today I'm trying my hand at making gumbo.
I'm using whitefish and andouille sausage as the meat. I might be able to find some shrimp in the freezer here but I can't afford to go buy shrimp.
the veggies I bought to go in are eggplant, okra, little gold potatoes, portobello mushroom caps, and then some brown rice to fill.
what spices should I use? I have tomato paste and chicken broth as my base.
any other vegetables I should go get before I start?
tl;dr how does /ck/ make gumbo?
That's great and all but it doesn't sound like you're making gumbo
-Brown off your andouille (and any chicken, if using). Save the seafood for later.
-cook your roux until it gets a mahogany brown color
-add your trinity (like mirepoix, but with onion, green pepper, and celery) and sweat it down
-add your stock, meats, and long-cooking time veggies
-simmer until tender
-add the seafood right before serving as it cooks super quickly.
-season to taste
>>7079947
>it doesn't sound like you're making gumbo
this desu
>>7079948
>Brown off your andouille
was planning on it. was also planning on giving the whitefish a quick brown on both sides before slicing and dumping into the soup.
>>7079947
>>7079951
how not? it's going to have a stock and tomato base and have primarily sausage, seafood, and okra.
I just thought I'd add a little more to it to round out the flavors. what makes a gumbo, a gumbo?
>>7079963
>>how not?
I'm not the guy you're replying to, but the things that I see are odd is that:
a) you made no mention of the trinity, which is the base of nearly all cajun and creole cooking.
b) potatoes, mushroom caps, and eggplant are very unusual ingredients for gumbo. downright odd I would say.
Technically "gumbo" means "okra" in some African language, so technically a stew thickened with okra would qualify, but the ingredients you listed are certainly not what comes to mind when someone says "gumbo".
>>7079963
Tomato base isn't true to gumbo. A dark roux is.
http://www.jsonline.com/features/recipes/65674092.html
Paul never puts okra in his gumbo, which is fine if you don't like it, but I always add it in. That said what you're making is more like a seafood stew, but not gumbo.
Veg
>>7079995
Normal & smoked garlic
>>7079999
Smash garlic
>>7080001
continue
>>7080001
Veg prepped
>>7080005
Meats. This time no seafood due to an allergic family member. Chicken thighs, smoked boudin, and smoked andoullie.
>>7080007
Chop up the chicken
>>7080009
Lard in the pot
>>7080010
Get the chicken in there and brown it.
>>7080011
There we go! That's what we want to see.
>>7080016
Cut up the andoullie.
>>7079977
I figured starting with a roux and onion/celery were obvious.
my mom hates green peppers/any peppers so I will be omitting it for this recipe and I didn't think carrots would really fit the bill in their stead.
I don't mind that it's an odd gumbo, I'm a fusion cook.
>>7079985
I've never had a gumbo without tomatoes, but Americans sure do love bastardizing foreign food!
>>7079998
jambalaya might be a better term for it, thanks padre.
>>7080007
go on...
>>7080020
Brown it like you did the chicken.
>>7080020
Cut up the andoullie. Don't bother trying to brown it, it's not needed and it will fall apart. Just cut it up and save it for later.
>>7080022
Gumbo originated in Louisiana you mongoloid
>>7080028
Whoops, that should have said cut up the BOUDIN.
Here's the rest of the ingredients. Green stuff is parsley, the container at the lower left is homemade beef stock
>>7079940
seriously dude, skip the eggplant, or you'll ruin the gumbo
>>7080033
And now that the prep is over the real cooking begins.
That's lard in the pot with flour added to start the roux.
>>7080037
Typo. The lighter colored sausage is the boudin, not andoullie.
>>7080041
Roux in progress.
>>7080046
...keep cooking until it gets darker. it's not there yet. I cook it until it's the same color as an old (tarnished) copper penny. Careful you don't let it burn!
>>7080031
gumbo originated in 'Louisiana' before the 19th century and Louisiana was a French territory until 1812...
