and it's a sure bet she'll eat the gumbo with it there.
I haven't tried jasmine rice nor basmasti as yet... me, it's medium grain Calrose... then I move to the mainland and they call this 'sushi rice'
@teamfat wouldn't that be a great challenge?
one of my one childhood food memories is a casserole that my mother made of rice, cream of something-or-another soap, cheese and brown breakfast sausage, usually bulk Jimmy Dean sage sausage-my mom's fav... I was just thinking about this the other day, thing is that DH does not care for casseroles due to his poor childhood memories of them, too bad.
true that TF... maybe wait a couple.
kaneohegirlinaz - you must at least try the "other" rices....
MichaelGA I have a bag of jasime rice in the pantry, but I just have gotten `round to making it yet.
our niece gave me a lovely recipe for what she calls 'green rice' I was going to make that down the road with the Lamb Meatballs I plan on making. SSSHHHHH! Don't tell my husband, he says that he doesn't like anything but the 'local rice from Hawaii'-calrose sticky rice
The concensus is that you either use file or okra. Since I like okra and can find it pretty easily fresh and/or frozen I will use that!
What do you think of the baby frozen okra? I've used it in braises before and it's a little prickly.
I used frozen. 1.5qt of liquid, 1c flour, 1c butter, and 1/4lb frozen okra. I just tossed it in there and felt I could gamble a bit with the amount. I felt it was just right, but who is to say I make my roux the same way you make your roux?
I use half a pound of frozen cut okra (it comes in a big 1# bag in the groceries freezer case)...no fuss, no muss... agree with Mimi and keep the other half of the bag in the freezer for the next pot of 'Quick Gumbo'
What does this mean!! Why!!
yup! and not a pretty sight...