>>7080049
The camera flash makes this look lighter in color than it really is, sorry!
>>7080052
But the french weren't the ones who made the dish
It was a combination of various ethnic/national backgrounds that led to the creation of the dish
That's as American as can be
>>7080055
Get the trinity in there.
>>7080041
for the amount of meat you have, how much lard/flour did you use?
I sometime have an issue with using too little roux.
>>7080064
Forgot pic like a moron
>>7080066
Pic is a little unclear due to the steam.
Here I've added about a half-cup of worchestershire and a handful of the parsley.
Cook this for another couple min with the roux and the trinity. Make sure to stir often to prevent it sticking to the pot & burning.
>>7080073
...and then it should look something like this.
>>7080079
No spices thus far. The only "seasoning" I have used so far is the aforementioned half-cup of worcestershire.
>>7080078
Once the base is ready add the chicken (browned), andoullie (browned), the boudin (not browned), tomatoes, and stock.
Some people don't care for tomatoes so if you don't like 'em, leave them out.
Gumbo tends to be thickened with either file powder or okra. Personally don't care for either so I am using the boudin for thickening. It melts apart in the gumbo adding a really nice texture, a tip I learned from a grandma in St. Amant, LA.
>>7080086
Let that simmer for about an hour.
Meanwhile, prep the final garnish.
>>7080079
gumbo should have a little kick, so definitely add cayenne, even if you aren't going for spicy
but in my experience, spices are just pretty loose and whatever
>>7080090
Green onions chopped
>>7080096
gumbo looks like this after simmering for roughly an hour.
If you were using seafood like shrimp or fish add it now.
Taste and adjust seasoning. I used fresh ground pepper, a little salt, and some Tabasco sauce for kick. You really don't need much in the way of spices because so much flavor comes from the veg, stock, meats, and of course the sausages contain seasoning too.
>>7080055
That still seems light unless your flash is crazy. For gumbo my roux is the color of pic related.
>>7080104
Stir in the green onions just before serving.
>>7080108
Yeah, the flash and the shiny inside of the pot really makes it look a lot lighter than it ought to be. As I mentioned it's the color of an old penny. A dark mahogany brown.
You don't want black though. Black = burnt.
>>7080109
that looks good af desu familia etc
I'll post a picture of mine once it's finished. I don't have any way to take a picture until one of my parents comes home because my phone's busted .-.
>>7080109
I was with you up until you served it without rice. Where's the rice?
>>7079940
>image search OP pic
>brings up fish chowder
>>7080167
Sorry, you can't see it in that photo. There's plain white rice underneath the gumbo in the bowl. I didn't bother to take pics of cooking plain rice.
>>7080170
http://www.realsimple.com/food-recipes/browse-all-recipes/smoky-fish-chowder-recipe
hmm
>>7080170
It's called chowdah.
>>7080207
Most of these look a lot more "acceptable" than the completely irrelevant picture you posted
>>7080212
>completely irrelevant
>the recipe on that page used whitefish, smoked sausages, tomatoes, parsley, stock, etc
>exactly as the slideshow poster recommended
let me show you the way >>>>>>out
>>7080220
Sorry OP but you're making fish chowder, not gumbo.
>>7080224
does it matter that much
is your autism going to explode if I call it gumbo
I'm going to introduce this dish to my family as gumbo and you can't stop me
>>7079940
Gumbo is fucking delicious, only discovered it recently and it's one of my favorites.
>>7080231
Ok but that's exactly why you still live with your parents
>inb4 I am going to a community college for my associates in buttfuckology where they teach me that anything in a stockpot is gumbo
>>7080231
>introduces it to his family
>his parents wonder why it tastes off
>barely anything in there reminiscent of gumbo
>they ask why all the vegetables are different
>OP throws his computer out a window
people like you are why deep dish was even considered a type of pizza for a short amount of time
